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Sadia Hussain

Jul 10, 2018

Chicken and Vegetable Fried Rice Recipe

I love fried rice and often eat it as a meal instead of a side. It's a complete meal with add-ins such as egg, chicken shrimp or beef and loads of vegetables.

Fried rice is best made with leftover rice from the fridge. My recipe is basic, but I encourage you to play around with it and add your own proteins, veggies and spices.

This is a quick and easy recipe and it makes for delicious packed lunches for school or work.

Chicken and Vegetable Fried Rice Recipe

Sadia Hussain




30 Minutes


  • Cooking oil

  • 4 cloves garlic, finely chopped

  • 1 chicken breast, cubed

  • 1 carrot, diced

  • 1/2 cup frozen peas, thawed

  • 1/2 cup frozen corn, thawed

  • 2 cups cooked rice

  • 3 tablespoons butter

  • 2 stalks spring onions, chopped

For the Sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons sweet soy sauce

  • 1 tablespoon sesame oil


  1. In a large frypan,  heat oil and sauté garlic for 2 minutes.

  2. Add chicken and fry on high heat 10 minutes.

  3. Add carrots and sauté for 5 minutes.

  4. Add peas and corn and mix until combined.

  5. Add butter and rice and fry on high heat.

  6. Add sauce and mix.

  7. Add spring onions.

Tips and Bits

You can use frozen, mixed vegetables, fresh vegetables, or a mix of both like I did.

Other veggie options are bok choy, baby corn, long beans, broccoli, mushrooms and bell peppers.

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