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Chicken and Vegetable Fried Rice

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If you love traditional fried rice but don’t love the calorie price tag that comes with it, this recipe is for you! This healthy chicken and vegetables fried rice recipe is loaded with vegetables and made with whole grain brown rice. This kid-friendly family favorite is also naturally gluten-free!

If you love traditional fried rice but don’t love the calorie price tag that comes with it, this recipe is for you! The best part? It is designed for leftovers. In fact, one of the secrets to delicious brown rice is to use leftover, cold rice.

How do you boost the nutritional value of fried rice?

Use good quality brown rice. For years I relied on boxed, quick-cooking brown rice but found my dishes always coming up flat. The rice was mushy and lacked real flavor. All of that changed when I discovered Nishiki Brown Rice. It takes a little longer to cook but I make a big batch in my rice cooker once/week and use it all week long.

Load up on Veggies: This recipe is ideal for leftover veggies or whatever you happen to discover that week at the farmer’s market. As always, use this recipe as a method not a guide book. If you have asparagus and green beans? Use them. No broccoli? Skip it. Make it your own

More Veggies = Less Meat: By loading up on veggies, you can use less meat. If you want to eat more organic meat but can’t handle the price tag, this is a great recipe for stretching your food dollar.

Sesame Oil: In lieu of using canola oil to stir fry all the ingredients, I save my calories for sesame oil which has a very strong, rich flavor. By using a more flavorful oil, I can get away with using less of it.

Your chop sticks are waiting.

Chicken and Vegetable Fried Rice

Liz Della Croce

This healthy fried rice recipe is loaded with vegetables and made with whole grain brown rice. Kid-friendly and naturally gluten free!

5 from 3 votes
Print Recipe

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Course Entree, Main Course
Cuisine Asian

Servings 4
Calories 357 kcal



  • 8 oz chicken breast diced
  • 1 medium onion diced
  • 1 medium zucchini diced
  • 1 ear corn kernels removed
  • 1 c green peas
  • ½ c edamame shelled and cooked
  • 2 c broccoli cooked and cut into small florets
  • 1 egg
  • 2 c leftover brown rice preferably cold
  • 1 tbs sesame oil
  • 2 tbs soy sauce low sodium
  • 1 tbs rice wine vinegar
  • 1 c scallions minced



  • Heat a wok or large pan over medium-high heat and spray with non-stick spray.(Tip: Save the sesame oil calories to finish the dish vs. using them to cook the ingredients. You won’t miss the calories and you won’t notice a change in flavor.)
  • Saute chicken breast about 4 minutes per side. No need to move the chicken constantly – let it brown and gain flavor.
  • Once cooked, remove from pan and reserve.
  • In the same pan, add onion and zucchini; cook for 3-4 minutes.
  • Add corn kernels, peas, edamame and broccoli.
  • Stir fry for about 2 minutes to heat.
  • Move the veggies to the perimeter of the pan and in the middle, add the egg.
  • Using a wooden spoon, quickly stir the egg to scramble.
  • Add the reserved, cold brown rice, cooked chicken and sesame oil. Stir well to distribute the oil and spread the rice and veggies all over the pan.
  • Walk away from the pan and let the ingredients brown a bit.
  • After about 2 minutes, stir and let sit for another 2 minutes to brown.
  • Add soy sauce, rice vinegar and scallions. Stir well and serve.

Chef’s Notes

Excellent source of Vitamin C, good source Vitamin A, calcium and iron.


Calories: 357kcalCarbohydrates: 47.9gProtein: 25gFat: 8.6gPolyunsaturated Fat: 1.1gCholesterol: 75mgSodium: 164mgFiber: 8.8g

Keyword chicken, fried rice

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