This chicken fried rice tastes better than any takeout and is packed with fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include.
9 people made this
9 teaspoons vegetable oil, divided
1 red pepper, cut into strips
1/2 medium onion, sliced
1 (175g) skinless, boneless chicken breast, cubed
250g chopped courgettes
250g chopped carrots
100g chopped cabbage
180g sliced sugar snap peas
80ml low-salt chicken or vegetable stock
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
400g cooked short-grain brown rice
2 tablespoons light soy sauce
2 teaspoons sesame oil
30g sliced spring onions
1/2 teaspoon salt
Method Prep:20min › Cook:25min › Ready in:45min
Heat 2 teaspoons vegetable oil in a large lidded pan or wok over medium-high heat until it shimmers. Add red pepper and onion; cook, stirring occasionally, until crisp and tender, about 5 minutes. Transfer to a bowl.
Add another 2 teaspoons oil to pan and heat until it shimmers. Add chicken and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to bowl with vegetables.
Add another 2 teaspoons oil and heat until it shimmers. Add chopped courgette, carrots, cabbage and sugar snap peas; cook, stirring occasionally, 2 minutes. Add stock and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl with other vegetables.
Add remaining 3 teaspoons oil to pan and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, spring onions and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.
You can use any other favourites such as broccoli, Brussels sprouts, cauliflower or green beans. Choose a mix of those you like most!