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Chicken and Vegetable Fried Rice

KerenKeren Roose

Awesome Chinese fried rice! This is a wonderful meal all in itself, but it goes fantastic with egg rolls and sweet chile sauce.

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Chicken and Vegetable Fried Rice by Keren Roose
Chicken and Vegetable Fried Rice by Keren Roose


  • 2 cups uncooked brown rice
  • 3 tablespoons sesame oil
  • 1 teaspoon mined garlic
  • 1 small onion, chopped
  • 2 large, or 3 small carrots - peeled and diced
  • 1 green bell pepper, chopped
  • 3 chicken breast, cut into small pieces
  • 2 stalks celery, chopped
  • 3/4 cup green peas
  • 1 tablespoon butter
  • 6 eggs, beaten
  • 1/4 cup plus 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
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  • 1

    Cook rice according to package directions. This can be done ahead of time, or before the dish is started, but it needs to be fully cooked before you go forward.

  • 2

    Heat a wok or large skillet over medium high heat. Add sesame oil, garlic, onions, carrots, and green pepper. Cook 3 minutes.

  • 3

    Add chicken, and cook until no longer pink.

  • 4

    Add celery and peas, cooking until veggies are tender crisp.

  • 5

    Meanwhile, in a frying pan, cook melt 1 tablespoon of butter, and scramble 6 eggs into small pieces.

  • 6

    While eggs are cooking, add rice to the veggies, stirring well.

  • 7

    Add soy sauce and oyster sauce to the chicken and vegetables.

  • 8

    Stir eggs into the chicken and vegetables.

  • 9

    Serve immediately alongside eggs rolls and sweet chile sauce.

Recipe Notes

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Rice can be cooked ahead of time, and kept in the refrigerator for up to 24 hours.

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