Best Veggie Packed Chicken Fried Rice Recipes

HEALTHIER VEGGIE FRIED RICE RECIPE BY TASTY

Healthier Veggie Fried Rice Recipe by Tasty image

Here's what you need: brown rice, vegetable broth, carrots, oil, white onion, garlic, frozen peas, salt, pepper, eggs, scallion

Provided by Tiffany Lo

Categories Lunch

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 cups brown rice
2 cups vegetable broth
2 carrots, diced
1 tablespoon oil
½ white onion, diced
2 cloves garlic, minced
½ cup frozen peas
salt, to taste
pepper, to taste
2 eggs, whisked
scallion, sliced, for garnish

Steps:

Add the brown rice, vegetable broth, and diced carrots to your Instant Pot. Stir until combined.
Close the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
Turn pressure knob to "Sealing". Select Manual and reduce the time to 24 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
Once the time goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
Stir the rice, then transfer from the pot into a medium sized bowl and set aside.
Select "Saute" on the Instant Pot. Once it says "Hot", add the oil.
When the oil is shimmering, add the onion. Cook for around 1 minute until slightly opaque.
Add the minced garlic, frozen peas, salt, and pepper. Mix until incorporated.
Add rice mixture and stir until everything is combined.
Make a well in the middle of the rice for the eggs. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
Mix everything together. Top with scallions.
Enjoy!

Nutrition Facts : Calories 1880 calories, Carbohydrate 245 grams, Fat 81 grams, Fiber 11 grams, Protein 29 grams, Sugar 24 grams

CHICKEN AND VEGGIE FRIED RICE

Chicken and Veggie Fried Rice image

Super easy and the protein can be changed to suite your needs.

Provided by Bren

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons avocado oil, divided
1 (5 ounce) skinless, boneless chicken breast, cut into bite-sized pieces
½ (8 ounce) package mushrooms, chopped
1 stalk celery, sliced
3 large eggs, beaten
3 cups cooked white rice
¼ cup low-sodium soy sauce (such as Bragg®)
1 cup frozen peas, thawed
3 stalks green onions, sliced, or more to taste

Steps:

Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 42.3 g, Cholesterol 159.5 mg, Fat 15.7 g, Fiber 2.9 g, Protein 19.2 g, SaturatedFat 2.8 g, Sodium 689.3 mg, Sugar 3.3 g