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Chicken and Vegetable Stir-Fried Rice Recipe

Chicken and Vegetable Stir-Fried Rice recipe


This is a yummy rice dish with chicken, eggs, and veggies. You cook rice and chicken, then mix them with eggs and veggies like carrots and peas. It's all cooked in one pan and tastes really good!


1 1/4 cups jasmine rice
3 medium carrots, diced
1 lb chicken thighs, boneless skinless, cut into bite-sized pieces
3 eggs, lightly beaten
1 1/2 cups frozen peas, thawed
3 cloves garlic, minced
1 bunch green onions, sliced
1 large yellow onion, diced
1/4 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon oyster sauce


Rinse 1 1/4 cups jasmine rice under cold water, drain, and cook according to package instructions.
While rice is cooking, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season 1 lb chicken thighs with 1/4 teaspoon salt and black pepper, then add to skillet. Cook until golden brown and cooked through, about 5-7 minutes. Transfer to a plate and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add 3 minced garlic cloves, 1 diced large yellow onion, and 3 diced medium carrots. Cook for about 3 minutes until onions are translucent and carrots begin to soften.
Push the vegetables to one side of the skillet. Pour 3 lightly beaten eggs into the other side and scramble until just set. Then mix with the vegetables.
Add 1 1/2 cups thawed frozen peas to the skillet and cook for 2 minutes.
Add the cooked rice, cooked chicken, 3 tablespoons soy sauce, and 1 tablespoon oyster sauce to the skillet. Stir everything together and cook for another 2-3 minutes until everything is heated through.
Remove from heat and stir in sliced green onions. Taste and adjust seasoning if necessary.
Serve the stir-fried rice hot in bowls or on plates.

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