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Chicken fried rice with lots of veggies in a single serve dish.

Healthy Chicken Fried Rice

Better thank take-out heathy chicken fried rice! Made with brown rice and loaded with veggies. All simple fresh ingredients and ready in less than 30 minutes.
Course dinner, Main Course, Side Dish
Cuisine Chinese
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 640kcal
Author Sara


  • 1 large skillet


  • 2 tbsp. extra-virgin olive oil (or avocado oil)
  • 1 lb. chicken, cut into ½" cubes
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup chopped broccoli
  • 2 garlic cloves, minced
  • 1 cup frozen peas and carrots mix
  • 2 eggs
  • 3 cups cooked brown rice (see notes)
  • ¼ cup thinly sliced green onions
  • ¼ cup coconut aminos (see notes)
  • 2 tbsp. toasted sesame oil


  • Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add diced chicken and cook, stirring frequently, until all pieces of chicken are cooked through (about 10 minutes). Remove chicken from pan and set aside.
  • Add an additional tablespoon of oil to the pan and add onion, pepper, and broccoli. Sautee for about 5 minutes, or until onions are translucent. Next, add in the garlic and frozen peas/carrots. Continue cooking until frozen veggies are warm.
  • Turn to medium heat and push veggies off to one side of the skillet and add the eggs (you can whisk the eggs first or crack them directly into the pan- you may want to add some more oil to this side of the pan to avoid sticking). Scramble eggs. Once eggs are fully cooked, mix them in with the veggies.
  • Turn heat back to med-high and add cooked rice, cooked chicken, green onions, coconut aminos, and toasted sesame oil. Mix everything together and continue cooking, stirring frequently, to allow rice to cook around the edges and for chicken to heat back up (about 3-5 minutes).
  • Taste and add more coconut aminos and/or salt if desired. Serve immediately and enjoy!


  • The larger the skillet you have the better. If you don't have a large skillet, I recommend frying the rice in batches (starting on step #4).
  • Day old cooked rice is best for making fried rice. See blog post for tips on the best rice. I use brown rice for this, but you can use any variation of rice. Long grain rice is best for fried rice. 
  • Coconut aminos is a common substitute for soy sauce. It is typically organic/non-GMO, low-sodium, and gluten-free. You can sub regular soy sauce or liquid aminos in it's place. Just note if needing this to be gluten free, make sure your soy sauce does not contain wheat. 
  • This makes 4 large servings. You can get 6 servings if on the smaller side.


Calories: 640kcal | Carbohydrates: 50g | Protein: 30g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 628mg | Potassium: 622mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5092IU | Vitamin C: 68mg | Calcium: 80mg | Iron: 3mg