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Veggie Chicken Fried Rice with Zucchini and Carrots
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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
4 servings

Ingredients
- 9 teaspoons vegetable oil, divided
- 1 red bell pepper, cut into strips
- 1/2 medium onion, sliced
- 1 (6 ounce) skinless, boneless chicken breast half, cut into cubes
- 2 cups chopped zucchini
- 2 cups chopped carrots
- 1 cup chopped cabbage
- 1 cup chopped sugar snap peas
- 1/3 cup low-sodium chicken or vegetable broth
- 1 1/2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 2 cups cooked short-grain brown rice
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 1/4 cup sliced green onions
- 1/2 teaspoon salt
Instructions
1
Preheat a large lidded skillet or wok over medium-high heat, allowing the vegetable oil to warm and shimmer. Introduce a pinch of black pepper and sliced onion into the skillet, stirring occasionally to facilitate even cooking. Once the vegetables are tender but still crisp, transfer them to a separate serving container.
2
Next, add an additional 2 teaspoons of vegetable oil to the skillet and reheat it until it reaches a similar state of shimmer. Introduce diced chicken into the skillet, stirring occasionally to prevent burning. Continue cooking until the chicken is no longer pink, approximately 5 minutes. Transfer it to the bowl containing the vegetables.
3
Add an additional 2 teaspoons of vegetable oil to the skillet and reheat it until shimmering. Introduce a medley of chopped zucchini, carrots, cabbage, and snap peas into the skillet. Cook, stirring occasionally, for 2 minutes to allow the vegetables to soften slightly. Introduce a sufficient amount of broth into the skillet and cover it, allowing the vegetables to become crisp-tender. Continue cooking until they achieve this state, approximately 3 minutes more. Transfer the vegetables to a separate serving container.
4
Add the remaining 3 teaspoons of vegetable oil to the skillet and reheat it until shimmering. Introduce minced garlic and grated ginger into the skillet, cooking and stirring for 15 seconds to release their flavors. Introduce cooked rice into the skillet, breaking up any clumps that form and stirring occasionally to prevent burning. Continue cooking until the rice is well combined with the other ingredients, approximately 2 minutes. Introduce all of the previously cooked components, including soy sauce, sesame oil, chopped green onions, and salt. Cook, stirring and tossing the mixture until it is well combined and heated through, approximately 5 minutes more.