Easy Chicken Fried Rice with Frozen Veggies

Better Than Takeout: Easy Chicken Fried Rice with Frozen Veggies in Just 20 Minutes!

Hi there—I’m so glad you found your way here. As a chef and lifelong food lover, I’m always on the lookout for recipes that are fast, flavorful, and feel homemade (but don’t take hours). Today I’m sharing one of my absolute go-to dinners: an easy chicken fried rice with frozen veggies recipe that delivers big on flavor, packs in protein, and can be done in just 20 minutes. Perfect for a busy weeknight when you want something hearty, wholesome, and a little colourful too.

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Why You’ll Love This High-Protein Dinner

Let’s talk about why this dish ticks so many boxes:

• It uses frozen veggies—so minimal chopping, minimal prep. That means it’s truly quick and easy.
• It’s loaded with lean chicken breast, making it a proper high protein dinner that supports your energy and satiation (hello, no weird mid-evening snack attack!).
• It’s basically a one pot meal (or one skillet) so you don’t end up with a sink full of dishes. Win.
• It’s healthy—balanced vegetables, lean protein, and I’ll show you how to keep it low sodium without sacrificing taste.
• You can serve it as a bowl (hello healthy bowls trend) or as a full meal with sides. Versatile.
• The flavour is seasoned and savory—so it doesn’t feel like you’re compromising by choosing “easy.” It still tastes indulgent.

Ingredients You’ll Need

Here are the exact measurements to serve about 3–4 people (or 2 very hungry folks + leftovers). Adjust as needed if you want to double or triple.

• 2 cups (≈ 360 g) cooked long-grain white rice (preferably chilled or leftover rice)
• 1 tablespoon (15 ml) avocado oil (or light olive oil)
• 1 lb (about 450 g) boneless, skinless chicken breast, cut into bite-sized pieces
• ½ teaspoon (2.5 g) kosher salt (keep extra nearby)
• ¼ teaspoon (1.5 g) freshly ground black pepper
• 2 cups (≈ 300 g) frozen mixed vegetables (such as peas, carrots, corn, green beans) – no need to thaw
• 2 large eggs, lightly beaten
• 3 tablespoons (45 ml) low-sodium soy sauce
• 1 tablespoon (15 ml) sesame oil
• 2 green onions (scallions), thinly sliced (white + green part)
• Optional: 1 teaspoon (5 ml) sriracha or chili garlic sauce if you like a little heat

Step-by-Step: How to Make Chicken Fried Rice with Frozen Veggies

Here’s the method—simple, straightforward, and manageable even on a tight weeknight.

1. Heat a large non-stick skillet (or wok) over medium-high heat. Add the avocado oil.
2. Season the chicken pieces with the salt and pepper. Add the chicken to the hot skillet and cook for about 4-5 minutes, stirring occasionally, until the exterior is golden and the chicken is almost cooked through.
3. Add the frozen mixed vegetables directly to the skillet—no need to thaw. Stir and cook for about 2 minutes until the veggies are heated through and bright in colour.
4. Push the chicken + veggies to one side of the skillet. Add the beaten eggs to the other side, scramble gently until just set, then mix the eggs into the chicken and veggies.
5. Add the chilled cooked rice, breaking up any clumps. Stir everything together so the rice is well distributed throughout the skillet.
6. Pour in the low-sodium soy sauce and sesame oil (and sriracha if using). Stir for another 1-2 minutes, allowing the sauce to coat everything evenly and the rice to pick up some light toasty bits.
7. Stir in the green onions, give one final taste test—adjust salt or pepper lightly if needed (but the soy sauce should provide good savoury seasoning). Serve immediately as bowls or plates.

Tips for the Best Flavor & Texture

From my years of cooking and testing this dish, here are a few pro-chef touches to make this recipe shine:

• Use leftover or chilled cooked rice. Freshly made steaming hot rice tends to become mushy when stirred. Chilled rice has better texture for fried rice.
• Keep the heat fairly high and stir constantly once you add rice—this helps create those lightly browned, slightly crispy bits that make fried rice so satisfying.
• If you have an Instant Pot or want to use a slow cooker/crockpot, you can adapt the method: sauté chicken and veggies via sauté mode (Instant Pot) then mix in rice and sauce once manual mode is done. (I’ll comment more below.)
• Finish with a drizzle of sesame oil at the very end—not too early—so it retains the aroma.
• For a colour boost, choose frozen veggies with a variety of colours (peas + carrots + corn + green beans) so the final dish is visually vibrant—because we eat with our eyes first.

Product Recommendations to Make Your Life Easier

Because I know many of you appreciate when I share the exact tools that make weeknight dinners smoother, here are three Amazon-friendly picks I use frequently in my own kitchen. (Full disclosure: affiliate links may apply.)

1. Instant Pot Duo 7-in-1 Electric Pressure Cooker: This multi-use appliance is a game-changer for one-pot and bowl meals—not just for this recipe but many others. You can sauté, cook rice, slow-cook, and essentially have “one pot” for everything. If you’ve got one, you could adapt this chicken fried rice by using its sauté mode and then mixing in rice + veggies—cleanup is minimal. Check it here on Amazon. Call to action: If you don’t yet have a versatile cooker like this, seriously consider adding it—it’ll change your weeknight meals.
2. SENSARTE Nonstick Frying Pan Skillet: A reliable non-stick skillet is vital when you’re stirring, sautéing, and combining everything in one pot. This pan features a non-stick coating, good heat distribution, and is easy to clean—a perfect partner to any one-skillet dinner like this. See it on Amazon. Call to action: Invest in a solid skillet now and your “easy dinners” will feel much more easy and polished.
3. Goodful All-In-One Pan (Multilayer Nonstick 11-inch): If you’re truly trying to minimise cookware, this all-in-one pan gives you sauté, stir-fry, even has higher sides for bigger volume. I often use it when making larger batches of fried rice for meal prep bowls. Explore options on Amazon. Call to action: Want an appliance that replaces 2–3 pans? This one’s worth considering.

Variations to Try

One of the reasons I come back to this recipe again and again is how easy it is to tweak for variety. Here are some fun ways to switch things up:

• High-Protein Upgrade: Swap in ½ cup edamame or add ½ cup tofu cubes or even shrimp instead of chicken.
• Veggie Boost & Colour: Add 1 cup frozen broccoli florets or spinach for extra colour and vitamins—push the “colourful” factor.
• Low-Sodium Version: Use 2 tablespoons of low-sodium soy sauce + 1 tablespoon of coconut aminos or tamari. Add extra garlic/ginger to boost flavour without more salt.
• Meal-Prep Bowls: Divide into 4 airtight containers, top each with extra green onion or shredded cabbage later for crunch, refrigerate, and you’ve got lunches ready.

What to Serve It With

While this dish can absolutely stand on its own as a satisfying main, here are a few pairing ideas to round out your meal:

• A simple cucumber salad with rice vinegar & sesame seeds — light, refreshing and complements the hearty fried rice.
• A miso soup or light broth if you want something warm and comforting on the side.
• For bowls: Serve the fried rice in a bowl, top with cilantro or chopped spinach, maybe pickled ginger, for a full “bowl-meal” vibe.

Storing & Reheating Tips

Since this is such a weeknight-friendly meal, you may find yourself with leftovers. Here’s how to keep them tasting their best:

• Refrigerate in an airtight container within 2 hours of cooking. Keeps well for up to 3–4 days.
• To reheat: add a splash of water to the rice in a skillet, heat on medium and stir until piping hot. This helps keep the rice from drying out.
• Freezing: Let the dish cool fully, then portion into freezer-safe bags. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave.

Final Thoughts: The 20-Minute Dinner You’ll Keep Coming Back To

I hope after reading this, you’ll feel confident and excited to skip takeout and make this very homemade, seasoned, savoury, easy chicken fried rice with frozen veggies at home. It’s truly one of those meals where you get the comfort of fried rice—but you’re in control of the ingredients (and the sodium!), and you’ve got something that supports your busy schedule, your healthy-meal goals, and your craving for flavour.

Thank you for letting me share this recipe and a little slice of my kitchen with you. I wrote this article as I stood in my own kitchen, hearing the sizzle of chicken in the pan, remembering how many times I’ve made it for friends, for quick dinners, for meal-prep lunches—and how it always hits that “just right” line between fuss and flavor.

So tonight: gather your rice, pull out those frozen veggies, heat up your skillet (or Instant Pot if you like), and give your weeknight dinner a delicious upgrade. Go on—click “Start” and let’s get cooking.

Ready to dive in? Your skillet is waiting!