Veggie-Packed Chicken Fried Rice

Add the oil into a large pan or wok over medium-high heat. Once the oil is hot, add the chunks of chicken and season with salt and pepper. Saute until browned on all sides and cooked through, about 5-6 minutes.

Remove the chicken from the pan and put it onto a plate. Add all of your vegetables (corn through broccoli) into the wok. Feel free to use any vegetables you like or have on hand. I keep a variety stocked in my fridge and freezer so I threw in a little bit of everything. You could easily sub a bag of mixed frozen vegetables for fresh if you’re short on time time. If you do this, just be sure to defrost them first. Saute the veggies until tender, 2-3 minutes. If they seem to be taking a while to cook through, you can put a lid on the pan to speed things up. They should only need another minute or two.

Next, add the garlic and ginger. I use a micro-plane to grate mine in so there aren’t any large chucks in the fried rice. Stir to combine and cook until fragrant, 1-2 minutes. Move the vegetables to the side of the wok. Quickly whisk the egg and oil together in a small bowl and add it into the wok. Stir to softly scramble the egg, about a minute.

Once the vegetables and egg have finished cooking, return the chicken to the pan along with the rice. Pour the soy sauce over it all and stir to combine. Finish with the scallions. Serve!