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Easy Crispy Veggie Fried Rice Recipe with Chicken or Shrimp Made Perfect

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A quick and flexible fried rice recipe featuring crispy jasmine rice, fresh veggies, and your choice of chicken or shrimp. Perfect for busy weeknights, this dish balances crispy texture with tender protein and vibrant vegetables.

Ingredients

Scale
  • 3 cups cooked jasmine rice, chilled (preferably day-old for best crispiness)
  • 2 tablespoons vegetable oil or peanut oil (neutral-flavored for frying)
  • 1 cup chicken breast, diced (or 1 cup raw shrimp, peeled and deveined, fresh or frozen, thawed)
  • 1/2 cup diced carrots
  • 1/2 cup green peas (frozen works perfectly)
  • 1/2 cup diced bell peppers (red or yellow)
  • 3 green onions, sliced thinly
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1 teaspoon chili garlic sauce
  • 2 large eggs, beaten
  • Salt to taste

Instructions

  1. Prep the Ingredients (10 minutes): Dice chicken breast or peel and devein shrimp if not done already. Chop carrots, bell peppers, and green onions. Mince garlic. Beat the eggs in a small bowl and set aside. Measure out soy sauce, sesame oil, and seasonings.
  2. Cook the Protein (5-7 minutes): Heat 1 tablespoon of vegetable oil in your skillet or wok over medium-high heat. Add chicken or shrimp, sprinkle with a pinch of salt and pepper, and cook until opaque and just cooked through—about 4-5 minutes for chicken, 2-3 minutes for shrimp. Remove from pan and set aside.
  3. Sauté the Veggies (3-4 minutes): Add remaining oil to the pan. Toss in carrots and bell peppers first; cook until they start to soften but still have a crunch. Add peas, garlic, and green onions last, stirring constantly to avoid burning the garlic. Cook until fragrant, about 1-2 minutes.
  4. Scramble the Eggs (2-3 minutes): Push the veggies to one side of the pan, pour the beaten eggs into the empty space. Let sit for 15 seconds, then gently scramble until just set but still moist.
  5. Add the Rice (5 minutes): Add the chilled rice to the pan, breaking up any clumps with your spatula. Stir everything together, spreading the rice out evenly. Let it sit undisturbed for 1-2 minutes to develop that golden crispy bottom, then stir and repeat a couple of times.
  6. Season and Combine (2 minutes): Return the cooked chicken or shrimp to the pan. Pour soy sauce and sesame oil over everything. Toss well to combine. Adjust seasoning with salt, pepper, and chili sauce if using. Cook for another 1-2 minutes until everything is heated through and coated.
  7. Final Touch: Remove from heat and sprinkle extra sliced green onions on top for freshness. Serve immediately while hot and crispy.

Notes

Use day-old rice for best crispiness. Avoid overcrowding the pan to prevent steaming. Add soy sauce toward the end to keep rice from getting soggy. If rice sticks, add a splash of water or more oil. For gluten-free, substitute soy sauce with tamari. Leftovers reheat best in a skillet to maintain crispiness.

Nutrition

Keywords: fried rice, crispy fried rice, chicken fried rice, shrimp fried rice, veggie fried rice, quick dinner, easy recipe, weeknight meal

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