Healthy Fried Rice

Why You’ll Love This Recipe

I love this recipe because it brings together everything I need for a balanced meal—protein, fiber, veggies, and flavor. It’s endlessly customizable, so I can swap out veggies or protein depending on what I have on hand. The coconut aminos give it a deep, umami-rich flavor without added sugar or soy, and the toasted sesame oil gives it that signature “fried rice” taste I crave. Whether I’m feeding the family or meal-prepping for the week, this recipe checks all the boxes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil, divided
1 lb boneless, skinless chicken breasts, cut into ½-inch cubes
1 cup diced onion
1 tablespoon minced garlic
1 cup diced red bell pepper
1 cup diced carrots
2 eggs
¼ teaspoon black pepper
¼ teaspoon ground ginger
¼ teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame oil
½ cup coconut aminos
1 cup green peas, thawed
2 cups cooked white or brown rice (about ⅔ cup dry brown rice)

Directions

1. I start by cooking the rice according to the package instructions. I usually go with brown rice for added fiber and nutrients, but white rice works great too.

2. While the rice is cooking, I heat ½ tablespoon of olive oil in a large skillet or wok over medium heat. I add the chicken and sauté for about 10 minutes, until fully cooked. Then I transfer it to a plate and set it aside.

3. In the same pan, I add the remaining ½ tablespoon olive oil and sauté the onion and garlic for 5 minutes, until softened and fragrant.

4. I stir in the bell pepper and carrots and cook for another 3 minutes until they start to soften.

5. I push the veggies to one side of the pan and pour the whisked eggs onto the other side. I scramble them until fully cooked, then mix them into the vegetables.

6. I return the cooked chicken to the pan and stir in the black pepper, ground ginger, red pepper flakes (if I’m using them), toasted sesame oil, coconut aminos, peas, and the cooked rice.

7. I mix everything together over low heat until warmed through and well combined.

Servings and Timing

This recipe serves 4 (about 2-cup servings).
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• I sometimes swap the chicken for shrimp, tofu, or ground turkey.

• If I want extra greens, I throw in chopped spinach, kale, or broccoli near the end of cooking.

• For a nutty crunch, I sprinkle chopped cashews or sesame seeds on top before serving.

• I love adding a splash of lime juice or a drizzle of sriracha for a bold, tangy finish.

• For a vegetarian version, I skip the chicken and double the eggs or add tofu.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it in a skillet over medium heat with a splash of water or coconut aminos, or I microwave it in short bursts, stirring between each.
It also freezes well—I portion it out into containers and freeze for up to 2 months. I thaw overnight in the fridge and reheat as needed.

FAQs

Can I use leftover rice for this recipe?

Yes! Leftover rice actually works best because it’s a bit drier and fries up perfectly without turning mushy.

Is coconut aminos the same as soy sauce?

Not exactly. Coconut aminos is a soy-free alternative with a slightly sweeter, milder flavor. I use it for a healthier, lower-sodium option.

Can I make this without eggs?

Definitely. I’ve made this without eggs and it’s still delicious. I sometimes add extra veggies or tofu to bulk it up.

Is this dish spicy?

It’s mild unless I add the red pepper flakes. I adjust the heat level to my liking or skip the flakes entirely when making it for kids.

Can I make this ahead for meal prep?

Yes! I often make a big batch and portion it into containers for easy lunches and dinners throughout the week.

Conclusion

This Healthy Fried Rice is everything I want in a fast, filling meal—flavorful, balanced, and easy to customize. Whether I’m making it fresh for dinner or prepping it for the week, it always hits the spot. With lean protein, fresh veggies, and warm, savory rice, it’s comfort food I can feel great about eating.