Description
This Spring Chicken Fried Rice with Peas and Mint is a fresh and vibrant twist on a takeout classic. Juicy chicken, tender peas, and aromatic mint combine with jasmine rice and spring vegetables for a light yet satisfying meal. It’s perfect for a weeknight dinner or spring lunch that’s packed with seasonal flavor and color.
Ingredients
Units
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 2 chicken breasts, diced
- Salt and pepper, to taste
- 3 green onions, sliced
- 2 garlic cloves, minced
- 1 cup fresh or frozen peas
- 1 small zucchini, diced
- 1 cup shredded carrots
- 2 eggs, lightly beaten
- 2–3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/4 cup fresh mint leaves, chopped
- Optional garnish: extra mint, lime wedges, sesame seeds
Instructions
- Heat sesame and vegetable oil in a large skillet or wok over medium-high heat.
- Season chicken with salt and pepper and cook until golden and cooked through, about 5–6 minutes. Remove and set aside.
- In the same pan, sauté green onions and garlic for 1 minute. Add zucchini, peas, and carrots. Cook until vegetables are just tender, about 3–4 minutes.
- Push veggies to the side, pour eggs into the pan, and scramble until cooked.
- Add rice and chicken back to the pan. Stir in soy sauce and rice vinegar, mixing everything together and heating through.
- Remove from heat and stir in fresh mint.
- Serve warm, garnished with extra mint or lime wedges if desired.
Notes
- Day-old rice is ideal for better texture.
- Add a dash of chili flakes for heat.
- You can substitute chicken with tofu or shrimp.
Nutrition
- Calories: 460
- Sugar: 5g
- Sodium: 640mg
- Fat: 17g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 135mg
