Description
This Spring Veggie Fried Rice with Chicken and Lemon Zest is a refreshing spin on classic fried rice. Loaded with crisp seasonal vegetables and tender chicken, it’s brightened up with a hint of lemon zest for a dish that’s both comforting and vibrant—perfect for a light spring dinner or satisfying lunch.
Ingredients
Units
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- 2 cups cooked jasmine or basmati rice (preferably day-old)
- 1 lb cooked chicken breast, diced or shredded
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup carrots, julienned or thinly sliced
- 1/2 cup peas (fresh or frozen)
- 2 eggs, lightly beaten
- 2 tbsp sesame oil or vegetable oil
- 2 tbsp soy sauce
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- Zest of 1 lemon
- 1 tbsp chopped scallions
- Salt and pepper to taste
- Optional: a squeeze of lemon juice for extra brightness
Instructions
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Scramble the eggs until just set, then remove and set aside.
- Add remaining oil to the skillet and sauté garlic and ginger for 30 seconds.
- Toss in asparagus, carrots, and peas. Cook for 3–4 minutes until just tender.
- Add chicken and cooked rice, breaking up any clumps. Stir-fry for 3–5 minutes.
- Add soy sauce, lemon zest, and scrambled eggs. Toss to combine and heat through.
- Season with salt, pepper, and a splash of lemon juice if desired.
- Garnish with scallions before serving.
Notes
- Day-old rice gives the best texture.
- Can be made vegetarian by omitting chicken and adding tofu or extra veggies.
- Try adding fresh herbs like parsley or basil for a springy finish.
Nutrition
- Calories: ~340
- Sugar: 5g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 115mg
