Go Back
+ servings

Summer Fried Rice

Course Main Course
Cuisine Chinese
Keyword Fried Rice, summer cooking
Prep Time 10 minutes
Cook Time 15 minutes
Servings 5 servings
Calories 473kcal


  • 2 cup long-grain rice
  • 1 pound chicken breast
  • 3 large egg
  • 1 medium zucchini
  • 1 medium carrot
  • 1 medium squash, summer
  • 1 medium bell pepper, green
  • 1 clove garlic
  • 2 tablespoon soy sauce, low sodium
  • 1 tablespoon olive oil


  • Add 1 tablespoon of olive oil to skillet and heat on medium.
  • Add zucchini, yellow squash, bell peppers and garlic and sautee until softened, about 8 minutes.
  • Once summer vegetables are soft, break 3 eggs into a small bowl and whip slightly to combine.
  • Pour eggs over vegetables, and move eggs around while they cook.
  • Add the rice and cooked chicken and stir again until everything is mixed together.
  • Add soy sauce for seasoning and stir one last time.
  • *Special freezing tip! You can freeze this into single servings. Add a scoop of fried rice to a muffin tin and pack down. Freeze, then remove and store in freezer safe bags. Take out for lunch


Calories: 473kcal | Carbohydrates: 65g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 178mg | Sodium: 485mg | Fiber: 3g | Sugar: 3g