Vegetarian Classic Chicken Fried Rice

Total time30 min

Prep time15 min

Cook time15 min

This wok-tossed rice dish is all about texture and speed — day-old rice gets pressed against a screaming-hot pan until the grains crisp and separate, then folded together with fluffy scrambled eggs, sweet peas and carrots, and a generous hit of garlic and scallion. A savory, glossy sauce ties everything together in the final toss, so every bite gets that signature takeout-style flavor without any sogginess. Fluffy eggs bring plenty of protein and richness on their own, making this a satisfying, main-dish-worthy bowl rather than just a side. Finish it with a sprinkle of sesame seeds for a little crunch and nutty aroma right before serving. It's a fast, weeknight-friendly recipe that fits neatly into a vegetarian kitchen, no special equipment needed beyond a hot wok or skillet and a sturdy spatula.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
Gardein Ultimate Plant-Based Chick'n Filets, Vegan, 15 Oz Gardein Chick'n Scallopini, Plant-Based, Lightly Seasoned 10 oz
Vfc Chicken Fillets, Vegan Fried, Original Recipe
Lightlife Plant-Based Chicken Fillets, Vegan
See all
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
3 tbsp soy sauce, divided
1 tbsp sesame oil
½ tsp ground white pepper
3 tbsp neutral oil (such as vegetable oil or canola oil), divided
3 large eggs, lightly beaten
3 cloves garlic, minced
1 cup frozen peas and carrots, thawed
3 green onions, thinly sliced, white and green parts separated
4 cups cooked long-grain white rice, day-old and cold
1 tbsp oyster sauce
½ tsp sugar
salt and pepper, to taste

For serving

1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, combine the chicken pieces with 1 tbsp soy sauce, the sesame oil, and the white pepper. Toss to coat and set aside while you prep the remaining ingredients.
2
In a separate small bowl, stir together the remaining 2 tbsp soy sauce, the oyster sauce, and the sugar until the sugar dissolves. Set the sauce aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!