Grilled Chicken with Veggie Fried Rice Bowl recipe

🍗 Grilled Chicken with Veggie Fried Rice Bowl

Serves: 4
Total Time: ~40 minutes (less if rice is pre-cooked)

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✅ Ingredients

For the Grilled Chicken:

• 1½ lbs (680g) boneless, skinless chicken breasts or thighs
• 2 tbsp soy sauce
• 1 tbsp olive oil or sesame oil
• 1 tbsp lemon or lime juice
• 2 garlic cloves (minced)
• 1 tsp ginger (grated or powdered)
• ½ tsp black pepper
• Optional: pinch of chili flakes or sriracha

For the Veggie Fried Rice:

• 3 cups cooked and chilled rice (jasmine or long-grain; day-old is best)
• 2 tbsp sesame oil or vegetable oil
• 2 eggs (lightly beaten)
• 1 cup mixed vegetables (e.g., peas, carrots, corn, bell pepper, broccoli)
• 2–3 green onions (sliced)
• 2–3 tbsp soy sauce (to taste)
• 1 tsp garlic (minced)
• 1 tsp ginger (minced or powdered)
• Optional: 1 tbsp oyster sauce or hoisin for depth

For Serving:

• Sesame seeds
• Sriracha or chili oil
• Extra green onions
• Lime wedges

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👨‍🍳 Instructions

🔹 Step 1: Marinate & Grill the Chicken

1. Mix soy sauce, oil, lemon/lime juice, garlic, ginger, and pepper in a bowl.
2. Add chicken and marinate for at least 15–30 minutes (up to 8 hours in fridge).
3. Grill chicken over medium-high heat for about 5–6 min per side (internal temp: 165°F / 74°C).
4. Let rest, then slice thinly.

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🔹 Step 2: Make the Veggie Fried Rice

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Scramble the eggs until just cooked. Remove and set aside.
3. Add remaining oil and sauté garlic, ginger, and vegetables for 2–3 minutes.
4. Add rice and stir-fry for another 3–5 minutes until heated through and slightly crisp.
5. Stir in soy sauce (and optional oyster/hoisin), eggs, and green onions. Mix well and season to taste.

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🔹 Step 3: Assemble the Bowl

• Spoon veggie fried rice into a bowl.
• Top with sliced grilled chicken.
• Garnish with sesame seeds, green onions, sriracha, or a squeeze of lime.