Why You’ll Love This Recipe

It gives new life to cooked brown rice — perfect for using up leftovers.
The garlic, bell pepper, and green onion bring bright flavor and texture contrast.
It comes together in about 35 minutes, making it ideal for busy weeknights.
It’s flexible: you can add more veggies, swap chicken for another protein, or adjust the sauce to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

vegetable oil (divided)
skinless, boneless chicken breast, cut into strips
red bell pepper, chopped
green onion, chopped
garlic cloves, minced
cooked brown rice
light soy sauce
rice vinegar
frozen peas, thawed

Directions

Heat half the oil in a large skillet over medium heat. Add the chicken strips, chopped red bell pepper, chopped green onion, and minced garlic. Cook and stir until the chicken is cooked through, about 5 minutes.
Remove the chicken mixture from the skillet and set aside.
In the same skillet, heat the remaining oil over medium-high heat. Add the cooked brown rice and stir to heat through.
Stir in the soy sauce, rice vinegar, and thawed peas. Cook for about 1 minute.
Return the chicken mixture to the skillet and stir to combine everything evenly.
Cook until all ingredients are heated through, then serve immediately.

Servings and timing

Serves: 3 servings
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Use white or jasmine rice instead of brown rice for a lighter texture.
Add extra vegetables like carrots, broccoli, or snap peas for added color and nutrition.
Swap chicken for shrimp, tofu, or pork for a different take.
Enhance flavor with sesame oil, ginger, or chili flakes.
Use tamari and low-sodium broth for a gluten-free, lower-sodium option.

Storage/Reheating

Store leftovers in an airtight container in the fridge for 2–3 days.
Reheat in the microwave for 1–2 minutes or warm in a skillet over medium heat.
Freeze in portioned containers for up to 2 months. Thaw in the fridge overnight before reheating.
To prevent dryness, add a splash of water before reheating.

FAQs

Can I use freshly cooked rice instead of leftover rice?

Yes, but day-old rice gives better texture — it’s drier and fries more evenly without clumping.

What type of chicken cut works best?

Boneless, skinless chicken breasts work well, but chicken thighs can also be used for a juicier bite.

Is it okay to skip the peas?

Yes, feel free to omit the peas or replace them with another vegetable like corn or chopped green beans.

Can I make this dish vegetarian?

Absolutely — swap the chicken for tofu, tempeh, or extra vegetables.

My rice is sticking to the pan. What can I do?

Use cold rice and make sure the skillet and oil are hot before adding it to help keep the grains separated.

Can I adjust the sodium or soy sauce level?

Yes, use low-sodium soy sauce and taste as you go. A splash of broth or water can help balance the flavors.

How spicy is this dish?

It’s not spicy by default. Add chili flakes, sriracha, or chopped chilies if you want to turn up the heat.

What sides go well with this dish?

It’s a full meal on its own, but pairs well with a side salad, steamed veggies, or a light soup.

Can I double the recipe?

Yes, just be sure to use a large skillet or cook in batches to avoid overcrowding.

Does freezing affect the texture?

A little — the rice may soften slightly, but adding moisture during reheating helps restore texture.

Conclusion

Garlic Chicken Fried Brown Rice is a quick, flavorful solution for using up leftover rice and creating a balanced, one-skillet meal. With plenty of room for customization, it’s a recipe you’ll return to again and again. Simple, hearty, and full of flavor — it’s everything a weeknight dinner should be.