Description
This Easy Chicken Fried Rice recipe offers a quick and flavorful meal featuring tender chicken, crisp vegetables, and perfectly cooked rice, all combined in a savory soy and honey sauce. Perfect for a weeknight dinner, it’s a versatile dish that can incorporate your favorite veggies and toppings.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces and seasoned with salt and pepper
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 cup frozen pea-and-carrot blend
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
- 3 green onions, sliced
Staples and Sauce
- 2 tablespoons oil (canola, sesame, peanut, or a blend, or more if needed)
- 3 cups cooked and chilled rice (jasmine or long-grain)
- 3 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 2 large eggs, beaten
- Toppings to serve (optional; sesame seeds, toasted sesame oil, green onion)
Instructions
- Cook chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the seasoned chicken pieces and cook, stirring occasionally, until browned and fully cooked, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the remaining tablespoon of oil. Add the finely chopped onion and red bell pepper and sauté for 2 to 3 minutes until slightly softened. Add the frozen pea and carrot blend and continue cooking for 3 to 4 minutes. Stir in the minced garlic and grated ginger (if using) and cook for 30 seconds until fragrant.
- Add rice and sauce: Push the vegetables to one side of the skillet and add the chilled cooked rice to the other side. Drizzle the soy sauce and honey (or maple syrup) over the rice. Toss everything together to combine, then spread the rice in an even layer. Let it cook undisturbed for 2 minutes, then stir and cook for another 2 minutes to allow the rice to crisp slightly.
- Scramble eggs: Push the rice and vegetables to one side of the skillet. Pour the beaten eggs into the cleared space and cook over medium heat, stirring gently until the eggs are just set. Break them into small pieces with the spatula and mix into the rice and vegetables.
- Finish: Return the cooked chicken and sliced green onions to the skillet. Stir well to combine all ingredients and cook for an additional 2 to 3 minutes until everything is heated through.
- Serve: Remove the skillet from heat. Garnish with additional sliced green onions and optional sesame seeds or toasted sesame oil. Serve immediately for best flavor and texture.
Notes
- For best results, use leftover or chilled rice to prevent the dish from becoming mushy.
- You can substitute chicken breast with thigh meat or tofu for a different protein option.
- Add your favorite vegetables like mushrooms, broccoli, or snap peas to customize the dish.
- Adjust the amount of soy sauce and honey/maple syrup to suit your taste preferences.
- For a spicier kick, add a splash of sriracha or chili garlic sauce.
- To make it gluten-free, use tamari or a gluten-free soy sauce alternative.
