Homemade Chicken Fried Rice with Veggies

Homemade Chicken Fried Rice with Veggies is my go-to dish when I want something fast, flavorful, and filling. It’s a comforting one-pan meal that brings together crispy chicken, colorful vegetables, and fragrant fried rice tossed in a sweet-savory glaze. What I love most about it is how easy it is to pull together on a busy night — and it always tastes better than takeout.

Why You’ll Love This Recipe

I love this recipe for how flexible and satisfying it is. The chicken is perfectly crispy, coated in a sticky glaze that’s sweet, salty, and just a little spicy. Using cold rice ensures every grain fries up beautifully without clumping, while the veggies add color, crunch, and nutrition. It’s a one-pan wonder that hits all the right notes — texture, flavor, and comfort. Plus, it’s easy to adapt with different proteins or veggies depending on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:
2 chicken breasts, cut into bite-sized pieces
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 large egg, beaten
Oil for frying

For the Sauce:
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon hoisin sauce
2 tablespoons ketchup
2 cloves garlic, minced
1 teaspoon ginger, minced
1 teaspoon cornstarch mixed with 2 tablespoons water
½ teaspoon chili flakes (optional)

For the Fried Rice:
3 cups cooked and cooled rice (preferably leftover)
1 cup mixed vegetables (carrots, corn, green beans)
2 tablespoons soy sauce
1 teaspoon sesame oil
2 eggs, lightly beaten
2 green onions, sliced
1 tablespoon vegetable oil

For Garnish:
Sesame seeds
Sliced green onions

Directions

1. I start by mixing the flour, cornstarch, garlic powder, paprika, salt, and pepper in a bowl.

2. Then I dip each chicken piece in the beaten egg and coat it in the flour mixture.

3. I fry the chicken in hot oil for 4–5 minutes until golden and crisp, then drain it on paper towels.

4. While that cools, I make the sauce by combining soy sauce, honey, hoisin, ketchup, garlic, ginger, and chili flakes in a saucepan. I let it simmer for 2 minutes.

5. I stir in the cornstarch-water mix and cook until the sauce thickens, then toss in the fried chicken until evenly coated.

6. In a large skillet, I sauté the vegetables in oil for 2–3 minutes.

7. I push the veggies aside, pour in the eggs, and scramble them until fully cooked.

8. I add the rice, soy sauce, and sesame oil, stirring and frying everything together for 3–4 minutes.

9. Finally, I stir in green onions and mix it all well.

10. I plate the rice and top or serve it alongside the saucy chicken, garnishing with sesame seeds and more green onions.

Servings and timing

This recipe makes 4 servings. Prep time takes about 15 minutes, and the cooking process takes another 30 minutes — so everything comes together in roughly 45 minutes total.

Variations

I sometimes switch things up depending on my mood or what’s in my fridge. For a lighter version, I air-fry or grill the chicken instead of deep-frying. When I want to go meatless, I replace the chicken with crispy tofu or tempeh. I also like to add pineapple chunks for a sweet pop or toss in some chili oil when I’m craving heat. Cashews give it a nice crunch, and using brown rice or quinoa adds more fiber.

Storage/Reheating

This dish stores really well, which makes it great for meal prep. I keep any leftovers in an airtight container in the fridge for up to three days. If I want to store it longer, I freeze portions for up to two months. To reheat, I warm the rice in a skillet with a splash of water or soy sauce to keep it moist, and I reheat the chicken separately in the oven or air fryer to help it stay crispy.

FAQs

Can I use leftover chicken instead of frying fresh?

Yes, I do this often when I want to save time. I just warm up the chicken and toss it in the sauce to let it soak up the flavor.

Is it okay to skip the frying step?

Absolutely. Sometimes I pan-sear or bake the chicken for a healthier option. It still tastes great.

What kind of rice is best for fried rice?

I like using day-old jasmine or basmati rice. It’s dry enough to fry up without sticking. Freshly cooked rice is too soft and clumpy.

How do I make this vegetarian?

I swap the chicken with tofu or tempeh, and the sauce still works perfectly. Just make sure to use vegetable-based ingredients.

Can I use frozen vegetables?

Yes, I often do. I just make sure they’re thawed and drained to prevent the rice from getting soggy.

Conclusion

Homemade Chicken Fried Rice with Veggies is one of those meals I turn to again and again. It’s easy, customizable, and always delivers on flavor and texture. Whether I’m feeding my family or just making dinner for myself, I know I’ll end up with a warm, satisfying plate of food that feels like comfort in a bowl. Once I started making it at home, takeout just didn’t compare — and I bet you’ll feel the same after one bite.