Description
Homemade Chicken Fried Rice with Veggies is a flavorful, satisfying one-pan meal made with crispy chicken, colorful vegetables, and day-old rice tossed in a sweet-savory glaze. It’s quick to prepare, better than takeout, and easily customizable.
Ingredients
- 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
- 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
Instructions
- Mix flour, cornstarch, garlic powder, paprika, salt, and pepper in a bowl.
- Dip chicken pieces in beaten egg, then coat in the flour mixture.
- Fry chicken in hot oil for 4–5 minutes until golden and crispy. Drain on paper towels.
- In a saucepan, combine soy sauce, honey, hoisin sauce, ketchup, garlic, ginger, and chili flakes. Simmer for 2 minutes.
- Add cornstarch-water mix to the sauce and cook until thickened. Toss in fried chicken until coated.
- In a large skillet, sauté mixed vegetables in oil for 2–3 minutes.
- Push veggies aside, scramble the eggs in the same pan until cooked.
- Add rice, soy sauce, and sesame oil. Stir and fry for 3–4 minutes until heated through.
- Stir in green onions and mix well. Plate rice and top or serve with saucy chicken.
- Garnish with sesame seeds and more green onions before serving.
Notes
- Air fry or grill chicken for a lighter version.
- Use tofu or tempeh for a vegetarian option.
- Add pineapple chunks for sweetness or cashews for crunch.
- Substitute brown rice or quinoa for more fiber.
- Store leftovers in the fridge up to 3 days or freeze for up to 2 months.
- Reheat rice with a splash of water or soy sauce; reheat chicken separately for crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 10g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 140mg
