Name: Homemade Chicken Fried Rice with Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 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; 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); 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; Sesame seeds; Sliced green onions

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Few dishes are as satisfying and versatile as Homemade Chicken Fried Rice with Veggies. This restaurant-style favorite combines tender chicken, colorful vegetables, and perfectly fried rice tossed in a savory, slightly sweet sauce. It’s quick to make, loaded with texture and flavor, and even better than takeout. With its combination of lean protein, wholesome grains, and nutrient-rich veggies, it’s a balanced meal that brings comfort to the table in under 45 minutes.

The Beauty of Homemade Fried Rice

Why Homemade Always Wins

Homemade fried rice gives you control over every ingredient — from the oil and seasoning to the quality of chicken and vegetables. It’s fresher, less greasy, and much more customizable than takeout versions. Plus, making it yourself ensures each bite is bursting with clean, bold flavors. Whether you’re using up leftovers or starting from scratch, this recipe guarantees a delicious, hearty meal that’s family-approved.

The Perfect Combination of Flavor and Texture

This dish balances the crispness of vegetables, the tender bite of chicken, and the soft chew of rice, all wrapped in a savory-sweet sauce. The soy sauce brings deep umami, the honey adds a touch of sweetness, and sesame oil ties everything together with a nutty aroma. Cooking each component separately and combining them at the end ensures perfect results every time. For a slightly spicy variation, check out the Easy One Pan Cajun Chicken Rice, another one-pot wonder packed with flavor.

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Preparing the Ingredients

Choosing the Right Chicken

The key to flavorful fried rice starts with well-seasoned chicken. Boneless, skinless chicken breasts work perfectly for this dish, but you can also use chicken thighs for extra juiciness. Cut the chicken into small, bite-sized pieces for quick and even cooking. The flour and cornstarch coating creates a crispy exterior that holds up beautifully once tossed in the sauce.

Prepping the Rice and Vegetables

The secret to authentic fried rice is using cold, leftover rice. Freshly cooked rice tends to be too soft, which makes it clump together. Leftover rice, on the other hand, fries up beautifully and absorbs flavor evenly. For vegetables, use a mix of carrots, corn, and green beans, but feel free to swap in peas, bell peppers, or broccoli depending on what you have on hand. The goal is a colorful medley that adds both nutrition and texture.

Cooking the Chicken

Coating and Frying

In a mixing bowl, combine flour, cornstarch, garlic powder, paprika, salt, and black pepper. Dredge the chicken pieces in beaten egg, then coat them in the dry mixture until evenly covered. This double coating ensures a crispy, golden crust when fried.

Heat vegetable oil in a deep skillet or wok over medium-high heat. Once the oil is hot, carefully add the coated chicken and fry for about 4–5 minutes per batch until golden brown. Drain the chicken on paper towels to remove excess oil. You’ll be left with perfectly crispy pieces that stay juicy on the inside.

Making the Sauce

In a small saucepan, mix soy sauce, honey, hoisin sauce, ketchup, minced garlic, and ginger. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for about 2 minutes until the sauce thickens. Toss the fried chicken in the sauce until every piece is coated. The result? Glazed, golden bites of chicken that are sweet, savory, and slightly sticky — just perfect.

Making the Fried Rice

Stir-Frying the Veggies and Eggs

Heat vegetable oil in a large skillet or wok. Add the mixed vegetables and stir-fry for about 2–3 minutes until slightly tender. Push them to one side of the pan, then pour the beaten eggs onto the other side. Let them set for a few seconds, then scramble gently until cooked through.

Combining with Rice

Add the cooked, cooled rice to the skillet. Break up any clumps with a spatula and toss well with the vegetables and eggs. Drizzle soy sauce and sesame oil over the rice, stirring constantly for 3–4 minutes. This step adds depth, color, and that signature fried rice aroma. Finish by adding sliced green onions for freshness and brightness.

Bringing It All Together

Assembling the Dish

Now comes the best part — combining everything. Plate the hot fried rice on one side and pile the saucy chicken next to it. The contrast between the fluffy rice and sticky, flavorful chicken is pure comfort. Sprinkle sesame seeds and extra green onions on top for that restaurant-style finish.

Why This Method Works

Each element of this recipe is cooked separately to maintain its unique texture and flavor. The fried chicken stays crisp, the vegetables retain their crunch, and the rice remains fluffy and perfectly seasoned. When combined, every bite offers a satisfying mix of savory, sweet, and umami notes.

Variations and Tips

Creative Add-Ins

This Homemade Chicken Fried Rice with Veggies is endlessly customizable. Add pineapple chunks for a tropical twist, toss in cashews for crunch, or mix in chili oil for a bit of heat. For extra protein, stir in shrimp or scrambled tofu. If you want to skip frying, use grilled chicken for a lighter, healthier option.

Making It Healthier

You can easily make this dish lighter without sacrificing flavor. Swap white rice for brown rice or quinoa for extra fiber. Use low-sodium soy sauce to control salt levels, and replace honey with agave syrup for a milder sweetness. Air-frying the chicken instead of deep-frying reduces oil without losing crispness.

Storage and Reheating

Keeping Leftovers Fresh

This dish stores beautifully. Place leftovers in airtight containers and refrigerate for up to three days. For longer storage, freeze portions for up to two months. When reheating, warm the chicken separately to maintain its crispiness and reheat the rice in a skillet with a splash of soy sauce or water to keep it moist.

Best Ways to Serve

Serve your fried rice hot, garnished with sesame seeds and green onions. Pair it with miso soup, steamed dumplings, or a simple Asian cucumber salad for a complete meal. It’s equally delicious on its own — a hearty, filling dish that brings restaurant-quality flavor to your kitchen.

Frequently Asked Questions

Can I use leftover chicken?
Yes, toss it in the sauce for a few minutes to heat through and absorb flavor.

Can I skip the frying step?
Absolutely. You can pan-sear or bake the chicken instead for a lighter version.

What rice works best?
Jasmine or basmati rice is ideal for light, separate grains. Avoid short-grain rice, which becomes sticky.

Can I make it vegetarian?
Yes, use tofu or tempeh and substitute vegetable broth for the sauce base.

Can I use frozen vegetables?
Yes. Just thaw them first and drain excess moisture to prevent soggy rice.

Conclusion

Homemade Chicken Fried Rice with Veggies brings together everything you love about takeout — crispy chicken, fragrant rice, and a savory-sweet sauce — made right in your own kitchen. It’s fast, filling, and flavorful, yet easy enough for any night of the week. With fresh vegetables, tender chicken, and a glossy sauce coating every bite, it’s a meal that satisfies both your cravings and your budget. Once you try it, this recipe will become your go-to for family dinners and casual get-togethers.

Homemade Chicken Fried Rice with Veggies

The Beauty of Homemade Fried Rice

Why Homemade Always Wins

The Perfect Combination of Flavor and Texture