Description

A restaurant-style Homemade Chicken Fried Rice with Veggies featuring crispy chicken, colorful vegetables, and savory-sweet soy glaze, perfect for weeknight dinners.

Ingredients

Scale

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

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Instructions

1. Mix flour, cornstarch, garlic powder, paprika, salt, and pepper in a bowl.

2. Dip chicken in beaten egg, then coat in the flour mixture.

3. Fry in hot oil for 4–5 minutes until golden and crisp. Drain on paper towels.

4. In a saucepan, combine soy sauce, honey, hoisin, ketchup, garlic, ginger, and chili flakes. Simmer for 2 minutes.

5. Add cornstarch-water slurry and stir until thickened. Toss chicken in sauce until evenly coated.

6. In a skillet, heat oil and sauté vegetables for 2–3 minutes.

7. Push veggies aside, pour in eggs, and scramble until cooked.

8. Add rice, soy sauce, and sesame oil. Stir and fry for 3–4 minutes.

9. Stir in green onions and mix everything well.

10. Serve fried rice with saucy chicken, garnished with sesame seeds and more green onions.

Notes

Use cold, leftover rice for perfect fried texture.

Add chili oil for heat or pineapple for sweetness.

Substitute tofu or shrimp for chicken.

Store in fridge up to 3 days or freeze up to 2 months.

Reheat rice with a splash of soy sauce or water for best results.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Pan-fried
Cuisine: Asian

Nutrition

Serving Size: 1 plate
Calories: 400
Sugar: 12g
Sodium: 950mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g
Cholesterol: 120mg