Description
This Easy Honey Garlic Chicken Fried Rice combines tender chicken, fluffy rice, scrambled eggs, and vegetables in a sweet and savory honey garlic sauce. It’s a complete one-pan meal that’s ready in 30 minutes—perfect for busy weeknights and better than takeout!
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For the Honey Garlic Sauce:
- 1/4 cup honey
- 3 tablespoons soy sauce (low-sodium recommended)
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
For the Fried Rice:
- 3 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 4 cups cooked rice, cold (preferably day-old)
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Make the Honey Garlic Sauce: In a small bowl, whisk together honey, 3 tablespoons soy sauce, 4 cloves minced garlic, rice vinegar, grated ginger, 1/2 teaspoon sesame oil, and red pepper flakes if using. Set aside. This sauce brings all the flavors together!
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the hot pan in a single layer and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F). Transfer cooked chicken to a plate and set aside.
- Scramble the Eggs: In the same skillet, add 1 tablespoon oil. Pour in beaten eggs and scramble for 1-2 minutes until just cooked through, breaking into small pieces with your spatula. Transfer eggs to the plate with chicken.
- Start the Fried Rice: Add remaining 2 tablespoons oil to the skillet over high heat. Add 3 cloves minced garlic and stir-fry for 30 seconds until fragrant. Add frozen mixed vegetables and stir-fry for 2-3 minutes until heated through and any ice is gone.
- Add the Rice: Add the cold rice to the skillet, breaking up any clumps with your spatula. Spread it out in the pan and let it sit undisturbed for 1-2 minutes to get some crispy bits on the bottom (this is the best part!). Then stir and toss everything together for 3-4 minutes until the rice is heated through and starting to crisp slightly.
- Season the Rice: Drizzle 2 tablespoons soy sauce and 1 teaspoon sesame oil over the rice. Toss everything together until evenly coated and the rice looks slightly golden and glossy.
- Combine Everything: Return the cooked chicken and scrambled eggs to the skillet with the fried rice. Pour the honey garlic sauce over everything. Toss and stir for 2-3 minutes until the sauce coats all the ingredients evenly and the chicken is reheated. The rice should look glossy and slightly sticky from the honey garlic sauce.
- Serve: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve immediately while hot and enjoy your better-than-takeout creation!
Notes
- Day-Old Rice is Key: Fresh rice is too moist and creates mushy fried rice. Use rice that’s been refrigerated at least 4 hours or overnight.
- High Heat is Essential: Fried rice needs high heat to achieve that characteristic slightly crispy, “wok hei” flavor. Don’t be afraid to crank up the heat!
- Don’t Overcrowd: If your pan isn’t large enough, work in batches. Overcrowding causes steaming instead of frying.
- Customize Vegetables: Use whatever vegetables you have—bell peppers, broccoli, snap peas, mushrooms all work beautifully.
- Make it Gluten-Free: Use tamari instead of soy sauce and ensure all other ingredients are certified gluten-free.
- Spice Level: Adjust red pepper flakes or add sriracha to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish / Dinner
- Method: Stovetop / Stir-Fry
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: Approximately 2 cups
- Calories: 485
- Sugar: 14g
- Sodium: 920g
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 145mg