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Honey Garlic Chicken Fried Rice

Honey Garlic Chicken Fried Rice Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 lb (450 g) boneless skinless chicken thighs, cut into bite-size pieces
  • 3 cups cooked jasmine rice, preferably day-old and cold
  • 2 large eggs
  • 3 tbsp honey
  • 3 tbsp low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp unsalted butter, divided
  • 1 tbsp vegetable oil
  • ½ cup frozen peas, thawed
  • 1 small carrot, peeled and diced small
  • 3 green onions, sliced, whites and greens separated
  • Salt and black pepper

Method
 

  1. In a small bowl, whisk together the honey, soy sauce, garlic, and ginger. Set aside.
  2. Pat the chicken dry and season with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and cooked through, about 5 to 6 minutes total. Transfer to a plate.
  3. Melt 1 tbsp butter in the same skillet. Scramble the eggs, then add the peas, carrot, and green onion whites. Cook until the eggs are set and the vegetables soften slightly, about 2 minutes. Transfer to the plate with the chicken.
  4. Melt the remaining 1 tbsp butter over medium-high heat. Add the cold rice, break up clumps, and fry, letting it sit between tosses, for 3 to 4 minutes until hot and crisp in spots. Return the chicken, egg, and vegetables to the pan, pour in the sauce, and toss for about 2 minutes until everything is coated and bubbling. Top with green onion greens and serve immediately.

Notes

To use freshly cooked rice, spread it on a sheet pan and refrigerate for 15 minutes to dry out the grains. Leftovers hold up well and reheat best in a skillet with a splash of water to revive some of that crispness.