As I set out to curate the ultimate list of 15 chicken recipes paired with fried rice, my taste buds were in for a treat.

Each dish brings a delightful balance of flavors and textures that will excite your palate.

From the classic Chicken Fried Rice, with tender chicken and vibrant veggies, to the zesty Spicy Szechuan Chicken and the sweet allure of Honey Garlic Chicken, there’s something for everyone.

These recipes are not just meals; they’re culinary adventures waiting to be explored.

Get ready to transform your fried rice experience with these delicious ideas!

Classic Chicken Fried Rice

Chicken Fried Rice is a beloved dish that combines the savory flavors of chicken with the satisfying texture of fried rice, providing a quick and delicious meal for any occasion. This dish is perfect for using up leftover rice and can be easily customized with your favorite vegetables and seasonings.

With origins tracing back to Chinese cuisine, Chicken Fried Rice has become a staple in many households around the world, appreciated for its versatility and comforting taste.

This Classic Chicken Fried Rice recipe serves 4-6 people and is designed to deliver a flavorful, well-balanced meal. The key to great fried rice lies in using cold, day-old rice, which prevents the grains from sticking together and guarantees a fluffy outcome. Fresh vegetables and tender chicken are cooked with soy sauce and sesame oil, imparting a rich, umami flavor that’s both satisfying and aromatic.

Ingredients for 4-6 servings:

3 cups cooked jasmine rice (preferably day-old)
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast, diced
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots
3 eggs, beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
4 green onions, sliced
Salt and pepper to taste

Cooking Instructions:

Prepare the Rice: If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 30 minutes to cool completely. Cold rice works best for frying as it maintains the grain’s integrity.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken breast and season with salt and pepper. Stir-fry until the chicken is fully cooked and golden brown, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 2 minutes.
Add Vegetables and Eggs: Add the frozen peas and carrots to the skillet and stir-fry for 3-4 minutes until they’re heated through. Push the vegetables to the side of the skillet and pour the beaten eggs into the cleared space. Scramble the eggs until they’re just cooked before mixing them with the vegetables.
Combine Ingredients: Return the cooked chicken to the skillet and add the cold rice. Pour in the soy sauce, oyster sauce, and sesame oil. Stir everything together, breaking up any clumps of rice, until all ingredients are well combined and heated through.
Finish and Serve: Stir in the sliced green onions and adjust the seasoning with additional salt and pepper if necessary. Serve the Chicken Fried Rice hot, garnished with extra green onions if desired.

Extra Tips: To enhance the flavor, consider adding a dash of white pepper or a sprinkle of crushed chili flakes for a bit of heat. If you prefer a vegetarian option, substitute the chicken with tofu or additional vegetables like bell peppers or broccoli.

Remember not to overcrowd the skillet, as this can cause the ingredients to steam rather than fry, affecting the texture of the dish. Finally, always taste and adjust the seasoning to your preference before serving.

Spicy Szechuan Chicken

Spicy Szechuan Chicken with Fried Rice is a perfect combination for those who love bold flavors with a touch of heat. This dish takes inspiration from the Szechuan province in China, known for its spicy and flavorful cuisine. The chicken is marinated with a mix of Szechuan peppercorns and spices, then stir-fried to perfection. Paired with savory fried rice, this dish is sure to excite your taste buds. The fried rice serves as a perfect complement, balancing the heat of the chicken with its savory and slightly sweet notes.

This dish is ideal for a family dinner or a casual get-together, serving 4 to 6 people comfortably. The process involves marinating the chicken, preparing the ingredients for the fried rice, and cooking both elements to create a harmonious and delicious meal. The key is to guarantee that each component is cooked just right, bringing out the best flavors in each bite.

Ingredients for Spicy Szechuan Chicken:

1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
2 tablespoons Szechuan peppercorns
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 cloves garlic, minced
1-inch piece of ginger, minced
4 dried red chilies
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tablespoon hoisin sauce
1 tablespoon chili paste
2 green onions, sliced

Ingredients for Fried Rice:

3 cups cooked jasmine rice (preferably cooled overnight)
2 tablespoons vegetable oil
3 eggs, beaten
1 cup frozen peas and carrots, thawed
3 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste

Cooking Instructions:

Marinate the Chicken: Start by marinating the chicken pieces in a bowl with soy sauce, rice vinegar, and cornstarch. Mix well to guarantee the chicken is well-coated. Let it sit for at least 30 minutes to allow the flavors to penetrate.
Prepare the Szechuan Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add Szechuan peppercorns and dried red chilies, and stir-fry for about 1 minute until fragrant. Add the minced garlic and ginger, and continue to stir-fry for another minute.
Cook the Chicken: Add the marinated chicken to the skillet, stir-frying until it’s browned and cooked through, approximately 5-7 minutes. Add the bell peppers and cook for another 3 minutes until they’re tender-crisp.
Add Sauces: Stir in the hoisin sauce and chili paste, ensuring the chicken and vegetables are evenly coated. Toss in the sliced green onions, and cook for an additional minute. Remove from heat and set aside.
Prepare the Fried Rice: In another large pan, heat 2 tablespoons of vegetable oil over medium heat. Pour in the beaten eggs and scramble them quickly. Once cooked, push the eggs to one side of the pan.
Fry the Rice: Add the cooled jasmine rice to the pan, breaking it up with a spatula. Stir in the peas and carrots, soy sauce, and sesame oil. Mix everything together, ensuring the rice is evenly coated and heated through. Add salt and pepper to taste.
Combine and Serve: Serve the Spicy Szechuan Chicken over the fried rice on individual plates or family-style. Garnish with additional green onions if desired.

Extra Tips:

When making Spicy Szechuan Chicken with Fried Rice, it’s important to have all your ingredients prepped and ready before you start cooking, as the process is quite fast-paced.

Using day-old rice helps to achieve the perfect texture for fried rice, as fresh rice may become too sticky. If you prefer a milder dish, you can reduce the amount of dried chilies and Szechuan peppercorns. Adjust the spice level according to your preference to enjoy this delicious meal to the fullest.

Honey Garlic Chicken

Honey Garlic Chicken with Fried Rice is a delightful combination of sweet and savory flavors that come together to create a satisfying meal. The honey garlic chicken is beautifully glazed with a sticky sweet sauce, perfectly complementing the fragrant and fluffy fried rice. This dish is perfect for a family dinner or a gathering with friends, offering a balance of textures and tastes that everyone will enjoy.

The honey garlic chicken is tender and juicy, coated in a sauce made from honey, soy sauce, and garlic, providing a rich and savory taste with a hint of sweetness. The fried rice, made with a mix of vegetables and eggs, acts as a wonderful accompaniment, soaking up the flavors of the chicken. This recipe is designed to serve 4-6 people, making it ideal for sharing and enjoying together.

Ingredients for Honey Garlic Chicken with Fried Rice (Serves 4-6):

For the Honey Garlic Chicken:

1.5 pounds boneless, skinless chicken thighs or breasts
1/4 cup honey
1/4 cup soy sauce
1 tablespoon apple cider vinegar
3 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons cornstarch
2 tablespoons water
Sesame seeds (optional, for garnish)
Green onions (optional, for garnish)

For the Fried Rice:

3 cups cooked jasmine or long-grain rice (preferably day-old)
2 tablespoons vegetable oil
1 cup frozen peas and carrots mix
3 eggs, beaten
3 tablespoons soy sauce
2 green onions, chopped
Salt and pepper to taste

Cooking Instructions:

Prepare the Chicken:
- Cut the chicken into bite-sized pieces and season with salt and pepper. In a bowl, mix honey, soy sauce, apple cider vinegar, minced garlic, and grated ginger.
Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 6-8 minutes. Pour the honey garlic sauce over the chicken. Reduce heat to medium and simmer for 10-15 minutes until the chicken is cooked through.
Thicken the Sauce:
- In a small bowl, mix cornstarch and water to create a slurry. Add this mixture to the skillet with the chicken and sauce. Stir well and cook until the sauce thickens, about 2-3 minutes. Remove from heat and sprinkle sesame seeds and chopped green onions if desired.
Prepare the Fried Rice:
- Heat vegetable oil in a large pan or wok over medium-high heat. Add the frozen peas and carrots mix and cook for 3-4 minutes until heated through. Push the vegetables to one side of the pan.
Cook the Eggs:
- Pour the beaten eggs into the empty side of the pan. Scramble the eggs by stirring gently until they’re fully cooked. Mix the cooked eggs with the vegetables.
Combine and Finish the Fried Rice:
- Add the cooked rice to the pan and stir well to combine with the vegetables and eggs. Pour soy sauce over the rice and stir thoroughly until evenly coated. Season with salt and pepper, and add chopped green onions. Cook for another 2-3 minutes.
Serve:
- Serve the honey garlic chicken over a bed of fried rice. Garnish with additional sesame seeds and green onions if desired.

Extra Tips:

For the best results, use day-old rice for the fried rice to prevent it from becoming mushy. If you don’t have day-old rice, cook fresh rice and spread it on a baking sheet to cool and dry for a few hours before using.

When cooking the chicken, verify that the pieces are of uniform size for even cooking. Adjust the sweetness of the honey garlic sauce to your preference by adding more or less honey. Additionally, you can add more vegetables or adjust the seasoning in the fried rice to suit your taste.

Teriyaki Chicken Delight

Teriyaki Chicken Delight is a perfect fusion of sweet and savory flavors, combining juicy, tender chicken glazed with a homemade teriyaki sauce and served alongside aromatic fried rice. This dish is a crowd-pleaser, perfect for a family dinner or entertaining guests. The teriyaki sauce, made with soy sauce, mirin, and a hint of ginger, coats the chicken, giving it a glossy finish and a rich flavor profile.

Paired with the fried rice, which is seasoned with a touch of sesame oil and filled with vibrant vegetables, this meal is both hearty and satisfying. Preparing Teriyaki Chicken Delight with Fried Rice isn’t only delicious but also relatively easy to make, allowing you to create a restaurant-quality dish in the comfort of your home.

The key to success is marinating the chicken to let it absorb the flavors, then cooking it to perfection while making certain the fried rice is fluffy and well-seasoned. This recipe serves 4-6 people, making it ideal for a family gathering or a dinner party. Let’s explore the ingredients and steps necessary to bring this delightful dish to your dinner table.

Ingredients (Serves 4-6):

For the Teriyaki Chicken:

1.5 lbs of chicken thighs or breasts, boneless and skinless
1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
3 tablespoons sugar
1 tablespoon ginger, grated
2 cloves garlic, minced
1 tablespoon sesame oil

For the Fried Rice:

3 cups cooked jasmine rice (preferably day-old)
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 carrots, diced
1 cup frozen peas
2 eggs, beaten
3 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, sliced

Cooking Instructions:

Prepare the Teriyaki Sauce: In a bowl, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Mix well until the sugar dissolves. Set aside.
Marinate the Chicken: Place the chicken pieces in a shallow dish or ziplock bag and pour half of the teriyaki sauce over them. Make certain the chicken is well coated. Marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours for deeper flavor.
Cook the Chicken: Heat sesame oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-6 minutes on each side until golden brown and cooked through. Pour the remaining teriyaki sauce over the chicken and cook for an additional 2-3 minutes until the sauce thickens and glazes the chicken. Remove from heat and let it rest for a few minutes before slicing.
Prepare the Fried Rice: Heat vegetable oil in a wok or large frying pan over medium-high heat. Add onions and carrots, sautéing until they start to soften, about 3-4 minutes. Add the peas and cook for another 2 minutes.
Scramble the Eggs: Push the vegetables to one side of the pan, and pour the beaten eggs into the other side. Scramble the eggs until just set, then mix them with the vegetables.
Combine and Season: Add the cooked rice to the pan, breaking up any clumps with a spatula. Pour soy sauce and sesame oil over the rice and mix thoroughly. Stir in the green onions and cook for another 2-3 minutes until everything is well combined and heated through.
Serve: Slice the teriyaki chicken and serve it over a generous portion of fried rice. Garnish with additional green onions or sesame seeds if desired.

Extra Tips:

For the best results, use day-old rice for the fried rice as it’s drier and less sticky, which helps achieve that perfect texture. If you don’t have mirin, you can substitute it with a mixture of rice vinegar and sugar.

Adjust the sugar in the teriyaki sauce to taste, depending on your preference for sweetness. Finally, make certain the skillet or pan is hot before adding the chicken or rice to prevent sticking and to achieve a nice sear on the chicken.

Lemon Herb Chicken

Lemon Herb Chicken with Fried Rice is a delightful dish that combines zesty and aromatic flavors with the comforting texture of fried rice. This dish is perfect for a family meal or a small gathering, offering a harmonious blend of citrusy and herbaceous notes from the chicken, paired with the savory and slightly nutty flavors of fried rice.

The key to mastering this dish is in balancing the flavors and guaranteeing each component is cooked to perfection, resulting in a meal that’s as pleasing to the palate as it’s to the eyes.

The Lemon Herb Chicken is marinated in a mixture of fresh lemon juice, garlic, and a selection of herbs that infuse the meat with flavor, while the fried rice is made with a mix of vegetables and soy sauce, providing a satisfying and complete meal.

The preparation is straightforward, and with a bit of planning, you can have this delicious dish ready in under an hour. Ideal for 4-6 people, this recipe will guide you through each step to guarantee a successful culinary experience.

Ingredients for Lemon Herb Chicken:

4-6 boneless, skinless chicken breasts
1/3 cup fresh lemon juice
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste

Ingredients for Fried Rice:

3 cups cooked jasmine rice (preferably day-old)
2 tablespoons vegetable oil
1 cup frozen peas and carrots, thawed
1/2 cup chopped green onions
3 eggs, beaten
3 tablespoons soy sauce
Salt and pepper to taste

Cooking Instructions:

Marinate the Chicken: In a bowl, combine the lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and pepper. Mix well. Place the chicken breasts in a large resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor infusion.
Cook the Chicken: Preheat your grill or a large skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Grill or cook the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once done, remove from heat and let it rest for a few minutes before slicing.
Prepare the Fried Rice: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the peas and carrots, and cook for 2-3 minutes until they’re tender. Push the vegetables to the side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
Combine Ingredients for Fried Rice: Add the cooked rice to the skillet, breaking up any clumps. Pour the soy sauce over the rice and stir well to combine all ingredients. Add the chopped green onions and continue to stir-fry for another 2-3 minutes until everything is heated through. Season with additional salt and pepper if needed.
Serve: Slice the Lemon Herb Chicken and serve it alongside the fried rice on a platter or individual plates. Garnish with extra lemon slices and herbs if desired.

Extra Tips:

For peak flavor, try to marinate the chicken for at least two hours, or even overnight if possible. This will allow the lemon and herbs to penetrate the meat more deeply.

When cooking the fried rice, using day-old rice is essential as it prevents the rice from becoming mushy.

Finally, feel free to customize the fried rice with additional vegetables or proteins such as shrimp or tofu based on your preference.

Sweet and Sour Chicken

Sweet and Sour Chicken is a classic Chinese-inspired dish that combines tender pieces of chicken with a flavorful and vibrant sweet and tangy sauce. This dish is often accompanied by fried rice, making it a complete and satisfying meal. The dish’s appeal lies in its balance of flavors— the sweetness of pineapple juice and sugar, the tanginess of vinegar, and the savory notes from soy sauce and vegetables like bell peppers and onions.

When paired with the rich and aromatic fried rice, Sweet and Sour Chicken offers a delightful culinary experience that’s sure to please both the eyes and the palate. The fried rice serves as a perfect complement to the Sweet and Sour Chicken, providing a hearty and flavorful base that absorbs the delicious sauce. The rice is typically stir-fried with a combination of vegetables, eggs, and sometimes diced ham or shrimp, adding depth and complexity to the dish.

Together, they make a perfect combination for a family dinner or a special gathering, offering a taste of Chinese cuisine right at home. This recipe is designed to serve 4-6 people, guaranteeing everyone gets to enjoy this delicious and colorful dish.

Ingredients:

For Sweet and Sour Chicken:

1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
1 cup cornstarch
2 eggs, beaten
1 cup vegetable oil (for frying)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 cup canned pineapple chunks, drained
1/2 cup white vinegar
1/3 cup sugar
1/4 cup ketchup
1 tablespoon soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For Fried Rice:

3 cups cooked jasmine rice (preferably day-old)
2 tablespoons vegetable oil
3 eggs, beaten
1 cup frozen peas and carrots mix
3 green onions, chopped
3 tablespoons soy sauce

Cooking Instructions:

Prepare the Chicken: Coat the chicken pieces in cornstarch, then dip them in the beaten eggs. Heat the vegetable oil in a large pan over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through. Remove and drain on paper towels.
Make the Sauce: In a medium saucepan, combine the white vinegar, sugar, ketchup, and soy sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the cornstarch slurry to the sauce, stirring constantly until it thickens. Set aside.
Cook the Vegetables: In a large pan or wok, add the chopped red and green bell peppers and onion. Stir-fry for about 3-4 minutes until the vegetables are slightly tender. Add the pineapple chunks and cooked chicken to the pan.
Combine: Pour the sweet and sour sauce over the chicken and vegetables. Toss everything together until the chicken and vegetables are well-coated with the sauce. Cook for an additional 2-3 minutes to make sure everything is heated through.
Prepare the Fried Rice: Heat vegetable oil in a large pan or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Add the cooked rice, breaking up any clumps. Stir in the frozen peas and carrots, and cook until everything is heated through. Add the soy sauce and chopped green onions, stirring to combine.
Serve: Divide the fried rice among serving plates and top with the sweet and sour chicken. Serve immediately.

Extra Tips:

For the best results, use day-old rice for the fried rice as it helps prevent the rice from becoming too sticky. When frying the chicken, make sure the oil is hot enough to achieve a crispy texture without overcooking the chicken.

You can customize the sweetness and tanginess of the sauce by adjusting the amounts of sugar and vinegar to your taste. Also, consider adding some red chili flakes if you prefer a bit of heat in your sweet and sour chicken.

Thai Basil Chicken

Thai Basil Chicken, also known as Pad Krapow Gai, is a classic Thai street food dish that perfectly balances savory, spicy, and aromatic flavors. This dish is known for its fragrant and flavorful combination of fresh basil, garlic, chilies, and a savory sauce, enveloping tender pieces of chicken.

Paired with fried rice, it makes for a hearty and satisfying meal that’s quick to prepare and certain to impress. The fusion of bold flavors and enticing aromas make Thai Basil Chicken with Fried Rice an absolute favorite for those who appreciate the complexity of Thai cuisine.

In this recipe, we’ll guide you through the steps to create an authentic Thai Basil Chicken with Fried Rice, serving 4-6 people. The dish is perfect for a family meal or a gathering with friends. The key to achieving the authentic taste lies in using fresh ingredients and balancing the flavors of the sauce, which includes soy sauce, fish sauce, and oyster sauce.

The fried rice complements the spicy chicken, providing a wonderful base that absorbs the rich flavors of the dish.

Ingredients for Thai Basil Chicken with Fried Rice (Serves 4-6):

For the Thai Basil Chicken:

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup fresh Thai basil leaves
4 garlic cloves, minced
4 Thai bird’s eye chilies, minced (adjust for spice preference)
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar

For the Fried Rice:

3 cups cooked jasmine rice (preferably day-old)
2 eggs
1 cup mixed vegetables (like peas, carrots, and corn)
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons vegetable oil
2 green onions, chopped

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all the ingredients. Chop the chicken thighs into bite-sized pieces, mince the garlic and chilies, and pick the basil leaves from the stems. Confirm the jasmine rice is cooked and cooled, which helps in getting the perfect texture for fried rice.

2. Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chilies, stirring quickly to prevent burning, and cook until fragrant, about 30 seconds. Add the chicken pieces to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through.

3. Add the Sauces: In the same skillet, add the soy sauce, fish sauce, oyster sauce, and sugar. Stir well to coat the chicken evenly. Add the fresh basil leaves and stir-fry for another 1-2 minutes until the basil is wilted and fragrant.

4. Cook the Fried Rice: In another large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Crack the eggs into the pan and scramble until just set. Add the mixed vegetables and stir-fry for 2-3 minutes.

Add the cooked jasmine rice, soy sauce, and oyster sauce. Stir-fry the mixture for another 5 minutes, making sure the rice is well-coated and heated through. Add the chopped green onions and stir to combine.

5. Serve the Dish: Serve the Thai Basil Chicken hot over the fried rice, making sure each serving has a generous amount of chicken and basil. Enjoy the meal while it’s hot, accompanied by a wedge of lime if desired for added freshness.

Extra Tips:

For the best taste, it’s essential to use Thai basil, which has a distinctive licorice-like flavor and aroma that sets it apart from other basil varieties. If you can’t find Thai bird’s eye chilies, substitute with any hot chili peppers available, adjusting the quantity to your spice preference.

When making the fried rice, using day-old rice is key as it’s less sticky and absorbs flavors better. If you’re making the rice fresh, spread it on a tray to cool and dry before using.

Finally, feel free to adjust the seasoning to your liking, adding more soy sauce or fish sauce to achieve the perfect balance for your palate.

Ginger Soy Chicken

Ginger Soy Chicken with Fried Rice is a savory and aromatic dish that combines the zesty flavors of ginger and soy with tender chicken, served alongside a bed of fluffy fried rice. This dish is perfect for a family dinner or a gathering with friends, offering a delightful blend of Asian-inspired flavors that are bound to impress.

The key to this recipe lies in marinating the chicken to absorb the rich flavors of ginger and soy, and then perfectly cooking it to a golden brown, while the fried rice complements the meal with its subtle yet satisfying taste.

To create this delicious Ginger Soy Chicken with Fried Rice for 4-6 people, you’ll need to gather fresh ingredients and follow a few simple steps. The preparation involves marinating the chicken, cooking it to tender perfection, and preparing the fried rice with vegetables and seasonings that enhance its flavor. This recipe is straightforward and allows you to enjoy a restaurant-quality dish in the comfort of your home.

Ingredients:

For the Ginger Soy Chicken:

1.5 lbs boneless, skinless chicken breasts
1/4 cup soy sauce
2 tablespoons fresh ginger, grated
2 garlic cloves, minced
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon olive oil
Green onions, chopped (for garnish)
Sesame seeds (for garnish)

BBQ Chicken Fusion

BBQ Chicken Fusion with Fried Rice combines the savory, smoky flavors of barbecue chicken with the classic, comforting elements of fried rice. This fusion dish is ideal for those who enjoy a blend of bold flavors and textures in one meal. The chicken is marinated in a tangy barbecue sauce, grilled to perfection, and served atop a bed of fragrant, fluffy fried rice.

The rice is stir-fried with vegetables and seasoned to enhance the overall taste, making this dish a delightful crowd-pleaser at any gathering. This recipe is designed to serve 4-6 people, making it perfect for a family dinner or a small party. The combination of succulent chicken and flavorful rice will captivate your taste buds and leave you craving more.

Whether you’re a fan of Asian cuisine or American barbecue, this dish offers the best of both worlds. Gather your ingredients and follow these simple steps to create a memorable meal that everyone will love.

Ingredients:

1.5 lbs boneless, skinless chicken thighs
1 cup barbecue sauce
4 cups cooked jasmine rice (preferably day-old)
2 tablespoons vegetable oil
1 cup diced carrots
1 cup frozen peas
4 green onions, sliced
3 garlic cloves, minced
3 tablespoons soy sauce
2 eggs, beaten
Salt and pepper to taste
Fresh cilantro for garnish

Cooking Instructions:

Marinate the Chicken: Place the chicken thighs in a large bowl. Pour the barbecue sauce over the chicken, ensuring each piece is well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.
Prepare the Fried Rice: While the chicken is marinating, begin by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced carrots and stir-fry for about 3 minutes until they start to soften.
Add Peas and Garlic: Stir in the frozen peas and minced garlic, cooking for another 2 minutes until the peas are heated through and the garlic is fragrant.
Cook the Eggs: Push the vegetables to one side of the skillet and add the beaten eggs to the empty side. Scramble the eggs until they’re just cooked, then mix them with the vegetables.
Add Rice and Season: Add the cooked rice to the skillet, breaking up any clumps. Pour the soy sauce over the rice and stir well to combine. Continue to stir-fry the rice for about 5 minutes, allowing it to absorb the flavors. Season with salt and pepper to taste.
Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Serve: Once the chicken is cooked, slice it into strips. Serve the grilled chicken on top of the fried rice, garnishing with sliced green onions and fresh cilantro.

Extra Tips:

For an even richer flavor, consider adding a tablespoon of oyster sauce to the fried rice. If you don’t have a grill, you can use a grill pan or broil the chicken in the oven.

It’s important to use day-old rice for fried rice to prevent it from becoming mushy. If time allows, prepare the rice a day ahead and store it in the refrigerator. Adjust the barbecue sauce to your preferred level of sweetness and tanginess to suit your taste preferences.

Pineapple Chicken Twist

Pineapple Chicken Twist is an exciting variation of the classic chicken fried rice, combining the savory taste of marinated chicken with the sweet and tangy flavor of pineapple. This dish is a perfect balance of protein, vegetables, and fruit, making it a wholesome meal for both lunch and dinner.

The unique twist of pineapple adds a revitalizing surprise to the traditional fried rice, which is often loved by both adults and children alike. This recipe is designed to serve 4-6 people, making it ideal for family gatherings or a dinner party with friends.

The preparation involves marinating chicken to infuse it with rich flavors, then stir-frying it with colorful vegetables and pineapple chunks, and finally mixing everything with perfectly cooked fried rice. The resulting dish isn’t only visually appealing but also provides a burst of delightful flavors with each bite.

Ingredients:

1 ½ pounds boneless, skinless chicken breasts, diced
2 cups jasmine rice
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon ginger powder
1 red bell pepper, diced
1 cup frozen peas and carrots mix
1 cup pineapple chunks (fresh or canned)
3 green onions, chopped
3 large eggs, beaten
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Cooking Instructions:

Prepare the Rice: Cook the jasmine rice according to the package instructions. Once cooked, spread it out on a baking sheet to cool completely. This can be done a few hours ahead or the night before for best results.
Marinate the Chicken: In a bowl, mix the diced chicken with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, garlic powder, and ginger powder. Let it marinate for at least 20 minutes to absorb the flavors.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Prepare the Fried Rice Base: In the same skillet, add the remaining tablespoon of vegetable oil. Add the red bell pepper and the frozen peas and carrots mix, and stir-fry for about 3-4 minutes until they start to soften.
Scramble the Eggs: Create a well in the center of the skillet, pour in the beaten eggs, and scramble until just set. Mix with the vegetables.
Combine Ingredients: Add the cooled rice to the skillet, breaking up any clumps with a spatula. Stir in the remaining soy sauce, oyster sauce, and sesame oil. Mix well to coat the rice evenly.
Add Chicken and Pineapple: Return the cooked chicken to the skillet along with the pineapple chunks. Stir everything together and heat through for another 2-3 minutes.
Finish the Dish: Toss in the chopped green onions and season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro if desired.

Extra Tips:

For the best results, use day-old rice as it helps to achieve the ideal texture without getting mushy. If you don’t have time, spread freshly cooked rice on a baking sheet and refrigerate it for at least an hour.

When marinating the chicken, verify it’s evenly coated and let it rest at room temperature for a more even cook. If you prefer a spicier kick, consider adding a dash of chili sauce or red pepper flakes during the stir-fry.

Finally, maintaining a high heat throughout the cooking process will help to achieve that classic fried rice flavor and texture.

Kung Pao Chicken

Kung Pao Chicken with Fried Rice is a delicious and flavorful dish that brings together the spicy and savory notes of Kung Pao chicken with the comforting and satisfying texture of fried rice. Originally a traditional Sichuan dish, Kung Pao Chicken has become a favorite in many households around the world due to its complex flavors and simple preparation methods.

When paired with fried rice, this dish becomes a complete meal that’s both nourishing and exciting to the palate. The combination of tender chicken pieces cooked with crunchy peanuts, fresh vegetables, and a spicy-sweet sauce makes Kung Pao Chicken an irresistible choice for dinner.

Add to that the aromatic fried rice, filled with colorful vegetables and seasoned perfectly, and you have a dish that not only satisfies but also impresses. Whether you’re planning a family dinner or a gathering with friends, Kung Pao Chicken with Fried Rice is sure to be a hit and leave everyone asking for more.

Ingredients (Serves 4-6)

For the Kung Pao Chicken:

1 1/2 pounds boneless, skinless chicken breasts, diced
1 tablespoon cornstarch
2 tablespoons soy sauce
3 tablespoons peanut or vegetable oil
1 cup unsalted peanuts
4-6 dried red chilies
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon sesame oil
2 green onions, chopped

For the Fried Rice:

4 cups cooked and cooled jasmine rice
3 tablespoons vegetable oil
1 cup frozen peas and carrots
2 eggs, lightly beaten
3 tablespoons soy sauce
1 teaspoon sesame oil
2 green onions, sliced

Cooking Instructions

Prepare the Chicken: In a medium bowl, combine the diced chicken with 1 tablespoon of soy sauce and cornstarch. Mix well to coat the chicken evenly and set aside to marinate for 15 minutes.
Cook the Chicken: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
Stir-Fry the Vegetables and Peanuts: In the same skillet, add the remaining tablespoon of oil. Add the peanuts and dried chilies, stirring for about 1 minute until fragrant. Then add the bell peppers, garlic, and ginger, and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
Combine Ingredients: Return the chicken to the skillet. Add the soy sauce, hoisin sauce, rice vinegar, sugar, and sesame oil. Stir well to combine all the ingredients and coat the chicken with the sauce. Cook for another 2 minutes. Add the green onions, mix, and remove from heat.
Prepare the Fried Rice: In a separate large pan or wok, heat the vegetable oil over medium-high heat. Add the peas and carrots and stir-fry for 2 minutes. Push the vegetables to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
Finish the Fried Rice: Add the cooked rice to the pan, breaking up any clumps. Pour the soy sauce and sesame oil over the rice and stir well to combine. Continue to stir-fry for another 3-4 minutes until the rice is heated through. Add the sliced green onions and mix again.
Serve: Serve the Kung Pao Chicken over a bed of fried rice, garnished with additional green onions if desired.

Extra Tips

For the best results, make certain your rice is completely cooled before making fried rice; this helps prevent it from becoming mushy. If possible, use rice that has been cooked the day before and refrigerated.

When stir-frying the chicken and vegetables, keep the heat high to make sure everything cooks quickly and maintains a crisp texture. Adjust the number of dried chilies to your preferred spice level, and feel free to add more vegetables like zucchini or mushrooms for additional flavor and nutrition.

Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry with Fried Rice is a delicious and satisfying meal that combines tender chicken, crunchy cashews, and vibrant vegetables, all brought together with a savory sauce and accompanied by flavorful fried rice. This dish is perfect for a family dinner or a special gathering, offering a delightful blend of textures and flavors that everyone will enjoy.

The succulent chicken pieces are marinated and cooked to perfection, while the cashews add a nutty crunch, making this stir-fry a wholesome and nutritious choice. Fried rice serves as the perfect base for the Cashew Chicken Stir-Fry, absorbing the rich flavors of the stir-fry sauce and adding a comforting element to the dish.

The rice is lightly seasoned and stir-fried with vegetables and eggs, creating a symphony of taste that complements the main components beautifully. This recipe serves 4-6 people, making it ideal for sharing with family and friends.

Ingredients (Serves 4-6):

Cashew Chicken Stir-Fry

1.5 pounds of boneless, skinless chicken breast, cut into 1-inch pieces
1 cup unsalted cashews
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, chopped
Salt and pepper to taste

Fried Rice

3 cups cooked jasmine rice (preferably day-old)
2 eggs, beaten
1 cup frozen peas and carrots
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
Salt and pepper to taste

Cooking Instructions:

Prepare the Chicken: In a bowl, mix the chicken pieces with soy sauce, oyster sauce, and hoisin sauce. Let the chicken marinate for at least 15 minutes to absorb the flavors.
Cook the Fried Rice: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the beaten eggs and scramble until cooked through. Remove eggs from the pan and set aside.
Stir-Fry the Vegetables: In the same pan, add another tablespoon of vegetable oil. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add frozen peas and carrots, cooking until they’re tender. Stir in the cooked jasmine rice and scrambled eggs, then add soy sauce and sesame oil. Stir-fry to combine and season with salt and pepper. Remove from heat and keep warm.
Cook the Chicken and Cashews: In a separate large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until the chicken is browned and cooked through, about 5-7 minutes. Add the cashews, sliced bell peppers, and onion. Stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.
Combine and Serve: Add the green onions to the chicken mixture and toss everything together. Serve the Cashew Chicken Stir-Fry over the fried rice, making certain each serving gets a generous portion of chicken, vegetables, and cashews.

Extra Tips:

For best results, use day-old rice for the fried rice as it absorbs flavors better and stays firm during stir-frying. When stir-frying, confirm the pan is hot enough to quickly cook the ingredients without steaming them, maintaining a nice texture.

If you prefer a spicier dish, consider adding a teaspoon of chili paste or a few dashes of hot sauce to the chicken marinade. Finally, always taste and adjust the seasoning if necessary, as the balance of flavors can be a personal preference.

Orange Chicken Zest

Orange Chicken Zest is a delightful fusion of tangy citrus essence and savory chicken, offering a burst of flavors that complement the classic accompaniment of fried rice. This dish combines the sweetness of oranges with a hint of zest, creating a balanced and vibrant flavor profile that’s sure to excite your taste buds. Served alongside fragrant fried rice, this meal is perfect for a family dinner, bringing both a touch of elegance and a sense of comfort to your dining table.

The preparation of Orange Chicken Zest with Fried Rice is straightforward, making it an ideal option for both novice cooks and seasoned chefs. The recipe involves marinating chicken pieces in a zesty mixture, frying them to golden perfection, and coating them in a luscious orange sauce. The fried rice is enhanced with vegetables and a hint of soy sauce, providing a delicious and satisfying base for the dish. This recipe serves 4-6 people, making it a great choice for gatherings or a lovely family meal.

Ingredients:

For the Orange Chicken Zest:

1.5 pounds of boneless, skinless chicken breast, cut into bite-sized pieces
1 cup of all-purpose flour
1 cup of cornstarch
2 eggs
2 tablespoons of soy sauce
1 tablespoon of freshly grated orange zest
1 cup of fresh orange juice
1/2 cup of sugar
1/4 cup of white vinegar
2 tablespoons of soy sauce
1 tablespoon of cornstarch mixed with 2 tablespoons of water
1 tablespoon of minced garlic
Oil for frying

For the Fried Rice:

4 cups of cooked and cooled white rice
2 tablespoons of vegetable oil
1 cup of frozen peas and carrots, thawed
3 eggs, beaten
2 tablespoons of soy sauce
1 tablespoon of sesame oil
3 green onions, chopped

Cooking Instructions:

Prepare the Chicken: In a bowl, whisk together the eggs and 2 tablespoons of soy sauce. Dip the chicken pieces in the egg mixture, then coat with a mixture of flour and cornstarch. Heat oil in a deep skillet or fryer. Fry the chicken pieces until golden brown and crispy. Drain on paper towels and set aside.
Make the Orange Sauce: In a saucepan, combine orange juice, sugar, vinegar, soy sauce, garlic, and orange zest. Bring to a simmer over medium heat. Stir in the cornstarch-water mixture and continue to cook until the sauce thickens. Toss the fried chicken pieces in the sauce until evenly coated.
Prepare the Fried Rice: Heat vegetable oil in a large pan or wok over medium-high heat. Add the peas and carrots, stirring for about 2 minutes. Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the vegetables.
Combine the Fried Rice: Add the cooked rice to the pan, stirring to combine with the vegetables and eggs. Drizzle the soy sauce and sesame oil over the rice, stirring well to guarantee the rice is evenly coated. Add the chopped green onions and stir for an additional minute.
Serve: Plate the fried rice and top with the orange glazed chicken pieces. Garnish with additional orange zest or green onions if desired.

Extra Tips:

When cooking Orange Chicken Zest with Fried Rice, verify your chicken pieces are uniform in size for even cooking.

It’s best to use day-old rice for fried rice, as it will be less sticky and easier to stir-fry.

Adjust the sweetness of the orange sauce by adding more or less sugar according to your taste preference.

If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the orange sauce.

Enjoy your flavorful meal with a side of steamed vegetables or a fresh salad for a well-rounded dinner.

Garlic Butter Chicken

Garlic Butter Chicken with Fried Rice is a delightful fusion of savory and aromatic flavors that’s sure to please any palate. This dish combines tender, juicy chicken pieces with a rich garlic butter sauce, perfectly paired with a side of fragrant fried rice. It’s an ideal meal for family dinners or gatherings, offering both comfort and gourmet appeal.

The garlic butter sauce infuses the chicken with deep flavor, while the fried rice, cooked with fresh vegetables and eggs, adds texture and color to the plate. This recipe is designed to serve 4-6 people, making it perfect for a medium-sized group.

The preparation involves marinating the chicken to maximize flavor and tenderness, then cooking it to perfection in a luscious garlic butter sauce. The fried rice is prepared with a medley of vegetables and seasonings that enhance the overall taste and presentation of the dish. With simple steps and readily available ingredients, even novice cooks can create this restaurant-quality meal in the comfort of their own kitchen.

Ingredients for Garlic Butter Chicken and Fried Rice (Serves 4-6):

For the Garlic Butter Chicken:

2 lbs chicken breasts, cut into bite-sized pieces
1/2 cup unsalted butter
6 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (optional)

For the Fried Rice:

3 cups cooked jasmine rice (preferably day-old)
2 tablespoons vegetable oil
1 onion, diced
2 carrots, diced
1 cup frozen peas
3 eggs, beaten
3 tablespoons soy sauce
2 green onions, sliced

Cooking Instructions:

Prepare the Chicken:
- Season the chicken pieces with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Make the Garlic Butter Sauce:
- In the same skillet, reduce the heat to medium and add butter. Once melted, add the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
- Return the cooked chicken to the skillet and toss to coat it in the garlic butter sauce. Cook for another 2 minutes. Sprinkle with parsley if using. Remove from heat and keep warm.
Prepare the Fried Rice:
- In a large wok or skillet, heat vegetable oil over medium-high heat. Add the diced onion and carrots. Stir-fry for 3-4 minutes until the vegetables are tender.
- Push the vegetables to one side of the pan and pour the beaten eggs onto the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked rice, peas, and soy sauce. Stir-fry for another 3-4 minutes until the rice is heated through and everything is well combined. Stir in the sliced green onions.
Serve:
- Serve the garlic butter chicken over the fried rice on a large serving platter or individual plates. Garnish with additional parsley if desired.

Extra Tips:

For peak flavor, use day-old rice for the fried rice, as it tends to be less sticky and more suited for stir-frying. If fresh rice is your only option, try to spread it out on a baking sheet and refrigerate it for a few hours to reduce moisture.

When cooking the chicken, verify that it’s cooked in batches if necessary to avoid overcrowding the pan, which prevents proper browning. Additionally, feel free to customize the fried rice by adding other vegetables or proteins such as bell peppers, shrimp, or chicken for a more varied dish.

Chili Lime Chicken

Chili Lime Chicken with Fried Rice is a vibrant and flavorful dish that combines the zesty tang of lime with the subtle heat of chili. The chicken is marinated in a blend of lime juice, chili powder, and a hint of garlic, infusing it with a dazzling taste that pairs beautifully with the savory fried rice. This dish is perfect for a delightful family dinner or an impressive meal for guests, offering a harmonious balance of spicy, tangy, and savory flavors.

The fried rice acts as a perfect companion to the chili lime chicken, absorbing the delicious juices and enhancing the overall flavor profile of the dish. Packed with vegetables and a touch of soy sauce, the fried rice is both nutritious and satisfying. Together, the chili lime chicken and fried rice create a complete meal that isn’t only pleasing to the palate but also visually appealing, with its vibrant colors and enticing aroma.

Ingredients (serves 4-6 people):

4 boneless, skinless chicken breasts
1/4 cup fresh lime juice
Zest of 1 lime
2 tablespoons olive oil
2 teaspoons chili powder
3 cloves garlic, minced
Salt and pepper to taste
3 cups cooked jasmine rice (preferably day-old)
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 cup frozen peas and carrots mix
2 eggs, beaten
4 green onions, sliced
1 tablespoon sesame oil

Cooking Instructions:

Marinate the Chicken: In a bowl, combine lime juice, lime zest, olive oil, chili powder, minced garlic, salt, and pepper. Mix well. Add the chicken breasts and coat them thoroughly with the marinade. Cover the bowl and let it sit in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice char. Once done, transfer to a plate and let it rest for a few minutes before slicing.
Prepare the Fried Rice: Heat vegetable oil in a large pan or wok over medium heat. Add the frozen peas and carrots and stir-fry for 3-4 minutes until they’re tender. Push the vegetables to one side of the pan.
Scramble the Eggs: Pour the beaten eggs into the empty side of the pan. Stir constantly until the eggs are fully cooked, then mix them with the vegetables.
Combine the Ingredients: Add the cooked jasmine rice to the pan. Pour in the soy sauce and sesame oil, and stir everything together, ensuring the rice is evenly coated and heated through. Add the sliced green onions and stir for another 1-2 minutes.
Serve: Slice the rested chicken and serve it on top of the fried rice. Garnish with additional lime wedges and chopped cilantro if desired.

Extra Tips: For an even more flavorful chicken, consider marinating it overnight. If you prefer a milder dish, reduce the amount of chili powder. Using day-old rice for the fried rice is essential, as it prevents the rice from becoming mushy while stir-frying. Feel free to add your favorite vegetables to the fried rice, such as bell peppers or broccoli, for added nutrition and texture.

Tiffany Christensen

Hi there! I'm Tiffany Christensen, and I have a passion for all the stories and lessons the Bible has to offer. Ever since I was little, I've been drawn to the way these ancient texts still resonate today. I've devoted my studies to Christian theology and enjoy translating that into everyday language that’s easy to connect with. My goal is to bring the pages of the Bible to life in a way that's both informative and engaging. I'm thrilled to share this journey with you through my writing on Biblical Pathway.

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