Honey Garlic Chicken Fried Rice for two

 

I am a huge fan of quick and easy meals that go together in a flash and that use storecupboard ingredients for the most part. Especially on busy weeknights when I am pressed for time.  Fried rice serves that purpose perfectly.  

I know for some people it is a side dish that you might enjoy next to a meat and vegetable stir fry and it IS excellent served that way, but I also really enjoy it as a hearty main.  Not only can you really plump it up by adding plenty of vegetables and protein, but it can really be as mundane or as exotic as you wish it to be!  Myself, I pump for exotic every time, but then again, I am a foodie that really enjoys a large variety of flavors and textures!

 

Fried rice is also one of those dishes that you can multiply or reduce, to feed as many or as few people as you wish. The quantities I am sharing here today are perfect for just two people and make for a very hearty meal, but you can also double the amounts to feed more, and if using as a side dish it would feed more people yet again!

I adapted the recipe from one I found here.  I just happened to have everything I needed in the house and so went with it. It looked and sounded very tasty. 

What you have here is a beautiful fusion of a hearty chicken fried rice with the addition of the flavors of honey and garlic, which are two things which are very popular in Oriental cuisine.   I enjoyed this as a main meal and was perfectly satisfied!  

My children would have really loved this when they were growing up.  

 

WHAT YOU NEED TO MAKE HONEY GARLIC FRIED RICE FOR TWO

A few simple ingredients that most of us have in our store cupboards all the time. You can use leftover cooked rice, or a pouch of ready cooked rice. Both work excellently!

• 1 1/2 cups (250g) (preferably 1 day old) cooked rice (One of those pouches of Uncle Ben's precooked rice is the perfect size!)
• 2 small boneless, skinless chicken breasts, trimmed and diced (1/2 pound/227g)
• 1 TBS vegetable oil
• 1 medium onion, peeled and finely chopped
• 1 fat clove of garlic, peeled and minced
• 1/2 cup (75g) frozen mixed vegetables, thawed (Or peas and carrots)
• 1 large free range, lightly beaten
• 1 1/2 TBS soy sauce
• 1 TBS runny honey
• 1/2 tsp minced gingerroot
• salt and black pepper to taste
• 1 spring onion, trimmed and finely sliced (to garnish)

 

I used a pouch of Uncle Ben's cooked Basmati rice. I always keep several pouches of the ready cooked rice in the larder. It just makes sense for the smaller family. I will cook rice  from scratch when I am feeding a larger group of people, but for a person on their own, the ready cooked rice just makes sense.

The original recipe called for frozen peas and carrots. I couldn't find frozen peas and carrots. I like the PC Organic frozen mixed vegetable blend and that is what I used.  It has beans, peas, carrots, corn, etc. in it

My chicken breasts were not overly large, but then for a dish like this you don't want the amount of meat to overwhelm the other ingredients.  I don't at any rate. You do you.

Its the same with organic eggs. Do I think that organic free range eggs taste different than regular eggs?  In my mind they do, but in reality there is probably little difference. It is a choice I make according to the dictates of my own conscience. I refuse to support an inhumane industry by buying eggs from caged hens.  Again, you do you.

 

HOW TO MAKE HONEY GARLIC CHICKEN FRIED RICE FOR TWO

This really couldn't be any easier.  It goes together very quickly once you have all of the ingredients assembled and ready to go! 

Heat half of the vegetable oil in a largish non-stick skillet over medium high heat. Once hot, add the chicken pieces. Season lightly with salt and black pepper. Cook, stirring frequently, until the chicken is cooked through and golden brown (5 to 7 minutes). Scoop out to a bowl and keep warm.

 

Add the remaining oil along with the onions. Sauté, stirring, until the onion has begun to soften. Add the garlic and ginger and cook for a further minute until quite fragrant.

Increase the heat to high and add the rice (broken up) and vegetables. Cook for several minutes to heat through and to semi-soften the vegetables. Push to one side of the skillet.

 

Add the beaten egg to the bare side of the skillet and scramble until just set. Mix into the cooked rice and vegetables.

Return the cooked chicken to the skillet. Drizzle the soy sauce and honey over top. Stir everything together to heat through and cook for a further 2 to 3 minutes, making sure that everything is well heated through.

Taste and adjust seasoning as required. Garnish with the spring onions and serve immediately.

 

This was a really delicious version of Fried Rice. I thought it was a perfect blend of savory and sweet. The garlic was there, but not over-powering. I loved the little taste of zip from the gingerroot. I thought this recipe was perfect for anyone looking for a quick and delicious meal which satisfies with the perfect balance of protein, vegetable and grains.

This was quick and easy to make, going together very quickly.   I enjoyed a nice bowl of this along with a spring roll on the side for a quick and easy meal. If you wanted to you could also use leftover cooked chicken in this dish or even pork! You could even keep it vegetarian by using tofu or another meat protein substitute.

 

I love fried rice. It is often a great way of using up leftover cooked meat and vegetables, and yes rice!  It is probably one of the most versatile dishes out there. Here are a few other versions I have cooked that were delicious!

OVEN BAKED FRIED RICE (small batch) - This isn't fried rice per se, but it embodies all of the same flavors and textures, without having to stand over a hot stove to prepare it. Everything simply gets stirred together in a baking dish, covered and baked. Uncooked rice, raw bacon, stock, vegetables, etc.  And it comes out delicious to boot!  No fuss, no muss!  I love dishes like this!

CURRIED SPAM FRIED RICE - If you enjoy Spam, then you have found the perfect recipe. I love Spam myself and I really enjoy this fabulous side dish. East meets West in this quirky recipe which marries the both of them with the comforting warmth of curry spices and the nostalgic sizzle of Spam. This is a dish that is at once familiar and at the same time excitingly different!

Yield: 2 generous servings

Author: Marie Rayner

Honey Garlic Chicken Fried Rice for two

Cook time: 20 MinTotal time: 20 Min

All of the textures and flavors of a chicken fried rice combined with the tastiness of a honey garlic sauce. Quick, easy and delicious!

Ingredients

• 1 1/2 cups (250g) (preferably 1 day old) cooked rice (One of those pouches of Uncle Ben's precooked rice is the perfect size!)
• 2 small boneless, skinless chicken breasts, trimmed and diced (1/2 pound/227g)
• 1 TBS vegetable oil
• 1 medium onion, peeled and finely chopped
• 1 fat clove of garlic, peeled and minced
• 1/2 cup (75g) frozen mixed vegetables, thawed (Or peas and carrots)
• 1 large free range, lightly beaten
• 1 1/2 TBS soy sauce
• 1 TBS runny honey
• 1/2 tsp minced gingerroot
• salt and black pepper to taste
• 1 spring onion, trimmed and finely sliced (to garnish)

Instructions

1. Heat half of the vegetable oil in a largish non-stick skillet over medium high heat. Once hot, add the chicken pieces. Season lightly with salt and black pepper. Cook, stirring frequently, until the chicken is cooked through and golden brown (5 to 7 minutes). Scoop out to a bowl and keep warm.
2. Add the remaining oil along with the onions. Sauté, stirring, until the onion has begun to soften. Add the garlic and ginger and cook for a further minute until quite fragrant.
3. Increase the heat to high and add the rice (broken up) and vegetables. Cook for several minutes to heat through and to semi-soften the vegetables. Push to one side of the skillet.
4. Add the beaten egg to the bare side of the skillet and scramble until just set. Mix into the cooked rice and vegetables.
5. Return the cooked chicken to the skillet. Drizzle the soy sauce and honey over top. Stir everything together to heat through and cook for a further 2 to 3 minutes, making sure that everything is well heated through.
6. Taste and adjust seasoning as required. Garnish with the spring onions and serve immediately.

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