Honey & Garlic Chicken Fried Rice

Tons of flavour, easy to make, suitable to freeze & the recipe is totally adaptable! 

Fried rice and busy weeknights are a match made in heaven. We keep 2 to 3 cup portions of cooked rice in the freezer just for this purpose. Defrost them in the microwave, and fried rice is minutes away.

                                          Honey Garlic Chicken Fried Rice in a white bowl on a wood table

What you'll need: 

  • Garlic and Honey
  • Soy Sauce 
  • Rice Vinegar and Toasted Sesame Oil
  • Chicken 
  • Frozen Peas & Carrots 
  • Cooked Rice 
  • Lime Juice 


  • Combine garlic, soy sauce, honey, rice vinegar, and toasted sesame oil. Set aside.
  • Season chicken with salt and black pepper.

Make Stir Fry

  • Place a wok over medium-high heat.
  • Add 1 Tbsp oil and when oil begins to simmer, add chicken.
  • Saute chicken until nearly cooked through.
  • In the last minute of cooking add half of the sauce (about 2 Tbsp) and continue cooking until chicken is coated in sauce.
  • Set chicken aside and return wok to heat.
  • To heated wok, add 1 Tbsp cooking oil and then shallot and veggies (no need to defrost them first). Saute until shallot is soft and veggies are warmed through, 3 to 4 minutes.
  • To vegetables, add remaining sauce, scraping up any browned bits on the bottom of the pan, and stir until it begins to simmer.
  • Add rice (if the rice is stuck together, use your hands to break the rice kernels apart as you add them to the pan) and stir constantly until rice absorbs all of the sauce and everything is combined.
  • Stir chicken back into rice. Squeeze lime juice over top.
  • Serve with hot sauce, if you’d like.

              cooking chicken in a wok   cooking peas and carrots in a wok   stirring chicken fried rice in a wok


Freeze This Meal

Transfer fried rice to a freezer-safe plastic bag. Press out as much air as possible then seal tightly and freeze. Rice can be frozen for up to 6 months.

To reheat: 

Defrost in the fridge overnight and then let sit at room temperature for 30 minutes before cooking (this will help all of the ingredients to heat through without drying out). 


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