High Protein Crispy Honey Garlic Chicken Fried Rice

Pat the diced chicken dry, then toss it with the reduced‑salt soy sauce, minced garlic, black pepper, onion powder, and garlic powder. Sprinkle the potato starch over the seasoned chicken and coat evenly.

Heat a large skillet or wok over medium‑high heat, add 1‑2 tablespoons of neutral oil, and once shimmering, add the coated chicken. Stir‑fry until the pieces are golden and crispy, about 5–7 minutes. Transfer the chicken to a plate and set aside.

In the same pan, add the whole eggs and egg whites. Scramble quickly until just set but still moist, then remove and set aside with the chicken.

Add a little more oil if needed, then toss in the frozen mixed vegetables. Stir‑fry for 3–4 minutes until heated through and any excess moisture has evaporated.

Return the chicken and scrambled eggs to the pan. Add the cooked rice, the white‑part spring onions, and the green‑part spring onions. Stir‑fly everything together for 2–3 minutes, breaking up any clumps of rice.

While the rice mixture is heating, prepare the honey‑garlic sauce: in a small bowl whisk together the minced garlic, 60 ml of reduced‑salt soy sauce, 60 ml water, ketchup, rice wine vinegar, cornflour, and honey until smooth.

Pour the sauce over the rice‑chicken mixture. Continue to stir‑fly for another 2–3 minutes, allowing the sauce to thicken and coat every grain of rice.

Taste and adjust seasoning if needed, then remove from heat.

Serve the fried rice hot, garnished with any remaining green spring onion or a drizzle of extra honey if desired.