Two beloved Chinese dishes combine in this easy One Pot Sweet & Sour Chicken Fried Rice that can be ready in just 20 minutes.
I recently wrapped up a hectic few weeks of moving and settling into a new beach house. Between unpacking, celebrating a birthday, and cooking at local events, the kitchen has been the heart of everything. Moving into a much smaller kitchen has meant fewer dishes and more one-pot meals — which is exactly why I developed this One Pot Sweet & Sour Chicken Fried Rice. It’s fast, flavorful, and ideal for busy weeknights.
This recipe blends the tangy, sweet flavors of classic sweet and sour chicken with the comfort of chicken fried rice. It’s a family-friendly fusion that’s simple to prepare and reheats beautifully, making great leftovers for the next day.
Sweet & Sour Chicken Fried Rice Ingredients
- ¼ cup soy sauce (use tamari for gluten-free)
- ¼ cup ketchup
- 2 tbsp white wine vinegar
- 2 tbsp sweet chili sauce
- ¼ cup honey
- ½ tsp red pepper flakes
- 1 tbsp fresh ginger, grated
- ¼ cup pineapple juice
- 1 tbsp sesame oil
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 4 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, diced
- ½ cup pineapple, diced
- 3 cups cooked rice (preferably chilled)
If you don’t already have cooked rice, cook it ahead of time and chill briefly — day-old rice works best for fried rice as it fries up without becoming mushy.
Sweet & Sour Chicken Fried Rice Instructions
- In a medium bowl, whisk together the soy sauce, ketchup, white wine vinegar, sweet chili sauce, honey, red pepper flakes, grated ginger, and pineapple juice. Set the sauce aside.
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the diced onion and bell pepper and cook for 2–3 minutes until they begin to soften.
- Add the minced garlic and diced chicken to the skillet. Cook for 5–6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- Add the diced pineapple and pour in the prepared sweet and sour sauce. Reduce the heat and simmer for 3–4 minutes to concentrate the flavors and slightly thicken the sauce.
- Stir in the cooked rice and continue to cook for an additional 3–4 minutes, tossing to coat the rice with sauce and to heat through. Adjust seasoning to taste.
- Serve hot. Garnish with sliced green onions or sesame seeds if desired.
Servings: 4 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Notes and Tips
- Use leftover or day-old rice for the best texture. Freshly cooked rice can be used if it is cooled briefly to remove excess steam and moisture.
- Adjust the honey and vinegar to tweak sweetness and tang to your preference. If you like it spicier, add more red pepper flakes or a splash of sriracha.
- For a vegetarian version, substitute diced tofu or a medley of mushrooms for the chicken and use vegetable oil instead of sesame oil if preferred.
- This dish stores well in the refrigerator and makes excellent leftovers — reheat gently in a skillet to maintain texture.
Nutrition Facts (approx. per serving)
Calories: 475 kcal | Carbohydrates: 71 g | Protein: 30 g | Fat: 7 g | Sodium: 1173 mg | Sugar: 31 g
Enjoy a generous bowl for dinner and be sure to save a portion for lunch the next day — fried rice is one of those meals that often tastes even better after the flavors have had time to meld.
