Go Back
Easy Spicy Chicken Fried Rice with juicy chicken, vegetables, and seasonings in a bowl.

Easy Spicy Chicken Fried Rice

A quick and flavorful fried rice dish that's both satisfying and easy to prepare, perfect for using up leftover bits from your fridge.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked cold rice Jasmine or long grain, chilled overnight is best.
  • 1 lb chicken, diced Boneless thighs or breasts work.
  • 2-3 large eggs Depending on how eggy you like it.
  • 1 cup frozen peas and carrots Can substitute with other frozen veggies.
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger Optional.
  • 3 tablespoons soy sauce
  • 1-2 tablespoons chili garlic sauce or sriracha For heat.
  • 1 teaspoon sugar or honey Optional for a touch of sweetness.
  • 1 tablespoon rice vinegar Optional for brightness.
  • 1 tablespoon sesame oil For finishing.
  • 1-2 tablespoons neutral oil Like avocado or canola for cooking.
  • 1 pinch salt To taste.
  • 1 pinch black pepper To taste.
  • 2 scallions green onions, chopped White and green parts separated.

Method
 

Preparation
  1. In a small bowl, mix soy sauce, chili garlic sauce or sriracha, and sugar or honey, and a splash of rice vinegar.
  2. Heat a large skillet or wok on medium-high and add neutral oil.
  3. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through. Scoop onto a plate.
  4. Add a touch more oil, crack in the eggs, scramble quickly, then push to the side.
  5. Toss in garlic, ginger, peas, carrots, and the white parts of green onion. Stir for about 30 seconds.
  6. Add the cold rice, breaking up clumps. Let it sit for 20 to 30 seconds before stirring.
  7. Add the cooked chicken back in, pour in the prepared sauce, and toss until evenly coated.
  8. Drizzle with sesame oil, add the green parts of scallions, and adjust seasoning if necessary.

Notes

Use a large pan to avoid steaming. Cook in stages for better texture. Let the rice fry against the pan for toasted flavor.