Spicy Chicken Fried Rice

Spicy Chicken Fried Rice

We were snowed in this weekend, which meant I wanted to cook something warm and comforting for supper. But also something easy with minimal clean up. I made this spicy chicken fried rice that is simply amazing and made in only one skillet. What is so amazing about this recipe is that it combines the spicy flavors of freshly grated ginger, sriracha & chilis. Yes, I added all three of them, and yet the chicken fried rice was not overly spicy. You can adjust the spiciness by adding more or less according to your own liking.

The secret to making a great chicken fried rice (and any stir-fry as well), is to have all your ingredients prepped before you turn on the stove. Wash and chop, dice & mince your veggies, whisk the eggs, and have all of your ingredients and spices right beside you, next to the stove when you start. You cook this recipe over medium high / high heat and you don’t have time to prep your ingredients as you go. Your vegetables may burn and it won’t taste delicious.

Another secret for making a great chicken fried rice is to use cold or chilled rice. Warm rice is more likely to stick together and won’t be as fluffy. Chilled rice will brown better and you will get that nice fried rice texture. If you don’t have any leftover rice or refrigerated rice, you can cook it just before making this recipe and freeze it for 10 – 15 minutes. This is the perfect way to chill rice quicker.

Spicy Chicken Fried Rice

I use fish sauce in the recipe because soy products are bad for your health, especially for women’s hormones. Fish sauce is a great substitute for soy sauce, and even though it may smell a little bit strong out of the bottle, you don’t smell or taste it after it’s cooked.

I used to make this recipe when I was in college and was short on time. I like that you can use leftover chicken or rotisserie chicken, and leftover rice to make this delicious dinner in no time. It’s very simple, quick and easy to make! It’s a perfect family weeknight meal. Feel free to substitute your favorite meats/seafood too!

As always, I hope you give this recipe a try and let me know how you like it!

Do you like spicy foods as much as I do? 🙂

Spicy Chicken Fried Rice

What you need

  • 3 Tbsp butter, divided
  • 2 medium carrots, peeled and diced
  • 1 medium white onion, diced
  • 3/4 cup frozen peas
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • salt and pepper
  • 3 eggs, whisked
  • 4 cups cooked and chilled rice (I prefer jasmine rice)
  • 2 cups cubed cooked chicken (about 1 lb chicken breasts)
  • 3-4 Tablespoons fish sauce (or soy sauce)
  • 1 Tbsp toasted sesame oil, or more to taste
  • 3 Tablespoons sriracha, or more/less to taste
  • 3 tsp chilis (optional)
  • 3 green onions, thinly sliced

Preparation

Heat 1 Tbsp of butter in a large skillet over medium-high heat until melted. Add carrots, onion, peas, garlic and ginger, and season with a generous pinch of salt and freshly ground black pepper. Saute for about 3 – 4 minutes or until the carrots and onion are soft.

Move the vegetables to one side of the skillet (or set them aside on a plate if your skillet is small), and add an additional 1 Tbsp butter to the other side of the skillet and stir until melted. Add eggs to the empty side of the skillet and cook until scrambled, stirring occasionally. You don’t want to mix the eggs with the vegetables yet, you want them to be fluffy. When eggs are scrambled, you can mix them with the vegetables in the skillet.

Add the last 1 Tbsp of butter to the skillet and stir until melted. Immediately add the chilled rice, cooked chicken, fish sauce, sesame oil, sriracha, and chilis (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.

Remove from heat. Add the sliced green onions and stir until combined. Serve warm.

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5.0 from 2 reviews
Spicy Chicken Fried Rice
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 Tbsp butter, divided
  • 2 medium carrots, peeled and diced
  • 1 medium white onion, diced
  • ¾ cup frozen peas
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • salt and pepper
  • 3 eggs, whisked
  • 4 cups cooked and chilled rice (I prefer jasmine rice)
  • 2 cups cubed cooked chicken (about 1 lb chicken breasts)
  • 3-4 Tablespoons fish sauce (or soy sauce)
  • 1 Tbsp toasted sesame oil, or more to taste
  • 3 Tablespoons sriracha, or more/less to taste
  • 3 tsp chilis (optional)
  • 3 green onions, thinly sliced
Instructions
  1. Heat 1 Tbsp of butter in a large skillet over medium-high heat until melted. Add carrots, onion, peas, garlic and ginger, and season with a generous pinch of salt and freshly ground black pepper. Saute for about 3 - 4 minutes or until the carrots and onion are soft.
  2. Move the vegetables to one side of the skillet (or set them aside on a plate if your skillet is small), and add an additional 1 Tbsp butter to the other side of the skillet and stir until melted. Add eggs to the empty side of the skillet and cook until scrambled, stirring occasionally. You don't want to mix the eggs with the vegetables yet, you want them to be fluffy. When eggs are scrambled, you can mix them with the vegetables in the skillet.
  3. Add the last 1 Tbsp of butter to the skillet and stir until melted. Immediately add the chilled rice, cooked chicken, fish sauce, sesame oil, sriracha, and chilis (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.
  4. Remove from heat. Add the sliced green onions and stir until combined. Serve warm.
Nutrition Information
Serving size: 318 g Calories: 747 Fat: 16.9 g Saturated fat: 6.5 g Unsaturated fat: 10.4 g Trans fat: 0 g Carbohydrates: 108.9 g Sugar: 3.6 g Sodium: 1129 mg Fiber: 4 g Protein: 35.8 g Cholesterol: 165 mg

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