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Spicy Chicken Fried Rice

This Spicy Chicken Fried Rice is SO EASY! Bold, savory, and quick with tender chicken, fluffy jasmine rice, and a perfect spicy kick.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Easy, Fried Rice, Quick, Spicy
Servings: 4 servings

Ingredients

  • 2 cups Cooked jasmine rice cold, separated
  • 1 cup Chicken breast diced into bite-sized pieces
  • 2 tablespoons Vegetable oil
  • 0.5 cup Onion chopped finely
  • 2 cloves Garlic minced
  • 1 cup Mixed vegetables carrots, peas, and corn
  • 2 tablespoons Soy sauce low sodium recommended
  • 1 tablespoon Sriracha sauce adjust to heat preference
  • 2 Eggs beaten
  • 2 tablespoons Green onions sliced
  • To taste Salt and pepper

Instructions

  • Start by dicing the chicken breast into small, even pieces. Chop the onion finely and mince the garlic cloves. Slice the green onions and set aside. Make sure your cooked jasmine rice is cold and separated to avoid clumps when frying.
  • Heat 1 tablespoon of vegetable oil in your skillet or wok over medium-high heat. Add the diced chicken, season with a pinch of salt and pepper, and cook until the pieces are browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
  • In the same skillet, add the remaining tablespoon of oil. Toss in the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Then add the mixed vegetables and cook for 3-4 minutes until just tender.
  • Push the veggies to one side of the skillet and pour the beaten eggs into the empty side. Stir gently to scramble until fully cooked but still soft. Mix the eggs with the vegetables.
  • Add the cold jasmine rice to the skillet, breaking up any clumps as you toss everything together. Return the cooked chicken to the pan and stir to combine. Pour in the soy sauce and sriracha sauce, mixing thoroughly to coat every grain of rice with flavor.
  • Remove the skillet from heat and fold in the sliced green onions. Taste and adjust seasoning with additional salt, pepper, or sriracha if you want more heat. Serve immediately for the best texture and flavor.

Equipment

  • Large Skillet or Wok
  • Spatula or Wooden Spoon
  • Knife and cutting board
  • Measuring Spoons

Notes

  • Use day-old or fully cooled rice to avoid mushy fried rice texture.
  • Adjust sriracha amount to control the spiciness level to your preference.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.