Easy Chicken Fried Rice – Spicy Chicken Stir Fried Rice is super easy to make and thrives on leftover rice. This recipe is perfectly seasoned and loaded with flavors. Also, this recipe is basically a blank slate for your creative goodness. You can add veggies or protein of your choice. I’ve used chicken and a frozen bag of mixed veggies (carrots, green beans, and peas.)
Ingredients needed to make Easy Chicken Fried Rice – Spicy Chicken Stir Fried Rice
5 cups cooked white rice (left over rice, preferably long grained)
1 and 1/2 cups chopped chicken pieces, 3/4 inches (0.75 pounds)
4 and 1/2 tbsp oil of choice (divided)
2 cups vegetables, chopped, fresh or frozen (I used frozen beans, carrot and peas blend, no need to thaw)
3 garlic cloves (1/2 tbsp minced)
2 large eggs
4 tbsp soy sauce (low sodium soy sauce)
1 tbsp rice vinegar
3 tbsp Sriracha sauce (or spicy hot red sauce)
3/4 tsp salt (divided)
1/4 tsp black pepper
Method –
First, in a large non-stick wok or skillet, heat 1.5 tbsp oil over medium-high heat. Second, once hot, add chicken pieces and ¼ tsp salt and ¼ tsp black pepper and sauté until cooked through, about 8 minutes. Third, transfer chicken to a plate and set aside.
Further, return to the skillet and on medium-high heat, add remaining 3 tbsp oil. Furthermore, add peas, beans, corn, and carrots blend and sauté 3 to 4 minute, then add garlic and sauté 1 minute longer. Next, move the veggies to edges of the pan, add add in eggs in the center and cook and scramble.
Further, add in the rice and stir well. Further add in soy sauce, rice vinegar, and Sriracha. Furthermore, mix well. Finally add in the chicken and top with ½ tsp salt if needed. Mix well. Cook for another minute and turn off heat.
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Easy Chicken Fried Rice – Spicy Chicken Stir Fried Rice
Equipment
- 1 deep bottom wok
Ingredients
- 5 cups cooked white rice (left over rice, preferably long grained)
- 1 and 1/2 cups chopped chicken pieces, 3/4 inches (0.75 pounds)
- 4 and 1/2 tbsp oil of choice (divided)
- 2 cups vegetables, chopped, fresh or frozen (I used frozen beans, carrot and peas blend, no need to thaw)
- 3 garlic cloves (1/2 tbsp minced)
- 2 large eggs
- 4 tbsp soy sauce (low sodium soy sauce)
- 1 tbsp rice vinegar
- 3 tbsp Sriracha sauce (or spicy hot red sauce)
- 3/4 tsp salt (divided)
- 1/4 tsp black pepper
Instructions
- In a large non-stick wok or skillet, heat 1.5 tbsp oil over medium-high heat. Once hot, add chicken pieces and ¼ tsp salt and ¼ tsp black pepper and sauté until cooked through, about 8 minutes. Transfer chicken to a plate and set aside.
- Return skillet to medium-high heat, add remaining 3 tbsp oil. Add peas, beans, corn, and carrots blend and sauté 3 to 4 minute, then add garlic and sauté 1 minute longer. Move the veggies to edges of the pan, add add in eggs in the center and cook and scramble.
- Add in the rice and stir well. Further add in soy sauce, rice vinegar, and Sriracha. Mix well. Finally add in the chicken and top with ½ tsp salt if needed. Mix well. Let it cook for a minute and turn off heat.
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