Chicken Fried Rice
If you’re looking for a quick, satisfying dinner that comes together in one pan, this Chicken Fried Rice is about to become a regular in your meal rotation. It’s packed with lean ground chicken, colorful vegetables, and plenty of savory flavor, making it a great way to turn simple ingredients into a meal the whole family will enjoy.
I love fried rice because it’s endlessly adaptable, but this version has become my go-to. Ground chicken cooks quickly and absorbs all the delicious seasonings, while carrots, edamame, and scallions add color, texture, and freshness. Best of all, it’s a fantastic way to use up leftover rice from the night before.
The secret to great fried rice is starting with cold, day-old rice. Freshly cooked rice tends to be too soft and can become mushy when stir-fried. Chilled rice separates easily, creating those perfectly distinct grains that make restaurant-style fried rice so good.
Another reason I love this recipe is that it strikes a balance between comfort food and a nutritious weeknight meal. The ground chicken provides protein, the vegetables add fiber and nutrients, and everything comes together in about 30 minutes.
Why You’ll Love This Recipe
- Quick and easy for busy weeknights
- Uses simple, affordable ingredients
- Packed with protein and vegetables
- Great for meal prep and leftovers
- Ready in one pan
Tips for the Best Fried Rice
- Use cold, day-old rice.
- Don’t add too much soy sauce or it’ll become too wet. Add salt instead if need more salty.
- Taste before serving and adjust the seasoning as needed.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through.
This Ground Chicken Fried Rice is one of those dependable recipes that checks all the boxes: easy, flavorful, budget-friendly, and packed with wholesome ingredients. Whether you’re cleaning out the fridge or planning a quick weeknight dinner, this recipe delivers a satisfying meal with minimal effort.
Chicken Fried Rice
3-4
servings10
minutes20
minutesIngredients
1 lb ground chicken
1 tsp salt
1 tsp black pepper
3 medium carrots (diced)
1 cup frozen edamame or peas
3 cups cooked cold rice
3 tbsp soy sauce
1 tsp garlic powder
2 tsp coconut sugar or sugar
6 scallion stalks (chopped)
2 tsp sesame oil
1 tsp white pepper
Directions
- Start by cooking ground chicken in a large pan or wok over medium-high heat until browned and fully cooked. Season with salt and black pepper.
- Once chicken is cooked, add cooked cold rice, breaking up any clumps as you stir. Toss everything together and let the rice cook for a few minutes.
- Add soy sauce, garlic powder, coconut sugar and stir well. Taste and add more salt if needed.
- Add in diced carrots, frozen edamame and cook for a few minutes. Continue cooking until everything is heated through and evenly coated with the seasonings.
- Lastly, add chopped scallions, sesame oil and white pepper. Stir everything together.
- Serve warm with slices of cucumber for extra crunch and freshness.