Description
A quick and flavorful ground chicken fried rice recipe made with day-old rice, fresh vegetables, scrambled eggs, and savory seasonings. This easy one-pan dish combines tender ground chicken, crunchy carrots, peas, and aromatic garlic for a satisfying meal ready in just 20 minutes.
Ingredients
Scale
Protein and Eggs
- 1 pound lean ground chicken
- 2 large eggs (lightly beaten)
Vegetables
- 1 medium onion (diced)
- 2 carrots (peeled and diced)
- 1 cup frozen peas
- 2 cloves garlic (minced)
- 2 green onions (thinly sliced for garnish)
Rice and Oils
- 3 cups cooked long-grain rice (preferably day-old)
- 2 tablespoons vegetable oil (divided)
- 1 tablespoon sesame oil
Seasonings
- 3 tablespoons soy sauce
- 1/4 teaspoon white pepper
Instructions
- Prep your ingredients: Chop your vegetables, mince the garlic, slice the green onions, and measure out all seasonings and oils. Having everything ready makes cooking smooth and efficient.
- Cook the ground chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the ground chicken and break it up with a wooden spoon. Cook for 5-7 minutes until no longer pink and slightly browned.
- Sauté the vegetables: Push the chicken to one side of the pan. Add the remaining tablespoon of oil to the empty side if needed. Add diced onion and carrots and sauté for 2-3 minutes until softened.
- Scramble the eggs: Push the chicken and vegetables to one side of the pan to create space. Pour in the lightly beaten eggs and scramble, stirring continuously for 1-2 minutes until fully cooked. Mix the eggs into the chicken and vegetables evenly.
- Add the rice: Add the day-old cooked rice to the pan. Break up any clumps and stir-fry together with the chicken, vegetables, and eggs for 3-4 minutes, allowing the rice to soak flavors and develop a slight crisp.
- Season and finish: Pour in the soy sauce and sesame oil. Add the frozen peas and stir well. Cook for another 2-3 minutes, stirring occasionally until heated through and well combined.
- Garnish and serve: Sprinkle white pepper over the fried rice, garnish with thinly sliced green onions, and serve hot.
Notes
- Day-old rice works best to prevent sogginess; fresh rice can be used but spread it out and cool in fridge before use.
- Use a large wok or non-stick skillet for best stir-fry results.
- Adjust soy sauce quantity for preferred saltiness.
- For added heat, sprinkle red chili flakes or add diced fresh chilies.
- Vegetarian variation: omit chicken and add extra vegetables or tofu.
