Recipe Overview
This spicy chicken fried rice combines tender bites of seasoned chicken, scrambled eggs, and crisp-tender vegetables with day-old rice, all tossed together in a savory-spicy sauce. First, the chicken is seared until golden and cooked through. Then, eggs are scrambled right in the same pan before the rice and vegetables join in and get tossed over high heat. In addition, a blend of soy sauce, chili garlic sauce, and a touch of sesame oil brings bold, spicy flavor to every bite. Because everything cooks quickly in one pan, this dish comes together faster than ordering takeout. As a result, you get a restaurant-quality fried rice with a spicy kick, made completely from scratch.
This recipe is especially useful for busy weeknight dinners, using up leftover rice, or as a flavorful way to repurpose leftover cooked chicken from earlier in the week.
Why You’ll Love This Recipe
- Ready in about 25 minutes, faster than takeout delivery
- Great way to use up leftover rice and vegetables
- Big, bold flavor from a simple homemade sauce
- Easily adjustable spice level
- One pan means minimal cleanup
- Naturally dairy-free
- Customizable with whatever protein or vegetables you have on hand
Ingredients You’ll Need
- 2 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken thighs, diced into small pieces
- Salt and pepper, to taste
- 2 large eggs, lightly beaten
- 1 cup diced carrots
- 1 cup frozen peas
- 3 green onions, sliced, plus more for garnish
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 cups cooked, cold day-old rice
- 3 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, optional, for extra heat
Step-by-Step Instructions
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat.
- Season the diced chicken with a pinch of salt and pepper, then add it to the hot pan in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through with an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
- Add the beaten eggs to the same pan. Scramble for about 1 to 2 minutes, breaking them into small pieces, until just set. Transfer the eggs to the plate with the chicken.
- Add the remaining 1 tablespoon of vegetable oil to the pan. Add the diced carrots and cook for 2 to 3 minutes, until slightly softened.
- Stir in the frozen peas, sliced green onions, garlic, and ginger. Cook for 1 minute, until fragrant.
- Add the cold rice to the pan, breaking up any clumps with a spatula. Spread the rice out and let it cook undisturbed for 1 to 2 minutes to get slightly crispy, then stir and repeat.
- In a small bowl, whisk together the soy sauce, chili garlic sauce, oyster sauce, sesame oil, and red pepper flakes if using.
- Pour the sauce over the rice and toss well to coat every grain evenly.
- Return the cooked chicken and scrambled eggs to the pan. Toss everything together and cook for another 2 minutes, until heated through.
- Taste and adjust with extra soy sauce or chili garlic sauce as needed. Garnish with extra green onions and serve hot.
Helpful Tips
- Use cold, day-old rice rather than freshly cooked rice, since fresh rice is too moist and can turn mushy when stir-fried.
- Cook the chicken in a single layer without overcrowding the pan so it browns instead of steaming.
- Keep the heat at medium-high to high throughout cooking to get that classic slightly crispy, charred fried rice texture.
- Break up clumps of cold rice with your hands before adding it to the pan for the most even cooking.
- Taste the sauce mixture before adding it to the pan and adjust the spice level to your preference.
- Have all ingredients prepped and ready to go before you start cooking, since this recipe moves quickly.
- A wok or wide skillet works best, since it gives the rice more surface area to crisp up.
Recipe Variations
- Make it spicier: Add extra chili garlic sauce or a drizzle of chili oil right before serving.
- Make it lighter: Use brown rice instead of white rice and reduce the oil slightly.
- Add vegetables: Stir in diced bell peppers, corn, or shredded cabbage along with the carrots and peas.
- Use a different protein: Swap the chicken thighs for shrimp, diced pork, or cubed tofu.
- Make it dairy-free: This recipe is naturally dairy-free as written, so no changes are needed.
- Use a substitute: If chili garlic sauce isn’t available, sriracha or sambal oelek both work well as substitutes.
- Make it vegetarian: Skip the chicken and add extra scrambled eggs and vegetables, or use plant-based chicken pieces.
How to Meal Prep This Recipe
This recipe makes about 8 cups of fried rice, which works out to roughly 4 large portions or 6 smaller portions. For large portions, use a container with about 24 ounces of capacity, filled close to the top. For smaller portions, a 16-ounce container works well, filled about three-quarters full.
If adding extra green onions or chili oil as a garnish, store those separately and add them fresh right before eating for the best texture and flavor.
These portions keep well in the refrigerator for up to 4 days.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Need a better way to keep leftovers fresh and organized? Check out my guide to the best meal prep and leftover containers for practical options that work well for meal prep and everyday food storage.
This dish is best served hot, so reheat before eating rather than serving it cold. Reheat in a skillet over medium heat for 3 to 4 minutes, stirring often, to help restore some of the crispy texture. You can also microwave individual portions for 1 to 2 minutes, stirring halfway through, though the texture will be softer than stovetop reheating.
FAQs
Can I use freshly cooked rice instead of day-old rice? It’s best to use cold, day-old rice, since fresh rice holds too much moisture and can turn mushy when stir-fried. If you must use fresh rice, spread it out on a baking sheet to cool and dry slightly before cooking.
Can I use frozen cooked chicken? Yes. Thaw it fully and pat it dry before adding it to the recipe, since excess moisture can prevent proper browning.
How spicy is this recipe? As written, it has a moderate kick from the chili garlic sauce. You can reduce the amount for a milder dish or add red pepper flakes and extra chili sauce for more heat.
Can I make this recipe ahead of time? Yes. This recipe reheats well, making it a great option to prepare in advance for lunches or quick dinners throughout the week.
Do I need a wok to make this recipe? No, though a wok does help with even cooking and crisping. A large, wide skillet works just as well.
Can I use a different type of rice? Yes. Jasmine or long-grain white rice work best for classic fried rice texture, but brown rice or short-grain rice can also be used.
Can I skip the eggs? Yes, though the eggs add texture and protein to the dish. You can leave them out or add extra vegetables in their place.
Recipe Card
Prep Time: 15 minutes – Cook Time: 15 minutes – Total Time: 30 minutes – Servings: 4 to 6
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken thighs, diced into small pieces
- Salt and pepper, to taste
- 2 large eggs, lightly beaten
- 1 cup diced carrots
- 1 cup frozen peas
- 3 green onions, sliced, plus more for garnish
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 cups cooked, cold day-old rice
- 3 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, optional, for extra heat
Instructions
- Cook seasoned chicken in 1 tablespoon oil over medium-high heat, 5 to 6 minutes, until browned and cooked through. Set aside.
- Scramble the eggs in the same pan, then set aside with the chicken.
- Cook carrots in remaining oil for 2 to 3 minutes, then add peas, green onions, garlic, and ginger; cook 1 minute.
- Add cold rice, breaking up clumps, and let it crisp for 1 to 2 minutes at a time, stirring occasionally.
- Whisk together soy sauce, chili garlic sauce, oyster sauce, sesame oil, and red pepper flakes. Pour over rice and toss to coat.
- Return chicken and eggs to the pan, toss together, and cook 2 more minutes. Garnish with green onions and serve hot.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 3 to 4 minutes, or microwave for 1 to 2 minutes.