How To Make Spicy Chicken Fried Rice
Add a bit of kick to your usual rice meals by whipping up our chicken fried rice! This belly-filling plate is the perfect lunch meal to cook in a pinch.
Serves:
Ingredients
- 3tbspbutter,divided
- 2eggs,whisked
- 2medium carrots,peeled and diced
- 1small white onion,diced
- ½cupfrozen peas
- 3garlic cloves,minced
- salt and pepper
- 4cupsrice,cooked and chilled
- 3green onions,thinly sliced
- 4tbspsoy sauce,or more to taste
- 2tspoyster sauce,optional
- 2cupschicken,shredded, cooked
- 2tbspsriracha,or more/less to taste
- ½tsptoasted sesame oil,or more to taste
Instructions
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Heat ½ tablespoon of butter in a large skillet over medium-high, and heat until melted.
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Add the egg, and cook until scrambled, stirring occasionally.
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Remove the egg, then transfer to a separate plate.
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Return the pan to the heat.
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Add an additional 1 tablespoon of butter to the pan, then heat until melted.
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Add the carrots, onion, peas and garlic, then season with a generous pinch of salt and pepper.
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Sautee for 5 minutes or until the onion and carrots are soft.
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Increase heat to high, then add in the remaining 1½ tablespoons of butter, then stir until melted.
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Immediately add the rice, green onions, soy sauce and oyster sauce, then stir until combined.
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Continue stirring for an additional 3 minutes to fry the rice.
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Add in the chicken and eggs, then stir to combine.
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Add the sesame oil and sriracha, then stir to combine. Remove from heat.
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Serve warm, and enjoy!
Nutrition
- Calories: 1016.92kcal
- Fat: 23.25g
- Saturated Fat: 9.61g
- Trans Fat: 0.43g
- Monounsaturated Fat: 8.01g
- Polyunsaturated Fat: 3.67g
- Carbohydrates: 165.16g
- Fiber: 2.68g
- Sugar: 3.47g
- Protein: 31.87g
- Cholesterol: 155.38mg
- Sodium: 1085.78mg
- Calcium: 81.28mg
- Potassium: 608.04mg
- Iron: 3.51mg
- Vitamin A: 413.82µg
- Vitamin C: 10.05mg
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