Spicy Chicken Fried Rice Recipe

Spicy Chicken Fried Rice Recipe

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.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 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


  1. Heat ½ tablespoon of butter in a large skillet over medium-high, and heat until melted.

  2. Add the egg, and cook until scrambled, stirring occasionally.

  3. Remove the egg, then transfer to a separate plate.

  4. Return the pan to the heat.

  5. Add an additional 1 tablespoon of butter to the pan, then heat until melted.

  6. Add the carrots, onion, peas and garlic, then season with a generous pinch of salt and pepper.

  7. Sautee for 5 minutes or until the onion and carrots are soft.

  8. Increase heat to high, then add in the remaining 1½ tablespoons of butter, then stir until melted.

  9. Immediately add the rice, green onions, soy sauce and oyster sauce, then stir until combined.

  10. Continue stirring for an additional 3 minutes to fry the rice.

  11. Add in the chicken and eggs, then stir to combine.

  12. Add the sesame oil and sriracha, then stir to combine. Remove from heat.

  13. Serve warm, and enjoy!


  • 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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