Get ready to transform your ordinary dinner into an extraordinary culinary adventure with this mouthwatering Spicy Chicken Fried Rice! Imagine a sizzling skillet packed with tender chicken, vibrant vegetables, and perfectly seasoned rice that delivers a kick of heat in every single bite. Whether you're a busy home cook or a spice enthusiast looking for a quick and delicious meal, this recipe promises to elevate your home cooking game and transport your senses to the bustling street kitchens of Asia.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 3 cloves garlic, minced
- 2 eggs, beaten
- 3 tbsp soy sauce
- 1 tbsp sriracha sauce
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Make sure the cooked rice is cold, as this helps prevent it from becoming mushy during cooking. Dice the chicken breast into bite-sized pieces and set aside. Mince the garlic and slice the green onions, keeping the white and green parts separate.
- In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Once the oil is hot, add the diced chicken breast. Season with salt and pepper to taste. Cook the chicken for about 5-7 minutes, or until it is fully cooked and no longer pink in the center. Stir occasionally to ensure even cooking.
- Once the chicken is cooked, add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add the mixed vegetables to the skillet. Stir-fry for an additional 3-4 minutes, or until the vegetables are heated through and tender. If you prefer your vegetables with a bit more crunch, you can reduce the cooking time.
- Push the chicken and vegetable mixture to one side of the skillet. In the cleared space, pour in the beaten eggs. Scramble the eggs gently, mixing them with the chicken and vegetables once they are fully cooked.
- Next, add the cold cooked rice to the skillet. Use a spatula to break up any clumps and mix it thoroughly with the chicken, vegetables, and eggs.
- Pour the soy sauce and sriracha sauce over the rice mixture. Stir well to ensure that the rice is evenly coated with the sauces. Adjust the seasoning with additional salt and pepper if needed.
- Finally, fold in the sliced green onions, reserving a small amount for garnish. Stir everything together for another 2-3 minutes, allowing the flavors to meld and the rice to heat through.
- Once everything is well combined and heated, remove the skillet from the heat. Serve the spicy chicken fried rice hot, garnished with the reserved green onions on top.
Tips
- Use day-old cold rice: Fresh, warm rice can become mushy, so refrigerated rice works best for achieving that perfect fried rice texture.
- High heat is key: Ensure your skillet or wok is hot before adding ingredients to get that authentic "wok hei" flavor and prevent soggy rice.
- Prep ingredients in advance: Have all ingredients chopped and ready before you start cooking, as fried rice comes together quickly.
- Don't overcrowd the pan: Cook in batches if needed to ensure each ingredient gets properly seared and maintains its texture.
- Customize the spice level: Adjust sriracha sauce quantity to match your personal heat preference.
- Use a non-stick skillet or well-seasoned wok for best results and easy cleanup.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 30g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 180mg
