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Ground Chicken Fried Rice - A Simple, Satisfying Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked, chilled rice (4 cups): Jasmine or long-grain works best. Day-old is ideal.
  • Ground chicken (1 pound): Preferably not ultra-lean; around 93% lean holds moisture better.
  • Eggs (3), lightly beaten.
  • Vegetable oil (2–3 tablespoons): Or any neutral, high-heat oil.
  • Sesame oil (1–2 teaspoons): For nutty aroma and finish.
  • Soy sauce (3–4 tablespoons): Use low-sodium if you prefer more control over salt.
  • Oyster sauce (1 tablespoon): Optional but adds depth and a slight sweetness.
  • Garlic (3 cloves), minced.
  • Fresh ginger (1 tablespoon), grated or minced.
  • Frozen peas and carrots (1½ cups): Or a mix of diced vegetables you like.
  • Green onions (4), sliced; separate whites and greens.
  • Rice vinegar (1–2 teaspoons): A touch of acidity to brighten flavors.
  • Ground white or black pepper (to taste).
  • Optional add-ins: Chili crisp or red pepper flakes, a splash of fish sauce, a little butter for richness.

Method
 

  1. Prep the rice: If using fresh rice, spread it on a sheet pan and chill it for at least 30 minutes. Cold rice fries better and won’t turn mushy.
  2. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  3. Cook the eggs: Pour in the beaten eggs and scramble just until set. Transfer eggs to a plate and break into bite-size pieces.
  4. Brown the chicken: Add another tablespoon of oil to the pan. Crumble in the ground chicken and cook, stirring occasionally, until no longer pink and lightly browned. Season with a pinch of salt and pepper. Push to one side of the pan.
  5. Sauté aromatics: Add a small drizzle of oil if the pan looks dry. Add garlic, ginger, and the white parts of the green onions. Stir 30–45 seconds until fragrant, keeping them from burning.
  6. Add vegetables: Stir in peas and carrots. Cook 2–3 minutes until warmed through and slightly tender.
  7. Fry the rice: Add the cold rice, breaking up clumps with your spatula. Press it down into the pan to let steam escape and let it sit for 30–60 seconds to toast. Stir and repeat once or twice for a lightly crispy texture.
  8. Season: Drizzle in soy sauce, oyster sauce, and sesame oil. Toss well so every grain is coated. Add a splash of rice vinegar to brighten. Taste and adjust salt, pepper, or soy as needed.
  9. Finish: Fold the scrambled eggs back in. Add the green onion tops. If you like heat, add chili crisp or red pepper flakes. Optional: stir in a small pat of butter for gloss and richness.
  10. Serve: Remove from heat and serve hot. Keep extra soy sauce and chili oil at the table.