Chili Garlic Chicken Fried Rice
Chili Garlic Chicken Fried Rice
Ingredients
For the Fried Rice
- 1 pound cooked chicken breast, diced into 1/2-inch pieces
- 3 cups day-old cooked white rice
- 2 large eggs, beaten
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 carrot, small, finely diced
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn kernels, thawed
- 1/4 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chili Garlic Sauce
- 1/4 cup chili garlic sauce
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
For Garnish
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Prepare all ingredients: Ensure your chicken is cooked and diced, garlic is minced, ginger is grated, and carrot is finely diced. If you don't have day-old rice, cook fresh rice and spread it on a baking sheet to cool completely before use.
⏱️ 5 min
- 2
In a small bowl, whisk together the chili garlic sauce, mayonnaise, Sriracha, rice vinegar, and granulated sugar until the sauce is smooth and well combined. Set aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or a large, deep skillet over medium-high heat. Pour in the beaten eggs and scramble until just cooked through, about 1-2 minutes. Remove the scrambled egg from the wok and set aside, breaking it into small pieces.
⏱️ 2 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger, stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Add the diced carrot, thawed frozen peas, and thawed frozen corn kernels to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min
- 6
Add the day-old cooked rice and diced cooked chicken to the wok. Use your spatula to break up any clumps of rice. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly crispy.
⏱️ 5 min
- 7
Pour in the low-sodium soy sauce and toasted sesame oil. Add the salt and black pepper. Stir well to combine all ingredients and seasonings, ensuring the rice is evenly coated.
⏱️ 2 min
- 8
Add the scrambled egg back into the wok. Toss everything together for another 1-2 minutes to fully incorporate the egg.
⏱️ 2 min
- 9
Serve the chili garlic chicken fried rice hot. Drizzle each serving generously with the prepared chili garlic sauce. Garnish with thinly sliced green onions and toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Garlic Chicken Fried Rice
Ingredients
For the Fried Rice
- 1 pound cooked chicken breast, diced into 1/2-inch pieces
- 3 cups day-old cooked white rice
- 2 large eggs, beaten
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 carrot, small, finely diced
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn kernels, thawed
- 1/4 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chili Garlic Sauce
- 1/4 cup chili garlic sauce
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
For Garnish
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Prepare all ingredients: Ensure your chicken is cooked and diced, garlic is minced, ginger is grated, and carrot is finely diced. If you don't have day-old rice, cook fresh rice and spread it on a baking sheet to cool completely before use.
⏱️ 5 min - 2
In a small bowl, whisk together the chili garlic sauce, mayonnaise, Sriracha, rice vinegar, and granulated sugar until the sauce is smooth and well combined. Set aside.
⏱️ 3 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or a large, deep skillet over medium-high heat. Pour in the beaten eggs and scramble until just cooked through, about 1-2 minutes. Remove the scrambled egg from the wok and set aside, breaking it into small pieces.
⏱️ 2 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger, stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Add the diced carrot, thawed frozen peas, and thawed frozen corn kernels to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min - 6
Add the day-old cooked rice and diced cooked chicken to the wok. Use your spatula to break up any clumps of rice. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly crispy.
⏱️ 5 min - 7
Pour in the low-sodium soy sauce and toasted sesame oil. Add the salt and black pepper. Stir well to combine all ingredients and seasonings, ensuring the rice is evenly coated.
⏱️ 2 min - 8
Add the scrambled egg back into the wok. Toss everything together for another 1-2 minutes to fully incorporate the egg.
⏱️ 2 min - 9
Serve the chili garlic chicken fried rice hot. Drizzle each serving generously with the prepared chili garlic sauce. Garnish with thinly sliced green onions and toasted sesame seeds.
⏱️ 1 min