Spicy Chicken Fried Rice with Vegetables
Spicy Chicken Fried Rice with Vegetables
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon black pepper
For the Fried Rice
- 3 cups cooked white rice, day-old, chilled
- 2 large eggs, beaten
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 yellow onion, small diced
- 1/2 cup carrots, small diced
- 1/2 cup red bell pepper, small diced
- 1/2 cup frozen peas
- 3 green onions, sliced, white and green parts separated
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, optional
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or more, to taste
- 1/2 teaspoon granulated sugar
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, cornstarch, and black pepper. Toss to coat evenly and set aside to marinate for at least 10 minutes while you prepare other ingredients.
⏱️ 10 min
- 2
In a small bowl, whisk together the sauce ingredients: 2 tablespoons of soy sauce, oyster sauce (if using), sesame oil, chili garlic sauce, and granulated sugar. Set aside.
⏱️ 2 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just cooked through. Remove the cooked eggs from the wok and set aside, breaking them into smaller pieces.
⏱️ 2 min
- 4
Add 1 tablespoon of vegetable oil to the same wok over high heat. Add the marinated chicken and stir-fry for 3 to 4 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, diced yellow onion, carrots, and red bell pepper. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
⏱️ 4 min
- 6
Add the day-old chilled rice and frozen peas to the wok with the vegetables. Break up any clumps of rice with your spatula. Pour the prepared sauce over the rice and vegetables. Stir-fry for 2 to 3 minutes, ensuring the rice is evenly coated and heated through.
⏱️ 3 min
- 7
Return the cooked chicken and scrambled eggs to the wok. Add the white parts of the sliced green onions. Toss everything together for 1 to 2 minutes to combine and heat through.
⏱️ 2 min
- 8
Remove from heat, stir in the green parts of the sliced green onions. Serve immediately and enjoy your spicy chicken fried rice!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Fried Rice with Vegetables
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon black pepper
For the Fried Rice
- 3 cups cooked white rice, day-old, chilled
- 2 large eggs, beaten
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 yellow onion, small diced
- 1/2 cup carrots, small diced
- 1/2 cup red bell pepper, small diced
- 1/2 cup frozen peas
- 3 green onions, sliced, white and green parts separated
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, optional
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or more, to taste
- 1/2 teaspoon granulated sugar
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, cornstarch, and black pepper. Toss to coat evenly and set aside to marinate for at least 10 minutes while you prepare other ingredients.
⏱️ 10 min - 2
In a small bowl, whisk together the sauce ingredients: 2 tablespoons of soy sauce, oyster sauce (if using), sesame oil, chili garlic sauce, and granulated sugar. Set aside.
⏱️ 2 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just cooked through. Remove the cooked eggs from the wok and set aside, breaking them into smaller pieces.
⏱️ 2 min - 4
Add 1 tablespoon of vegetable oil to the same wok over high heat. Add the marinated chicken and stir-fry for 3 to 4 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, diced yellow onion, carrots, and red bell pepper. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
⏱️ 4 min - 6
Add the day-old chilled rice and frozen peas to the wok with the vegetables. Break up any clumps of rice with your spatula. Pour the prepared sauce over the rice and vegetables. Stir-fry for 2 to 3 minutes, ensuring the rice is evenly coated and heated through.
⏱️ 3 min - 7
Return the cooked chicken and scrambled eggs to the wok. Add the white parts of the sliced green onions. Toss everything together for 1 to 2 minutes to combine and heat through.
⏱️ 2 min - 8
Remove from heat, stir in the green parts of the sliced green onions. Serve immediately and enjoy your spicy chicken fried rice!
⏱️ 1 min