Crispy rice, savory bites of ground chicken, and that sweet-salty sauce that clings to everything. Ground Chicken Fried Rice is the kind of dish that fixes a long day in under 20 minutesno takeout menu required.
I started using ground chicken back in 2019 when a farmer at the Austin market convinced me it cooks faster and soaks up flavor better than diced breast. He was rightit crisps at the edges and turns golden in the wok, almost caramelized. After testing this version a dozen times with different vegetables and sauces, I can tell you the secret is high heat and day-old rice.
Yesica Andrews
Easy Ground Chicken Fried Rice Recipe You Must Try
This Ground Chicken Fried Rice recipe is a quick and tasty meal perfect for busy weeknights. Featuring lean ground chicken and a mix of vegetables, it offers a healthier and wallet-friendly alternative to takeout without sacrificing flavor.
Get all your ingredients prepped by chopping vegetables and measuring seasonings before starting.
Warm one tablespoon of vegetable oil in a wok or large skillet over medium-high heat then add ground chicken, breaking it up frequently, until cooked through and lightly browned, about 5 to 7 minutes.
Shift the cooked chicken to one side, add the remaining oil on the other side, then toss in the diced onions and carrots. Cook for 2 to 3 minutes until they soften slightly.
Make space in the pan and pour in the beaten eggs. Stir constantly to scramble until fully cooked, about 1 to 2 minutes, then combine with the chicken and veggies.
Add the cold cooked rice, breaking up any clumps, and stir-fry everything together for 3 to 4 minutes to blend the flavors and get a slight crisp.
Pour in the soy sauce and sesame oil, stir in the frozen peas, then cook everything for an additional 2 to 3 minutes until heated through.
Finish by sprinkling white pepper over the rice and garnish with sliced green onions before serving.
Notes
For best results, use day-old rice to prevent clumping and achieve better texture. You can adjust the amount of soy sauce based on your taste preference.
Why You’ll Love This Recipe
This dish hits that takeout craving without the wait or the guilt. Ground chicken cooks faster than diced breast and crisps beautifully at the edges, giving you those caramelized bits that make every bite interesting.
Budget-friendly: Ground chicken costs less per pound than breast meat, and you likely have most of these ingredients already.
Flexible with leftovers: Day-old rice works best hereit’s drier and fries up without turning mushy.
Weeknight-ready: From skillet to table in 20 minutes, with just one pan to clean.
Kid-approved: Even picky eaters go for fried rice, especially when you let them help crack the eggs.
Ingredient Notes and Smart Swaps
The beauty of fried rice is its flexibility. Here’s what matters most and where you can adjust based on what’s in your fridge.
Ingredient
Why It Works
Swap Options
Ground chicken
Lean, cooks fast, absorbs flavors
Ground turkey or pork
Day-old rice
Drier texture, won’t clump
Fresh rice spread on a sheet pan and cooled 30 minutes
Vegetable oil
High smoke point for stir-frying
Canola or peanut oil
Soy sauce
Salty, umami backbone
Low-sodium soy sauce or tamari
Sesame oil
Nutty finish, aromatic
Toasted sesame oil (use less, it’s stronger)
Frozen peas
Sweet pops of color and texture
Edamame or corn
Pro Tip: If your rice is fresh, spread it on a baking sheet and refrigerate uncovered for 30 minutes. This dries out the surface just enough to prevent stickiness.
How to Make Ground Chicken Fried Rice
High heat is your friend here. You want the skillet hot enough that the rice sizzles when it hits the pan. That’s how you get those golden, slightly crispy edges.
Step
What to Do
Time
1
Heat 1 tablespoon oil, cook ground chicken until browned and crumbly
5-7 min
2
Push chicken aside, add onion and carrots, cook until softened
2-3 min
3
Scramble eggs in empty side of pan, mix with chicken and veggies
1-2 min
4
Add day-old rice, break up clumps, stir-fry until lightly crisped
3-4 min
5
Pour in soy sauce and sesame oil, add peas and garlic, toss well
2-3 min
6
Finish with white pepper and green onions, serve immediately
1 min
Note: Don’t stir constantly. Let the rice sit for 30-60 seconds between tosses so it can crisp up against the hot pan.
Tips for Success
After testing this recipe with different pans and heat levels, here’s what makes the biggest difference.
Use a large skillet or wok: Crowding the pan steams the rice instead of frying it. If your skillet is small, cook in two batches.
Prep everything first: Fried rice moves fast. Have your vegetables chopped, eggs beaten, and sauces measured before you turn on the heat.
Add garlic late: Garlic burns quickly over high heat. Toss it in with the peas toward the end so it stays fragrant, not bitter.
Taste before serving: Soy sauce varies in saltiness. Start with 3 tablespoons and add more if needed.
Serving and Storage
This dish is best served straight from the skillet while the rice is still crispy. Leftovers reheat surprisingly well, though the texture softens a bit.
Storage Method
How Long
Reheating Tip
Refrigerator (airtight container)
3-4 days
Reheat in a hot skillet with a splash of oil to crisp it up again
Freezer (portion in freezer bags)
Up to 2 months
Thaw overnight in fridge, then reheat in skillet or microwave
Serving ideas: Pair it with a fried egg on top for extra richness, or serve alongside steamed broccoli or a simple cucumber salad. It’s filling enough on its own, but a drizzle of sriracha or chili crisp adds a nice kick if you like heat.
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FAQs ( Ground Chicken Fried Rice )
Can I use fresh rice instead of day-old rice?
Fresh rice works, but day-old rice gives better texture since it’s drier and won’t get mushy. If using fresh rice, spread it on a baking sheet and let it cool completely first. This helps remove excess moisture for the perfect stir-fry consistency.
What vegetables work best in this recipe?
Frozen peas, carrots, and corn are classic choices that cook quickly and add great color. Fresh bell peppers, snap peas, or broccoli also work wonderfully. Cut vegetables into small, uniform pieces so they cook evenly with the chicken.
How do I prevent the ground chicken from clumping?
Break up the chicken with a wooden spoon or spatula as it cooks, stirring frequently. Cook it over medium-high heat and avoid overcrowding the pan. Let it brown slightly before stirring to develop better flavor and texture.
Can I make this dish ahead of time?
This meal is best served immediately for optimal texture and flavor. However, you can store leftovers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of soy sauce if needed.
What oil should I use for stir-frying?
Use oils with high smoke points like vegetable oil, peanut oil, or avocado oil. These won’t burn at the high temperatures needed for proper stir-frying. Avoid olive oil as it can smoke and develop a bitter taste at high heat.
You just made restaurant-quality ground chicken fried rice in your own kitchencrispy edges, savory bites, and that sesame-scented finish that makes everyone lean in for seconds. It’s quick enough for Tuesday nights but special enough that nobody believes it took twenty minutes. The rice crisps up beautifully when you use day-old grains, and those caramelized chicken bits? Pure magic.
Try tossing in shredded cabbage or snap peas if you’ve got themthey add crunch and sweetness that balance the salty soy sauce perfectly. A drizzle of chili crisp or a fried egg on top turns this into something you’d order at your favorite spot downtown. Leftovers reheat like a dream in a hot skillet with just a touch of oil, bringing back that crispy texture we all crave.
Did this bring back memories of late-night takeout boxes or your family’s kitchen? I’d love to hear what vegetables you snuck in or how your family devoured it. Pin this recipe for the next time you need dinner solved fast, and share it with someone who’s always asking what’s for dinner. Here’s to easy wins and full bellies.
