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GROUND CHICKEN FRIED RICE centered hero view, clean and uncluttered
Thomas Baker

Ground Chicken Fried Rice Recipe Easy and Delicious

This Ground Chicken Fried Rice is a quick and tasty weeknight dish that combines lean ground chicken with colorful vegetables and fragrant rice. Perfectly seasoned and ready in just 20 minutes, it’s a satisfying and wholesome alternative to takeout that your whole family will love.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground chicken
  • 3 cups cooked long-grain rice preferably day-old
  • 2 tablespoons vegetable oil divided
  • 1 medium onion diced
  • 2 carrots peeled and diced
  • 1 cup frozen peas
  • 2 cloves garlic minced
  • 2 large eggs lightly beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • ¼ teaspoon white pepper
  • 2 green onions thinly sliced (for garnish)

Method
 

  1. Get all your ingredients ready by chopping veggies and measuring seasonings to make cooking quicker and easier.
  2. Warm 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat, then add ground chicken and stir frequently until cooked through and lightly browned, around 5 to 7 minutes.
  3. Slide the cooked chicken to one side and add the rest of the oil on the free side, toss in the diced onion and carrots, cooking them just until they soften, about 2 to 3 minutes.
  4. Clear a spot in the pan and pour in the beaten eggs, stirring constantly until they form soft curds and are fully cooked, then combine the eggs with the chicken and vegetables.
  5. Add the leftover cooked rice, breaking up any clumps and tossing with all the other ingredients; stir-fry everything together for 3 to 4 minutes so the rice gets a little crispy and absorbs the flavors.
  6. Pour in soy sauce and sesame oil, then add frozen peas, mixing well; cook an additional 2 to 3 minutes until heated through and evenly flavored.
  7. Sprinkle white pepper across the fried rice and garnish with sliced green onions right before serving for a fresh finish.

Notes

  • For best texture, use day-old rice that has been refrigerated overnight. Leftovers store well and can be reheated in a skillet for a quick meal.