There’s something about fried rice that just fixes everything. Ground chicken fried rice makes it even easierno slicing, no dicing, just crumbled goodness mixing with fluffy rice and whatever vegetables you’ve got hanging around.
I started playing with ground poultry back in 2019 when I was testing faster weeknight meals for families who shop at regular grocery stores. The texture surprised meit crisped up at the edges and soaked in the soy sauce better than cubed meat ever did. After twenty batches (yes, really), I learned that slightly drier day-old rice and a screaming hot skillet are the real magic.
Yesica Andrews
Easy Ground Chicken Fried Rice Recipe You Need Now
This Easy Ground Chicken Fried Rice is a speedy and delicious weeknight dinner that features lean ground chicken and a vibrant mix of vegetables. It’s a healthier and affordable alternative to takeout, perfectly seasoned and ready in just 20 minutes for a satisfying Asian-inspired meal.
Get all your ingredients prepped by chopping the veggies and measuring seasonings so you’re ready to cook without delay.
Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, then add the ground chicken, breaking it up as you cook until it’s no longer pink and has some nice browning, about 5 to 7 minutes.
Slide the chicken to one side of the pan; add the remaining oil if needed, then toss in the diced onion and carrots and cook them for 2 to 3 minutes until they soften slightly.
Create space on the pan by pushing chicken and veggies aside, pour in the beaten eggs, and stir constantly to scramble until just cooked through, about 1 to 2 minutes, then mix everything together.
Add the day-old rice, breaking up any lumps, and stir-fry it all for 3 to 4 minutes so the rice soaks up the flavors and gets a little crispy texture.
Stir in the soy sauce, sesame oil, and frozen peas, cooking for another 2 to 3 minutes until heated through and combined well.
Finish by sprinkling the white pepper over the fried rice, then garnish with the thinly sliced green onions before serving.
Notes
For best results, use day-old rice to prevent mushiness. Feel free to swap in other veggies you have on hand. Store leftovers in the fridge for up to 3 days and reheat thoroughly.
Why You’ll Love This Recipe
This ground chicken fried rice comes together faster than ordering takeout, and it uses ingredients you probably already have tucked in your fridge and freezer. Ground chicken browns beautifully and soaks up every bit of soy sauce and sesame oil, giving you those crispy, savory edges everyone fights over.
Budget-friendly: Ground chicken costs less than chicken breast, and day-old rice means nothing goes to waste
Flexible: Swap in whatever frozen veggies are on salepeas, carrots, corn, green beansthey all work
Lighter than takeout: You control the oil and sodium, making it a smart choice for weeknight wellness without sacrificing flavor
Kid-approved: Even picky eaters love the familiar, mild taste and fun bits of scrambled egg mixed throughout
What You’ll Need (and Why)
Most of these ingredients are weeknight staples you can grab at any regular grocery store. Day-old rice is the secret weapon hereit’s drier and separates beautifully instead of turning mushy. If you only have fresh rice, spread it on a baking sheet and let it cool in the fridge for 30 minutes before cooking.
Ground chicken is leaner than ground pork or beef, but it still gets those crispy browned bits that make fried rice so addictive. The combination of soy sauce and sesame oil brings that classic takeout flavor, while white pepper adds a gentle warmth that’s different from black pepperit’s subtle and aromatic, not sharp.
Ingredient
Easy Swap
Ground chicken
Ground turkey or crumbled firm tofu
Frozen peas
Frozen corn, edamame, or mixed vegetables
Sesame oil
Extra vegetable oil + a pinch of toasted sesame seeds
White pepper
Black pepper or a tiny pinch of cayenne
Day-old rice
Freshly cooked rice cooled and dried in the fridge for 30 minutes
How It All Comes Together
The magic happens in stages, and your wok or large skillet does all the heavy lifting. Start by browning the ground chicken until it’s no longer pink and has those crispy golden edges. Push it to one side, then cook your onions and carrots until they start to softenthis builds layers of flavor right in the same pan.
Next, scramble your eggs in the empty space. Once they’re fluffy and cooked through, mix everything together and add your rice. Break up any clumps and let the rice fry for a few minutes so it gets slightly crispy and soaks up all those savory drippings. Finally, stir in the soy sauce, sesame oil, and frozen peas, and let everything heat through together.
Pro Tip: Don’t overcrowd the pan. If your skillet feels packed, cook in two batchesit keeps the heat high and prevents steaming, which makes everything soggy instead of crispy.
Serving and Storing Your Fried Rice
Serve this warm, garnished with sliced green onions for a fresh pop of color and mild onion flavor. It’s perfect on its own for a quick weeknight dinner, or you can pair it with steamed broccoli, sautéed bok choy, or a simple cucumber salad for extra crunch.
Leftovers keep beautifully in an airtight container in the fridge for up to four days. Reheat in a skillet over medium heat with a tiny splash of water or oil to bring back that just-cooked texture. You can also freeze portions in freezer-safe bags for up to two monthsjust thaw overnight in the fridge and reheat on the stovetop.
Storage Method
How Long
Best Reheating Tip
Refrigerator (airtight container)
Up to 4 days
Skillet over medium heat with a splash of water
Freezer (freezer-safe bag)
Up to 2 months
Thaw overnight, then reheat in skillet
Tips for the Best Results
Use high heat: A hot pan keeps everything crispy and prevents the rice from getting gummy or oily
Don’t skip the garlic: Those two minced cloves add depth and aroma that make the whole dish smell like your favorite restaurant
Taste before serving: Every brand of soy sauce is differentadd a little extra if you want more saltiness, or a squeeze of lime juice for brightness
Make it your own: Toss in leftover roasted vegetables, a handful of baby spinach, or a drizzle of sriracha for heat
After years of testing quick weeknight meals, I’ve found that ground poultry fried rice is one of those recipes that gets easier and more intuitive every time you make it. Trust your eyes and your taste buds, and don’t be afraid to adjust as you go.
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FAQs (Ground Chicken Fried Rice)
Can I use fresh rice instead of day-old rice?
Fresh rice works but tends to get mushy since it contains more moisture. For best results, spread freshly cooked rice on a baking sheet and refrigerate for 30 minutes before using. Day-old refrigerated rice gives you the perfect texture every time.
What vegetables work best in this recipe?
Carrots, peas, and green onions are classic choices that cook quickly and add great color. Bell peppers, corn, and diced onions also work wonderfully. Stick to vegetables that cook fast or pre-cook harder ones like broccoli separately.
How do I prevent the ground chicken from clumping?
Use medium-high heat and break up the meat immediately as it hits the pan with a wooden spoon or spatula. Don’t overcrowd the pan – cook in batches if needed. Keep stirring frequently until the chicken is fully cooked and separated into small pieces.
Can I make this dish ahead of time?
This meal tastes best fresh, but you can store leftovers in the fridge for up to 3 days. Reheat in a skillet with a splash of oil or soy sauce to restore moisture. The texture won’t be quite the same as fresh, but it’s still delicious.
What type of oil should I use for frying?
Vegetable oil, canola oil, or peanut oil work perfectly due to their high smoke points. Avoid olive oil as it can burn at the high temperatures needed for good fried rice. You need about 2-3 tablespoons total for the entire recipe.
Your New Weeknight Go-To
This ground chicken fried rice comes together in about twenty minutes, and the payoff is realcrispy edges, fluffy grains, and that savory aroma that makes everyone wander into the kitchen asking when dinner’s ready.
You’ll love how flexible it is. Toss in leftover roasted broccoli, swap the peas for edamame, or drizzle a little sriracha if your crew likes heat. A trick I learned from my aunt’s kitchen: add a handful of chopped cilantro right at the end for a fresh, bright finish. Leftovers reheat beautifully in a skillet with just a tiny splash of water to bring back that just-cooked texture.
I’d love to see how yours turns outtag me if you share a photo, or tell me what veggies you snuck in. Did you grow up with fried rice on busy weeknights? There’s something about a big skillet of it that just feels like home. Save this one for your family, and enjoy every cozy, delicious bite.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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