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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.
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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 prepped by chopping the veggies and measuring seasonings so you’re ready to cook without delay.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the soy sauce, sesame oil, and frozen peas, cooking for another 2 to 3 minutes until heated through and combined well.
  7. 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.