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GROUND CHICKEN FRIED RICE centered hero view, clean and uncluttered
Olivia Farnsworth

Ground Chicken Fried Rice Recipe Easy Quick and Delicious

This Ground Chicken Fried Rice is a simple and tasty dish that’s perfect for busy weeknights. It combines lean ground chicken with colorful vegetables and day-old rice for a wholesome, budget-friendly meal that rivals takeout in flavor and speed.
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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 vegetables and measuring sauces so cooking goes smoothly.
  2. Heat up 1 tablespoon of vegetable oil in a big skillet or wok over medium-high heat and add the ground chicken, breaking it apart with a spoon. Cook it until the meat is browned and no longer pink, about 5 to 7 minutes.
  3. Slide the chicken to one side of the pan, add the rest of the oil if needed on the empty side, and toss in the diced onions and carrots. Cook these for around 2 to 3 minutes until they soften.
  4. Create space on the pan and pour in the beaten eggs. Stir continuously to scramble the eggs fully, about 1 to 2 minutes, then mix them into the chicken and veggies.
  5. Add the cooked rice, breaking up clumps as you stir-fry everything together for 3 to 4 minutes to let the flavors meld and the rice get a bit crispy.
  6. Pour in the soy sauce and sesame oil, then stir in the frozen peas. Cook for another 2 to 3 minutes until everything is hot and well combined.
  7. Season with white pepper and finish by sprinkling the sliced green onions on top before serving.

Notes

  • For best results, use day-old rice as it fries better and prevents mushiness. Feel free to swap in other vegetables you have on hand. Store leftovers in an airtight container and refrigerate for up to 3 days.