This Spicy Chicken Fried Rice is the most
searched comfort food recipe in the USA right
now — and once you make it at home, you will
never order takeout again. Bold, smoky, and
ready in just 20 minutes.
Why You Will Love This Recipe
One pan, 20 minutes, and dinner is done. This
spicy chicken fried rice uses leftover rice
which makes it even faster and crispier. The
gochujang adds a deep Korean-style heat that
makes this recipe completely addictive.
Ready in 20 minutes
Uses leftover rice
32g protein per serving
Cheaper than takeout
Adjustable spice level
Ingredients
2 cups day-old cooked jasmine rice
2 chicken breasts, diced small
3 garlic cloves, minced
2 eggs, beaten
3 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp sesame oil
1 tsp sriracha
2 green onions, sliced
1 cup frozen peas and carrots
2 tbsp vegetable oil
Sesame seeds for garnish
Instructions
Step 1 — Cook the Chicken
Season diced chicken with salt, pepper, and
garlic powder. Heat 1 tbsp oil in a large
wok over high heat. Cook chicken 5-6 minutes
until golden. Set aside.
Step 2 — Scramble the Eggs
Add a little oil to the same pan. Pour in
beaten eggs and scramble for 30 seconds
until just set. Push to the side.
Step 3 — Fry the Rice
Add remaining oil and garlic. Stir 30
seconds until fragrant. Add cold rice,
press flat, and let sit 2 minutes without
stirring to get crispy bits.
Step 4 — Add Sauce
Pour soy sauce, gochujang, and sriracha
over the rice. Toss everything together
until every grain is coated.
Step 5 — Combine and Serve
Add chicken, vegetables, and eggs back in.
Toss well for 2 minutes. Drizzle sesame oil
and top with green onions and sesame seeds.
Pro Tips
Always use day-old rice — fresh rice is
too wet and will steam instead of fry.
Cook on the highest heat possible for
that smoky wok hei flavor.
Nutrition Per Serving
Calories: 460 — Protein: 32g — Carbs: 48g — Fat: 12g
Also Try: Easy-Overnight-Oats-Recipe And Easy Homemade Pizza Dough Recipe