Description
This Ground Chicken Fried Rice is a quick and flavorful stir-fry dish perfect for a weeknight dinner. Made with lean ground chicken, day-old rice, fresh vegetables, and a savory blend of soy sauce and sesame oil, this recipe delivers a well-balanced meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Protein
- 1 pound lean ground chicken
- 2 large eggs (lightly beaten)
Vegetables
- 1 medium onion (diced)
- 2 carrots (peeled and diced)
- 1 cup frozen peas
- 2 cloves garlic (minced)
- 2 green onions (thinly sliced, for garnish)
Grains
- 3 cups cooked long-grain rice (preferably day-old)
Oils & Sauces
- 2 tablespoons vegetable oil (divided)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
Spices
- 1/4 teaspoon white pepper
Instructions
- Prep Ingredients: Chop all vegetables including onion and carrots, mince the garlic, and thinly slice the green onions for garnish. Measure out soy sauce, oils, and crack the eggs to lightly beat them. Having all ingredients ready will ensure a smooth cooking process.
- Cook Ground Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the ground chicken, breaking it up with a wooden spoon as it cooks. Continue until the chicken is fully cooked through, no longer pink, and slightly browned, approximately 5-7 minutes.
- Sauté Vegetables: Push the cooked chicken to one side of the pan. If needed, add the remaining tablespoon of vegetable oil to the empty side. Add the diced onions and carrots and cook them for 2-3 minutes until they begin to soften.
- Scramble Eggs: Push chicken and vegetables to one side to create space in the pan. Pour in the lightly beaten eggs and scramble continuously for 1-2 minutes until fully cooked. Then combine the scrambled eggs with the chicken and vegetables.
- Add Rice and Stir-Fry: Add the day-old cooked rice to the pan, breaking up any clumps. Stir-fry the mixture of rice, chicken, vegetables, and eggs for 3-4 minutes. This allows the rice to absorb flavors and develop a slight crisp texture.
- Season and Combine: Pour in soy sauce and sesame oil. Add the frozen peas, mixing thoroughly. Cook for an additional 2-3 minutes until everything is heated through and evenly coated with seasoning.
- Garnish and Serve: Sprinkle the white pepper over the fried rice and garnish with the sliced green onions before serving to add freshness and a mild bite.
Notes
- For best texture, use day-old rice that has been refrigerated to prevent clumping and sogginess.
- You can substitute ground chicken with ground turkey or pork if preferred.
- Feel free to add other vegetables like bell peppers or bean sprouts to customize the dish.
- Adjust soy sauce quantity to taste, especially if using low-sodium soy sauce.
- Make sure to cook eggs thoroughly but avoid overcooking to maintain a tender texture.
- Using a wok or a large non-stick skillet helps with even cooking and easy stirring.
