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Spicy Chicken Fried Rice Recipe
4.9 from 20 votes

Spicy Chicken Fried Rice Recipe

This spicy chicken fried rice recipe is so comforting and easy to make, with lots of chopped chicken, sriracha and the perfect blend of seasonings.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 342 kcal
Course: Side Dish, Main Course
Cuisine: Chinese, American

Ingredients

  • 1 teaspoon olive oil or use butter, + 1 tablespoon
  • 2 egg scrambled, large
  • 1 pound chicken breast chopped (or use chicken thighs)
  • 2 jalapeno pepper diced
  • 1 Serrano pepper diced (optional, for extra spicy - Use Chinese Tien Tsin peppers instead if you can obtain them)
  • 1 onion diced, medium
  • 1 carrot peeled and diced, medium
  • 4 cloves garlic chopped
  • 1 tablespoon Chinese five-spice powder
  • 1 tablespoon red pepper flakes optional, spicy
  • 1 teaspoon chili paste
  • salt to taste
  • black pepper to taste
  • 1 tablespoon butter
  • 4 cups rice chilled - day old rice is best for this recipe, cooked
  • 4 green onions chopped
  • 1/4 cup soy sauce
  • 2 teaspoons fish sauce
  • 3 tablespoons sriracha or to taste
  • 1 tablespoon sesame oil
  • pepper spicy chili flakes, sliced green onions, for garnish, chopped

Instructions

    Cup of Yum
  1. Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.
  2. Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.
  3. Add the garlic, Chinese 5 spice, chili flake, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.
  4. Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly stir fry the rice for 5 minutes, stirring a bit, until everything is combined.
  5. Stir in the sriracha, sesame oil and reserved scrambled eggs.
  6. Garnish and serve!

Notes

  • The Peppers. I use jalapeno peppers for a good level of every day heat, though serrano peppers will add a bit of an extra kick for you. You can use hotter peppers to really spice things up, such as habanero peppers for even ghost peppers. Use Chinese Tien Tsin peppers if you can obtain them.
  • The Rice. Most fried rice recipes are made with day old or leftover rice, which works best because it is more dried out and easier for frying. If you make your rice fresh, be sure to chill it first before making this recipe. It will still come out good without chilling the rice, but your rice won't be as light and fluffy after stir frying. White rice is more commonly used, though you can also use brown rice.
  • The Chicken. I prefer chicken thighs for this recipe, though chicken breast is just as good. Also, you can cook the chicken separately from the vegetables, or used pre-cooked chopped or shredded chicken. This is great for leftovers.
  • Chili Pastes. My recipe calls for chili paste, and you have many options. I like to make my own homemade chili paste from fresh peppers, though you can use your favorites, such as gochujang, sambal oelek, harissa, or others. Or, just use extra sriracha. Try my homemade sriracha sauce recipe. So good!

Nutrition Information

Calories 342kcal (17%) Carbohydrates 36g (12%) Protein 23g (46%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 108mg (36%) Sodium 1027mg (43%) Potassium 510mg (11%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 2404IU (48%) Vitamin C 16mg (18%) Calcium 53mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 36g 12%
Protein 23g 46%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 108mg 36%
Sodium 1027mg 43%
Potassium 510mg 11%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 2404IU 48%
Vitamin C 16mg 18%
Calcium 53mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.