Spicy Chicken Fried Rice

Day-old rice stir-fried with chicken, eggs, and vegetables in a sriracha-soy sauce — a better-than-takeout dinner.

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Prep Time 10

Cook Time 15

Servings: 4

Course: Main Course

Cuisine: American, Chinese

Calories: 420

4 cups cooked and cooled rice, day-old preferred

1 lb chicken breast, diced

3 eggs

3 cloves garlic, minced

1 tsp grated ginger

3 green onions, sliced, white and green parts separated

1 cup frozen peas and carrots

3 tbsp soy sauce

2 tbsp sriracha or chili garlic sauce

1 tbsp sesame oil

2 tbsp vegetable oil

1/4 tsp white pepper

Step 1: Cook the diced chicken in oil over high heat until browned, about 5 to 6 minutes, then set aside.

Step 2: Scramble the eggs in the same pan, then set aside with the chicken.

Step 3: Stir-fry garlic, ginger, and white parts of the green onion for 30 seconds.

Step 4: Add peas and carrots, cooking for 2 minutes.

Step 5: Add the cold rice, breaking up clumps, and stir-fry 3 to 4 minutes.

Tip: Day-old, cold rice is essential for the best texture.

Step 6: Return the chicken and eggs, add soy sauce, sriracha, sesame oil, and pepper, tossing together.

Step 7: Garnish with green onion and serve hot.

Day-old, chilled rice is essential for the best fried rice texture — freshly cooked rice tends to turn mushy.