There’s something about the sizzle of ground meat hitting a hot wok that just feels right. Ground chicken fried rice brings all that smoky, garlicky goodness without the fuss it cooks faster than diced chicken, soaks up flavor like a dream, and turns leftover rice into something everyone actually wants to eat.
I started playing with ground poultry in fried rice back in 2019 after noticing how unevenly my cubed chicken cooked in high heat. Switching to ground changed everything the browning happens in under four minutes, and those crispy little bits? They cling to every grain of rice and give you that restaurant-style char you can’t fake. After tweaking the soy-to-sesame ratio about a dozen times, this version finally nailed that sweet-savory balance my pickiest testers couldn’t stop talking about.
PrintGround Chicken Fried Rice Recipe Easy and Delicious
Ground Chicken Fried Rice is a quick and easy fried rice recipe perfect for weeknights. This dish combines lean ground chicken with fresh vegetables for a delicious and healthy meal. It’s an excellent choice for quick dinner ideas using ground chicken recipes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 Servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
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
Instructions
- Prepare all your ingredients by chopping the vegetables and measuring the seasonings so everything is ready.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat and cook the ground chicken, breaking it apart, until no longer pink and lightly browned, about 5 to 7 minutes.
- Move the chicken to one side of the pan, add the remaining oil if needed, then sauté the diced onion and carrots for 2 to 3 minutes until softened.
- Create space in the pan and pour in the beaten eggs, stirring continuously to scramble them until fully cooked, then combine them with the chicken and vegetables.
- Add the cooked rice and stir-fry everything together for 3 to 4 minutes to help the rice absorb the flavors and develop some crispiness.
- Stir in the soy sauce, sesame oil, and frozen peas, cooking for another 2 to 3 minutes until heated through and combined well.
- Sprinkle white pepper over the fried rice and garnish with the sliced green onions before serving.
Nutrition
- Calories: 365 kcal
Why You’ll Love This Ground Chicken Fried Rice
Switching to ground chicken instead of cubed cuts your cook time nearly in half. The meat browns quickly, creates those caramelized bits that cling to each grain, and soaks up soy sauce and sesame oil like a sponge. You get restaurant-quality texture without the wait.
Day-old rice is your secret weapon hereit’s drier, so it crisps up instead of turning mushy. Fresh rice will clump and steam instead of fry. If you’re meal prepping, cook your rice the night before and let it chill uncovered in the fridge.
- Budget-friendly: Ground chicken costs less per pound than breast meat and stretches beautifully with vegetables.
- Flexible: Use what’s in your crispercarrots, peas, and onions are just the start.
- Kid-approved: No big chunks of meat means fewer protests at the dinner table.
Key Ingredients That Make It Work
Lean ground chicken keeps things light but still packed with protein. Look for 93% lean if you canit has just enough fat to brown without leaving your pan greasy. The vegetable oil handles high heat better than butter, and that matters when you’re working fast over a hot wok.
Sesame oil isn’t optional. A tablespoon at the end adds that nutty, toasted flavor you can’t get from soy sauce alone. White pepper brings a gentle heat that blends into the backgroundblack pepper would taste too sharp and speckle your rice with dark flecks.
| Ingredient | Why It Matters |
|---|---|
| Day-old rice | Drier texture = better crisping, no mush |
| Ground chicken | Fast browning, absorbs seasoning quickly |
| Sesame oil | Adds nutty depth soy sauce can’t deliver |
| White pepper | Subtle heat without overpowering or speckles |
How to Make It (Step-by-Step)
Start by prepping everything before you turn on the heatdiced onion, peeled carrots, minced garlic, beaten eggs. Fried rice moves fast, and you won’t have time to chop mid-cook. Heat your wok or largest skillet over medium-high and add one tablespoon of vegetable oil.
Brown the ground chicken first, breaking it into small crumbles with a wooden spoon. Once it’s no longer pink and you see golden edges (about 5–7 minutes), push it to one side. Add your onion and carrots to the empty side with a bit more oil if the pan looks dry. Let them soften for 2–3 minutes, then scramble your eggs in the remaining space until just set.
Now toss in your day-old rice, breaking up any clumps with your spoon. Stir-fry everything together for 3–4 minutesyou want the rice to pick up color and toast slightly. Pour in the soy sauce and sesame oil, add the frozen peas and minced garlic, then stir for another 2–3 minutes until heated through. Finish with white pepper and sliced green onions.
Swaps and Substitutions
If you don’t have ground chicken, ground turkey works beautifullyit’s equally lean and cooks just as fast. Swap frozen peas for edamame, corn, or diced bell peppers depending on what’s in your freezer. No sesame oil? A small drizzle of toasted peanut oil adds a similar richness, though the flavor leans nuttier.
| Original | Swap |
|---|---|
| Ground chicken | Ground turkey or pork |
| Frozen peas | Edamame, corn, or diced bell peppers |
| Soy sauce | Tamari (gluten-free) or coconut aminos (lower sodium) |
| White pepper | Black pepper (flavor will be sharper) |
Troubleshooting Common Issues
- Rice turned mushy: You used fresh rice instead of day-old. Next time, spread cooked rice on a sheet pan and refrigerate uncovered for at least 4 hours.
- Too salty: Cut back to 2 tablespoons soy sauce and taste before adding more. Some brands are saltier than others.
- Eggs rubbery: Don’t overcook thempull them off the heat when they’re still slightly wet; carryover heat will finish the job.
- Not enough browning: Your pan wasn’t hot enough, or you stirred too often. Let ingredients sit for 30–60 seconds between stirs to develop color.
Serving and Storage
Serve this straight from the wok while it’s still hot and slightly crispy around the edges. It’s a complete meal on its own, but you can pair it with a simple cucumber salad or a few potstickers if you’re feeding a crowd. Sriracha or chili crisp on the side lets everyone customize their heat level.
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen things upmicrowaving works in a pinch, but you’ll lose that crispy texture. For meal prep, portion into individual containers and grab one for lunch all week.
| Storage Method | How Long | Reheating Tip |
|---|---|---|
| Refrigerator (airtight) | Up to 4 days | Skillet with splash of water or broth |
| Freezer (portioned) | Up to 2 months | Thaw overnight, reheat in skillet |
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FAQs ( Ground Chicken Fried Rice )
Can I use fresh rice instead of day-old rice?
Fresh rice works, but it tends to get mushy and clumpy. Day-old refrigerated rice has less moisture and separates better when stir-frying. If using fresh rice, spread it on a baking sheet and let it cool completely in the fridge for at least 30 minutes before cooking.
What vegetables work best in this recipe?
Frozen peas and carrots are classic choices that cook quickly. Fresh bell peppers, corn, green onions, and bean sprouts also work well. Cut vegetables into small, uniform pieces so they cook evenly with the ground chicken.
How do I prevent the chicken from becoming dry?
Cook the ground chicken over medium-high heat and break it into small pieces as it cooks. Don’t overcook it – remove from heat as soon as it’s no longer pink. The residual heat will finish cooking it when you combine everything together.
Can I make this dish ahead of time?
This stir-fry is best served immediately for optimal texture and flavor. However, you can store leftovers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of soy sauce or broth to refresh the flavors.
What type of oil should I use for stir-frying?
Use oils with high smoke points like vegetable oil, canola oil, or peanut oil. These won’t burn at the high temperatures needed for proper stir-frying. Avoid olive oil as it has a lower smoke point and can become bitter when overheated.
Your New Weeknight Go-To
This ground chicken fried rice comes together in under 25 minutes and delivers that smoky, garlicky payoff you’d expect from your favorite takeout spot. The rice crisps up beautifully, the chicken stays tender, and those little charred bits? Pure magic in every forkful.
Try stirring in a handful of chopped fresh basil or cilantro right before servingit brightens everything up and adds a pop of color your family will notice. If you’re out of white pepper, a pinch of ginger powder brings warmth without stealing the show. And here’s a trick: let your wok get properly hot before you add anything, then resist the urge to stir constantlyyou need those few quiet seconds for the flavors to caramelize and deepen. Leftovers reheat like a dream in a hot skillet with just a splash of chicken broth to bring back that fresh-from-the-wok feel.
I’d love to see how yours turns outtag me with your photos or tell me what vegetables you tossed in. Did your grandmother make something similar on busy nights? There’s something about a one-pan meal that brings back the best kitchen memories. Save this recipe for the next time you need dinner fast, or share it with a friend who’s always asking what to make with ground chicken.
