Description
This Ground Chicken Fried Rice is a quick and flavorful one-pan meal featuring tender ground chicken, mixed vegetables, scrambled eggs, and fragrant seasonings. Utilizing day-old rice ensures a perfect texture, while soy sauce and sesame oil provide savory depth. Ideal for an easy weeknight dinner that comes together in under 40 minutes.
Ingredients
Scale
Rice and Protein
- 2 cups cooked white rice (preferably day-old)
- 1 lb ground chicken
- 2 large eggs, lightly beaten
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 green onions, sliced
Oils and Sauces
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Seasoning
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Make sure the cooked white rice is cold and separated to prevent clumping during frying. Lightly beat the eggs and have all vegetables diced and ready.
- Cook Ground Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken, season with salt and pepper, and cook until browned and fully cooked, about 5-7 minutes, breaking it apart with a spatula. Remove chicken and set aside.
- Sauté Onions and Garlic: In the same skillet, add the remaining tablespoon of vegetable oil. Sauté diced onion until translucent, approximately 2-3 minutes, then add minced garlic and cook for about 30 seconds until fragrant.
- Cook Mixed Vegetables: Add mixed vegetables to the skillet and cook for 3-4 minutes until tender and heated through.
- Scramble Eggs: Push vegetables to one side of the skillet, pour the beaten eggs into the cleared space, and scramble until fully cooked. Then combine the eggs with the vegetables.
- Add Rice: Incorporate the cold cooked rice, breaking up any clumps with a spatula. Stir well to evenly coat the rice with oil and mix with vegetables and eggs.
- Combine and Season: Return the cooked ground chicken to the skillet. Drizzle soy sauce, optional oyster sauce, and sesame oil. Stir thoroughly and cook for another 3-5 minutes to heat everything through. Taste and adjust salt and pepper as needed.
- Finish and Serve: Stir in sliced green onions evenly throughout the dish. Serve the fried rice hot and enjoy immediately.
Notes
- Using day-old rice helps to achieve better texture and prevents mushiness.
- Oyster sauce is optional but adds a richer umami flavor.
- Adjust soy sauce quantity based on your preferred saltiness level.
- For a low sodium version, use reduced-sodium soy sauce and omit oyster sauce.
- Feel free to substitute ground chicken with ground turkey or pork if preferred.
- Make sure to keep the heat medium-high to properly fry ingredients without steaming.
