Spicy Chicken Fried Rice

Delicious chicken Chinese fried rice gets a spicy kick with the addition of sriracha!

Spicy Chicken Fried Rice

A few months agone, I discovered that I actually have a fried-rice-obsessed kindred spirit in my neighbor, John.

This guy is also the primary person I’ve met United Nations agency loves Chinese fried rice as I do, and additionally loves decision making sampling it at native restaurants the maximum amount as I do.  I still hold that my homemade  Chinese fried rice formula is my favorite. however it seems that John and that I agree on the very fact that a neighborhood Chinese edifice in our neighborhood makes the simplest Chinese fried rice that you just will order on a menu.

John blew my mind at one amongst our neighbor nights a couple of weeks agone once he showed up with spicy chicken Chinese fried rice from aforesaid edifice.

Spicy Chicken Fried Rice

I had no concept that there was the other possibility at this place between pork, chicken, beef, shrimp, or combination Chinese fried rice. However he proceeded to matter-of-factly inform American state that you simply} will wholly just raise them to “make it spicy”. United Nations agency knew??  Clearly not this fried-rice-lover United Nations agency has been ordering their Chinese fried rice for nearly a decade.

So after all, I decision in to order a batch of Chinese fried rice succeeding day and asked if they might build it spicy.  And, am passionate about it was no huge deal (because clearly this was solely a giant deal to me), they aforesaid “sure”.  And quarter-hour later, I used to be enjoying the spicy kick that I knew would amendment my Chinese fried rice days forever.  And today, I’m sharing my homemade  attack the formula with you.

Spicy Chicken Fried Rice

  • 3 Tbsp. butter, divided
  • 2 eggs, whisked
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 2 cups shredded cooked chicken
  • 4 cups cooked and chilled rice (I prefer short-grain white rice)
  • 3 cloves garlic, minced
  • salt and pepper
  • 3 green onions, thinly sliced
  • 3-4 Tablespoons soy sauce, or more to taste
  • 2 tsp. oyster sauce (optional)
  • 2 Tablespoons sriracha, or more/less to taste
  • 1/2 tsp. toasted sesame oil, or more to taste

  1. Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate. Scrape down and rinse the pan, if needed.
  2. Return pan to heat. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the chicken and eggs, and stir to combine. Add the sesame oil and sriracha, and stir to combine. Remove from heat.
  3. Serve warm.

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