Description
A simple and soul-satisfying Ground Chicken Fried Rice that serves as a go-to weeknight savior. This humble, one-pan wonder transforms a few simple ingredients into a flavorful, comforting meal in less than 30 minutes, making it a perfect stress-free dinner.
Ingredients
- 1 lb ground chicken
- 1 tablespoon sesame oil
- 2 tablespoons avocado oil or other high-heat oil, divided
- 1 medium yellow onion, diced
- 2 carrots, finely diced
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 4 cups cooked and chilled day-old long-grain white rice (like jasmine or basmati)
- 1 cup frozen peas
- 3 large eggs, lightly beaten
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
- 2 green onions, thinly sliced
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside
- Add the remaining tablespoon of avocado oil to the same skillet. Add the diced onion and carrots, and cook until the onion is translucent and the carrots are slightly tender, about 4-5 minutes
- Add the minced garlic and grated ginger, and cook for another minute until fragrant
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side. Scramble them until just cooked, then mix them into the vegetables
- Add the chilled cooked rice, the cooked ground chicken, and the frozen peas to the skillet. Use a spatula to break up any large clumps of rice and stir-fry everything together for about 3-4 minutes, allowing the rice to toast slightly
- In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar. Pour the sauce mixture over the rice. Stir continuously to coat everything evenly and cook for another 2 minutes
- Stir in the sliced green onions. Taste and season with salt and pepper if needed. Serve immediately
Notes
For the best texture, use cold, day-old rice. If you only have fresh rice, spread it on a baking sheet and place it in the freezer for 15-20 minutes to cool and dry out before cooking.
Ensure your skillet or wok is very hot before adding ingredients. High heat is crucial for stir-frying and prevents the ingredients from steaming.
To make this recipe gluten-free, substitute the low-sodium soy sauce with an equal amount of certified gluten-free tamari or coconut aminos.
Feel free to add other vegetables like diced bell peppers, broccoli florets, or corn along with the carrots and onions.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 455 kcal
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 137 mg