Ground Chicken Fried Rice Recipe Easy Quick and Delicious

You know that moment when the fridge is almost empty but you still need to feed everyone? Ground Chicken Fried Rice is the answer. It’s savory, satisfying, and comes together in one pan with whatever veggies you’ve got hiding in the crisper drawer.

I started making this back in 2019 when my daughter declared she was “over” traditional dinnerscue the eye roll. The first time I swapped ground chicken for the usual cubed kind, she actually looked up from her phone and said, “Wait, this is really good.” Turns out browning the meat first gives it these crispy little bits that soak up all the soy sauce and garlic, and after ten years of blogging, I can tell you that texture makes all the difference.

Print

Why This Recipe Just Works

Here’s why this one stays on repeat in my house:

• Fast and forgiving: Twenty minutes from start to finish, and you can absolutely swap in whatever veggies are hanging out in your freezer.
• Uses day-old rice: That container of leftover rice in your fridge? Perfect. Fresh rice gets mushyday-old is the secret to crispy, separated grains.
• Budget-friendly protein: Ground chicken is lean, cooks fast, and costs way less than ordering takeout on a Tuesday night.
• One-pan wonder: Less cleanup means more time to actually sit down and eat with your people.

Ingredients You’ll Need (and a Few Smart Swaps)

Let’s talk about what goes into this dish and how to make it work with what you’ve got. I’m a big believer in cooking with what’s real and reachableno fancy grocery runs required.

Ingredient	Why It Matters	Easy Swap
Ground chicken	Lean, quick-cooking, budget-friendly	Ground turkey or pork
Day-old rice	Firm texture, won’t get mushy	Freshly cooked rice (just spread it out to cool first)
Soy sauce	Salty, savory backbone	Tamari or coconut aminos
Sesame oil	Adds deep, toasty flavor	A little extra vegetable oil (you’ll lose some flavor, but it’ll still taste good)
Frozen peas	Sweet pop of color and texture	Frozen corn, edamame, or green beans

Pro Tip: If your rice is fresh, spread it on a sheet pan and pop it in the fridge for 20 minutes while you prep everything else. It firms up just enough.

How to Make It (Step-by-Step)

The beauty of Ground Chicken Fried Rice is that once your ingredients are prepped, the whole thing moves fast. I mean stand-at-the-stove-and-don’t-walk-away fast. But in a fun way.

Step	What to Do	Time
1	Heat 1 tablespoon oil, cook ground chicken until browned and no longer pink	5–7 min
2	Push chicken aside, add onion and carrots, cook until softened	2–3 min
3	Scramble eggs on empty side of pan, then mix into chicken and veggies	1–2 min
4	Add day-old rice, break up clumps, stir-fry until slightly crispy	3–4 min
5	Pour in soy sauce and sesame oil, toss in peas, stir until heated through	2–3 min
6	Season with white pepper, garnish with green onions, serve hot	1 min

Note: If your pan feels crowded, don’t be afraid to cook the chicken in batches. Overcrowding equals steaming instead of browning, and nobody wants sad, gray chicken.

Tips, Tweaks, and Troubleshooting

After years of making fried rice on repeat, here’s what I’ve learned the messy way:

• Rice is clumpy? Wet your hands lightly and break it apart before adding it to the pan. Game changer.
• Want more veggies? Toss in bell peppers, snap peas, or even leftover broccoli. Just keep the total veggie volume around 2–3 cups so the rice doesn’t get lost.
• Not salty enough? Add soy sauce a tablespoon at a time at the endit’s way easier to add than to fix over-salted rice.
• Craving spice? A few dashes of sriracha or chili garlic sauce stirred in at the end brings the heat without overpowering the dish.

How to Serve and Store

This is one of those dishes that tastes great straight from the pan, but it also reheats like a dream. I’ve been known to eat it cold from the fridge at 9 a.m. (no judgment, please).

Storage Method	How Long It Lasts	Reheating Tip
Fridge (airtight container)	3–4 days	Microwave with a damp paper towel on top, or reheat in a skillet with a splash of water
Freezer (portioned in bags)	Up to 2 months	Thaw overnight in fridge, then reheat in skillet over medium heat

Serving ideas: Pile it into bowls and top with a fried egg, serve alongside potstickers, or just eat it straight with chopsticks while standing at the counter. All valid options.

For more Cozy recipes, follow me on Pinterest!

How I Finally Nailed Ground Chicken Fried Rice

I burned the rice twice and underseasoned it at least three times before this Ground Chicken Fried Rice became what it is today. Turns out, day-old rice really does matter, and so does cooking the chicken first instead of dumping everything in at once. Now it’s exactly what my weeknight dinners needed.

FAQs ( Ground Chicken Fried Rice )

You’ll love how this Ground Chicken Fried Rice turns outcrispy little bits of chicken, fluffy rice with just the right chew, and that toasty sesame aroma that makes everyone wander into the kitchen. It takes about twenty minutes start to finish, but it tastes like you put in way more effort. Honestly, it’s the kind of dinner that makes Tuesday feel a little less chaotic.

If you want to switch things up, try stirring in a handful of chopped kimchi for tang or toss in leftover roasted veggies from Sunday night. A drizzle of chili crisp at the end? Chef’s kiss. And here’s a trick I learned from my mom’s kitchen: add a tiny splash of rice vinegar right before servingit brightens everything without stealing the show. Leftovers reheat beautifully in a hot skillet with just a teaspoon of water to steam them back to life.

I’d love to know how this one turns out in your kitchen. Did you sneak in extra garlic? Swap the peas for edamame? Drop a comment or tag me with a photoI genuinely get such a kick out of seeing your versions. And if this becomes a weeknight regular at your house like it is at mine, save it or share it with someone who needs a simple win tonight. Happy cooking, friend.