Description
A quick and flavorful chicken fried rice recipe with a spicy kick from Sriracha.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 3 cups cooked jasmine rice, preferably day-old
- 1 cup bell peppers, diced (mixed colors)
- 4 green onions, sliced thinly
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp Sriracha sauce, adjust for heat preference
- 2 tbsp sesame oil
- 2 tbsp vegetable oil, for frying
- 2 eggs (optional), beaten
- 2 tbsp brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
- Juice of 1 lime
Instructions
- Prepare the Chicken: Season diced chicken with salt and pepper.
- Cook the Veggies: In a skillet over medium-high heat, heat vegetable oil. Add bell peppers and garlic; sauté for about 3-5 minutes until tender.
- Add Cooked Rice: Stir in the jasmine rice and cook until heated through and slightly crispy at the bottom.
- Create Your Sauce: Whisk together soy sauce, Sriracha, brown sugar, cornstarch-water mixture, and lime juice.
- Combine Everything: Pour the sauce over the rice mixture along with chicken. Toss until evenly coated.
- Add Eggs (Optional): Push ingredients to one side of the skillet, scramble eggs in the empty space until fully cooked, then mix everything together.
Notes
- This dish is best served immediately for optimal texture.
- Customize the heat level by adjusting the amount of Sriracha.
- Day-old rice works best to achieve the perfect fried rice texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg