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8 June 2020

This spicy chicken fried rice recipe is so comforting and easy to make, with lots of chopped chicken, sriracha and the perfect blend of seasonings.

We’re cooking up Chicken Fried Rice in the Chili Pepper Madness kitchen tonight, my friends, and I think you’re going to love it. A good fried recipe is easy to cook up and usually whips up pretty quickly. It’s good to have leftover rice around just so you can make this particular dish.

Fried rice is great as a side dish for all sorts of Chinese cuisine, and when you add in chicken, you have yourself a complete meal, though it still makes for a nice side.

I like to make a spicy version here, which includes a number of elements, including spicy chili peppers (jalapenos and serranos), chili paste, chili flakes as well as sriracha hot sauce. If you’re a spicy food lover like me, this is going to make you quite happy.

You’ll never want for Chinese take out again when you can make your own chicken fried rice at home, and the bonus is you can make it as spicy as you want it. The chicken is moist and tender, the rice wonderfully fluffy, and we have just the right amount of spices and heat to make this truly satisfying.

Let’s talk about how we make spicy chicken fried rice, shall we?

Spicy Chicken Fried Rice in a pan

Spicy Chicken Fried Rice Ingredients

  • 1 teaspoon vegetable oil + 1 tablespoon (or use butter)
  • 2 large eggs, scrambled
  • 1 pound chicken breast, chopped (or use chicken thighs)
  • 2 jalapeno peppers, diced
  • 1 serrano pepper, diced (optional, for extra spicy – Use Chinese Tien Tsin peppers instead if you can obtain them)
  • 1 medium onion, diced
  • 1 medium carrot, peeled and diced
  • 4 cloves garlic, chopped
  • 1 tablespoon Chinese 5 spice
  • 1 tablespoon spicy red pepper flakes (optional)
  • 1 teaspoon chili paste (use your favorite, or try my homemade chili paste recipe – sub in Thai chili paste if needed – see the Recipe Notes section for options)
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 4 cups cooked rice (chilled – day old rice is best for this recipe – use long grain or medium grain)
  • 4 green onions, chopped
  • 1/4 cup soy sauce
  • 2 teaspoons fish sauce
  • 3 tablespoons sriracha (or to taste)
  • 1 tablespoon sesame oil
  • FOR GARNISH: Chopped peppers, spicy chili flakes, sliced green onions

How to Make Spicy Chicken Fried Rice – the Recipe Method

Cook the Eggs. Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.

Cooking scrambled eggs in a hot pan

Cook the Chicken and Vegetables. Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.

Cooking chopped chicken in a hot pan with peppers, onions and carrots

Add the Garlic and Spices. Add the garlic, Chinese 5 spice, chili flakes, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.

Stir Fry the Rice. Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly fry the rice for 5 minutes, stirring a bit, until everything is combined. Season with salt and pepper to taste.

Adding the cooked rice to the hot pan with the chicken and vegetables

Spice it Up. Stir in the sriracha, sesame oil and reserved scrambled eggs. Stir to combine.

Garnish and serve!

Chicken Fried Rice in a pan

Boom! Done! Such an easy recipe, isn’t it? Spicy Chicken Fried Rice. This just might be your new go-to spicy recipe, my friends. I love it. So tasty, and very satisfying. Turns out great every time. 

Recipe Tips & Notes

  • The Peppers. I use jalapeno peppers for a good level of every day heat, though serrano peppers will add a bit of an extra kick for you. You can use hotter peppers to really spice things up, such as habanero peppers for even ghost peppers. Use Chinese Tien Tsin peppers if you can obtain them.
  • The Rice. Most fried rice recipes are made with day old or leftover rice, which works best because it is more dried out and easier for frying. If you make your rice fresh, be sure to chill it first before making this recipe. It will still come out good without chilling the rice, but your rice won’t be as light and fluffy after stir frying. White rice is more commonly used, though you can also use brown rice.
  • The Chicken. I prefer chicken thighs for this recipe, though chicken breast is just as good. Also, you can cook the chicken separately from the vegetables, or used pre-cooked chopped or shredded chicken. This is great for leftovers.
  • Chili Pastes. My recipe calls for chili paste, and you have many options. I like to make my own homemade chili paste from fresh peppers, though you can use your favorites, such as gochujang, sambal oelek, harissa, or others. Or, just use extra sriracha. Try my homemade sriracha sauce recipe. So good!

Chicken Fried Rice in a pan, ready to serve

That’s it, my friends. I hope you enjoy my spicy chicken fried recipe. Let me know if you make it. I’d love to hear how it turned out for you.  This is great for a quick and easy weeknight dinner, or an anytime comfort food meal. I also like to serve it as a side dish. Such a great recipe. Keep it spicy!

Try Some of My Other Popular Recipes

Chicken Fried Rice in a bowl, ready to eat

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Chicken Fried Rice Recipe
Print Recipe
4.8 from 5 votes

Spicy Chicken Fried Rice Recipe

This spicy chicken fried rice recipe is so comforting and easy to make, with lots of chopped chicken, sriracha and the perfect blend of seasonings.
Prep Time10 mins
Cook Time10 mins
Course: Main Course, Side Dish
Cuisine: American, Chinese
Keyword: chicken, Chinese 5 spice, rice, spicy
Servings: 6
Calories: 342kcal

Ingredients

  • 1 teaspoon olive oil + 1 tablespoon or use butter
  • 2 large eggs scrambled
  • 1 pound chicken breast chopped (or use chicken thighs)
  • 2 jalapeno peppers diced
  • 1 serrano pepper diced (optional, for extra spicy - Use Chinese Tien Tsin peppers instead if you can obtain them)
  • 1 medium onion diced
  • 1 medium carrot peeled and diced
  • 4 cloves garlic chopped
  • 1 tablespoon Chinese 5 spice
  • 1 tablespoon spicy red pepper flakes optional
  • 1 teaspoon chili paste
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 4 cups cooked rice chilled - day old rice is best for this recipe
  • 4 green onions chopped
  • 1/4 cup soy sauce
  • 2 teaspoons fish sauce
  • 3 tablespoons sriracha or to taste
  • 1 tablespoon sesame oil
  • FOR GARNISH: Chopped peppers spicy chili flakes, sliced green onions

Instructions

  • Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.
  • Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.
  • Add the garlic, Chinese 5 spice, chili flake, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.
  • Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly stir fry the rice for 5 minutes, stirring a bit, until everything is combined.
  • Stir in the sriracha, sesame oil and reserved scrambled eggs.
  • Garnish and serve!

Notes

The Peppers. I use jalapeno peppers for a good level of every day heat, though serrano peppers will add a bit of an extra kick for you. You can use hotter peppers to really spice things up, such as habanero peppers for even ghost peppers. Use Chinese Tien Tsin peppers if you can obtain them.
The Rice. Most fried rice recipes are made with day old or leftover rice, which works best because it is more dried out and easier for frying. If you make your rice fresh, be sure to chill it first before making this recipe. It will still come out good without chilling the rice, but your rice won't be as light and fluffy after stir frying. White rice is more commonly used, though you can also use brown rice.
The Chicken. I prefer chicken thighs for this recipe, though chicken breast is just as good. Also, you can cook the chicken separately from the vegetables, or used pre-cooked chopped or shredded chicken. This is great for leftovers.
Chili Pastes. My recipe calls for chili paste, and you have many options. I like to make my own homemade chili paste from fresh peppers, though you can use your favorites, such as gochujang, sambal oelek, harissa, or others. Or, just use extra sriracha. Try my homemade sriracha sauce recipe. So good!

Nutrition

Calories: 342kcal | Carbohydrates: 36g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 1027mg | Potassium: 510mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2404IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg

Chicken Fried Rice in a bowl with garnish

Spicy Chicken Fried Rice

12 comments

  1. Fried rice can be a great main dish. I fry bacon and set ├áside then fry up my meat and most veggies in the fat with thick soyu (or you could use a little molasses I suppose) then add cold rice and soy sauce along with some green onion ( only kind I use) and chopped pepperochinies fry a few minutes and push rice to side of pan and add egg. Scramble in pan and mix with rice. Add crumbled bacon back in along with more green onion, heat and serve. I use a lot of green onion and also use celery and bean sprouts or cabbage when I have them. I don’t use carrots or regular onion. This makes a substantial dinner. You’re recipe is the closest I’ve seen to what is probably a good fried rice dish. Most are pretty wimpy, certainly not a main dish. Spell ck keeps doing try instead of try so not sure how this will read???

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Jill. That sounds wonderful, and I wholeheartedly agree. Great main dish!

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Eddie! Super happy you enjoyed it.

  2. 5 stars
    This looks incredibly delicious Mike! Huge spicy fried rice fan here, so I can’t wait to try it out!

    1. Michael Hultquist - Chili Pepper Madness

      Yes! I hope you enjoy it, Lavina! I KNOW you’ll keep it nice and spicy. =) =)

  3. Damien C.

    5 stars
    Everyone loved this fried rice recipe. Made it a bit extra spicy as suggested and it was definitely a big hit. Another winner here.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Damien! Super happy you enjoyed it! LOVE this one.

  4. jeffrey palmer

    4 stars
    Just one simple question – what type of rice to use? I’ve made chinese fried rice with mixed results. I was thinking to switch from off the shelf rice to jasmine or basmati

    great recipe!

    Jeff

    1. Michael Hultquist - Chili Pepper Madness

      Jeff, use long grain or medium grain, and be sure the rice is either day old rice or at least cooked and chilled, and not too mushy. That is possibly the biggest reason you’ve had mixed results. Jasmine or basmati are good for this recipe.






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