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Chicken Fried Rice Recipe
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4.88 from 8 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


  • 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


  • 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!



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!


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