Ground Chicken Fried Rice (20 Minutes) – A Quick, Flavorful Skillet Meal

Ground Chicken Fried Rice is a fast and delicious takeout-style dinner you can whip up in just 20 minutes. With savory ground chicken, tender rice, scrambled eggs, and crisp vegetables all tossed in a garlicky soy-based sauce, this skillet meal delivers bold flavor with minimal effort.

Perfect for busy weeknights or last-minute meals, this version of fried rice swaps traditional diced chicken for ground chicken, which cooks faster and absorbs seasonings beautifully. It’s a complete meal in one pan, packed with protein, fiber, and just the right amount of umami to hit every craving.

Great for using up leftover rice, this dish is endlessly adaptable, affordable, and always satisfying.

Ingredients Overview

Every ingredient plays a role in flavor, texture, or speed. Here’s a breakdown:

Ground Chicken

Lean and mild, ground chicken soaks up sauces well and browns quickly.

• Tip: Use dark meat ground chicken for more moisture, or mix with a bit of oil if using extra lean.

• Alternative: Ground turkey or pork also work beautifully.

Cooked Rice

Day-old, chilled rice is best for fried rice — it’s drier and less sticky, allowing for better stir-fry texture.

• Types: Jasmine, basmati, or long-grain white rice are ideal.

• Substitute: Brown rice, cauliflower rice, or quinoa for a healthier twist.

Eggs

Scrambled eggs add protein, color, and a familiar fried rice element.

• Tip: Cook eggs separately, then stir them back in at the end for best texture.

Vegetables

A mix of diced carrots, peas, and green onions is classic and colorful.

• Options:

  • Frozen mixed vegetables for speed

  • Chopped bell peppers, corn, or broccoli

Soy Sauce

Provides salt and umami depth. Use low-sodium if preferred.

• Variations:

  • Add oyster sauce for richness

  • Add a splash of sesame oil for nuttiness

  • Sriracha or chili garlic sauce for heat

Garlic & Ginger

Aromatics that boost flavor instantly.

• Tip: Use fresh minced or frozen cubes for convenience.

Optional Garnishes

• Sesame seeds

• Extra green onions

• Lime wedge for brightness

Step-by-Step Instructions

1. Scramble the Eggs

   Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Beat 2 eggs and pour them in. Scramble until just set, then transfer to a plate and set aside.

2. Brown the Ground Chicken

   In the same pan, add a little more oil if needed. Add ground chicken and break it apart with a spatula. Cook for 6–8 minutes until browned and fully cooked.

   Add minced garlic and ginger and cook 1 minute more, until fragrant.

3. Add Vegetables

   Stir in diced vegetables (frozen or fresh) and cook 3–4 minutes until tender. Season with salt and pepper if needed.

4. Add Rice and Sauce

   Add 3 cups of cold, cooked rice to the pan. Break up clumps and mix everything together. Pour in 3 tablespoons soy sauce (plus optional oyster or chili sauce) and stir to coat evenly.

5. Finish and Serve

   Add the cooked eggs back into the skillet and stir everything to combine. Cook 1–2 more minutes until heated through. Taste and adjust seasoning.

   Serve hot, garnished with sesame seeds or sliced green onions.

Chef’s Tips:

• If using fresh rice, spread it on a baking sheet to cool and dry out before frying.

• Don’t overcrowd the skillet — use a wok or wide pan for best results.

• Add sesame oil at the end for flavor without burning it during cooking.

Tips, Variations & Substitutions

Speed Tips:

• Use pre-chopped garlic, frozen veggies, and leftover rice to cut prep to under 5 minutes.

• Cook in a large wok to keep everything moving fast.

Flavor Variations:

• Spicy: Stir in chili flakes or chili crisp

• Pineapple Fried Rice: Add diced pineapple and a splash of lime juice

• Thai-Style: Add fish sauce, lime, and chopped basil

Dietary Adjustments:

• Gluten-Free: Use tamari instead of soy sauce

• Low-Carb: Swap rice for riced cauliflower

• High-Protein: Add edamame or double the eggs

Serving Ideas & Occasions

Ground Chicken Fried Rice works well as a full meal or as part of a larger spread.

Serve With:

• Egg rolls or dumplings

• Cucumber salad

• Stir-fried bok choy or broccoli

Great For:

• Weeknight Dinners: Done in 20 minutes

• Meal Prep: Keeps well for 3–4 days

• Leftover Makeovers: A great way to use extra rice and veggies

Nutritional & Health Notes

This dish offers a strong mix of protein, fiber, and carbs with room for lightening up.

• Protein: Ground chicken and eggs provide complete protein

• Carbs: Rice offers energy, while brown rice boosts fiber

• Fats: Adjust oil and cheese (if added) for calorie control

To lighten the dish:

• Use less oil or nonstick spray

• Replace white rice with cauliflower rice

• Add extra vegetables for volume

FAQs

Q1: Can I use fresh rice?

A1: Yes, but it’s best to cool it first. Spread on a baking sheet and refrigerate for 20–30 minutes to prevent clumping.

Q2: Can I make this ahead of time?

A2: Absolutely. Store in the fridge for up to 4 days. Reheat in a skillet or microwave with a splash of water or soy sauce.

Q3: What oil is best for fried rice?

A3: Use a neutral oil with a high smoke point, like canola or avocado oil. Add sesame oil at the end for flavor.

Q4: How do I prevent soggy rice?

A4: Use cold rice, don’t overcrowd the pan, and stir-fry over high heat to evaporate moisture.

Q5: Can I freeze ground chicken fried rice?

A5: Yes. Cool completely, portion, and freeze in airtight containers for up to 2 months. Reheat directly from frozen.

Q6: What’s the best way to add heat?

A6: Add sriracha, chili oil, or crushed red pepper flakes while cooking, or serve with hot sauce on the side.

Q7: Can I use other proteins?

A7: Definitely! Try ground turkey, shrimp, tofu, or diced rotisserie chicken.

Print