Spicy Chicken and Egg Fried Rice for Two
By @chef1
A quick and warming fried rice featuring savory chicken, fluffy eggs, and a spicy kick. Perfect for a cozy winter dinner.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●2 cups Cooked Rice
- ●8 ounces, diced Chicken Breast
- ●2 large Eggs
- ●2 tablespoons Soy Sauce
- ●1 tablespoon Sesame Oil
- ●1 tablespoon Vegetable Oil
- ●2 cloves, minced Garlic
- ●1 teaspoon, minced Ginger
- ●1/2 teaspoon (or to taste) Red Pepper Flakes
- ●1/2 cup Frozen Peas and Carrots
- ●2, sliced Green Onions
Instructions
- 1Heat vegetable oil in a large skillet or wok over medium-high heat.
- 2Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- 3Add sesame oil to the skillet. Add minced garlic and ginger and cook for about 30 seconds until fragrant.
- 4Push garlic and ginger to one side of the skillet. Crack eggs into the other side and scramble until cooked through.
- 5Add cooked rice, cooked chicken, frozen peas and carrots, soy sauce, and red pepper flakes to the skillet.
- 6Stir-fry everything together until heated through and well combined, about 3-5 minutes.
- 7Garnish with sliced green onions and serve immediately.
Recipe details
- Category
- Main course
- Preparation
- 27 minutes
- Cooking
- 17 minutes
Estimated total: 44 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Dice chicken, mince garlic and ginger, slice green onions, measure other ingredients: 10 min planning allowance (vegetable_prep)
- Heat vegetable oil in skillet: 3 min planning allowance (pan_preheat)
- Add diced chicken: 2 min planning allowance (transfer)
- Remove chicken from skillet: 2 min planning allowance (transfer)
- Add sesame oil, minced garlic, and ginger: 2 min planning allowance (transfer)
- Push garlic and ginger to one side: 2 min planning allowance (transfer)
- Crack and scramble eggs: 3 min planning allowance (mix)
- Add cooked rice, cooked chicken, frozen peas and carrots, soy sauce, and red pepper flakes: 5 min planning allowance (assemble)
- Garnish with sliced green onions: 2 min planning allowance (garnish)
- Serve immediately: 2 min planning allowance (transfer)
- Cooked Rice: USDA cup portion weight
- Assumed white, medium-grain, enriched rice.
- Assumed skinless, boneless, meat only, raw chicken breast.
- Eggs: USDA large portion weight
- Soy Sauce: USDA tbsp portion weight
- Assumed soy sauce made from soy and wheat (shoyu).
- Sesame Oil: USDA tablespoon portion weight
- Vegetable Oil: USDA tablespoon portion weight
- Assumed refined soybean oil.
- Garlic: USDA clove portion weight
- Ginger: USDA tsp portion weight
- Red Pepper Flakes: USDA tsp portion weight
- Frozen Peas and Carrots: USDA cup portion weight
- Green Onions: USDA stalk portion weight
- Assumed 2 stalks of green onions.
- Cooked Rice: 372 g · USDA reference 168880
- Chicken Breast: 226.8 g · USDA reference 171077
- Eggs: 100 g · USDA reference 171287
- Soy Sauce: 32 g · USDA reference 174277
- Sesame Oil: 13.6 g · USDA reference 171016
- Vegetable Oil: 13.6 g · USDA reference 172370
- Garlic: 6 g · USDA reference 169230
- Ginger: 2 g · USDA reference 169231
- Red Pepper Flakes: 0.9 g · USDA reference 170932
- Frozen Peas and Carrots: 70 g · USDA reference 170425
- Green Onions: 24 g · USDA reference 170006
fried rice · chicken · eggs · spicy
Estimated nutrition per serving
607 calories · 39.1 g protein · 60.4 g carbohydrate · 22.1 g fat · 2.3 g fiber · 1031 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: