This Ground Chicken Fried Rice is a quick, 20-minute recipe that tastes like your favorite takeout but with a healthier, allergen-friendly twist! Ground chicken or turkey adds a protein-packed boost, while simple pantry staples make this meal not only affordable but also incredibly satisfying. Perfect for meal prep or an easy weeknight dinner!
Another day, another $10 meal! In case you missed it, this month I’m doing a 10 days of $10 meals series which is all about easy, affordable, delicious and healthy dinners. So far I’ve posted this one-pan greek lemon chicken and rice skillet, sheet pan balsamic chicken & veggies, easy carrot pasta sauce…and now this ground chicken fried rice!
A lot of these affordable recipes feature rice and that’s because it’s such a cheap way to bulk up meals! I was buying mine at Star Market before but just noticed that the Trader Joe’s jasmine rice (which comes in a 3 lb bag) is even cheaper. So stock up and you’ll have plenty to make all the recipes in this budget series!
Anyways…this ground chicken fried rice is my take on an asian takeout favorite. This is by no means an authentic recipe, but it is a bit healthier, higher in protein and made gluten free and soy free. But it’s also incredibly delicious and will scratch the itch when you’re seconds away from Door Dashing food. Resist the urge…I promise you will love this one just as much and you’ll save some money in the process.
Why You’ll Love this High-Protein Ground Chicken Fried Rice
- This is ready in just 20 minutes!
- It’s a budget meal that’s packed with protein, veggies and carbs.
- This fried rice is gluten free and soy free, so everyone can enjoy it.
- It’s a one-pan meal that’s super quick and easy.
- This a healthier and more affordable alternative to takeout.
What You Need to Make this Ground Chicken Fried Rice
- Ground Chicken or Turkey: To boost the protein of this fried rice and make it a full meal, we’re adding in some 92-93% lean ground chicken or turkey.
- Olive Oil: You’ll need some oil to cook the ground chicken, peas & carrots and eggs in.
- Frozen Peas & Carrots: Frozen veggies are so budget-friendly and convenient!
- Fresh Garlic: Fresh minced is always the way to go.
- Fresh Ginger: Fresh ginger is much more flavorful than dried ginger and surprisingly affordable. Make sure to peel it before finely grating/mincing.
- Green Onion: We’re adding green onion into the fried rice itself, and using it for garnish!
- Eggs: This is my personal favorite part of fried rice…the scrambled eggs!
- Cooked & Cooled White Rice: For fried rice, it’s best to use white rice that’s already been cooked or cooled. So prep it in the morning before work or the night before and let it sit in the fridge. You’ll need 1 cup of dry rice, which equates to about 2.5 cups cooked.
- Coconut Aminos: This is a gluten-free and soy-free substitute to soy sauce and it’s more sweet and less salty. If you don’t have this, you can try substituting reduced sodium tamari or soy sauce but you’ll likely want to add a bit of honey or maple syrup too.
- Rice Vinegar: This asian-style vinegar just adds a bit of acidity to balance things out. If you don’t have it, try fresh lime juice or just omit it altogether.
- Sesame Oil: A little goes a long way here to add a bunch of flavor.
- Red Pepper Flakes, Sesame Seeds, Kosher Salt & Black Pepper: I like to add a generous amount of red pepper flakes for some spice (you could also use sriracha) and then garnish it with sesame seeds.
How To Make this Ground Chicken Fried Rice
Brown the Ground Chicken:
First, bring a large, high-sided pan to medium heat. Once hot, add a small amount of oil. Then, add ground chicken and start breaking it apart with your spatula. Season with a light amount of salt & pepper and continue cooking until browned through, about 4 minutes. Pour off any excess liquid from the ground chicken, before transferring it to a medium bowl. Set aside.
Saute Veggies:
Return pan to medium heat. Add a bit more oil. Then, add frozen peas & carrots. Sauté, stirring occasionally, for 3 minutes, or until thawed. Then add in garlic, ginger and green onion, stir, and cook for 1 more minute.
Scramble Eggs:
Next, push the veggie mixture to one side of the pan. If needed, add a bit more oil to the other side of the pan. Then, crack your eggs directly into the pan. Season with salt & pepper. Use your spatula to scramble them up. Once eggs are fully cooked, stir them into the veggie mixture.
Add in Rice, Ground Chicken & Sauces:
Then, add back in the cooked ground chicken, rice, coconut aminos, rice vinegar, sesame oil and red pepper flakes to taste. Stir to combine and continue to let it cook until the rice is warmed through. Taste and adjust the amount of salt, pepper & red pepper flakes as needed. Optionally, garnish with more chopped green onion and a sprinkle of sesame seeds. Enjoy!
Why use Cold Rice for Fried Rice?
As you’ll see in the full recipe card below, this ground chicken fried rice recipe calls for cooked and COOLED white rice. It’s important to use cooled rice (even better if it’s a day old) so that your fried rice doesn’t come out too mushy and gummy.
The best way to ensure your rice is cooled enough is to prep it in the morning before work, or even the night before you plan to make your fried rice. After the rice is done cooking and has cooled down a bit, transfer it to an airtight container and store it in the fridge until you’re ready to use.
Can I use Ground Turkey for this Fried Rice Instead?
For sure! Ground chicken and ground turkey are interchangeable in this fried rice recipe. Just be sure to use 92-93% lean ground turkey for the best results! I find 99% lean to be super dry and unappetizing.
Cost Breakdown for this Budget-Friendly Meal:
This Ground Chicken Fried Rice is the fifth recipe of my “10 days of $10 meals” series! This series is proof that you can eat nourishing, delicious meals while on a budget. Of course, grocery prices will vary based on your region and store shop at, as well as if you upgrade to organic/pasture-raised for anything…but I’ll leave my personal cost breakdown below! Please note, that pantry staples are NOT included in the $10.
- Ground Chicken:
- $4.49/lb (Trader Joe’s)
- White Rice:
- $2.99/32oz (Star Market)
- 1 cup = $0.75
- Garlic:
- $0.49/head (Trader Joe’s)
- 3 cloves = $0.14
- Green Onion:
- $0.99/bunch (Trader Joe’s)
- 1 cup = $0.66
- Ginger:
- $1.99/3oz (Trader Joe’s)
- 1/2 tbsp = $0.33
- Eggs:
- $4.49/dozen (Trader Joe’s)
- 3 eggs = $1.12
- Frozen Peas & Carrots:
- $1.79/12oz (Star Market)
- 8oz =$1.20
TOTAL PRICE = $8.69 (or $2.17/serving)
How Should I Store Leftover Ground Chicken Fried Rice?
This ground chicken fried rice is a great one for meal prep because it’s just as delicious a few days old as it is fresh! Simply allow it to cool down before transferring to an airtight container and storing in the fridge for up to 4 days. Enjoy it cold, or microwave it gently until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Asian-Inspired Recipes?
- Asian Crunch Salad with Sweet Chili Dressing
- Air Fryer Bang Bang Shrimp Tacos
- Healthier Sweet and Sour Meatballs
- Miso Bok Choy Noodle Soup
- Quinoa Edamame Salad with Carrot Ginger Dressing
Ground Chicken Fried Rice
Equipment
- large, high-sided pan
- spatula
- medium bowl
Ingredients
- 2.5 cups cooked & cooled white rice (SEE NOTE*)
- olive oil or avocado oil
- 1 lb ground chicken or turkey 92% lean
- 8 oz frozen peas & carrots
- 3 garlic cloves minced
- ½ tbsp fresh minced ginger
- 1 cup diced green onion + more for garnish
- 3 large eggs
- ¼ cup coconut aminos
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- kosher salt & black pepper to taste
- red pepper flakes to taste
- sesame seeds optional, for garnish
Instructions
- First, bring a large, high-sided pan to medium heat. Once hot, add a small amount of oil. Then, add ground chicken and start breaking it apart with your spatula. Season with a light amount of salt & pepper and continue cooking until browned through, about 4 minutes. Pour off any excess liquid from the ground chicken, before transferring it to a medium bowl. Set aside.olive oil, 1 lb ground chicken or turkey, kosher salt & black pepper
- Return pan to medium heat. Add a bit more oil. Then, add frozen peas & carrots. Sauté, stirring occasionally, for 3 minutes, or until thawed. Then add in garlic, ginger and green onion, stir, and cook for 1 more minute.olive oil, 8 oz frozen peas & carrots, 3 garlic cloves, ½ tbsp fresh minced ginger, 1 cup diced green onion
- Push the veggie mixture to one side of the pan. If needed, add a bit more oil to the other side of the pan. Then, crack your eggs directly into the pan. Season with salt & pepper. Use your spatula to scramble them up. Once eggs are fully cooked, stir them into the veggie mixture.olive oil, 3 large eggs, kosher salt & black pepper
- Add back in the cooked ground chicken, rice, coconut aminos, rice vinegar, sesame oil and red pepper flakes to taste. Stir to combine and continue to let it cook until the rice is warmed through. Taste and adjust the amount of salt, pepper & red pepper flakes as needed.2.5 cups cooked & cooled white rice, ¼ cup coconut aminos, 1 tbsp rice vinegar, 1 tsp sesame oil, red pepper flakes, kosher salt & black pepper
- Optionally, garnish with more chopped green onion and a sprinkle of sesame seeds. Enjoy!sesame seeds
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
This was so satisfying for how quick & easy it was! Already thinking of making it again
Thank you Gill!
This recipe was easy, flavorful and budget friendly! I will be keeping this in the rotation for sure!
YAY! So glad you loved it, thank you Sydney 🙂