Ground Chicken Fried Rice
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!
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
*NOTE: For fried rice, it's best to use rice that has already been cooked & cooled down for a while. Prep it in the morning before work or even the night before so that it's ready to go for this recipe! 1 cup of dry rice is about equivalent to 2.5 cups of cooked rice.
Nutrition
Calories: 435kcal | Carbohydrates: 40g | Protein: 29g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 220mg | Sodium: 504mg | Potassium: 864mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5812IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 3mg