Craving a kick of comfort with zero fuss? This Sriracha Chicken Fried Rice delivers vibrant flavor and smoky wok depth. It’s faster than takeout and endlessly satisfying.
Nothing beats a great Sriracha Chicken Fried Rice. Whether you're a fan of Dinner Ideas or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Sriracha Chicken Fried Rice
- Flavor Powerhouse: Sweet-garlicky heat melds with savory soy and smoky wok notes.
- Incredibly Versatile: Easily adapt with leftover proteins or fridge veggies.
- Comes Together Fast: Cooks in under 15 minutes after prep.
- Perfect Texture: Separate, chewy grains—never mushy or soggy.
Ingredients & Tools
- 450 g cooked and cooled jasmine or long-grain white rice (day-old is best!)
- 2 boneless, skinless chicken breasts, cut into small, bite-sized pieces
- 2 large eggs, lightly beaten
- 3 tbsp avocado oil or another high-smoke-point oil, divided
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 75 g frozen peas and carrots, thawed
- 2 spring onions, sliced, whites and greens separated
- 3 tbsp sriracha sauce (adjust to your heat preference)
- 2 tbsp soy sauce or tamari
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- Salt and white pepper to taste
Tools: A large wok or a very large, heavy-bottomed skillet, a good sharp knife, a couple of bowls for prepping ingredients.
The real secret here, honestly, is the cold rice. Using day-old rice that’s had a chance to dry out a little in the fridge is the single biggest trick to achieving that perfect, non-sticky fried rice texture. And don’t skip the sesame oil at the end—it’s a flavor bomb that ties everything together beautifully.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 40 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Cold Rice is Non-Negotiable. If you try to use freshly cooked, warm rice, you’ll end up with a gummy, sticky mess. Plan ahead and cook your rice the day before, or at the very least, spread freshly cooked rice on a baking sheet and pop it in the freezer for 20-30 minutes to chill and dry it out.
- Cut Everything Uniformly. Taking the time to dice your chicken and onions into similar, small sizes means everything cooks evenly and quickly. You won’t have some pieces of chicken done while others are still pink in the middle.
- Have Your Sauces Ready. Fried rice cooks fast. Mix your sriracha, soy sauce, and rice vinegar in a small bowl or ramekin and have it right by the stove. This “sauce station” prevents you from fumbling with bottles while your ingredients are in the wok.
- Don’t Fear the High Heat. A screaming hot wok or skillet is what gives fried rice its characteristic “wok hei” or breath of the wok—that slightly smoky, seared flavor. Don’t be timid once you start cooking.
How to Make Sriracha Chicken Fried Rice
Step 1: Start by prepping all of your ingredients. This is called *mise en place*, and for a fast-paced stir-fry, it’s absolutely essential. Dice your chicken and onion, mince the garlic and ginger, slice the spring onions (keeping the white and green parts separate), and beat your eggs in a small bowl. Have your thawed peas and carrots and your pre-mixed sauce bowl at the ready. Trust me, once the heat is on, you won’t have time to chop.
Step 2: Place your wok or large skillet over high heat and let it get properly hot. You should see a slight wisp of smoke when you add the first tablespoon of oil. Swirl the oil to coat the surface, then immediately add your beaten eggs. Let them set for about 15-20 seconds before you start scrambling them quickly with a spatula. Cook until they are just set but still soft, then quickly remove them back to the bowl you beat them in. We’ll add them back later.
Step 3: Add another tablespoon of oil to the hot wok. Now, add your diced chicken pieces in a single layer. Let them sear for about a minute without moving them to get a nice color. Then, stir-fry for another 3-4 minutes until the chicken is cooked through and no longer pink. Remove the chicken from the wok and set it aside with the eggs.
Step 4: It’s time for the aromatics. Add the final tablespoon of oil to the wok. Toss in the diced onion and the white parts of your spring onions. Stir-fry for about 2 minutes until they begin to soften and become translucent. Now, add the minced garlic and grated ginger. The aroma at this point will be incredible—stir constantly for just 30 seconds to a minute, being careful not to let the garlic burn.
Step 5: Now for the main event—the rice. Crumble the cold rice into the wok with your fingers, breaking up any large clumps. Use your spatula to press down and toss the rice, ensuring every grain gets coated in the hot oil and mingles with the aromatics. You’ll hear a satisfying sizzle. Keep stir-frying for 2-3 minutes until the rice is heated through and has a slightly drier, separate texture.
Step 6: Return the cooked chicken and scrambled eggs back to the wok. Add the thawed peas and carrots as well. Give everything a good toss to combine and distribute the ingredients evenly throughout the rice.
Step 7: Here comes the flavor. Pour your pre-mixed sauce (sriracha, soy, rice vinegar) evenly over the rice. Working quickly, stir and toss the rice continuously so the sauce coats every single grain. You’ll see the rice take on a beautiful, uniform reddish hue. Cook for another minute to let the flavors meld.
Step 8: The final touches! Turn off the heat. Drizzle the toasted sesame oil over the top and toss one final time. Taste and season with a pinch of salt and white pepper if needed. Finally, stir in most of the green parts of the spring onions, saving a handful for a fresh garnish on top. Serve immediately while it’s piping hot and wonderfully fragrant.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended—rice texture becomes grainy when thawed.
- Reviving: Reheat in a skillet with a splash of water to steam and loosen.
Serving Suggestions
Complementary Dishes
- A simple cucumber salad — The cool, crisp, and slightly acidic crunch of a quick-pickled cucumber salad is the perfect counterbalance to the spicy, savory richness of the fried rice.
- Steamed or roasted broccoli — A simple green vegetable adds a nice textural contrast and makes the meal feel a bit more complete and balanced without competing for flavor.
- Pork and cabbage dumplings — If you’re going all out for a fakeaway feast, a few pan-fried dumplings on the side lean into the Asian-inspired theme perfectly.
Drinks
- A crisp, hoppy IPA — The bitterness from the hops cuts through the spice and fat in a really wonderful way, cleansing your palate between bites.
- Iced green tea with lemon — This is a refreshing, non-alcoholic option that soothes the heat without adding any sweetness, allowing the flavors of the rice to shine.
- Off-dry Riesling — A slightly sweet white wine provides a beautiful contrast to the spice, its fruity notes playing nicely with the garlic and ginger.
Something Sweet
- A scoop of coconut sorbet — The creamy, tropical flavor of coconut is a dream after the spicy kick of the sriracha, and it feels light and refreshing.
- Mango slices with lime — This is the simplest dessert imaginable, but the sweet, juicy mango and zing of lime are a fantastic, palate-cleansing finish.
- Dark chocolate squares — A few pieces of high-quality dark chocolate (70% or higher) provide a rich, bittersweet end to the meal that doesn’t feel too heavy.
Top Mistakes to Avoid
- Using warm, fresh rice. This is the cardinal sin of fried rice. The excess moisture will steam the rice in the wok, resulting in a clumpy, mushy texture instead of distinct, separate grains.
- Crowding the wok. If you add everything at once, you’ll lower the temperature of the wok drastically, causing the ingredients to stew in their own juices rather than fry. Cook in batches for the best results.
- Overcooking the aromatics. Garlic and ginger burn in a heartbeat. If they turn dark brown and bitter, they can ruin the entire dish. Add them towards the end of the veggie cooking process and stir constantly.
- Adding the sesame oil too early. Toasted sesame oil has a delicate flavor that diminishes with high heat. It’s a finishing oil, so always stir it in after you’ve turned off the heat to preserve its gorgeous aroma.
Expert Tips
- Tip: For an even deeper flavor, marinate your chicken pieces in a tablespoon of the sriracha-soy sauce mixture for 15-20 minutes before cooking. It adds an extra layer of seasoning right into the meat.
- Tip: If you want more textural variety, push the finished fried rice to one side of the wok and add a handful of raw, unsalted cashews or peanuts to the empty space. Toast them for a minute before mixing them in for a wonderful crunch.
- Tip: For a glossy, restaurant-style finish, you can add a final slurry of a teaspoon of cornstarch mixed with a tablespoon of water along with the sauce. It will create a light, clingy coating on the rice.
- Tip: If you’re a true heat-seeker, serve with a bottle of “sriracha mayo” on the side—just mix equal parts sriracha and mayonnaise. It adds a creamy, spicy kick that’s absolutely addictive.
FAQs
Can I use a different protein?
Absolutely! This recipe is incredibly flexible. Diced shrimp, ground pork, thinly sliced beef, or even firm tofu (pressed and cubed) are all fantastic substitutes for the chicken. Just adjust the cooking time accordingly—shrimp will cook much faster, while beef might take a minute or two longer.
My fried rice turned out soggy. What happened?
This almost always comes down to the rice. If it wasn’t cold and dry enough to start with, it will release too much starch and steam in the wok. Another culprit could be adding too many wet vegetables at once. Make sure your frozen peas and carrots are fully thawed and patted dry, and always use day-old rice for the best texture.
How can I make this spicier or milder?
The beauty of this dish is that you control the heat. For a milder version, start with just one tablespoon of sriracha and add more at the end if you want. To turn up the heat, not only can you add more sriracha, but you can also add a teaspoon of chili-garlic paste or even a sprinkle of crushed red pepper flakes when you cook the garlic and ginger.
Is there a low-sodium option?
Yes, definitely. You can easily use a reduced-sodium soy sauce or tamari. You could also substitute half of the soy sauce with liquid aminos or even just water, and then rely more on the flavor from the sriracha, ginger, and garlic. Just remember to taste and adjust the seasoning at the end.
How long do leftovers keep?
Leftovers will keep well in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat with a tiny splash of water to help it steam and loosen up. I don’t recommend freezing it, as the texture of the rice can become very grainy and unpleasant upon thawing.
Sriracha Chicken Fried Rice
Make this easy Sriracha Chicken Fried Rice in under 30 minutes! It's packed with flavor and better than takeout. Get the recipe and cook it tonight!
Ingredients
For the main ingredients
-
450 g cooked and cooled jasmine or long-grain white rice
-
2 boneless, skinless chicken breasts (cut into small, bite-sized pieces)
-
2 large eggs (lightly beaten)
-
3 tbsp avocado oil or another high-smoke-point oil (divided)
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
75 g frozen peas and carrots (thawed)
-
2 spring onions (sliced, whites and greens separated)
-
3 tbsp sriracha sauce
-
2 tbsp soy sauce or tamari
-
1 tbsp toasted sesame oil
-
1 tsp rice vinegar
-
Salt and white pepper (to taste)
Instructions
-
Start by prepping all of your ingredients. This is called *mise en place*, and for a fast-paced stir-fry, it's absolutely essential. Dice your chicken and onion, mince the garlic and ginger, slice the spring onions (keeping the white and green parts separate), and beat your eggs in a small bowl. Have your thawed peas and carrots and your pre-mixed sauce bowl at the ready. Trust me, once the heat is on, you won't have time to chop.01
-
Place your wok or large skillet over high heat and let it get properly hot. You should see a slight wisp of smoke when you add the first tablespoon of oil. Swirl the oil to coat the surface, then immediately add your beaten eggs. Let them set for about 15-20 seconds before you start scrambling them quickly with a spatula. Cook until they are just set but still soft, then quickly remove them back to the bowl you beat them in. We'll add them back later.02
-
Add another tablespoon of oil to the hot wok. Now, add your diced chicken pieces in a single layer. Let them sear for about a minute without moving them to get a nice color. Then, stir-fry for another 3-4 minutes until the chicken is cooked through and no longer pink. Remove the chicken from the wok and set it aside with the eggs.03
-
It's time for the aromatics. Add the final tablespoon of oil to the wok. Toss in the diced onion and the white parts of your spring onions. Stir-fry for about 2 minutes until they begin to soften and become translucent. Now, add the minced garlic and grated ginger. The aroma at this point will be incredible—stir constantly for just 30 seconds to a minute, being careful not to let the garlic burn.04
-
Now for the main event—the rice. Crumble the cold rice into the wok with your fingers, breaking up any large clumps. Use your spatula to press down and toss the rice, ensuring every grain gets coated in the hot oil and mingles with the aromatics. You'll hear a satisfying sizzle. Keep stir-frying for 2-3 minutes until the rice is heated through and has a slightly drier, separate texture.05
-
Return the cooked chicken and scrambled eggs back to the wok. Add the thawed peas and carrots as well. Give everything a good toss to combine and distribute the ingredients evenly throughout the rice.06
-
Here comes the flavor. Pour your pre-mixed sauce (sriracha, soy, rice vinegar) evenly over the rice. Working quickly, stir and toss the rice continuously so the sauce coats every single grain. You'll see the rice take on a beautiful, uniform reddish hue. Cook for another minute to let the flavors meld.07
-
The final touches! Turn off the heat. Drizzle the toasted sesame oil over the top and toss one final time. Taste and season with a pinch of salt and white pepper if needed. Finally, stir in most of the green parts of the spring onions, saving a handful for a fresh garnish on top. Serve immediately while it's piping hot and wonderfully fragrant.08
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