This mouth-watering spicy chicken fried rice can be prepared in less than 30 mins for a quick and tasty meal. Very similar to regular chicken fried rice but a kick of chilli in this dish makes all the difference. This fried rice is very popular in Burma and can be found in all most every canteens, street food stalls and in restaurants. You can cook with simple ingredients that you can easily find in your fridge.
Bursting with flavour and perfect dinner option for busy weeknight.
INGREDIENTS :
Rice : A day old leftover rice is perfect for making fried rice. It is drier and harder than fresh cooked rice. When you add fresh cook rice in stir fry, it can be a bit mushy because it is moist and soft. I usually love to make with jasmine rice but you can use any medium grain rice, brown rice or any of your favourite rice.
Protein : I fry the fluffy egg first and remove from wok before I start frying chicken because I don't want to over cook the egg. I usually make with chicken breast, cut into small dices for this recipe. This dish also goes well with chicken thigh, sausage, prawns, etc.
Vegetables : Carrot, sweetcorn, green peas, spring onions are mostly use in this recipe. You can add extra vegetables like cabbage, cauliflower, broccoli cut in small dices. Suggest not put too much meat and vegetables in the fried rice. You need enough space toss the rice and vegetables evenly.
Stir Fry Sauce : Stir fry sauce is a combination of light soy sauce, sweet soy sauce, oyster sauce and sesame oil. You can add one teaspoon of dark soy sauce if you like brown fried rice.
HOW TO MAKE PERFRCT SPICY FRIED RICE:
Cut chicken into small dices. Marinate chicken with salt, baking powder and sesame oil for 2-3 mins.
Mix all stir fry sauce ingredients in a bowl.
Cut vegetables in small cubes. Finely chopped garlic, shallot and red chilli. Whisk eggs with a pinch of salt.
Heat wok, drizzle some oil and fry the egg first, then remove from wok.
Drizzle some more oil in wok, stir fry shallots and garlic for few seconds. Add chicken stir fry till the chicken colour change slightly brown.
Then add chilli powder and chopped red chilli.
Then add the carrots and peas. Stir fry till the vegetable are a bit soft. Add rice and the stir fry sauce. Mix well and stir fry for 1 to 2 mins and then add the spring onions. Continue stir fry for about 2 mins.
Flavourful Spicy Fried Rice is ready! Enjoy!
If you are a fried rice lover, you will also like my Sausage Fried Rice, Basil Fried Rice, Garlic Fried Rice, Special Fried Rice and Singapore Fried Rice recipes.
Watch how to make recipe video
Spicy Chicken Fried Rice
Ingredients
Main Ingredients
- 1 Large Bowl Cooked Rice
- 150 g Chicken Breast
- 1 Carrot
- ½ cup Green Peas/Long Beans
- 2-3 Spring Onion
- 4-5 Red/Green Chilli
- 2-3 Garlic Cloves
- 1 Shallot/Onion
- 1 tsp Chilli Powder/ Paprika Powder
- 2 Eggs
Marinate for chicken
- ¼ tsp Salt
- ¼ tsp Baking powder/soda
- ¼ tsp Sesame oil
Stir Fry Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Light Soy Sauce
- 1 tsp Sweet Soy Sauce
- 1 tsp Sesame oil
Instructions
- Cut chicken into small dices. Marinate chicken with salt, baking powder and sesame oil for 2-3 mins.
- Mix all stir fry sauce ingredients in a bowl.
- Cut vegetables in small cubes.
- Finely chopped garlic, shallot and red chilli.
- Whisk eggs with a pinch of salt.
- Heat wok, drizzle some oil and fry the egg first, then remove from wok.
- Drizzle some more oil in wok, stir fry shallots and garlic for few seconds.
- Add chicken stir fry till the chicken colour change slightly brown.
- Then add chilli powder and chopped red chilli.
- Then add the carrots and peas. Stir fry till the vegetable are a bit soft.
- Add rice and the stir fry sauce. Mix well and stir fry for 1 to 2 mins and then add the spring onions. Continue stir fry for about 2 mins.
- Flavourful Spicy Fried Rice is ready!
- Serve immediately. Enjoy!
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Suzanne says
This is great fried rice. I added some chopped pointed cabbage and substituted green peppers for the peas. Will definitely make again.
Hicham says
What type of rice?can I use basamati ?
Khin says
We usually use Thai jasmine rice. Cook the rice one day ahead It helps the rice grain to dry out and keep the shape when you stir fry it the next day. You can also try with your choice of long grain rice or basmati rice. Hope this help.
Roxy says
A great recipe my whole family enjoyed . This is going to be my weekly mid week recipe now . I added a little more chilli and the result was brilliant so thank you for sharing .
Khin says
So glad that you enjoyed it, Roxy. Thanks for sharing feedback.
Christine Webb says
Another great recipe we’ve tried and loved. Thanks for this. Just a little note, your recipe doesn’t say when to add the eggs that had been cooked and removed from the wok, I just added them with the spring onions and it was great!
Really love your recipes, thank you.