Quick Chicken Fried Rice Recipe – Ginger & Chili Flavors

Last Updated on 2 months by Neha Deshmukh

Quick Chicken Fried Rice Recipe – Ginger & Chili Flavors

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in under 20 minutes. This chicken fried rice is my go-to for those nights. It’s packed with flavor, super customizable, and honestly, just feels like a warm hug in a bowl. I first made this when I was a student and needed something fast and filling – it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. The combination of ginger and chili gives it a lovely warmth, and it’s so easy to adapt to whatever you have in the fridge. Plus, it’s a fantastic way to use up leftover rice! It’s quick, flavorful, and perfect for a weeknight dinner. Honestly, who doesn’t love a good fried rice?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 Tbsp oil
• 0.75 lb (approx. 340g) chicken, cut into bite-sized pieces
• 1 tsp ginger, finely grated
• 0.5 tsp red chili powder (adjust to your spice preference!)
• 1 egg
• 0.75 cup (approx. 150g) chopped onion
• 1 green chili, finely chopped (optional, for extra heat)
• 1 Tbsp bell pepper, diced
• 0.5 tsp salt (or to taste)
• 3 cups (approx. 600g) cooked basmati rice – day-old is best!
• 2 Tbsp water or soy sauce (see ingredient notes below)

Ingredient Notes

Let’s talk ingredients for a sec. A few things make this recipe shine:

• Basmati Rice: Seriously, use basmati! It’s long-grained, fluffy, and doesn’t get sticky like some other rices. This is key for good fried rice.
• Red Chili Powder: I like to use Kashmiri chili powder for its vibrant color and mild heat, but you can use any red chili powder you prefer. Adjust the amount depending on how spicy you like things.
• Water or Soy Sauce: This is where things get interesting! Traditionally, in some parts of India, a little water is used to create steam and help the rice come together. However, soy sauce adds a lovely umami flavor. Feel free to experiment – or even use a mix of both! My grandma always used a splash of water, while my mom swears by soy sauce.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a wok or large frying pan over medium-high heat. Add the chicken, ginger, red chili powder, and half the salt. Stir-fry until the chicken is cooked through – about 5-7 minutes.
2. Crack the egg directly into the wok and scramble it until it’s fully cooked. Don’t worry about making it perfect, a little rustic is fine!
3. Add the chopped onions, green chili (if using), bell pepper, and garlic. Sauté until the vegetables soften, around 2-3 minutes.
4. Now, add the remaining salt, cooked rice, and water or soy sauce. Stir-fry everything together for 2-3 minutes, making sure the rice is well combined and heated through.
5. Finally, garnish with fresh chives and serve immediately. Doesn’t that smell amazing?

Expert Tips

Here are a few things I’ve learned over the years:

• Day-Old Rice is Best: Seriously, it makes a huge difference. Freshly cooked rice is too moist and will result in sticky fried rice.
• High Heat is Your Friend: You want a good sear on the chicken and veggies, so don’t be afraid to crank up the heat.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook it in two batches to ensure everything cooks evenly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for tofu or your favorite vegetables like broccoli, carrots, and peas. Use a plant-based egg substitute or simply omit the egg.
• Spice Level Adjustment: Add more or less red chili powder, or throw in a pinch of cayenne pepper for an extra kick.
• Gluten-Free Soy Sauce Option: Use tamari instead of soy sauce for a gluten-free version.
• Weeknight/Quick Meal Adaptation: Use pre-cut vegetables and pre-cooked chicken to save even more time. My friend Sarah uses rotisserie chicken all the time for this!

Serving Suggestions

This chicken fried rice is a complete meal on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• A simple Indian salad
• Mango chutney for a touch of sweetness

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a frying pan until heated through. It’s honestly just as good the next day!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? Absolutely! It reheats beautifully, making it perfect for lunchboxes.
• Can I use leftover cooked chicken? Yes, definitely! It’s a great way to use up leftovers.
• What type of rice works best for fried rice? Basmati rice is my top recommendation, but you can also use jasmine rice. Avoid short-grain rice, as it tends to get sticky.
• How can I adjust the spice level? Start with a small amount of red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• Can I add other vegetables to this fried rice? Absolutely! Feel free to add your favorites, such as peas, carrots, broccoli, or mushrooms.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and how it turns out!