Ground Chicken Fried Rice

bowl of ground chicken fried rice garnished with sliced scallions, chili oil, yum yum sauce, and a side of pickled carrots

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5 from 1 vote

Lean ground chicken with a fried jasmine and cauliflower rice blend, mixed veggies, and homemade stir fry sauce.

Prep Time5

Cook Time25

Total Time30

Servings: Servings

Calories: 385kcal

Author: Mason Woodruff

Ingredients

1 pound Ground Chicken
2 Tablespoons Olive Oil divided
10 oz bag Frozen Jasmine Rice
10 oz bag Frozen Cauliflower Rice*
2 cups about 9 oz Frozen Mixed Vegetables

For the Sauce

3 Tablespoons 45g Coconut Aminos (or low sodium soy sauce)
2 Tablespoons Maple Syrup
2 Tablespoons Rice Vinegar
2 Tablespoons Chili Garlic Sauce or sriracha, gochujang, etc.
2 teaspoons Toasted Sesame Oil
1 teaspoon Ground Ginger
3 Scallions whites and greens separated and thinly sliced
1/4 cup Water

Instructions

Thinly slice the scallions, separating the whites and greens. Add the whites to a small bowl along with the remaining sauce ingredients, reserving the greens for serving. Mix the sauce together and set aside.
Heat a large skillet over medium-high heat with 1 teaspoon of olive oil. Once hot, add the ground chicken and cook for 3-4 minutes untouched to brown one side. Once a golden brown crust forms on the bottom of the chicken, break it apart with a spatula and fully cook. Transfer to a bowl and set aside.
Add the remaining olive oil to the skillet, followed by the rice, cauliflower rice, and mixed vegetables. Stir everything together and spread into an even layer. Cook for 5-6 minutes before stirring and cooking an additional 4-5 minutes.
Once the rice is browning and crispy in spots, add the chicken back to the pan along with the sauce. Stir everything together and cook for 2-3 minutes until the sauce begins to caramelize on the bottom.
Remove from the heat and serve immediately. Garnish with the scallion greens, toasted sesame seeds, and chili crunch or yum yum sauce, if desired.

Notes

*If you're not a fan of riced cauliflower, you can swap it for more jasmine rice. With 20 ounces of jasmine rice, each serving has 470 calories, 32g protein, 59g carbs, and 12g fat.

You can add fried eggs to the mix by creating a well in the rice at the very end and cooking whisked eggs to scramble or starting with eggs in the pan first and setting them aside before cooking the ground chicken. (See my rotisserie chicken fried rice recipe for an example.)

Nutrition