Name: Spicy Chicken Fried Rice
Total time: 35 min
Yield: Serves 4
Ingredients: 3 large eggs; ½ teaspoon table salt, divided; 3 tablespoons vegetable oil, divided; 12 ounces boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces; 6 ounces sugar snap peas, strings removed, cut crosswise into thirds; 4 scallions, white and green parts separated and sliced thin; 3 garlic cloves, minced; 1–2 serrano chiles, sliced thin; 4 cups cooked long-grain rice, room temperature; 2 tablespoons soy sauce; 1 tablespoon chili-garlic sauce, plus more for serving; 1 teaspoon toasted sesame oil; 1 teaspoon unseasoned rice vinegar

Spicy Chicken Fried Rice

By Keith Dresser

Published on January 23, 2026

Time

35 minutes

Yield

Serves 4

Ingredients

3 large eggs½ teaspoon table salt, divided3 tablespoons vegetable oil, divided12 ounces boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces6 ounces sugar snap peas, strings removed, cut crosswise into thirds4 scallions, white and green parts separated and sliced thin3 garlic cloves, minced1–2 serrano chiles, sliced thin4 cups cooked long-grain rice, room temperature2 tablespoons soy sauce1 tablespoon chili-garlic sauce, plus more for serving1 teaspoon toasted sesame oil1 teaspoon unseasoned rice vinegar

Before You Begin

Day-old rice works best; alternatively, cook the rice 2 hours ahead, spread it on a rimmed baking sheet, and let cool completely before chilling for 30 minutes. For milder heat, use one serrano chile.

Instructions

Beat 3 eggs and pinch table salt in bowl until well combined. Heat 1 teaspoon vegetable oil in 14-inch flat-bottomed wok or 12-inch carbon-steel or cast-iron skillet over medium-high heat until oil is just smoking. Add eggs and cook, stirring frequently, until very little liquid egg remains, 30 to 60 seconds. Transfer to large plate.

Add 1 teaspoon vegetable oil to now-empty wok and heat until just smoking. Add 12 ounces chicken thighs, trimmed and cut into ½-inch pieces and ¼ teaspoon salt and cook, without stirring, until browned on bottom, about 2 minutes. Stir and continue to cook until chicken is cooked through, 2 to 3 minutes longer. Transfer to plate with eggs.

Add 1 teaspoon vegetable oil to now-empty wok and heat until just smoking. Add 6 ounces sugar snap peas, cut crosswise into thirds and cook, stirring frequently, until bright green and crisp-tender, 1 to 2 minutes. Transfer to plate with eggs and chicken.

Add thinly sliced whites of 4 scallions, 3 minced garlic cloves, 1-2 thinly sliced serranos, and remaining 2 tablespoons vegetable oil to now-empty wok. Cook, stirring constantly until fragrant, about 1 minute. Add 4 cups cooked long-grain white rice, room temperature and remaining ¼ teaspoon salt and stir until combined. Cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 2 to 3 minutes.

Add 2 tablespoons soy sauce and 1 tablespoon chili-garlic sauce and stir to combine. Add egg mixture and thinly sliced greens of 4 scallions and cook, stirring frequently and using edge of spatula to break eggs into small pieces, until everything is warmed through, about 2 minutes. Remove from heat and stir in 1 teaspoon toasted sesame oil and 1 teaspoon unseasoned rice vinegar. Serve, passing extra chili-garlic sauce separately.