Spicy Chicken Fried Rice

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.

	this recipe	typical
fat	3%	4%
protein add	61%	30%
vegetables and beans	8%	27%
aromatics	103%	29%
salt	2%	0%
egg	14%	20%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

4 g	1 teaspoon olive oil + 1 tablespoon (or use butter)
100 g	2 large eggs (scrambled)
454 g	1 pound chicken breast (chopped (or use chicken thighs))
30 g	2 jalapeno peppers (diced)
2 g	1 serrano pepper
150 g	1 medium onion (diced)
61 g	1 medium carrot (peeled and diced)
12 g	4 cloves garlic (chopped)
	1 tablespoon Chinese 5 spice
7 g	1 tablespoon spicy red pepper flakes (optional)
	1 teaspoon chili paste
	Salt and pepper to taste
14 g	1 tablespoon butter
740 g	4 cups cooked rice (chilled - day old rice is best for this recipe)
600 g	4 green onions (chopped)
64 g	1/4 cup soy sauce
11 g	2 teaspoons fish sauce
	3 tablespoons sriracha (or to taste)
14 g	1 tablespoon sesame oil
	FOR GARNISH: Chopped peppers (spicy chili flakes, sliced green onions)

Method: 6 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Fried rice can be a great main dish. I fry bacon and set àside then fry up my meat and most veggies in the fat with thick soyu (or you could use a little molasses I suppose) then add cold rice and soy sauce along with some green onion ( only kind I use) and ” — a cook, 5.0★

“I've made this twice, I'm getting better at it. I rinse basmati rice over and over until the water is pretty clear before cooking. I like to think this makes it less sticky. Refrigerate for a day or more. I put it in a large bowl just before cooking and cr” — a cook, 5.0★