Chicken Fried Rice + Sriracha Mayo

Better than takeout, this fried rice is simple and ready in 20 minutes (after the rice is cooked, of course). This recipe is a staple in our home and I hope it becomes a staple in yours, too!

Chicken Fried Rice + Sriracha Mayo


  • 1.5 cups brown rice

  • 1 chicken breast

  • 3 carrots, diced

  • 1 yellow onion, diced

  • 2 tbsp sesame oil

  • 1/3 cup low sodium soy sauce

  • 1/2 cup edemame

  • 3 eggs

  • 3 green onions, diced

Sriracha Mayo:

  • 1/3 cup mayo

  • 2 tsp sriracha (or more to make it spicier!)


  • start off by cooking the rice according to package (usually 1.5 cups of rice to 3  cups of water)

  • next, make the sriracha mayo. simply add ingredients together and stir until combined. set to the side.

  • while the rice is cooking, dice the chicken breast and cook in 1 tbsp sesame oil with salt and pepper in a large skillet over medium high heat

  • once chicken is almost completely cooked, add diced onion and carrots. cook until veggies are tender (about 5 minutes)

  • add the remaining 1 tbsp sesame oil, cooked brown rice, soy sauce, edamame, and turn the heat up to medium high for 5 minutes

  • now for the eggs! reduce heat and make a well in the center of skillet. add all three eggs and stir until eggs are cooked

  • add green onion right before serving, drizzle (or drench) with sriracha mayo and enjoy!


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