Kung Pao Chicken Fried Rice Recipe

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ByJi-hyun

Kung Pao Chicken Fried Rice combines the bold flavors of traditional Kung Pao chicken with the satisfying texture of fried rice. This dish offers a perfect balance of spicy, savory, and slightly sweet flavors, making it a great weeknight meal or a treat for weekend gatherings. Let’s dive into the recipe, ingredients, and preparation tips to help you make this flavorful dish at home.

Ingredients

  • 2 boneless, skinless chicken breasts, diced
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil (for cooking)
  • ½ cup roasted peanuts
  • 1 tablespoon Sichuan peppercorns (optional for authentic flavor)
  • 3-4 dried red chilies, broken in half
  • 1 small red bell pepper, diced
  • 1 small zucchini, diced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 2-3 green onions, chopped
  • 3 cups cooked and chilled white rice (preferably day-old)
  • 2 large eggs, lightly beaten
  • 1 teaspoon hoisin sauce (optional for added sweetness)
  • 1 tablespoon vegetable oil (for frying)
  • 4 tablespoons soy sauce (divided)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon chili paste or sauce (adjust to taste)
  • 2 tablespoons water or chicken broth (for the sauce)
  • Salt and pepper to taste

How to Make Kung Pao Chicken Fried Rice

  1. In a bowl, combine diced chicken with soy sauce, rice vinegar, sesame oil, and cornstarch. Mix well to coat the chicken evenly and let it marinate for at least 15-20 minutes. 
  2. While the chicken marinates, prepare the fried rice. Heat a tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble them until fully cooked.
  3. Remove the eggs from the pan and set aside.
  4. In the same pan, add another tablespoon of vegetable oil and stir-fry the cold, cooked rice. Break up any clumps and stir-fry for 3-4 minutes until the rice is heated through.
  5. Add soy sauce, hoisin sauce (if using), sesame oil, and season with salt and pepper. Mix in the scrambled eggs and stir until well combined. Set the fried rice aside.
  6. In the same skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the Sichuan peppercorns (if using) and dried chilies, stir-frying for 30 seconds to release their aroma.
  7. Next, add the marinated chicken and cook until the chicken turns golden brown and is fully cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
  8. In the same pan, add garlic, ginger, bell pepper, zucchini, and green onions. Stir-fry the vegetables for 2-3 minutes until they are tender but still crisp.
  9. While the vegetables are cooking, prepare the Kung Pao sauce by combining soy sauce, hoisin sauce, rice vinegar, sugar, chili paste, and water in a small bowl. Mix well.
  10. Add the sauce to the vegetables and stir until the sauce begins to thicken, about 1-2 minutes. 
  11. Return the cooked chicken to the pan along with roasted peanuts. Toss everything together, ensuring the chicken is well-coated in the sauce.
  12. Now, combine the Kung Pao chicken with the fried rice. Stir everything together in the skillet or wok, ensuring the rice is evenly mixed with the chicken and vegetables. 
  13. Taste and adjust seasoning as needed.
  14. Serve hot and garnish with extra green onions or peanuts for added texture and flavor.

Recipe Tips

  • Day-old rice or leftover rice works best for fried rice because it is drier and less likely to clump together. If you don’t have pre-cooked rice, you can spread freshly cooked rice on a tray to cool before using.
  • If you prefer a spicier dish, feel free to add more dried chilies or chili paste. For a milder version, reduce the number of chilies or omit them entirely.
  • You can swap out the vegetables in this recipe for your favorites or whatever you have on hand. Broccoli, carrots, or snap peas would make great additions.
  • While this recipe calls for chicken, you can easily substitute it with shrimp, tofu, or beef based on your preference.
  • To make the cooking process smoother, prepare all ingredients ahead of time. Having everything chopped, marinated, and ready to go will make the stir-frying process faster and more enjoyable.

Final Note

Kung Pao Chicken Fried Rice is a flavorful fusion of two classic dishes, offering a hearty, spicy, and delicious meal in one. By following the recipe and tips above, you’ll create a mouthwatering dish that’s sure to become a household favorite.

Feel free to browse our collection of recipes for more delicious meals to make for your family!

Hailing from California, USA. Ji-hyun is a Korean American 🇰🇷🇺🇸 with two growing boys who eat their weight in rice each week. After graduating UCLA & becoming a mom she started We Know Rice as a guide for all the students and moms out there looking to cook healthy and filling meals.