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20-Minute Buffalo Chicken Fried Rice

Alright, let’s be real—sometimes dinner needs to be as quick and flavorful as possible. Enter this 20-Minute Buffalo Chicken Fried Rice, a total game-changer! Picture this: spicy buffalo sauce dancing with tender chicken and fluffy rice, all tossed together with crisp veggies and a hint of savory goodness. Trust me, this isn’t your average takeout. It’s fast, it’s fiery, and it’s downright addictive. I’m talking about that perfect combo of juicy chicken with a zingy kick that wakes up your taste buds, all wrapped in a comforting hug of fried rice. Plus, it’s so simple you’ll wonder why you didn’t make this sooner!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

For the Main Dish:

2 cups cooked white or jasmine rice (preferably day-old)
2 cups cooked chicken, shredded or cubed
1 tablespoon vegetable oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup shredded carrots
2 cloves garlic, minced
2 eggs, beaten
1/4 cup buffalo sauce (adjust to taste)
2 tablespoons soy sauce
1/2 teaspoon black pepper
1/4 cup chopped green onions (for garnish)
Optional: 1/4 cup shredded cheddar or blue cheese for topping

How I Make It

Step 1:

Heat your skillet or wok over medium-high heat and add vegetable oil. Once shimmering, toss in the diced onion, celery, and shredded carrots. Stir-fry for about 3 minutes until the veggies soften just a bit but still have a nice crunch—this gives the dish great texture.

Step 2:

Push the veggies to one side of the pan and pour your beaten eggs into the cleared space. Scramble them gently until just cooked through, then mix everything together.

Step 3:

Next, add the minced garlic and stir it quickly until fragrant—about 30 seconds. Garlic burns fast, so keep an eye on it!

Step 4:

Now it’s time for the star players. Toss in your shredded chicken and day-old rice. Stir well to combine and break up any clumps of rice. This is where you want the heat high enough so the rice gets a slight crispiness on the bottom, but not burned.

Step 5:

Drizzle in the buffalo sauce and soy sauce, then sprinkle the black pepper. Stir everything together until the rice and chicken are coated in the vibrant orange sauce and heated through.

Step 6:

Turn off the heat and garnish with fresh green onions. If you’re feeling indulgent, sprinkle some shredded cheddar or blue cheese on top for that classic buffalo flavor twist—let it melt slightly before serving.

Variations & Tips

Use ground chicken or turkey instead of shredded for a different texture.
If you like it spicier, add a splash of hot sauce or some red pepper flakes alongside the buffalo sauce.
Swap out the veg for bell peppers or snap peas for a fresher crunch.
Leftover rice works best here because it’s drier and fries up better—if you only have fresh rice, spread it on a tray to cool and dry a bit before cooking.
For a creamy version, stir in a tablespoon of cream cheese or ranch dressing at the end.

How I Like to Serve It

This recipe screams casual weeknight dinner but also shines at game day parties. Pair it with crunchy celery sticks and a cool ranch or blue cheese dip to balance the heat. On chilly days, a side of roasted veggies makes the meal feel full and hearty without overwhelming the bold flavors.

Notes

Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of water to keep the rice fluffy.
If using raw chicken, cook it through to at least 165°F before combining with the rice.

Closing: This 20-Minute Buffalo Chicken Fried Rice is one of those foolproof recipes that always brings the perfect blend of comfort and kick—your weeknight won’t know what hit it!