Are you craving that incredible, savory, and completely satisfying flavor of your favorite restaurant-style fried rice? This amazing, from-scratch Sweet and Spicy Chicken and Cashew Fried Rice is your ultimate guide to making a version at home that is not only unbelievably easy and fast, but so much fresher, healthier, and more delicious than any takeout you can order.
This isn’t just a recipe; it’s your new secret weapon for the busiest of weeknights. We’ll show you the single most important, non-negotiable secret to a perfect, fluffy fried rice where every single grain is separate and perfectly textured. Packed with tender chicken, crisp-tender carrots, crunchy cashews, and a simple yet addictive sweet and spicy sauce, this is a complete meal that comes together in under 20 minutes.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Better Than Takeout” Meal
What makes this Chicken and Cashew Fried Rice so spectacularly delicious is its perfect harmony of flavors and textures, and its lightning-fast cooking time. The key to this entire dish is using cold, leftover cooked rice, which is the undisputed secret to achieving that perfect, non-sticky, restaurant-quality result. The simple sauce is a brilliant combination of sweet chili sauce, savory soy sauce, and spicy chili oil that coats every single ingredient in a glossy, flavorful glaze. It’s a versatile, customizable, and satisfying meal that is perfect for using up leftovers and getting dinner on the table in a flash.
| Metric | Time / Level |
| Total Time | 20 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 2-3 |
The Essential Ingredients for Perfect Fried Rice
This recipe uses a handful of simple, high-impact ingredients to create its signature sweet, savory, and spicy flavor.
- The Rice (The #1 Most Important Ingredient!):
- Cold, Cooked Long Grain White Rice: This is the non-negotiable secret to perfect fried rice. You must use rice that has been previously cooked and then thoroughly chilled in the refrigerator for at least 12 hours, or preferably, a day.
- Why? The Science Explained: When rice cools, its starches go through a process called retrogradation. This makes the individual grains of rice become much firmer and less sticky. This firmness is what allows you to stir-fry the rice over a high heat, separating the grains and getting them slightly toasted, without the whole dish turning into a mushy, sticky, and gummy mess.
- The Chicken: Boneless, skinless chicken thighs are a fantastic choice for stir-frying because they are incredibly juicy and flavorful, and they will not dry out in the high heat of the skillet.
- The Sweet & Spicy Sauce:
- Asian Sweet Chili Sauce: This is a fantastic condiment that provides a perfect balance of sweet, savory, and a mild, tangy heat all in one ingredient.
- Soy Sauce: Provides the salty, umami backbone of the sauce. A low-sodium soy sauce is recommended to give you more control over the final saltiness.
- Asian Chili Oil: A drizzle of this at the very end is the secret to the wonderful, spicy finish. You can add as little or as much as you like to customize the heat level.
- The Textures (Egg & Cashews): A simple, flat egg pancake that is broken up into the rice adds a wonderful, soft texture, while the roasted, salted cashews provide a fantastic, buttery, and salty crunch.
Step-by-Step to the Best Chicken Fried Rice
This delicious meal comes together in minutes. The key is to have all your ingredients prepped and ready to go next to your stove before you begin!
Step 1: Cook the Egg and Chicken
Step 1: Heat a large nonstick skillet or a wok over high heat. Swirl in 1 tablespoon of the vegetable oil.
Step 2: When the oil begins to smoke, add the 1 beaten egg and swirl the skillet to make a flat, thin egg pancake. Let it cook for just about 10 seconds, until it is only half set, and then immediately scoop it out onto a plate and set it aside.
Step 3: Add the 1 pound of cubed chicken thighs to the hot skillet and sprinkle them with 1/4 teaspoon of kosher salt. Cook, stirring constantly, for about 4 minutes, until the chicken is golden brown and just cooked through. Transfer the cooked chicken to a bowl.
Part 2: Stir-Fry the Vegetables and Build the Flavor
Step 1: Add the remaining 1 tablespoon of oil to the same skillet. Add the 1 cup of shredded carrots, the 1 tablespoon of Asian sweet chili sauce, the 1 teaspoon of finely grated fresh ginger, the 1 teaspoon of soy sauce, and another 1/4 teaspoon of salt.
Step 2: Cook, stirring constantly, for 1 to 2 minutes, until the carrots are crisp-tender.
Part 3: Fry the Rice and Combine
Step 1: Add the 3 cups of cold, cooked rice to the skillet. Use your spatula to stir and break up any clumps, and then spread the rice out in the skillet. Let it cook, without stirring, for about 1 minute to allow it to toast slightly. Then, continue to cook for about 2 more minutes, until it is heated through.
Step 2: Return the cooked egg pancake, the cooked chicken, and any of its accumulated juices back to the skillet. Cook, stirring and breaking up the egg with your spatula, for about 1 minute, to mix everything together thoroughly.
Step 3: Give the fried rice a taste and season it with additional salt if it is needed. Stir in the 1 to 1 1/2 teaspoons of Asian chili oil.
Serve the fried rice immediately, sprinkled with the 2 tablespoons of roasted, salted cashews.
The Best Easy & Quick Chicken Fried Rice (Better Than Takeout!)
A quick and easy recipe for a sweet and spicy chicken and cashew fried rice, all made in a single skillet or wok. The dish features pieces of chicken thigh stir-fried until golden, shredded carrots, and a simple sauce of sweet chili, ginger, and soy. Cold, cooked rice is fried with the vegetables, then combined with a quickly-cooked egg pancake and the chicken. The dish is finished with a drizzle of Asian chili oil for heat and a sprinkle of roasted, salted cashews for crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Ingredients
- 2 tablespoons vegetable oil
- 1 large egg, beaten
- 2 boneless skinless chicken thighs, cut into 1/2-inch pieces
- Kosher salt
- 1 cup shredded carrots
- 1 tablespoon Asian sweet chili sauce
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon soy sauce
- 3 cups cold cooked long grain white rice
- 1 to 1 1/2 teaspoon Asian chili oil
- 2 tablespoons roasted salted cashews
Instructions
- Heat a large nonstick skillet or wok over high heat. Swirl in 1 tablespoon of the oil. When the oil is hot, add the beaten egg and swirl the skillet to make a flat egg pancake. Cook for about 10 seconds until only half set, then scoop it out onto a plate.
- Add the chicken pieces to the skillet, sprinkle with 1/4 teaspoon of salt, and cook, stirring constantly, for about 4 minutes until golden brown and just cooked through. Transfer the chicken to a bowl.
- Add the remaining 1 tablespoon of oil to the skillet. Add the carrots, sweet chili sauce, ginger, soy sauce, and another 1/4 teaspoon of salt. Cook, stirring constantly, for 1 to 2 minutes, until the carrots are crisp-tender.
- Add the cold rice to the skillet, stirring to break up any clumps, and spread it out. Cook for about 3 minutes, until heated through.
- Return the egg, the cooked chicken, and any accumulated juices to the skillet. Cook for about 1 minute, stirring and breaking up the egg, to mix it in thoroughly.
- Season with additional salt if needed. Stir in the chili oil.
- Serve immediately, sprinkled with the cashews.
Notes
- Using cold, leftover cooked rice is a key technique for making the best fried rice, as it prevents the dish from becoming mushy.
- This is a very fast, high-heat stir-fry, so it is important to have all your ingredients prepped and ready before you start cooking.
- The egg is cooked first into a soft pancake and then broken up at the end, which is a classic fried rice technique.
Storage and Make-Ahead Tips
Fried rice is a fantastic and quick meal, and the leftovers are delicious.
- Make-Ahead: The key to this recipe is making the rice a day or two in advance! You can also prepare and chop all your vegetables and make the sauce components ahead of time. Store them in separate airtight containers in the refrigerator. This will turn the final dish into a true, 10-minute meal.
- Storage: Store any leftover fried rice in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat fried rice is back in a hot skillet or a wok with a tiny drizzle of oil. You can also reheat it in the microwave.
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Creative Recipe Variations
- Use a Different Protein: If you’re not a fan of chicken, this fried rice is also absolutely fantastic with an equal amount of shrimp, thinly sliced pork, diced ham, or some firm, cubed tofu.
- Make it a Pineapple Fried Rice: For a classic, sweet and savory Thai-inspired twist, you can add about 1/2 cup of diced, fresh pineapple to the skillet at the same time as you add the rice.
- Add More “Clean Out the Fridge” Veggies: Fried rice is the perfect vehicle for using up leftover vegetables! Feel free to add about a cup of other quick-cooking vegetables like frozen peas, diced bell peppers, chopped broccoli, bean sprouts, or sliced mushrooms.
Enjoy Your “Better Than Takeout” Meal!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This Sweet and Spicy Chicken and Cashew Fried Rice is a testament to the power of a simple, from-scratch meal to be both incredibly fast and incredibly delicious. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your weeknight dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and quick meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to perfect, non-sticky fried rice?
The secret is to use cold, day-old, cooked rice. When rice cools in the refrigerator, the starches firm up in a process called retrogradation. This makes the grains firm, separate, and much less sticky. Using fresh, warm, and steamy rice is the number one cause of a mushy, gummy fried rice.
Q2: What is the best kind of rice to use for fried rice?
A long-grain or a medium-grain white rice is the classic and best choice for fried rice, as they tend to be less starchy and will result in fluffy, separate grains. Jasmine and basmati rice are both fantastic options.
Q3: Can I make this with brown rice or quinoa?
Yes, you can! This recipe is also delicious and even healthier when made with cold, cooked brown rice or quinoa. Just be aware that the final texture will be slightly chewier and heartier.
Q4: How do I get that authentic, “restaurant-style,” smoky flavor at home?
That signature flavor is called wok hei, which translates to “breath of the wok.” The key is to use a very hot pan (a carbon steel wok is the best, but a very hot cast-iron or stainless steel skillet also works) and to not overcrowd your pan. This allows the ingredients to truly stir-fry and get a slight char, rather than just steaming.
Q5: Can I use a different kind of nut instead of cashews?
Of course! This recipe would also be absolutely delicious with an equal amount of roasted, salted peanuts or almonds.