I call this the best of take-out, all in one. But make it homemade. Buffalo chicken meets classic fried rice in this delicious, spicy, and super easy dinner.
Start with juicy chicken, cooked in spicy buffalo sauce. Fry up some rice with crunchy veggies of your choice, and scrambled eggs, of course. Bring it all together and drizzle it with even more sauce + cool ranch dressing. You can make it totally homemade… or you can do what I did, and mix a packed of Hidden Valley with some sour cream and Greek yogurt. Avu and I blew through this dish so quickly, going back for seconds both nights we ate it. It tastes like your favorite Friday night junk food… but you can actually make it as light at you want, and sneak in all kinds of veggies (there’s BROCCOLI in there!). It’s a win-win recipe.
Buffalo Chicken Fried Rice
- 1 lb chicken breast cut into bite size chunks
- 5 tbsp butter divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- salt & pepper to taste
- 1 1/2 cups your favorite buffalo sauce
- 2 celery stalks finely diced
- 1 pkg broccoli carrot slaw
- 2 eggs beaten
- 3 cups cooked white rice (about 1 cup uncooked)*
- 1 bunch green onion chopped (for garnish)
- Ranch or Blue cheese dressing for garnish
- In a wide, deep pan over medium-high heat, melt 2 tbsp of the butter and add the chicken. Sprinkle the garlic and onion powders and paprika over, as well as a generous pinch of salt and pepper.
- When the chicken is halfway cooked, drizzle about half a cup of buffalo sauce over and mix with the chicken. Cook, stirring around every once in a while, until the chicken is cooked through and browning…about another 10 minutes. Transfer to a plate.
- Add 2 more tbsp of butter to the pan, along with the celery and slaw mix. Sauté until soft and fragrant, about 2-3 minutes.
- Meanwhile, in a seperate small pan, add the medium eggs and scramble over medium heat until totally cooked.
- Add the eggs, cooked rice, and another cup of buffalo sauce to the pan and stir to get everything mixed together.
- Add the chicken back in to the pan along with the last 2 tbsp of butter and cook over low heat for another 5-10 minutes until ready to serve. Make sure to stir frequently so the rice doesn’t stick to the bottom of the pan.
- Serve with green onions for garnish, an extra drizzle of buffalo sauce, and ranch.