Upgrade chicken fried rice with all the flavors of buffalo goodness. A super delicious, and unexpected, weeknight meal your family will love.
We devour anything “buffalo” here at our house. I’m not kidding.
- Buffalo Blue Cheese Garlic Knots
- Buffalo Meatball Taquitos
- Shredded Buffalo Chicken Stuffed Sweet Potatoes
- Jordan’s Grilled Chicken Wings
- Cheesy Buffalo Blue Lasagna Soup
- Baked Buffalo Chicken Baked Pasta
- Sweet and Sassy Buffalo Chicken Tortilla Soup
- Incredibly Yummy Buffalo Chicken Meatballs
So, when this chicken fried rice twist came to mind… I automatically knew I had to make it! This makes enough for roughly three to four adults (depending on how big their appetites are!); so, I went ahead and packed some up for our next-door neighbor. Needless to say, he really enjoyed it and asked if I could make this on repeat each week.
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INGREDIENTS FOR THIS RECIPE:
I typically always have every one of these ingredients on hand, so I’m surprised it took me this long to mash ’em all together! The flavor combo is super AWESOME. Here’s what you’ll need:
- Springer Mountain Farms Boneless Skinless Chicken Thighs
- Salt + Pepper
- Vegetable Oil
- Cabbage
- Carrots
- Garlic
- Celery
- Eggs
- Long Grain Rice
- Buffalo Sauce
- Butter
- Blue Cheese
- Chives
- Cilantro
- Limes Wedges
I forgot to photograph the lime wedges, but they certainly are a yummy addition. Just a tiny squeeze over the top, trust me, the citrus elevates this dish so much.
MINIMAL DISHES PRO TIP:
I go ahead and cook everything in one large skillet. You’ll start with browning the seasoned chicken in vegetable oil, removing to a side plate, then sautéing the veggies and garlic in the same skillet. Next, I push the veggies to the side and scramble the eggs. You may need to add a little more oil, depending on the type of skillet you’re using. Next, I add the cooked rice, pour the chicken back in, and drizzle over the buffalo sauce. Place the butter pads throughout the skillet while mixing and keep over medium heat until the butter has melted, and all of the ingredients have warmed through. Voila! You only dirtied one skillet + one plate… simply sprinkle the blue cheese, chives, and cilantro right over the top before serving.
EASY SWAPS:
CHICKEN: I lean towards Springer Mountain Farms Boneless Skinless Chicken Thighs for this dish… but you could also use their chicken breasts, grilled fully cooked breast strips to save on time, or if you’re in the mood for breaded chicken… make sure to give their chicken chunks a try (my 9-year-old’s favorite!). Seriously, every product Springer Mountain Farms offers is superior in quality and flavor.
RICE: I like to utilize long grain white rice in this recipe because of the consistency. However, any leftover cooked rice will work here. Jasmine would probably be my second choice, followed by basmati and then short grain white rice. Brown rice or cauliflower rice would work too!
VEGGIES: In true “buffalo” fashion, I like adding chopped celery and carrots. The cabbage is a nice addition (I usually just use the pre shredded bagged one you can find in your produce department), and if you have them on hand go ahead and add chopped broccoli, shelled edamame, peas, or even green beans. The skies the limit! It’s so easy to sneak-in extra veggies into this meal. Note: you might need to add some more buffalo sauce + butter if you’re adding more veggies. So go ahead and adjust as needed.
MORE CHICKEN RECIPES YOU’LL SWOON FOR:
Aloha Chicken Tacos with Citrus Slaw
Red, White, and Blue Sheet Pan Chicken Street Tacos
Jess’ Fully Loaded Crispy Ground Chicken Burgers
Green Goddess Grain Bowls with Cornflake Chicken Bites
Pickle Juice Fried Chicken Sandwiches
Gochujang Chicken Thighs over Crispy Sushi Rice
Peruvian Whole Chicken with Aji Verde Sauce
Mini Chicken Pot Pies with Mushroom Gravy
Chicken Parmesan French Bread Pizza
Shredded Chicken Jalapeño Poppers Dip
Easy Chicken Bacon Ranch Pasta
Yellow Squash Casserole with Shredded Chicken
Cobb Salad Grilled Chicken Sandwiches
Our Favorite Korean Chicken Recipe
Satay Peanut Butter Chicken Skewers
Nashville Hot Chicken Sandwich
VIEW ALL RECIPES BY CLICKING HERE!
- 1 lb. Chicken Thighs
- Salt + Pepper, as needed
- 2 tbsp. Vegetable Oil, divided
- 1 cup Shredded Cabbage
- ¼ cup Shredded Carrots
- 2 Celery Stalks, chopped
- 3 Garlic Cloves, minced
- 2 Eggs
- 4 cups Cooked Long Grain Rice
- ¾ cup Buffalo Sauce, or more to taste
- 2 tbsp. Butter, cut into 8 pats
- ¼ cup Blue Cheese Crumbles
- 2 tbsp. Chopped Chives
- 2 tbsp. Fresh Cilantro
- Limes Wedges, optional for garnish
- Cut the chicken into bite-sized portions and season with salt and pepper. Heat skillet over medium-high and add 1 tablespoon of vegetable oil. Sauté the chicken until internal temperature has reached 165F, about 10 minutes. Remove the cooked chicken with a slotted spoon from the skillet and set aside.
- Add the additional teaspoon of vegetable oil. Sautè the cabbage, carrots, celery, and garlic cloves for 2 minutes. Push the veggies to one side of the skillet, then crack open two eggs and soft scramble on the other side of the skillet.
- Once softly scrambled, mix together the eggs with the sautéed veggies, cooked long grain rice, buffalo sauce, and pats of butter. Continue to cook for another 4 - 5 minutes, or until rice has warmed through.
- Before serving, sprinkle with blue cheese crumbles, chives, cilantro, and plate with lime wedges for optional garnish.
NOTES ON THIS RECIPE:
- I always use leftover cooked rice for this recipe. However, if you need to cook the rice prior to making I’d add another 20 minutes to your cooking timeframe. Then you’ll need to allow it to cool quickly. The easiest way to do this is to spread the rice on a sheet pan and place in the refrigerator for a bit.
- If you’d prefer to cook the chicken and eggs in separate skillets, go for it. I personally just love that everything can come together in one skillet for easy cleanup!
- Leftovers should be kept refrigerated in an airtight container and consumed within 2 days.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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