Better-Than-Takeout Chicken Fried Rice
Better-Than-Takeout Chicken Fried Rice
Craving a quick, flavorful meal that beats takeout? This Better-Than-Takeout Chicken Fried Rice is your go-to recipe for a satisfying, homemade dinner. Ready in just 20 minutes, it’s packed with juicy chicken, crisp vegetables, scrambled eggs, and a savory soy sauce that makes every bite irresistible. Perfect for weeknight dinners, meal prep, or when you want comfort food without the wait. For a tropical twist in your chicken recipes, don’t miss Huli Huli Chicken Recipe.
Why You’ll Love This Chicken Fried Rice
This fried rice recipe is fast, simple, and bursting with flavor. Unlike takeout, you control the ingredients, the amount of soy sauce, and the freshness of the vegetables. The combination of tender chicken, fresh peas and carrots, and lightly scrambled eggs creates a balance of textures that’s both satisfying and nutritious. Plus, it’s all cooked in one skillet or wok, making cleanup a breeze.
For the Chicken Fried Rice
- Chicken – Boneless, skinless chicken breasts work best, diced small for even cooking. Thighs can also be used for juicier results.
- Sesame Oil – Adds a rich, nutty aroma that’s classic in fried rice.
- Canola or Vegetable Oil – Helps cook chicken and vegetables evenly without sticking.
- Frozen Peas and Carrots – Convenient and colorful, bringing natural sweetness.
- Green Onions – Adds freshness and a mild bite to the dish.
- Garlic – Provides a fragrant depth to the fried rice.
- Eggs – Lightly scrambled for richness and added texture.
- Cooked Rice – Day-old rice is ideal for the best texture, but freshly cooked rice works if cooled slightly.
- Soy Sauce – Brings savory flavor and umami depth.
- Salt & Pepper – Optional, for adjusting taste to preference.
Cooking Tools You’ll Need
- Slotted Spoon – Perfect for removing chicken without excess oil.
- Non-stick Skillet or Wok – Ensures even cooking and prevents sticking.
Better-Than-Takeout Chicken Fried Rice
Notes
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
- ¾–1 pound boneless, skinless chicken breasts, diced into ½-inch pieces
- 1 ½ cups frozen peas and carrots
- 3 green onions, trimmed and thinly sliced
- 2–3 garlic cloves, minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice (white or brown)
- 3–4 tablespoons low-sodium soy sauce
- Salt and pepper, to taste (optional)
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Cook the Chicken
Heat sesame oil and canola oil in a large skillet or wok over medium-high heat. Add diced chicken and cook 3–5 minutes, turning occasionally until fully cooked. Remove with a slotted spoon and set aside. -
Cook the Vegetables
In the same skillet, add frozen peas, carrots, and green onions. Stir for 2 minutes until vegetables start to soften. -
Add Garlic
Stir in minced garlic and cook for another minute to release the aroma. -
Scramble the Eggs
Push vegetables to the side. Pour in beaten eggs and scramble until fully cooked. Mix with the vegetables once done. -
Combine Everything
Return chicken to the skillet, then add rice. Drizzle soy sauce evenly, season with salt and pepper if desired. Stir everything together and cook for 2 more minutes, allowing flavors to combine.
- Day-old rice works best – It’s drier, preventing mushy fried rice.
- Extra veggies – Add bell peppers, mushrooms, or broccoli for more nutrition and color.
- Soy sauce alternatives – Coconut aminos or low-sodium soy sauce work for different dietary needs.
- Vegetarian or vegan option – Replace chicken with tofu and increase vegetables. Add cashews for crunch if desired.
- Serving – Enjoy as a main dish or pair with steamed dumplings or spring rolls for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 4 months; reheat gently to maintain texture.
Frequently Asked Questions
Can I use freshly cooked rice?
Yes, but let it cool slightly for best texture. Day-old rice prevents mushiness.
What if I don’t have sesame oil?
Use vegetable or canola oil. While it adds nutty flavor, the dish will still taste great.
Can I add more vegetables?
Absolutely! Bell peppers, mushrooms, or broccoli are great additions.
Is soy sauce essential?
Yes, it adds savory depth. Use low-sodium soy sauce or coconut aminos if needed.
Can I make it vegetarian or vegan?
Yes, simply skip the chicken and add tofu or more vegetables. Cashews are optional for crunch.
Conclusion
This Better-Than-Takeout Chicken Fried Rice is a quick, flavorful one-pan meal perfect for weeknights. Juicy chicken, fresh vegetables, and scrambled eggs combine with soy sauce to create a satisfying dish that rivals any takeout order. Easy to customize with extra veggies or tofu, it’s a family-friendly favorite you’ll make again and again.
