Better-Than-Takeout Chicken Fried Rice
Craving a quick, flavorful meal that beats takeout?
This homemade Chicken Fried Rice is here to change that!
Ready in just 20 minutes, it’s packed with juicy chicken, crispy veggies,
and a savory soy sauce that will have you ditching the takeout box for good.
Quick, easy, and bursting with flavor—this recipe is the weeknight dinner you’ve been waiting for!
For the Chicken Fried Rice
- Chicken – I use boneless, skinless chicken breasts, diced into small pieces. You can also use thighs if preferred.
- Sesame Oil – Adds a rich, nutty flavor to the dish.
- Canola or Vegetable Oil – Used for cooking the chicken and vegetables.
- Frozen Peas and Carrots – Convenient and adds sweetness and color to the dish.
- Green Onions – Freshness and a bit of bite.
- Garlic – Adds depth and fragrance to the dish.
- Eggs – Lightly beaten and scrambled, they bring richness to the fried rice.
- Cooked Rice – White long-grain rice is best, but brown rice can be substituted for a healthier twist.
- Soy Sauce – Low-sodium soy sauce is used for flavoring.
- Salt and Pepper – Optional, used to taste.
For the Cooking Process
- Slotted Spoon – For removing the cooked chicken.
- Non-stick Skillet or Wok – To ensure everything cooks evenly and doesn’t stick.
Better-Than-Takeout Chicken Fried Rice
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Ingredients:
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
- ¾ to 1 pound boneless, skinless chicken breasts, diced into ½-inch pieces
- 1 ½ cups frozen peas and diced carrots (no need to thaw, just use straight from the freezer)
- 3 green onions, trimmed and thinly sliced
- 2 to 3 garlic cloves, finely minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice (white, long-grain is preferred, but brown rice works as a substitute; for convenience, use two 8.8-ounce pouches of cooked rice)
- 3 to 4 tablespoons low-sodium soy sauce
- Salt and pepper, to taste (optional)
Instructions:
- In a large non-stick skillet or wok, heat the sesame oil and canola (or vegetable) oil over medium-high heat. Add the diced chicken and cook for about 3 to 5 minutes, turning occasionally to ensure the chicken cooks evenly. (Cooking time may vary depending on chicken thickness and the size of the pieces.)
- Once the chicken is fully cooked, remove it from the skillet using a slotted spoon, leaving the oils and any cooking juices behind. Place the chicken on a plate and set it aside.
- In the same skillet, add the frozen peas and carrots, along with the sliced green onions. Cook for about 2 minutes until the vegetables start to soften, stirring occasionally.
- Add the minced garlic and cook for 1 more minute, stirring frequently.
- Push the vegetables to one side of the skillet. On the other side, pour in the beaten eggs. Scramble the eggs, stirring occasionally, until fully cooked.
- Add the cooked chicken back into the skillet, followed by the rice. Drizzle the soy sauce evenly over the mixture, adding salt and pepper to taste (if desired). Stir everything together and cook for an additional 2 minutes, or until the chicken is heated through and the flavors are well combined.
Notes:
This dish is best enjoyed fresh and warm but can be stored in an airtight container in the fridge for up to 5 days. For longer storage, freeze it for up to 4 months. When reheating, do so gently.Nutrition
Calories: 422 kcal | Carbohydrates: 38g | Protein: 33g | Fat: 15g | Saturated Fat: 3g
Cholesterol: 157mg | Sodium: 525mg | Potassium: 450mg | Fiber: 3g | Sugar: 2g
Vitamin A: 180 IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg
- Can I use freshly cooked rice instead of day-old rice?
Using day-old rice is ideal for fried rice because it’s drier and gives a better texture, but if you’re short on time, freshly cooked rice works too! Just make sure it’s cooled down a bit so it doesn’t get too sticky.
- What if I don’t have sesame oil?
No problem! You can easily swap sesame oil for vegetable or canola oil. While sesame oil brings a unique nutty flavor, the dish will still be delicious without it.
- Can I add more vegetables to this recipe?
Absolutely! Feel free to toss in extra veggies like bell peppers, mushrooms, or even broccoli. It’s a great way to use up what’s in your fridge, and it only adds to the flavor.
- Is soy sauce essential for this recipe?
Soy sauce adds that savory depth to fried rice. If you don’t have it, low-sodium soy sauce is a great substitute, or even coconut aminos if you’re avoiding soy. Just keep the balance of flavors in mind!
- Can I make this vegetarian or vegan?
Totally! Simply leave out the chicken and add tofu for protein. You can also bump up the veggies and even throw in some cashews for crunch—easy swaps for a vegetarian or vegan meal.
