Got 20 minutes? Then you’ve got time for this better-than-takeout Chicken Fried Rice! Juicy chicken, crisp veggies, and perfectly seasoned rice all come together in one pan, with no fancy ingredients or complicated steps.
It’s my favorite way to use up leftover rice, and it’s faster than waiting for delivery.
Whether you need a quick weeknight dinner or just want to skip the takeout bill, this one delivers big flavor with almost no effort. Once you try it, you’ll never look at takeout fried rice the same way again!
Why You’ll Love This Recipe
There’s so much to love about this fried rice, but how fast it is might be my favorite part. It’s ready in about 20 minutes in just one pan.
It’s also a great way to use up leftovers. Day-old rice and frozen veggies work perfectly.
And it tastes just like your favorite takeout, without the takeout bill.
Let’s cook!
Ingredients You’ll Need
This chicken fried rice uses simple, everyday ingredients.
- Sesame Oil and Vegetable Oil – sesame oil adds nutty flavor, while vegetable oil handles the high heat.
- Chicken Breasts – diced into bite-sized pieces.
- Frozen Peas and Carrots – straight from the freezer, no thawing needed.
- Green Onions and Garlic – fresh and fragrant.
- Eggs – scrambled right in the pan.
- Cooked Rice – white or brown. Pre-cooked rice pouches make a great shortcut.
- Low-Sodium Soy Sauce – seasons everything.
- Salt and Pepper – optional, to taste.
Step-by-Step Instructions
First, cook the chicken. Heat a large non-stick skillet or wok over medium-high heat. Add the oils and chicken and cook for 3 to 5 minutes until golden. Set aside, leaving the oil in the pan.
Next, cook the veggies. Add the peas, carrots, and green onions and sauté for about 2 minutes. Stir in the garlic for 1 more minute.
Now scramble the eggs. Push the veggies to one side and scramble the eggs on the empty side.
Then bring it together. Add the chicken and rice, drizzle with soy sauce, and stir well. Cook for 2 more minutes.
Finally, season. Taste and add salt and pepper if needed.
That’s it! Better than takeout in 20 minutes.
Expert Tips
Use cold, leftover rice. Day-old rice is drier and fries up better.
Use high heat. It gives the rice that classic takeout flavor.
Don’t overcrowd the pan. Use a large skillet or wok so everything fries instead of steams.
Add soy sauce gradually. Taste as you go so it doesn’t get too salty.
Recipe Variations
I love this fried rice as it is, but it’s easy to change up.
Swap the chicken for shrimp, pork, or tofu.
Add diced pineapple, bell peppers, or corn.
Drizzle with sriracha or chili oil for a spicy kick.
Storage & Reheating
Fried rice is best served fresh, but leftovers keep in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.
Reheat on the stovetop or in the microwave with a splash of water to keep it from drying out.
Serving Suggestions
This fried rice is a complete meal, but it’s also great with sesame chicken, wontons, or egg rolls.
Recipe FAQs
1. Can I use freshly cooked rice?
Yes, but spread it out to cool and dry a bit first so it doesn’t get mushy.
2. Can I use brown rice?
Yes. White or brown rice both work.
3. Do I need to thaw the frozen veggies?
No. Add them straight from the freezer.
4. Can I make it gluten-free?
Use tamari instead of soy sauce.
5. Can I freeze it?
Yes, for up to 4 months.
You May Also Love
If this chicken fried rice has you craving more takeout favorites at home, here are a few more recipes I think you’ll enjoy. They’re all quick and full of flavor.
- Quick Sesame Chicken – sticky sesame chicken in no time.
- Egg Roll Stir-Fry – all the flavor of egg rolls in one skillet.
- Chicken and Broccoli Stir Fry – a classic takeout favorite made at home.
- Hibachi Chicken – a Benihana-style favorite at home.
- The Best Wonton Soup – a cozy, comforting bowl.
Save a few of these for later, and you’ll always have something delicious to make!
Better-Than-Takeout Chicken Fried Rice
Ingredients
- 2 tbsp sesame oil
- 2 tbsp canola or vegetable oil
- ¾ to 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 ½ cups frozen peas & diced carrots mix (no need to thaw, straight from the freezer works!)
- 3 green onions, sliced thin
- 2 to 3 garlic cloves, minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice (white or brown—whatever you like! Shortcut: Use two 8.8-oz pouches of pre-cooked rice)
- 3 to 4 tbsp low-sodium soy sauce
- Salt & pepper to taste (optional)
Instructions
- Cook the chicken – Heat up a large non-stick skillet or wok over medium-high heat. Add the oils, then toss in the diced chicken. Cook for about 3 to 5 minutes, flipping occasionally so all sides get nice and golden.
- Remove & set aside – Scoop out the chicken with a slotted spoon (leave the oil in the pan—it’s got flavor!). Set the chicken aside on a plate.
- Cook the veggies – In the same pan, add the peas, carrots, and green onions. Sauté for about 2 minutes, stirring occasionally until they start to soften.
- Add the garlic – Stir in the minced garlic and cook for 1 more minute until fragrant.
- Scramble the eggs – Push the veggies to one side of the pan. On the empty side, pour in the beaten eggs and scramble them up.
- Bring it all together – Add the cooked chicken back in, toss in the rice, and drizzle soy sauce over everything. Stir well to combine. Let it cook for 2 more minutes, just enough to reheat the chicken and blend the flavors.
- Taste & adjust – Add salt & pepper if needed. Give it one final stir and you’re done!
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Storage & Reheating Tips
- Best when served fresh and warm.
- Leftovers? Store in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.
- Reheat gently on the stovetop or in the microwave—just add a splash of water to keep it from drying out.
