Easy Better-Than-Takeout Chicken Fried Rice

I’m not sure why but I have very few rice dishes on my site.

Time to change that with this easy, one-skillet recipe that’s ready in 20 minutes and better than takeout.

Easy Better-Than-Takeout Chicken Fried Rice - One-skillet, ready in 20 minutes, and you'll never want takeout again after tasting how good homemade is!! Way more flavor, not greasy, and loads of juicy chicken!!

You’ll never be tempted again to eat rice from a flimsy white takeout container after trying homemade.

To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm. I don’t even bother thawing the frozen peas and carrot blend that’s mixed into the rice.

MY OTHER RECIPES

Easy Better-Than-Takeout Chicken Fried Rice - One-skillet, ready in 20 minutes, and you'll never want takeout again after tasting how good homemade is!! Way more flavor, not greasy, and loads of juicy chicken!!

The chicken is moist and juicy and there are green onions, garlic, sesame oil, and soy sauce for layers of flavor.

My favorites are the bits of scrambled eggs. Fried rice just isn’t fried rice without those coveted bits of eggs that I go searching for and devour those little treasures first.

It’s such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches.

Easy Better-Than-Takeout Chicken Fried Rice - One-skillet, ready in 20 minutes, and you'll never want takeout again after tasting how good homemade is!! Way more flavor, not greasy, and loads of juicy chicken!!

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Easy Better-Than-Takeout Chicken Fried Rice

This easy, one-skillet recipe is ready in 20 minutes and better than takeout. You’ll never be tempted again to eat rice from a flimsy white takeout container after trying homemade. To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. The chicken is moist and juicy and there are green onions, garlic, sesame oil, and soy sauce for layers of flavor. My favorites are the bits of scrambled eggs. It’s such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches.

Ingredients:

  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil
  • 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
  • 3 green onions, trimmed and sliced into thin rounds
  • 2 to 3 garlic cloves, finely minced
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
  • 3 to 4 tablespoons low-sodium soy sauce
  • salt and pepper, optional and to taste

Directions:

  1. To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
  2. Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  3. Add the garlic and cook for 1 minute, stir intermittently.
  4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  5. Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Adapted from Rachel Schultz, Cooking Classy, Iowa Girl Eats

Only Eats

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56 comments on “Easy Better-Than-Takeout Chicken Fried Rice”

  1. It looks way better than takeout! :) I love a quick go-to for a weeknight dinner and rice is always a win and such a filling dish. I’m all over this recipe for sure! Thanks girl!

    • Thanks for saying you think it looks way better than takeout :)

      • You can cook! I love you ideas. I add a bit of rice vineger to my fired rice. I think it wakes up the flavors of the dish. Do you think this is a mistake? I miss the coast and enjoy your cooking inspirations. Plus rocking pineapple shirt where can I get one for my wife?

      • Tshirt from Nordstroms a year or so ago. Thanks for the compliments on my cooking. I love adding vinegar to just about anything I can. It definitely wakes up the flavors and brightens things up. If you enjoy the flavor, go for it!

  2. I think I’ve made fried rice about 2 times in the past decade but this inspires me! I like the addition of sesame oil and scallions in yours. And yes, those little bits of egg are the best! I’m putting this on my radar for later in the week because it looks like a big batch. I do the majority of my cooking on the weekend and really count on leftovers to get through the next week.

    • I love to batch cook too, Paula. Recipes like this that I can use as a hearty side or easy lunch are my favorite kinds. Seeing containers in my fridge all packaged up and ready to go for the week makes me excited :)

    • This really came together quickly last night and I have leftovers in the fridge and freezer. I like this kind of full meal in a skillet recipe (I added some broccoli also). The sesame oil and scallions were as yummy as I thought and I know this is healthier than take out!

  3. Homemade fried rice is soooo much better than takeout since you actually get to see the ingredients that go into it! I actually made some last night but didn’t think to use frozen peas and carrots. What a great idea! Will definitely try it next time!

  4. My husband usually makes the fried rice recipes around here–I should tell him to add this to his repertoire!

  5. Definitely on my list to try soon! So easy and so delicious!

  6. I’ve never gotten fried rice because I’ve never really liked rice.  But I’ve been super into cauliflower rice lately, so I may have to try something liek this.  Super easy!

  7. Chicken fried rice is always my favorite thing to get from a Chinese restaurant. Yours looks so, so, so much better. I can’t wait to try it! :)

  8. I hardly ever make rice because Jordan won’t eat it…but I need to make an exception. I love rice, and this sounds fantastic!

  9. Looks so good Averie. Thank you!

  10. hey girl this looks so yummy!

  11. Fried rice is one of my go to meals…  it’s so easy and tastes amazing!  I love the addition of sesame oil, it adds so much flavor!

  12. This meal is definatly better than a take out. I made this dish tonight,exactly as recommended.,and it was really tasty.There is enough to feed the 50o. excellent,this is something new I have learnt today.Thank you Averie.

  13. I love making homemade fried rice. It really is better than takeout and so much healthier. Yours looks delicious!

    -Jen
    http://www.asipofbliss.com

  14. I eat chicken fried rice all the time , especially from Chinese restaurant.

  15. Love this meal – the chicken looks so tender & the broccoli, vibrant and delicious – YUM! Wanted to pop by from #FoodieFriDIY and thank you for linking up & also let you know I’m featuring your lovely recipe on the link up this week!

  16. Delicious and simple!

  17. Just made this tonight and it was delicious! The only thing I did different was to add a chopped onion to the pan with the chicken. The sesame oil was a great addition, and the frozen peas and carrots a great time saver. I think this cost about $5-$6 to make, so this was a wonderful, cheap, healthy meal that tasted better than takeout and fed all three of us easily. Thanks much!

  18. Do you use toasted sesame oil?

  19. This was an awesome quick answer to take-out and way better. Cook/prep took me 1/2 hour. I added traditional mixed froze veggies (corn, string bean, peas, carrots) and used 1/2 brown rice 1/2 jasmine. Note – when I do this again (and I will!) I would microwave the pre-cooked rice in the pouch per instructions first and then put in wok. I also added some pickled ginger and mixed it in at the end. Delicious. (We may make a longer version and marinate the chicken first) But this was a great, quick dinner for three with a leftovers portion. Love it!

  20. Do I use both parts of the green onion? Top and bottom? I’m new to cooking and I’m not sure what to do.

  21. Is olive oil a suitable substitute?

  22. I made this and it was good and pretty easy. I don’t like microwave rice and always make mine in a rice cooker. Unfortunately, I mis-read the recipe. I measured 4 cups of uncooked Jasmine rice, cooked it in the rice cooker, and added it all to the other ingredients. Since rice swells up when cooked, I had too much rice. It was still good, just too much rice in proportion to the other ingredients. Totally my own fault!

  23. How many calories are in this dish?

  24. Thank you for sharing this recipe – it is absolutely delicious !

  25. My family loves this recipe. I use your recipe and substitute riced cauliflower. It’s soooo good!

  26. Can`t wait ti try this!

  27. I tried this recipe today and it turned out amazing!! Even my mom loved it and she is not very easy to please! Instead of the frozen peas and carrots I used frozen mixed vegetables and I added a little bit of sriracha at the end because it adds that kick. All in all, the rice were delicious and didn’t take more than 30 minutes to make.

  28. Can you use fresh carrots and dice them and still use frozen peas? And also is a 10 inch nonstick skillet fine for this fried rice?

  29. My sister and mom gave this recipe a nine out of ten! It was quite the hit!! The chicken part of the recipe was amazing–it tasted just like how it is in restaurant, but with high quality breast chicken! Yum yum!
    To make it a bit healthier than the restaurant version, I used reduced sodium soy sauce, organic unrefined sesame oil, and organic brown basmati rice.

    I also added green onion to the recipe, and in the future, I might add bean sprouts and mushrooms!

    Thanks a lot for the recipe!

  30. I love your receipts I am also doing them here at home

  31. I am trying to save this to Pinterest but I do not see a link. Could you possibly add one?

  32. Thanks for the recipe. It was my first time ever making fried rice. Had to improvise ran out if soy… so Worcestershire sauce it was.. also added some chili powder and peppers for a bit of spice. Came out pretty darn good if I do say say myself as well the girlfriend liked it. Thanks.

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