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. Can`t wait ti try this!

  2. 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.

  3. 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?

  4. 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!

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

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

  7. 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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