Easy Better-Than-Takeout Chicken Fried Rice

If you’ve ever wanted to learn how to make fried rice, this recipe will help you in no time.

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.

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.

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

  1. Great Recipe,,,Definitely a Keeper…Good Job.!!

    Rating: 5
  2. Awesome recipe, added to the regular rotation list.I use fish sauce (1 Tablespoon) and omit the salt. Also easy to modify with whatever frozen veggies and leftover chicken I have on hand.Thanks!

    Rating: 5
  3. AH-MAZE-ING!!! Thanks for the wonderful recipe

    Rating: 5
  4. Best stir fried chicken I have ever eaten

  5. The whole family loves this recipe!!!! We added a bit more chicken to bolster it up for our “military boys”, but perfect for a hearty dinner!!!!

    Rating: 5
  6. Hi this is JohnThanks for your delicious recipe… And you write well.

    Rating: 5
  7. TASTES AWESOME. I haven’t even made it yet.

  8. I made this yesterday and we had no leftovers! Everyone loved it and requested it again today. The only changes I made: added 4 TBS of coconut amino’s plus 1 TBS of reg soy sauce and subbed jasmine rice for white. It’s AMAZING! I doubt we’ll have leftovers again! Great simple delicious recipe!

    Rating: 5
  9. This is the best! I have made this multiple times now at my husband’s request!

    Rating: 5
  10. Title says it all. Absolutely amazing. Tried multiple recipes but this is the superior one.

    Rating: 5
  11. I love chicken fried rice. So glad I found this recipe!

    Rating: 5
  12. I want to make this tomorrow but just want to check is the sesame oil normal or toasted? Also I only want to make two portions so should I just halve the ingredients. Thanks

  13. I’m excited to try this tonight and as we all know it’s best to use day old rice so it won’t get mushy on you sadly I have none prepared, but my question is because I’ve never used the premade packets of rice do I need to microwave it first and then add it to the pan as directed or add it to the pan straight from the packaging? I’ve never tasted nor cooked with cooked rice in the packets so I don’t know what I’m working with.

  14. Thank you so very much for this delicious recipe!

    Rating: 5
  15. New family favorite! I added a bag of riced cauliflower, a small can of mini corn, and a tsp of ginger paste to the original recipe on my second time making it. Family loves both so it’s nice to know I have options, depending on my available time! Super yummy! Thanks!

    Rating: 5
  16. I needed a quick, cheap, decently healthy recipe that my kids would eat during the week when I don’t have a lot of time to cook. This worked out beautifully. All three of them loved it and asked if we could have it again tomorrow.

  17. I needed a quick, cheap, decently healthy recipe that my kids would eat during the week when I don’t have a lot of time to cook. This worked out beautifully. All three of them loved it and asked if we could have it again tomorrow.

    Rating: 5
  18. Amazing recipe! My children loved it too!!

    Rating: 5
  19. Yum

    Rating: 5
  20. Just made this for the family tonight…love it!The only thing wrong is that I need a Wok!!!!I made this in a very large iron skillet and the taste is fantastic but not big enough…thank you so much for a lovely recipe that we will definitely be trying again😍

    Rating: 5
  21. Hi Averie Terrific recipe. My family loved it and it was simple, quick, healthy and easy to use substitutions. I could go on and on. It’s not easy to find recipes that are just right on so many levels & this was spot-on. Thank you for our new favorite. ps this is the first recipe I’ve commented on…ever. Really.🙂

    Rating: 5

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