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

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

  1. My new go to fried rice recipe, also great as a vegetarian option! Just omit the chicken, it’s still very tasty!

    Rating: 5
  2. FANTASTIC

    Rating: 5
  3. Came out great, for my tastes, I added an extra egg and a bit of chili oil for heat.

    Rating: 5
  4. Very good, definitely takes longer than 20 min to make though lol.

  5. My family loved it. It was also easy to make. Thanks for the great recipe.

    Rating: 5
  6. loved it, added a little white whine vinegar to give it a bit of a tangy taste, great recipe.

    Rating: 5
  7. I was sitting on my sofa with no idea what to make for dinner when I saw your email for the chicken fried rice, it seemed easy enough for a non cooker like myself so I tried it with hubby, it was easy enough and delicious. Family loved it, I will add it to the rotation. Thank you

    Rating: 5
  8. I just made it for dinner. I used the garlic flavored Sesame Oil, this recipe is absolutely yummy !

    Rating: 5
  9. Made the chicken fried rice last night for dinner. Wonderful recipe, easy and delicious..I added cut up shrimp..this is a KEEPER!!

    Rating: 5
  10. I have made this several times and it’s great and simple! I use coconut aminos instead of soy sauce and it’s still wonderful!

    Rating: 5
  11. I didn’t use the frozen pies and carrots I chopped up some peppers and a small chilli and a couple of mushrooms and threw that in, I have to say it was one of the best chicken egg fried rice I’ve ever had. Even though I changed the recipe a little

    Rating: 5
  12. So yummy and easy to make!

    Rating: 5
  13. I’ve made this several times now, I have a picky 3 year old and she always asked for seconds. Do you know how rare that is?! To save time I cook the rice in the instant pot! Thanks for a great recipe.

    Rating: 5
  14. Fantastic! Can’t to try it with different meats and fish and veggies! I only had one tbsp of sesame oil so used peanut oil for the second tbsp. Also, next time I will use a skillet rather than my wok. It made it difficult to scoot the veggies over to fry/scramble the eggs. I used tamari sauce since we eat gluten free. Also used brown rice. So delicious. I made it ahead of time for dinner and my husband and I are devouring it for lunch!

    Rating: 5
  15. I have made this following your recipe several time. Delicious and relatively fast! I plan to try it with shrimp in the future. Thanks for a great family pleasing recipe!

    Rating: 5
  16. Just made this and it is delicious. I will be making it again this week.

    Rating: 5
  17. I have tried an innumerable about of chicken fried rice recipes and this one is BY FAR my favorite. Simple and easy to make but OUT OF THIS WORLD DELICIOUS! Thanks for the new staple meal :)

    Rating: 5
  18. I made it, kinda, with the stuff in my fridge at the end of the month. I used flavoured rice, tossed a bit of Chicken soup stock in when I cooked it. Added a bit of powdered ginger and used a dash or two of chinese five spice. Regular onions, and no eggs because I hate the things. :)I have a problem with recipes, they never get made as directed (unless it’s baking…). Very nice base recipe. I”ll be making something like it again. Thanks.

    Rating: 5
    • Thanks for the five star review and I’m glad this is a great jumping off place for you and that you know your way around the kitchen well enough to improvise and experiment with what you have on hand.

  19. My sons are allergic to sesame. Do I just substitute additional vegetable oil?

  20. All I have to say is…THE BEST!! I have 3 teenagers that are starving when they get home from school, they actually text me to ask for this rice for when they get home!!

    Rating: 5
    • Thanks for the 5 star review and glad this is the BEST for your 3 teens and that they ask for this when they get home from school! I can only imagine how much food you go through with 3 teens in the house at once :)

  21. Hi I have a question . Do you add both oils when you’re cooking the chicken?

  22. Chicken Fried Rice is delicious! Used pre-cooked chicken, so needed only 1.5 Tbsp oil for stir frying. Everyone loved it!

    Rating: 5
  23. Perfect recipe! Added just a smidge of ginger! Wish I could’ve done shrimp and mushrooms, but the husband is allergic to mushrooms and not a shrimp fan. Water chestnuts would be nice, too! Thank you for making tonight easy! I used two baggies of boil in bag white rice.

    Rating: 5
  24. Good recipe name. This is fantastic. Third time making it in a week. I’m quadrupling the recipe this time! Thanks Averie, can’t wait to try out some of your other recipes – that is if I can force myself to stop making this one!

    Rating: 5
  25. I loved this fried rice! it was so easy, so fast and so tasty.

    Rating: 5

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