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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103 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.

  8. Another winner – thanks. I actually used pork because it was what I had defrosted. Followed everything else and it was wonderful . I was hoping for leftovers for lunch, but we ate it all ?

  9. Hi! Loved this recipe. Do you know the nutrition facts? Thanks

  10. I made this recipe today I was so very busy all day making cookies for Christmas this recipe was so easy and it truly was better than any chicken fried rice takeout. Thanks so much

  11. I don’t know if I messed this up but is it suppose to take like the restaurant version or more healthy? Also, my rice didn’t come out brown. Maybe more soy sauce?

    • I think both – similar to a restaurant version AND healthier since it’s not drowning in oil. If your rice wasn’t brown then yes probably adding more soy sauce is necessary. All ingredients, etc. vary so always add to taste.

  12. this is AMAZING – doesn’t make you feel like ass like some Chinese does

  13. COULD I ADMIT THE CANOLA OIL ALLTOGETHER AND ONLY USE EXTRA SESAME OIL?

  14. Love this recipe and have experimented with it. It’s not as quick but I marinade chicken for a couple hours in soy sauce, bit of fish sauce and sesame oil, tbsn of grated ginger. I also add ginger along with the garlic in pan and unsalted cashews crushed up a bit. Yum!

  15. Great recipe! Really is better than take-out! Made this tonight again. One of my hubby’s favorite recipes! Easy and delicious!

  16. I made this exactly as recipe, and it is the best fried rice I have ever had. Thanks so much for this recipe.

  17. I made this recipe months ago. Family loved it and I’m making it tonight. Wouldn’t change a thing. It’s delicious!!

  18. This recipe was absolutely delicious! It made a ton of food and i’m looking forward to having it at work the next few days. Thanks for the recipe!

    Rating: 5
  19. I made the chicken fried rice without the soy sauce; instead I used the chicken fried rice season package

    Rating: 5
  20. So here’s what you need to do for this. Be generous adding some chili garlic sauce, and some soy sauce. Let it cook at med high undisturbed so it maybe gets crunchy on the bottom. Then put it in the bowl, and dump a scrambled raw egg in immediately.

  21. I just made this and wanted you to know how much we enjoyed it! I used two pouches of quick cooking brown rice and had most of a whole rotisserie chicken which I cut into cubes. In addition to the green onion I added a diced white onion. This made a very delicious dinner and I agree; much better than take–out!! Thanks for an easy, yummy recipe!

    Rating: 5
  22. I added water chestnuts for a little crunch! Soooo good!!

    Rating: 5
  23. Love this with cut up water Chesnuts and mushrooms

    Rating: 5
  24. You-put the name of the little slices of the green vegetables as onions green oinions which they aren’t but it tasted delicious

    Rating: 5
  25. How many people do these ingredients serve?

    • It would really depend on the appetites of the people you are serving it to. It could range from maybe 4 to 8 people depending on the people, what else you may or may not be serving it with, etc.

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