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

  1. I live alone, so I cut this recipe in half and made a few minor adjustments, adding more egg, a bit more soy, and cooked my rice in chicken broth instead of water for extra flavor. This made a super delicious meal with a few portions left over, which I froze.

    Rating: 5
  2. Easy prep, I took it a bit further than the recipe called for though. A triple portion, I used a medley – with red and yellow peppers, wax and green beans, broccoli, baby corn, and carrots.Instead of day old rice or pouched rice, you can also make fresh rice – slightly firm, drain and then put on a cookie sheet tossed in the freezer for about 20 minutes, and microwave for 3 after removal. This will quickly dry them out enough so that the grains don’t stick together!I also cooked a chopped clove of garlic in the chicken ahead of the other ingredients. Teriyaki sauce over the top and a splash of Ponzu,and I left my roommates astounded and my date satisfied ;)

    Rating: 5
  3. Wow! This was great. I’m ashamed to say that I’ve been really busy lately and have been feeding my kids frozen foods (everyone clasp your pearls!) and they love chicken fried rice. Well it’s expensive and I’m sure loaded with a bunch of stuff they don’t need. This was so easy. I used Jasmine Success Rice and followed the recipe exactly-even investing in some sesame oil. So glad I did because my son remarked that the kitchen smelled like a Chinese restaurant – which was a good sign I was headed for success. This turned out so great and everyone had seconds. Thank you for a great recipe- definitely a keeper here.

    Rating: 5
  4. Love the recipe. It came out waaayyy better than I expected. Thank you for making me a Chinese chef in my kids eyes lol.

    Rating: 5
  5. Love this recipe, I make it almost every week.

    Rating: 5
  6. Amazing recipe! I’m going to start making this ALL the time. Best fried rice recipe I’ve ever made! The only small thing I changed was adding 1/2 a diced yellow onion to the veggies.

    Thanks for sharing this!

  7. I made this awhile ago, and it was the best chicken fried rice I have ever had. I added extra egg because that’s my favorite part! My boyfriend also loved it. I’ll be adding it to our regular meals from now on!

    Rating: 5
  8. If I don’t have leftover rice I make a fresh batch and put in the freezer for about an hour or so. It changes the rice just enough to make it to the leftover stage. I like to add a little fish sauce to the chicken but you have to be careful not to add to much.

  9. Delicious!

    Rating: 5
  10. I have made this recipe,very good,I added some Chinese five spice,and more soy. Very easy and tasty.Thank you.

  11. Came out delicous! I didn’t have carrots so I used corn peas andgreen beans, the corn gives it a nice sweet bite. ,never made fried rice before, it’s easy and came out bomb!!!

    Rating: 4
  12. Best and favorite recipe! My picky 6 year old and my picky mother have asked for this recipe about a dozen times since I first made it. Thank you for such an easy and tasty meal!

    Rating: 5
  13. So easy to make and so tasty! Perfect for a quick dinner

    Rating: 5
  14. Would steak work with this recipe instead of using chicken?? I’m about to make it tonight

  15. Beginner cook here… easy, fast and a success. Yum!

    Rating: 4
  16. So delicious! Next time I’m thinking I’ll add more chicken and use just a little less oil, but I’ll definitely make this again!

    Rating: 5
  17. This was absolutely delicious! My husband loves fried rice and he said this is definitely better than takeout! I did up the soy sauce and added white onion instead of green onion because that’s what I had.

    Rating: 5
  18. Excellent recipe, very classic and easy to modify to suit your personal tastes. I do fresh cooked jasmine rice, and add teriyaki and hoisin. Going for something maybe a little closer to tepanyaki. I’ll definitely be looking into some of the modifications other commenters have mentioned. This works great as a weekly meal prep item and keeps extremely well in Tupperware in the fridge. IMO, like many one – pot recipes, this actually improves with a little time for the flavors to mingle.

    Rating: 5
  19. This recipe is amazing. I am definitely not a cook…but the directions were so easy to follow and the end result was fantastic!!Leftovers…um…there were none. It was that good!!Thanks for the recipe!!!

    Rating: 5
  20. My husband said this was the best fried rice he’d ever tasted! We subbed BBQ chicken for ordinary chicken, which we thought gave it a nice smokiness.

    Rating: 5
  21. Making this tonight Cant wait to try it out on my family

  22. Loved It ❤️ Used chicken thighs instead of breast

    Rating: 5
  23. Stupid question..How cups of uncooked rice will make 4 cups of cooked rice?
    Thanks in advance :)

  24. I made this tonight and enjoyed it so much better than a Chinese takeout! I am going back for seconds. Please season your chicken (I used salt) while it’s cooking. It really helps!

    Rating: 5
  25. “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.”No way this would last for 5 days let along 4 months in my house! 🤣😂 boyfriend came home and ate up the remaining portion (about two normal sized helpings). Made it the second night in a row. So delicious!!!!

    Rating: 5

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