Better-Than-Takeout Chicken Fried Rice

A bowl of chicken fried rice with peas, carrots, and corn, garnished with green onions. Chopsticks are placed on top of the dish.

4.59 from 778 votes

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, with loads of juicy chicken nestled in seasoned rice along with peas, carrots, and green onions. A true FAVORITE dish!

Prep Time5

Cook Time15

Total Time20

Course: Sides, Salads & Vegetables

Cuisine: Asian

Keyword: chicken fried rice, chicken fried rice recipe, chinese chicken fried rice, chinese fried rice, easy chicken fried rice, homemade fried rice, how to make fried rice, stir fried rice

Servings:

Calories: 355cal

Author: Averie Sunshine

Equipment

large nonstick skillet

Ingredients

2 tablespoons sesame oil
2 tablespoons canola or vegetable oil (I've used olive oil too)
1 pound boneless skinless chicken breasts diced into 1/2-inch pieces
1 ½ cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer; optionally add 1/2 cup frozen corn as well)
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 rice, 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

Instructions

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.
Add the peas, carrots, optional corn, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently. Tip - If you like the flavor of ginger, add 1/2 teaspoon ground ginger or freshly grated ginger along with the garlic.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken back in, add the rice, evenly drizzle with soy sauce, and stir to combine, making sure toss and flip the rice so it evenly absorbs the soy sauce. Cook for about 2 minutes, or until chicken and rice are through. Taste, check for seasoning balance, and if desired add the optional salt and pepper to taste, and serve.
Flavoring Tips- If the rice is dry, add more soy sauce as desired or until the rice is nicely coated and flavored since rice varies in how dry it is. Cold rice will absorb more soy sauce than freshly made rice. If you want it to have a slight spiciness, add a pinch of red pepper flakes.

Video

Notes

Storage: 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.

Nutrition