Better-Than-Takeout Chicken Fried Rice
This Better-Than-Takeout Chicken Fried Rice is a quick and flavorful one-pan meal made with tender chicken, fluffy rice, scrambled eggs, and colorful vegetables tossed in savory soy sauce and garlic. Perfect for busy weeknights and a great way to use leftover rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Halal
Ingredients
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
1 1/2 cups frozen peas and diced carrots blend
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
3 to 4 tablespoons low-sodium soy sauce
Salt and pepper, optional and to taste
Instructions
- Heat sesame oil and canola oil in a large non-stick skillet or wok over medium-high heat.
- Add the diced chicken and cook for 3 to 5 minutes, turning occasionally until all sides are cooked through.
- Remove the chicken with a slotted spoon and transfer it to a plate, leaving the oils and juices in the skillet.
- Add the peas, carrots, and green onions to the skillet and cook for about 2 minutes, stirring occasionally until the vegetables begin to soften.
- Add the minced garlic and cook for about 1 minute while stirring. Optional: add about 1/2 teaspoon ground or freshly grated ginger for extra flavor.
- Push the vegetables to one side of the skillet and pour the beaten eggs onto the empty side. Stir gently until the eggs scramble.
- Return the cooked chicken to the skillet. Add the cooked rice and drizzle the soy sauce evenly over the mixture.
- Stir well to combine, tossing the rice so it absorbs the sauce. Cook for about 2 minutes until everything is heated through.
- Taste and adjust with salt and pepper if needed before serving.
Notes
- Day-old chilled rice works best because it is drier and helps achieve the classic fried rice texture.
- You can substitute the chicken with shrimp, diced ham, tofu, or extra vegetables.
- Additional vegetables such as bell peppers, corn, mushrooms, broccoli, or snap peas can be added.
- For extra flavor, stir in red pepper flakes, chili paste, sriracha, oyster sauce, or hoisin sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet with a small splash of oil or water, or microwave in short intervals while stirring.
- Fried rice can be frozen in freezer-safe containers for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 135 mg
