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A white ceramic plate features golden-brown chicken fried rice, with vibrant green peas, diced carrots, and scrambled eggs mixed throughout. The rice has a fluffy texture with a slight sheen from soy sauce, garnished with chopped scallions. The presentation is clean and appetizing, emphasizing the colorful ingredients against the neutral plate backdrop.

Chicken Fried Rice (Better Than Takeout)

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Enjoy a flavorful and satisfying Chicken Fried Rice that’s better than takeout! This quick and easy recipe combines tender chicken, fluffy rice, and savory seasonings, perfect for weeknights or a hearty lunch. Made with fresh ingredients and customizable with your favorite vegetables, this fried rice is a household favorite that rivals restaurant-quality dishes in taste and convenience.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 2 cups cooked jasmine or long-grain rice (preferably leftover rice)
  • 1 pound boneless, skinless chicken breasts, diced
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 3 eggs, beaten
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Sliced green onions for garnish

Instructions

  1. Start by ensuring your rice is cold and separated so it fries well without clumping. Dice the chicken into bite-sized pieces and gather all your vegetables and seasonings.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
  3. In the same pan, add the remaining 1 tablespoon of oil. Sauté the minced garlic and chopped onion until fragrant, about 2 minutes. Toss in the mixed vegetables and cook until tender, about 3 minutes.
  4. Push the vegetables to one side of the pan. Pour the beaten eggs into the other side and scramble until just set. Mix the eggs with the vegetables.
  5. Add the cooked rice to the pan, breaking up any clumps. Stir well to combine all ingredients evenly. Return the cooked chicken to the skillet.
  6. Pour in the soy sauce and sesame oil, stirring constantly until everything is coated. Season with salt and pepper if needed. Cook for an additional 2-3 minutes for flavors to meld.

Notes

  • Use day-old rice for the best texture.
  • Cook ingredients separately for more control over texture and flavor.
  • Adjust soy sauce to your preferred saltiness.
  • Add a dash of oyster sauce or hoisin sauce for extra authentic flavor.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Dairy-Free, Nut-Free

Nutrition

  • Serving Size: 1 bowl (about 1 cup)
  • Calories: 380 Kcal
  • Sugar: 3g
  • Sodium: 900mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 125mg

Find it online: https://mealsmom.com/chicken-fried-rice-better-than-takeout/