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!!

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!!

Easiest Chinese Fried Rice Recipe

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. You'll never be tempted again to eat rice from a flimsy white takeout container after trying homemade.

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!!

What's in Chicken Fried Rice?

For this Chinese chicken fried rice recipe, you'll need:

  • Oil (both sesame and vegetable)
  • Chicken breasts
  • Frozen peas and carrots
  • Green onions
  • Garlic
  • Eggs
  • Cooked rice
  • Low-sodium soy sauce

How to Make Fried Rice

To make this chicken fried rice recipe, you'll first add the oils and diced chicken to a large skillet. Cook the chicken over medium-high heat for about 5 minutes, or until no longer pink inside. Remove the chicken to a plate while you stir-fry the veggies.

To the same skillet, add the peas, carrots, and green onions. Once softened, add the garlic.

Push the veggies to one side of the skillet, and scramble the eggs on the other side. Add the chicken back to the pan, followed by the rice. Drizzle everything with soy sauce and cook until everything is heated through.

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!!

Can I Add Different Veggies?

Of course! Stir-fried rice is a great clean out the fridge meal. Just note that different veggies have different cook times, so you may need to adjust the recipe slightly.

Tips for Making Homemade Fried Rice

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.

If cooking the rice yourself, I highly recommend making it the day before or adding slightly less water than you normally would. You want the rice to be a little dry so it soaks up the soy sauce (but not crunchy, though!).

I don't even bother thawing the frozen peas and carrot blend that's mixed into the rice. You can add the veggies straight to the skillet!

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!!

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

Instructions

    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.
    2. 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.
    3. Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
    4. Add the garlic and cook for 1 minute, stir intermittently.
    5. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
    6. 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.

Notes

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.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 422 Total Fat: 15g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 157mg Sodium: 525mg Carbohydrates: 38g Fiber: 3g Sugar: 2g Protein: 33g

More Easy Asian Recipes:

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