Better than Takeout Chicken Fried Rice
If you’re craving a delicious, comforting bowl of fried rice but want to skip the takeout, look no further! This Better than Takeout Chicken Fried Rice recipe is quick, easy, and packed with flavor. With tender chicken, colorful veggies, and perfectly cooked rice, this dish comes together in no time and tastes just as good, if not better, than your favorite restaurant version. Plus, you can customize it with your favorite ingredients, making it a versatile option for any night of the week.
Why This Recipe is a Keeper
There are countless reasons to love this Better than Takeout Chicken Fried Rice. First, it’s incredibly satisfying and packed with protein from the chicken and eggs. Second, it uses simple ingredients that you likely already have in your pantry. Third, it’s quick to make, taking less than 30 minutes from start to finish. Finally, it’s a one-pan meal that minimizes cleanup, making it perfect for busy weeknights. Once you try this recipe, you might just find yourself making it a weekly staple!
What You’ll Need
- 1 tablespoon vegetable oil – for frying the chicken and veggies
- 1 tablespoon soy sauce – adds a savory depth of flavor
- 1 pound chicken – cut into bite-sized pieces for easy cooking
- 2 tablespoons sesame oil – for that signature Asian flavor
- 1 cup diced white onion – about 1 small onion, for sweetness and crunch
- 1 cup thawed frozen peas and carrots – for color and nutrition
- 2 lightly beaten large eggs – to add richness and protein
- 3 cups cooked rice – day-old rice works best for a perfect texture
- 2-3 tablespoons soy sauce – more or less to taste for seasoning
- 2 tablespoons sliced green onions – optional garnish for freshness
Gear Up: What to Grab
- Wok or large frying pan – ideal for even cooking and easy stirring
- Spatula – for flipping and mixing ingredients
- Measuring spoons – to ensure accurate ingredient amounts
- Cutting board and knife – for chopping veggies and chicken
- Bowl – for beating the eggs
The Method for Better than Takeout Chicken Fried Rice
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Make sure your rice is cooked and cooled, ideally using leftover rice from a previous meal. This helps to keep the grains separate and gives the best texture.
Step 2: Cook the Chicken
In a large wok or frying pan, heat the vegetable oil over medium-high heat. Once hot, add the bite-sized chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Add the tablespoon of soy sauce during the last minute of cooking for extra flavor. Remove the chicken from the pan and set aside.
Step 3: Sauté the Vegetables
In the same pan, add the sesame oil and diced onion. Sauté for about 2-3 minutes until the onion becomes translucent. Add the thawed peas and carrots, stirring to combine, and cook for another 2 minutes until heated through.
Step 4: Scramble the Eggs
Push the vegetable mixture to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked, then mix them into the vegetable mixture.
Step 5: Add the Rice
Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir everything together to combine all the ingredients thoroughly.
Step 6: Season and Serve
Add the chicken back into the pan and pour in the additional soy sauce, adjusting the amount to your taste. Stir-fry everything together for another 2-3 minutes until heated through. Remove from heat and garnish with sliced green onions if desired. Serve hot and enjoy your Better than Takeout Chicken Fried Rice!
Tailor It to Your Diet
- Vegetarian Option: Substitute the chicken with tofu or tempeh for a delicious vegetarian version.
- Gluten-Free: Use gluten-free soy sauce or tamari to make this dish gluten-free.
- Low-Carb: Swap out the rice for cauliflower rice for a low-carb alternative.
- Extra Veggies: Feel free to add other vegetables like bell peppers, broccoli, or spinach to boost the nutrition.
Recipe Notes & Chef’s Commentary
This Better than Takeout Chicken Fried Rice is highly customizable. Don’t hesitate to experiment with different proteins or veggies based on what you have on hand. For a spicy kick, consider adding some chili paste or fresh ginger. Remember, the key to perfect fried rice is to use cold, day-old rice, as it prevents the dish from becoming mushy. Enjoy this recipe as a quick dinner or as a meal prep option for the week!
Save It for Later
This dish is perfect for meal prep! You can make a large batch and store it in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of soy sauce or sesame oil to keep it moist. You can also freeze leftovers for up to three months. Just make sure to cool the rice completely before transferring to freezer-safe containers.
Top Questions & Answers
Can I use brown rice instead of white rice?
Yes, you can use brown rice if you prefer! Just note that the cooking time may vary slightly, so adjust accordingly to ensure it’s fully cooked before adding it to the stir-fry.
What’s the best type of chicken to use?
Boneless, skinless chicken breasts or thighs work best for this recipe as they are tender and cook quickly. You can also use leftover rotisserie chicken for a no-cook option!
Can I add more vegetables to the fried rice?
Absolutely! Feel free to add any vegetables you enjoy or have on hand. Just make sure to chop them small so they cook evenly and quickly.
How do I keep the fried rice from getting mushy?
The key to avoiding mushy fried rice is to use cold, day-old rice. Freshly cooked rice tends to be more sticky, so if you don’t have leftovers, spread hot rice on a baking sheet to cool it down before using.
Because You Liked This
- Easy Vegetable Stir-Fry – A colorful medley of veggies sautéed in a light sauce.
- Honey Garlic Chicken – Sweet and savory chicken thighs baked to perfection.
- Teriyaki Salmon Bowls – A fresh and healthy take on a Japanese classic.
- Sesame Noodles with Veggies – A quick, flavorful noodle dish that’s ready in minutes.
Hungry for More?
If you loved this Better than Takeout Chicken Fried Rice, stay tuned for more delicious recipes that can easily be made at home. Cooking doesn’t have to be complicated, and with the right recipes, you can enjoy restaurant-quality meals in the comfort of your own kitchen. Happy cooking!
Better than Takeout Chicken Fried Rice
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Make sure your rice is cooked and cooled, ideally using leftover rice from a previous meal.
- In a large wok or frying pan, heat the vegetable oil over medium-high heat. Once hot, add the bite-sized chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Add soy sauce during the last minute of cooking for extra flavor. Remove chicken and set aside.
- In the same pan, add sesame oil and diced onion. Sauté for about 2-3 minutes until the onion becomes translucent. Add the thawed peas and carrots, stirring to combine, and cook for another 2 minutes.
- Push the vegetable mixture to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them into the vegetable mixture.
- Add the cooked rice to the pan, breaking up any clumps. Stir everything together to combine all ingredients thoroughly.
- Add the chicken back into the pan and pour in additional soy sauce, adjusting to taste. Stir-fry for another 2-3 minutes until heated through. Serve hot and enjoy!
Notes
- For a vegetarian option, substitute chicken with tofu or tempeh.
- Use gluten-free soy sauce or tamari to make this dish gluten-free.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
