Easy Better-Than-Takeout Chicken Fried Rice

Why You’ll Love This Recipe

Easy Better-Than-Takeout Chicken Fried Rice is a quick, flavorful dish that brings all the savory, satisfying elements of your favorite takeout right to your kitchen. With tender chicken, fluffy rice, crisp veggies, and a perfectly balanced sauce, this one-pan meal is both budget-friendly and customizable. It’s perfect for busy weeknights or meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cold cooked ricechicken breast or thighs (diced)eggsfrozen peas and carrotsgreen onionsgarlicsoy saucesesame oilvegetable oiloyster sauce (optional for depth of flavor)white pepper (or black pepper)

directions

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add diced chicken and cook until browned and cooked through. Remove from skillet and set aside.

In the same skillet, scramble the eggs until just set, then push them to one side.

Add a bit more oil if needed, then sauté garlic and green onions until fragrant.

Add peas and carrots, stir-frying until warmed through.

Stir in the cold rice, breaking apart clumps and mixing well with the veggies.

Return the cooked chicken to the skillet and combine.

Add soy sauce, sesame oil, oyster sauce (if using), and white pepper. Mix thoroughly until everything is well-coated and heated through.

Adjust seasoning to taste and serve hot.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Use shrimp, beef, or tofu instead of chicken.

Add diced bell peppers, corn, or edamame for extra veggies.

For spicy fried rice, add a dash of sriracha or red pepper flakes.

Substitute cauliflower rice for a low-carb version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or microwave in 30-second intervals until hot.You can also freeze fried rice for up to 2 months; thaw overnight before reheating.

Easy Better-Than-Takeout Chicken Fried Rice

FAQs

Why use cold rice for fried rice?

Cold rice is drier and firmer, preventing mushy fried rice and giving you better texture.

Can I use freshly cooked rice?

Fresh rice is too moist. If needed, spread it on a tray to cool quickly before using.

Is oyster sauce necessary?

No, but it adds a rich, umami flavor. You can skip it or substitute with hoisin or more soy sauce.

Can I make this vegetarian?

Yes, just omit the chicken and add more vegetables or plant-based protein.

What’s the best oil for fried rice?

Neutral oils like vegetable, canola, or peanut oil work best due to their high smoke point.

How do I keep the rice from sticking?

Make sure your pan is hot and use enough oil. Also, stir-fry in batches if necessary.

Can I use brown rice?

Yes, brown rice works well and adds a nutty flavor.

Can I add pineapple?

Absolutely, pineapple adds a sweet contrast and tropical twist.

Conclusion

Easy Better-Than-Takeout Chicken Fried Rice is a fast, flexible meal that’s even better than your local delivery. With a perfect balance of protein, veggies, and savory flavor, it’s a satisfying dish that’s easy to make any night of the week. Once you try it, it might just become your go-to homemade takeout fix.

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Easy Better-Than-Takeout Chicken Fried Rice

Easy Better-Than-Takeout Chicken Fried Rice

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  • Author: recipes guru cooking
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Asian
  • Diet: Low Lactose

Description

This easy better-than-takeout chicken fried rice is a quick and delicious meal made with tender chicken, scrambled eggs, vegetables, and day-old rice, all stir-fried in a savory sauce.


Ingredients

Units Scale
  • 2 cups cooked white rice (preferably day-old)
  • 1 lb boneless, skinless chicken breasts, diced
  • 2 tablespoons vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup diced onion
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 green onions, sliced (for garnish)

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of oil. Add the onion and garlic, and sauté for 1-2 minutes until fragrant.
  4. Push the onion and garlic to one side of the skillet. Pour the beaten eggs into the other side and scramble until fully cooked.
  5. Add the peas and carrots and stir to combine everything.
  6. Add the cooked rice and cooked chicken back into the skillet. Mix thoroughly.
  7. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything together until well combined and heated through.
  8. Garnish with sliced green onions before serving.

Notes

  • Day-old rice works best because it’s drier and less sticky.
  • You can substitute chicken with shrimp, pork, or tofu.
  • Feel free to add more vegetables like bell peppers or corn.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 3g
  • Sodium: 780mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 135mg

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