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Better-Than-Takeout Chicken Fried Rice

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Description

This Better-Than-Takeout Chicken Fried Rice is loaded with tender chicken, fluffy rice, scrambled eggs, veggies, and savory stir-fry flavor. It’s fast, easy, and tastes just like your favorite takeout—maybe even better! Perfect for busy weeknights or meal prep.

Ingredients

  • 2 tbsp vegetable oil (divided)

  • 2 eggs, lightly beaten

  • 1 lb boneless, skinless chicken breasts or thighs, diced

  • Salt and pepper, to taste

  • 3 cups cold cooked rice (day-old rice works best)

  • 1 cup frozen peas and carrots (or any mixed veggies)

  • 3 green onions, sliced

  • 3 tbsp soy sauce

  • 1 tbsp oyster sauce (optional, for extra flavor)

  • 1 tsp sesame oil (optional)

Instructions

  1. Scramble the eggs: Heat 1/2 tbsp oil in a large skillet or wok over medium heat. Add eggs and scramble until just cooked. Remove and set aside.

  2. Cook the chicken: Add another 1 tbsp oil to the pan. Season chicken with salt and pepper, then cook until browned and fully cooked through (about 5–6 minutes). Remove and set aside.

  3. Stir-fry the rice and veggies: Add remaining oil to the pan. Add the cold rice and break it up with a spatula. Stir in peas and carrots and cook for 2–3 minutes until heated through.

  4. Add everything back in: Return eggs and chicken to the pan. Add soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine and heat through.

  5. Finish and serve: Stir in green onions. Taste and adjust seasoning if needed. Serve hot!

Notes

  • Use leftover rice for best texture—fresh rice can get mushy.

  • Add extra veggies like bell peppers, corn, or broccoli.

  • Swap chicken for shrimp, pork, or tofu for a different twist.

Find it online: https://recipe.ukfinda.com/better-than-takeout-chicken-fried-rice.htm