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
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2 tbsp vegetable oil (divided)
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2 eggs, lightly beaten
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1 lb boneless, skinless chicken breasts or thighs, diced
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Salt and pepper, to taste
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3 cups cold cooked rice (day-old rice works best)
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1 cup frozen peas and carrots (or any mixed veggies)
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3 green onions, sliced
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3 tbsp soy sauce
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1 tbsp oyster sauce (optional, for extra flavor)
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1 tsp sesame oil (optional)
Instructions
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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.
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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.
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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.
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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.
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Finish and serve: Stir in green onions. Taste and adjust seasoning if needed. Serve hot!
Notes
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Use leftover rice for best texture—fresh rice can get mushy.
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Add extra veggies like bell peppers, corn, or broccoli.
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Swap chicken for shrimp, pork, or tofu for a different twist.