Better-Than-Takeout Chicken Fried Rice

Better-Than-Takeout Chicken Fried Rice is a quick, flavorful dish that’s packed with tender chicken, fluffy rice, veggies, and savory seasonings—all made in one pan. It’s an easy, satisfying meal that comes together faster than ordering takeout, and you’ll love how customizable it is for weeknight dinners or meal prep.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes.
• Full of Flavor: Better than anything you’d get from a restaurant.
• Budget-Friendly: Uses simple, affordable ingredients.
• Great for Leftovers: A perfect way to use up day-old rice and cooked chicken.
• Customizable: Swap in your favorite veggies or protein.

Ingredients

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

• 2 tablespoons sesame oil or vegetable oil
• 1 pound boneless, skinless chicken breast or thighs, diced
• 1 cup diced onion
• 1 cup frozen peas and carrots, thawed
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 3 cups cooked, chilled white rice (preferably day-old)
• 3 tablespoons soy sauce (or to taste)
• 1 tablespoon oyster sauce (optional, for extra depth)
• Salt and pepper, to taste
• 2 green onions, sliced (for garnish)

Directions

1. Cook the chicken
   Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add diced chicken, season lightly with salt and pepper, and cook until browned and fully cooked, about 5–7 minutes. Remove from pan and set aside.
2. Sauté veggies and garlic
   In the same pan, add remaining oil and sauté onions, peas, and carrots until soft, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Scramble the eggs
   Push the veggies to one side of the pan. Add the beaten eggs to the empty space and scramble until just cooked. Stir together with the veggies.
4. Add rice and chicken
   Stir in the cold, cooked rice and return the chicken to the pan. Mix everything well and cook for 2–3 minutes until heated through.
5. Season
   Add soy sauce and oyster sauce (if using). Taste and adjust seasoning with salt, pepper, or more soy sauce as desired.
6. Garnish and serve
   Top with sliced green onions and serve hot.

Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Use Brown Rice: For a whole grain version, use cooked brown rice.
• Vegetarian Version: Skip the chicken and add tofu or extra veggies like bell peppers or snap peas.
• Add Heat: Add chili flakes, sriracha, or a splash of hot sauce for some spice.
• Different Proteins: Swap chicken for shrimp, beef, pork, or tofu.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Cool completely and freeze in a freezer-safe container for up to 2 months.
• Reheating: Reheat in a skillet over medium heat or in the microwave with a splash of water or broth to keep it moist.

FAQs

Why use day-old rice?

Cold, day-old rice is drier and less sticky, which helps keep the fried rice fluffy and prevents clumping.

Can I use freshly cooked rice?

Yes, but let it cool and dry slightly before using to avoid mushy fried rice.

Do I need a wok?

No, a large nonstick skillet works great, though a wok can help with even heating and faster cooking.

What’s the best chicken to use?

Chicken breast is lean and tender, but thighs add more flavor and moisture. Use what you prefer.

Can I make it gluten-free?

Yes! Just use gluten-free soy sauce or tamari, and skip the oyster sauce or use a gluten-free version.

Can I double the recipe?

Yes, just make sure your skillet is large enough to handle the extra volume for even cooking.

How can I make it healthier?

Use brown rice, low-sodium soy sauce, and load up on more veggies.

Is oyster sauce necessary?

No, but it adds an extra savory umami depth. Soy sauce alone is still delicious.

What oil is best?

Sesame oil adds authentic flavor, but any neutral oil like canola or vegetable oil works fine.

Can I prep this in advance?

Yes! Chop veggies and cook the rice ahead of time. This dish also reheats wonderfully for lunches.

Conclusion

Better-Than-Takeout Chicken Fried Rice is everything you love about takeout—made fresher, faster, and more affordable at home. With simple ingredients, endless variations, and unbeatable flavor, this recipe is bound to become a regular in your weekly dinner rotation.

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