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Better-Than-Takeout Chicken Fried Rice Recipe

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4.4 from 9 reviews

This Better-Than-Takeout Chicken Fried Rice is a quick and easy homemade dish that rivals your favorite takeout. Featuring tender diced chicken, vibrant peas and carrots, scrambled eggs, and perfectly seasoned with soy sauce and sesame oil, this fried rice recipe is packed with savory flavors and textures. Ready in just 20 minutes, it’s an ideal weeknight dinner that’s both delicious and satisfying.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Proteins

  • 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 3 large eggs, lightly beaten

Vegetables

  • 1 1/2 cups frozen peas and diced carrots blend
  • 3 green onions, trimmed and sliced into thin rounds
  • 2 to 3 garlic cloves, finely minced

Oils & Sauces

  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil (olive oil can be used as well)
  • 3 to 4 tablespoons low-sodium soy sauce

Seasonings

  • Salt and pepper, optional and to taste
  • Optional: 1/2 teaspoon ground or freshly grated ginger (if desired)
  • Optional: pinch of red pepper flakes (for slight spiciness)

Staples

  • 4 cups cooked rice

Instructions

  1. Cook the Chicken: In a large non-stick skillet or wok, heat sesame oil and canola or vegetable oil over medium-high heat. Add the diced chicken breasts and cook for about 3 to 5 minutes, flipping intermittently to ensure even cooking on all sides. The cooking time may vary depending on the thickness of the chicken pieces. Once cooked through, remove the chicken with a slotted spoon and set it aside on a plate, leaving the cooking oils and juices in the skillet.
  2. Sauté the Vegetables: Add the frozen peas and diced carrots blend along with the sliced green onions to the skillet. Cook for about 2 minutes, stirring intermittently until the vegetables start to soften. Then add the finely minced garlic and cook for an additional 1 minute, stirring to combine. Optionally, if you like ginger, add 1/2 teaspoon of ground or freshly grated ginger with the garlic for extra flavor.
  3. Scramble the Eggs: Push the vegetables to one side of the skillet. Pour the lightly beaten eggs into the cleared space and cook, stirring occasionally, until scrambled and fully set.
  4. Combine and Finish: Return the cooked chicken to the skillet. Add the cooked rice and drizzle the soy sauce evenly over the mixture. Stir thoroughly to combine all ingredients, tossing and flipping the rice to evenly absorb the soy sauce. Cook for about 2 more minutes until everything is heated through. Taste and adjust seasoning by adding salt and pepper if desired. For added spice, sprinkle a pinch of red pepper flakes. Serve hot.

Notes

  • Use cold, day-old rice if possible; it absorbs soy sauce better and prevents mushiness.
  • Adjust soy sauce quantity based on the moisture level and dryness of your rice to get perfect flavor coating.
  • Optional additions: a pinch of red pepper flakes for heat, or add diced corn along with peas and carrots for sweetness.
  • Using a wok or large non-stick skillet works best for even cooking and easy tossing.
  • You can substitute chicken breasts with boneless thighs for a juicier texture.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

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