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Better Than Takeout Chicken Fried Rice
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Better Than Takeout Chicken Fried Rice

Skip the takeout and whip up this delicious, budget-friendly chicken fried rice at home! Ready in just 20 minutes, it’s a quick and satisfying dinner option with plenty of leftovers for the next day. Packed with chicken, veggies, and flavorful rice, this recipe is perfect for busy weeknights.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Chinese
Servings: 8
Calories: 200kcal

Ingredients

  • 1 lb chicken cooked and shredded
  • 3 cups cooked rice preferably leftover or cooled
  • 2 tablespoons sesame oil
  • 1 onion diced
  • 1 cup frozen peas and carrots thawed
  • 2 tablespoons soy sauce or more, to taste
  • 2 eggs lightly beaten
  • 2 tablespoons green onions chopped (optional)

Instructions

  • Heat the Skillet: Preheat a medium skillet or wok over medium heat.
  • Cook the Vegetables: Add sesame oil, diced onion, and peas/carrots to the skillet. Sauté for 3–5 minutes, or until the vegetables are tender.
  • Scramble the Eggs: Push the vegetables to one side of the skillet. On the empty side, pour in the lightly beaten eggs and scramble them with a spatula until fully cooked.
  • Combine the Mixture: Stir the scrambled eggs into the cooked vegetables.
  • Add the Chicken and Rice: Add the shredded chicken and cooked rice to the skillet. Mix everything together until well combined.
  • Season with Soy Sauce: Pour the soy sauce over the mixture and stir thoroughly. Taste and add more soy sauce if desired.

Notes

Rice Tip: Use leftover rice that has been cooled for the best texture. Freshly cooked rice is often too moist and sticky.
Chicken Shortcut: Rotisserie chicken or any leftover cooked chicken works perfectly for this recipe.
Customizations: Add vegetables like diced bell peppers, broccoli, or mushrooms for more variety.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.