BETTER THAN TAKEOUT CHICKEN FRIED RICE

I mean really. Who doesn’t like fried rice? Okay, maybe my six-year-old doesn’t because of the veggies inside, but I am pretty sure he is the only one out there. 🙂 For my birthday dinner with my family, I chose to go to our favorite little Chinese restaurant, and it was the bomb. Their fried rice was excellent. But I kept thinking, I can make this just as good at home, and I have been craving it ever since!

Since I learned a few awesome tricks on how to get the perfect fried rice in my recipe here, I wanted to make a big old batch for myself for lunch. The baby was craving it that day. But I thought, why don’t I add in some protein and make a meal out of it? You guys, the chicken gave it such amazing flavor! I really couldn’t believe how good it turned out. I promise that you can stay at home and have this better than takeout chicken fried rice. You will really be impressed with yourself. 🙂

Why You’ll Love This Recipe

This chicken fried rice is a game-changer! Not only is it incredibly flavorful, but it’s also quick and easy to make. You’ll love how versatile it is—perfect for a quick lunch or a satisfying dinner. Plus, it’s far healthier and fresher than what you’d get from takeout.

Kitchen Equipment You’ll Need

• A large skillet or wok
• A spatula
• A slow cooker (optional, for the chicken)

Ingredients

• 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
• 3 cups cooked rice *
• 2 Tbs sesame oil
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

Instructions

1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker with teriyaki sauce. (See notes below)
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion, peas, and carrots, and fry until tender.
3. Slide the onion, peas, and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Tips for Success

For the best results, use day-old rice as it’s less sticky and fries up better. Make sure to cook the chicken thoroughly before adding it to the dish. Adjust the soy sauce to your taste—start with less and add more if needed.

Additional Tips or Variations

Feel free to swap the chicken for shrimp or tofu for a different protein. You can also add other vegetables like bell peppers or broccoli for more variety.

Nutritional Highlights (Per Serving)

• Calories: Approximately 350
• Protein: 25g
• Carbohydrates: 40g
• Fat: 10g

Frequently Asked Questions (FAQ)

Can I use brown rice? Yes, brown rice works well and adds extra fiber!

How long does this keep in the fridge? Store it in an airtight container for up to 3 days.

Can I freeze chicken fried rice? Yes, freeze it for up to 3 months. Thaw before reheating.

Conclusion

I hope you enjoy making this Better Than Takeout Chicken Fried Rice as much as I do! It’s a simple, delicious meal that’s sure to impress. Give it a try and let me know how it turns out in the comments below. Happy cooking!