Better than Takeout Chicken Fried Rice
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8 servings
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Calories
225 kcal
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Course
Main Course, Dinner
Better than Takeout Chicken Fried Rice
Description
The recipe starts by cooking diced chicken in vegetable oil with a splash of soy sauce until nicely browned. Separately, sesame oil is heated with diced onions, peas, and carrots, which are cooked until tender. Eggs are scrambled in the same pan and mixed with the vegetables. Cooked rice and the browned chicken are then added and stirred together.
Additional soy sauce is incorporated to season the dish thoroughly, heating everything through and melding the flavors. Garnishing with sliced green onions adds a mild fresh bite. The result is a hearty, well-textured fried rice that balances protein, vegetables, and starch.
This dish can be served warm as a main or side and appeals to those seeking a familiar comfort food with homemade quality. Adjust soy sauce quantities to taste for saltiness.
The notes indicate the recipe has been updated and retested, originally posted in 2014 and refreshed in 2020 to ensure clarity and reliability.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 pound chicken cut into bite-sized pieces
- 2 tablespoons sesame oil
- 1 cup onion about 1 small onion, white, diced
- 1 cup peas thawed; frozen
- 1 cup carrot thawed; frozen
- 3 cups rice cooked
- 2-3 tablespoons soy sauce more or less to taste
- 2 egg large, lightly beaten
- 2 tablespoons green onion optional garnish, sliced
Instructions
- Add 1 tablespoon vegetable oil and 1 tablespoon soy sauce to a large skillet or wok and heat over medium heat. Add 1 pound chicken cut into bite-sized pieces and cook until lightly browned and cooked throughout, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Add 2 tablespoons sesame oil, 1 cup diced white onion, and 1 cup thawed frozen peas and carrots to the pan and fry until tender, about 3-4 minutes.
- Slide the vegetables to the sides and add 2 lightly beaten large eggs to the other side of the pan. Use a spatula to scramble the eggs. Once cooked, mix the eggs with the vegetables.
- Add 3 cups cooked rice and the cooked chicken to the vegetable mixture and stir to combine. Add 2-3 tablespoons soy sauce and stir until combined and heated throughout. Top with 2 tablespoons sliced green onions, if desired, and serve warm.
Notes
- This recipe was updated in 2020 and originally posted in 2014, reflecting testing and refinement.
- Adjust soy sauce amounts to suit your preferred seasoning level.
- Using both vegetable and sesame oil layers flavor and fragrance in the fried rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 474mg | 20% |
| Potassium | 327mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1754IU | 35% |
| Vitamin C | 4mg | 4% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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