Better-Than-Takeout Chicken Fried Rice

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4.6 from 2,217 votes

Better-Than-Takeout Chicken Fried Rice uses diced chicken breast sautéed with peas, carrots, and green onions, scrambled eggs, and cooked rice tossed together in a wok with soy sauce and aromatic garlic. The combination produces a balanced savory dish with varied textures from tender chicken to crisp-tender vegetables and fluffy rice, offering a homemade alternative to restaurant fried rice.

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Servings: 6

Calories: 355 kcal

Course: Side Dish, Salad

Cuisine: Asian

Ingredients

2 tablespoons sesame oil
2 tablespoons canola oil I've used olive oil too, or vegetable oil
1 pound chicken breast diced into 1/2-inch pieces, boneless skinless
1 ½ cups peas I don’t thaw and use straight from the freezer; optionally add 1/2 cup frozen corn as well, frozen peas and diced carrots blend
1 ½ cups carrot I don’t thaw and use straight from the freezer; optionally add 1/2 cup frozen corn as well, frozen peas and diced carrots blend
3 green onions trimmed and sliced into thin rounds
2 to 3 garlic finely minced, cloves
3 egg lightly beaten, large
4 cups rice I use white long-grain rice, brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice, cooked
3 to 4 tablespoons soy sauce low-sodium
salt optional and to taste
black pepper optional and to taste

Instructions

Cup of Yum

To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
Add the peas, carrots, optional corn, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently. Tip - If you like the flavor of ginger, add 1/2 teaspoon ground ginger or freshly grated ginger along with the garlic.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken back in, add the rice, evenly drizzle with soy sauce, and stir to combine, making sure toss and flip the rice so it evenly absorbs the soy sauce. Cook for about 2 minutes, or until chicken and rice are through. Taste, check for seasoning balance, and if desired add the optional salt and pepper to taste, and serve. Flavoring Tips- If the rice is dry, add more soy sauce as desired or until the rice is nicely coated and flavored since rice varies in how dry it is. Cold rice will absorb more soy sauce than freshly made rice. If you want it to have a slight spiciness, add a pinch of red pepper flakes.

Notes

Store leftover fried rice airtight in the refrigerator for up to 5 days or freeze for up to 4 months for meal prep.
Reheat fried rice gently to retain moisture and prevent drying out.

Nutrition Information

Serving 1serving Calories 355kcal (18%) Carbohydrates 34g (11%) Protein 22g (44%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 6g (30%) Trans Fat 0.04g (2%) Cholesterol 130mg (43%) Sodium 458mg (19%) Potassium 431mg (9%) Fiber 3g (12%) Sugar 0.3g (1%) Vitamin A 3525IU (71%) Vitamin C 6mg (7%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 355

% Daily Value*

Serving	1serving
Calories	355kcal	18%
Carbohydrates	34g	11%
Protein	22g	44%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	6g	30%
Trans Fat	0.04g	2%
Cholesterol	130mg	43%
Sodium	458mg	19%
Potassium	431mg	9%
Fiber	3g	12%
Sugar	0.3g	1%
Vitamin A	3525IU	71%
Vitamin C	6mg	7%
Calcium	39mg	4%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.