Easy Better-Than-Takeout Chicken Fried Rice
This Easy Better-Than-Takeout Chicken Fried Rice is quick, flavorful, and perfect for busy nights. Homemade comfort with fresh ingredients and endless customization options!
Equipment
- Large Skillet or Wok
- Spatula
- Measuring Spoons
- Cutting board and knife
- Mixing Bowl
Ingredients
- 2 tablespoons sesame oil for that nutty flavor and aroma
- 2 tablespoons canola or vegetable oil (or olive oil) helps in cooking the chicken and gives a crispy texture
- 1 pound boneless skinless chicken breasts diced into 1/2-inch pieces
- 1 1/2 cups frozen peas and diced carrots blend no need to thaw; adds color and sweetness
- 3 green onions trimmed and sliced into thin rounds for garnish and flavor
- 2 to 3 cloves garlic finely minced for aromatic depth
- 3 large eggs lightly beaten adds richness and protein
- 4 cups cooked rice preferably leftover or ready-to-serve rice for convenience
- 3 to 4 tablespoons low-sodium soy sauce to enhance flavor without overpowering the dish
- salt and pepper optional and to taste
Instructions
Prepare Your Ingredients
- Begin by prepping all your ingredients. Dice the chicken into bite-sized pieces, chop the garlic, slice the green onions, and gather your frozen vegetables. If using leftover rice, break up any clumps so that it’s loose and ready for frying.
Cook the Chicken
- In a large skillet or wok, heat the sesame oil and canola (or vegetable) oil over medium-high heat. Once the oil is hot, add the diced chicken and season lightly with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Sauté the Vegetables
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Next, toss in the frozen peas and carrots. Stir-fry for another 3-4 minutes until they are heated through and bright in color.
Scramble the Eggs
- Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until just set. Once cooked, mix the eggs with the vegetables.
Combine Everything
- Add the cooked chicken back into the skillet, followed by the cooked rice. Drizzle the soy sauce over the mixture and toss everything together until well combined and heated through. Adjust seasoning with more soy sauce if needed.
Garnish and Serve
- Finally, add the sliced green onions and give your Easy Better-Than-Takeout Chicken Fried Rice one last toss. Serve hot and enjoy your homemade creation that’s sure to impress!
Notes
- Use leftover chilled rice for best texture to avoid mushy fried rice.
- Customize with your favorite proteins like shrimp, beef, or tofu for variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat with a splash of water.