This quick and easy chicken fried rice is packed with flavor and comes together in just 20 minutes. With simple pantry staples like leftover rice, eggs, soy sauce, and shredded chicken, this dish is a perfect weeknight dinner or meal prep option. Skip the takeout and enjoy a healthier, homemade version that tastes even better.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 20 minutes with minimal prep.
- Better Than Takeout: Fresher ingredients, healthier, and just as delicious.
- Versatile & Customizable: Add your favorite veggies or swap the protein.
- Great for Meal Prep: Stays fresh in the fridge and reheats well.
Preparation Phase & Tools to Use
Essential Tools and Equipment
- Wok or Large Skillet – Ensures even cooking and prevents sticking.
- Spatula or Wooden Spoon – Helps mix ingredients without crushing the rice.
- Mixing Bowls – For prepping eggs and other ingredients.
- Knife and Cutting Board – Essential for chopping vegetables and chicken.
Preparation Tips
- Use Leftover Rice: Day-old rice is drier, preventing mushy fried rice.
- Prep Ingredients Before Cooking: This dish cooks quickly, so have everything ready.
- Cook on High Heat: A hot pan ensures a good sear and prevents soggy fried rice.
Ingredients
- 1 lb chicken, cooked and shredded
- 3 cups cooked rice (cooled or day-old rice works best)
- 2 tablespoons sesame oil
- 1 onion, diced
- 1 cup frozen peas and carrots, thawed
- 2 tablespoons soy sauce (adjust to taste)
- 2 eggs, lightly beaten
- 2 tablespoons chopped green onions (optional)
Step-by-Step Directions
1. Preheat the Skillet
- Heat a medium skillet or wok over medium heat.
- Add sesame oil and let it warm up.
2. Sauté the Vegetables
- Add diced onion, peas, and carrots to the skillet.
- Cook for 3–5 minutes, stirring occasionally, until softened.
3. Cook the Eggs
- Push the vegetables to one side of the skillet.
- Pour the beaten eggs onto the empty side.
- Scramble them with a spatula until fully cooked.
4. Combine the Ingredients
- Mix the scrambled eggs with the cooked vegetables.
5. Add Rice and Chicken
- Stir in the cooked rice and shredded chicken.
- Mix thoroughly with the eggs and vegetables.
6. Season with Soy Sauce
- Drizzle soy sauce over the mixture.
- Stir until evenly combined. Taste and adjust seasoning if needed.
7. Serve and Enjoy
- Garnish with chopped green onions if desired.
- Serve warm and enjoy your better-than-takeout chicken fried rice.
Recipe Variations & Add-Ons
- Vegetable Add-Ins: Try bell peppers, mushrooms, or steamed broccoli.
- Spicy Kick: Add sriracha, red pepper flakes, or a dash of chili oil.
- Extra Flavor: A pinch of garlic powder or grated ginger enhances the taste.
- Protein Swap: Use shrimp, tofu, or beef instead of chicken.
Serving Suggestions
This better-than-takeout chicken fried rice pairs well with a variety of dishes, making it a complete meal. Here are some great options to serve alongside it:
Best Side Dishes for Chicken Fried Rice
- Egg Rolls – Crispy and savory, they complement the rice perfectly.
- Dumplings (Potstickers or Gyoza) – A delicious bite-sized appetizer.
- Hot and Sour Soup – Adds a warm and tangy contrast to the meal.
- Spring Rolls – Light and fresh, balancing the richness of the fried rice.
- Stir-Fried Bok Choy or Green Beans – A healthy and flavorful side.
- Sweet and Sour Chicken – A classic pairing with bold flavors.
- Sesame Ginger Salad – A light, refreshing salad to cleanse the palate.
- Steamed Edamame – A simple and nutritious option.
Common Mistakes to Avoid & How to Perfect the Recipe
1. Using Freshly Cooked Rice
The Mistake: Fresh rice contains too much moisture, leading to sticky and mushy fried rice.
The Fix: Use day-old rice or spread freshly cooked rice on a baking sheet to cool and dry before using.
2. Overcrowding the Pan
The Mistake: Cooking everything at once results in steaming instead of frying.
The Fix: Cook in batches if needed to allow proper frying and prevent soggy rice.
3. Not Cooking on High Heat
The Mistake: Low heat prevents the rice from getting that signature fried texture.
The Fix: Use medium-high to high heat for the best results.
4. Skipping the Oil
The Mistake: Not using enough oil can make the rice dry and less flavorful.
The Fix: Sesame oil adds authentic flavor and keeps the ingredients from sticking.
5. Adding Too Much Soy Sauce at Once
The Mistake: Over-seasoning makes the rice overly salty.
The Fix: Start with a small amount and adjust to taste after mixing.
6. Not Scrambling the Eggs Properly
The Mistake: Mixing eggs into the rice before they set can make them disappear into the dish.
The Fix: Cook the eggs separately and scramble them fully before combining.
7. Neglecting Extra Flavor Enhancers
The Mistake: Relying only on soy sauce for seasoning.
The Fix: Enhance the taste with garlic powder, ginger, sriracha, or hoisin sauce for depth of flavor.
Recipe Tips for the Best Chicken Fried Rice
- Use Day-Old Rice: Leftover rice is drier and fries better without becoming mushy.
- Prep Ingredients Before Cooking: This recipe comes together quickly, so have everything ready before you start.
- Cook on High Heat: High heat helps achieve the perfect texture and prevents the rice from steaming.
- Customize to Your Taste: Add extra vegetables, swap proteins, or adjust seasonings based on your preference.
- Use a Large Skillet or Wok: This ensures even cooking and prevents overcrowding.
Storage and Reheating Instructions
How to Store Chicken Fried Rice
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Let the fried rice cool completely, then store in freezer-safe bags or containers for up to 3 months.
How to Reheat Chicken Fried Rice
- Stovetop: Heat a pan over medium heat, add a small amount of oil, and stir-fry for a few minutes until heated through.
- Microwave: Place the fried rice in a microwave-safe dish, sprinkle with a little water to prevent drying, and heat in 30-second intervals, stirring in between.
- Oven: Spread the rice on a baking sheet, cover with foil, and bake at 350°F for 10–15 minutes.
Frequently Asked Questions (FAQs)
Can I make this recipe vegetarian?
Yes, simply omit the chicken and add more vegetables or tofu for a plant-based version.
What type of rice is best for fried rice?
Long-grain rice like jasmine or basmati works best because it stays fluffy and separate when fried.
Can I use fresh rice instead of leftover rice?
Yes, but to prevent it from being too sticky, spread it out on a baking sheet and let it cool for at least 30 minutes before using.
What can I substitute for soy sauce?
Use tamari for a gluten-free option or coconut aminos for a lower-sodium alternative.
Can I use frozen vegetables?
Yes, but thaw them first to avoid excess moisture in the pan.
How can I make this dish spicy?
Add sriracha, red pepper flakes, or a drizzle of chili oil for an extra kick.
Conclusion
This better-than-takeout chicken fried rice is the perfect blend of convenience, flavor, and versatility. Whether you are looking for a quick dinner, an easy meal prep option, or a way to use up leftover rice, this recipe delivers every time. With just a few simple ingredients and a hot pan, you can enjoy homemade fried rice that is fresher and tastier than takeout.
Try this recipe today and customize it with your favorite ingredients for a meal that suits your taste.
Better Than Takeout Chicken Fried Rice
Ingredients
- 1 lb chicken cooked and shredded
- 3 cups cooked rice cooled or leftover rice works best
- 2 tablespoons sesame oil
- 1 onion diced
- 1 cup frozen peas and carrots thawed
- 2 tablespoons soy sauce adjust to taste
- 2 eggs lightly beaten
- 2 tablespoons chopped green onions optional
Instructions
- Preheat Skillet: Heat a medium skillet or wok over medium heat.
- Sauté Vegetables: Add sesame oil, diced onion, and peas/carrots to the skillet. Cook for 3–5 minutes, stirring occasionally, until the vegetables are tender.
- Cook the Eggs: Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble with a spatula until fully set.
- Combine Ingredients: Mix the scrambled eggs with the cooked vegetables.
- Add Rice and Chicken: Stir in the cooked rice and shredded chicken, mixing thoroughly with the egg and vegetable mixture.
- Season with Soy Sauce: Drizzle the soy sauce over the mixture and stir until evenly combined. Taste and adjust seasoning with additional soy sauce if needed.
- Serve Warm: Garnish with chopped green onions, if desired, and serve immediately.
Notes
Chicken Substitutes: Use rotisserie chicken or leftover roasted chicken for convenience.
Add-Ons: Customize the recipe by adding diced bell peppers, mushrooms, or steamed broccoli.
Make It Your Own: For extra flavor, toss in a dash of garlic powder, ginger, or sriracha.
Leave a Comment