Description
This Better-Than-Takeout Chicken Fried Rice Recipe is a quick, flavor-packed, and healthy meal that tastes just like your favorite restaurant version — only better! Made with tender chicken, crisp veggies, and perfectly seasoned rice, it’s a weeknight dinner you’ll crave again and again. Ideal for meal prep, easy to customize, and ready in under 30 minutes.
Ingredients
For the Fried Rice Base:
2 cups cooked rice (preferably day-old; cold rice fries best)
2 tablespoons vegetable oil (or sesame oil)
2 large eggs, lightly beaten
Protein:
1 pound chicken breast, diced small
1 teaspoon soy sauce (for marinating the chicken)
Vegetables:
1/2 cup frozen peas and carrots
1 small onion, diced
2 cloves garlic, minced
2 green onions, sliced (for garnish)
Sauce & Seasoning:
2–3 tablespoons low-sodium soy sauce (or tamari)
1 teaspoon sesame oil
Salt and pepper, to taste
Optional Add-Ins:
1/2 cup diced bell pepper
A handful of bean sprouts
A dash of chili flakes or sriracha for heat
Instructions
Prep the Rice:
Break up cold rice with a fork to remove clumps. If using fresh rice, spread it on a baking sheet and chill for 20 minutes to dry out slightly.Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add diced chicken and 1 teaspoon soy sauce. Stir-fry until golden and cooked through, about 5–6 minutes. Push chicken to one side of the pan.Scramble the Eggs:
Add a bit more oil if needed. Crack in the eggs and scramble until just set. Mix with the chicken or leave to the side.Sauté Veggies:
Add onion and garlic to the center of the pan. Sauté 1–2 minutes until fragrant, then toss in peas and carrots. Cook until just tender.Add the Rice:
Increase heat slightly and add the rice. Stir-fry for 3–4 minutes, pressing it into the pan to get some crispy edges.Season and Toss:
Pour in soy sauce and sesame oil, tossing well. Mix chicken and eggs back in. Cook another minute or two until everything is evenly coated and glossy.Finish and Serve:
Taste and adjust seasoning with salt and pepper. Top with sliced green onions and serve hot.
Notes
Rice tip: Day-old rice is best for texture — it fries crisp instead of getting mushy.
Storage: Store in the fridge for up to 4 days or freeze for up to 2 months.
Reheating: Add a splash of water or broth and reheat in a skillet to restore moisture.
Variations: Try swapping the chicken for shrimp, tofu, or pork. Add extra veggies for color and crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390 kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg
Keywords: chicken fried rice, easy fried rice, takeout-style rice, quick weeknight dinner, healthy fried rice recipe, meal prep
