If you’re tired of the same old takeout routine and craving something quick, flavorful, and customizable, this Better-Than-Takeout Chicken Fried Rice is exactly what you need. It’s loaded with tender chicken, fluffy rice, savory sauces, and crisp veggies—all tossed together in a single skillet in under 30 minutes. Trust me, once you make this, you’ll never want to order fried rice again.
This recipe is everything you love about Chinese takeout, but better! The chicken is juicy, the rice is perfectly fluffy, and the flavors are just right. Plus, it’s so easy to tweak depending on what you have in your kitchen. Whether you’re cooking for a family dinner, a meal prep session, or just whipping up something satisfying after a busy day, this dish has you covered.
Why You’ll Love This Better-Than-Takeout Chicken Fried Rice
Let’s be honest: takeout fried rice is great, but it’s often greasy, a little too salty, and usually takes longer than it should. This homemade version? It’s fast, healthier, and you get all the flavors you crave with zero extra grease. You’ll love how simple it is to pull together and how much better it tastes than what you can get from your local restaurant.
Quick and Easy: You can make this chicken fried rice in less than 30 minutes. It’s ideal for those nights when you want a home-cooked meal but don’t want to spend hours in the kitchen.
Full of Flavor: The mix of sesame oil, soy sauce, and optional oyster sauce adds an irresistible depth of flavor that no takeout can compete with.
Budget-Friendly: All the ingredients are simple and affordable, so you don’t have to break the bank to enjoy a hearty, restaurant-quality dish at home.
Great for Leftovers: This is the perfect recipe to use up day-old rice, and the leftovers taste even better the next day. If you’re meal prepping, you can make a big batch and have delicious lunches for the week.
Customizable: Use whatever vegetables or protein you have on hand. You can easily substitute the chicken for shrimp, tofu, or beef. Don’t have peas and carrots? Swap in bell peppers, snap peas, or whatever fresh veggies you like.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons sesame oil or vegetable oil
- 1 pound boneless, skinless chicken breast or thighs, diced
- 1 cup diced onion
- 1 cup frozen peas and carrots, thawed
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 cups cooked, chilled white rice (preferably day-old)
- 3 tablespoons soy sauce (or to taste)
- 1 tablespoon oyster sauce (optional, for extra depth)
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
Instructions
- Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the diced chicken. Season it lightly with salt and pepper, and cook for about 5–7 minutes, or until the chicken is golden brown and fully cooked through. Once done, remove it from the pan and set it aside. - Sauté the Veggies and Garlic:
In the same skillet, add the remaining oil and sauté the diced onions, peas, and carrots until softened, about 3–4 minutes. Add the minced garlic and cook for an additional 30 seconds, or until fragrant. This will give the dish a lovely base of savory flavor. - Scramble the Eggs:
Push the veggies to one side of the skillet to create some space. Add the lightly beaten eggs into the empty side and scramble them until fully cooked. Once they’re done, mix the eggs together with the veggies. - Add the Rice and Chicken:
Add the chilled rice to the pan and break up any clumps as you stir-fry it with the veggies and eggs. Next, return the cooked chicken to the pan and mix everything well. Stir-fry for another 2–3 minutes, or until everything is heated through and well-combined. - Season the Fried Rice:
Pour in the soy sauce and optional oyster sauce (if using). Give everything a good mix and taste for seasoning. Add more soy sauce, salt, or pepper as needed, depending on your personal taste. - Garnish and Serve:
To finish, sprinkle the fried rice with freshly sliced green onions for a burst of freshness and color. Serve hot, and enjoy!
Servings and Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
One of the best things about this Better-Than-Takeout Chicken Fried Rice is how versatile it is. You can make it your own by swapping out ingredients based on what you have on hand or your dietary preferences.
- Use Brown Rice: For a healthier twist, you can use cooked brown rice instead of white rice. Brown rice has more fiber and nutrients, making the dish more filling.
- Vegetarian Version: Skip the chicken and load up on more veggies like bell peppers, snap peas, or broccoli. You can also add tofu if you want to include some protein.
- Add Heat: If you like a little spice, sprinkle in some chili flakes or drizzle a little sriracha on top before serving. The heat pairs perfectly with the savory flavors in the dish.
- Different Proteins: You can easily switch the chicken for other proteins. Try shrimp, beef, or even leftover pork if you have it in the fridge. The recipe is flexible enough to accommodate any protein you like.
Storage and Reheating Tips
This dish stores beautifully and makes for fantastic leftovers. Here’s what you need to know about keeping your Better-Than-Takeout Chicken Fried Rice fresh:
- Storage: Once cooled, store any leftovers in an airtight container in the fridge for up to 4 days. This fried rice keeps really well and tastes just as good the next day.
- Freezing: If you want to make a large batch and freeze it for later, simply cool the rice completely and store it in a freezer-safe container. It will stay fresh in the freezer for up to 2 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat.
- Reheating: Reheat your fried rice in a skillet over medium heat with a splash of water or broth to keep it moist. You can also use the microwave, though stirring it halfway through heating will help ensure even warmth.
FAQs
Why use day-old rice?
Day-old rice is the best because it’s drier and less sticky, which helps keep the fried rice fluffy and prevents it from clumping together.
Can I use freshly cooked rice?
Sure, but you’ll want to let it cool slightly before using it in the recipe. Freshly cooked rice tends to be too moist, which can make the fried rice soggy.
What’s the best chicken to use?
Chicken breast is lean and tender, but chicken thighs add more flavor and moisture. Both work great in this recipe, so choose whichever one you prefer!
Can I make it gluten-free?
Yes! Use gluten-free soy sauce or tamari instead of regular soy sauce, and either skip the oyster sauce or use a gluten-free version.
Can I double the recipe?
Of course! If you’re feeding a larger crowd, just make sure your skillet is big enough to handle the extra ingredients for even cooking.
How can I make it healthier?
For a healthier option, use brown rice, low-sodium soy sauce, and load up on extra veggies.
Is oyster sauce necessary?
Not at all! The soy sauce will provide plenty of flavor, but if you have oyster sauce on hand, it adds an extra savory depth.
What oil is best?
Sesame oil gives the fried rice an authentic, nutty flavor. If you don’t have it, vegetable or canola oil works just fine.
Can I prep this in advance?
Yes, definitely! You can chop the veggies and cook the rice ahead of time. This dish also reheats wonderfully for quick lunches.
Conclusion
Better-Than-Takeout Chicken Fried Rice is the perfect balance of quick, easy, and delicious. With just a few simple ingredients, you can make a flavorful, customizable dish that’s betCheck this out: https://ukfinda.com/better-than-takeout-chicken-fried-rice/
ter than anything you’d get from your favorite takeout joint. It’s the kind of meal that will have you saying goodbye to delivery apps for good!
Better-Than-Takeout Chicken Fried Rice
Ingredients
- 2 tablespoons sesame oil or vegetable oil
- 1 pound boneless, skinless chicken breast or thighs, diced
- 1 cup diced onion
- 1 cup frozen peas and carrots, thawed
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 cups cooked, chilled white rice (preferably day-old)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 to taste salt and pepper
- 2 green onions sliced (for garnish)
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add diced chicken, season lightly with salt and pepper, and cook until browned and fully cooked, about 5–7 minutes. Remove from pan and set aside.
- In the same pan, add remaining oil and sauté onions, peas, and carrots until soft, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Push the veggies to one side of the pan. Add the beaten eggs to the empty space and scramble until just cooked. Stir together with the veggies.
- Stir in the cold, cooked rice and return the chicken to the pan. Mix everything well and cook for 2–3 minutes until heated through.
- Add soy sauce and oyster sauce (if using). Taste and adjust seasoning with salt, pepper, or more soy sauce as desired.
- Top with sliced green onions and serve hot.
