Better Than Takeout Chicken Fried Rice is ready in 20 minutes and tastes even better than takeout! Budget friendly and simple to prepare!
Last week, my mom went to her friends house for dinner. When she got home, she immediately text me to tell me how tasty dinner was. She even took several pictures and brought home the recipe! Knowing I would want it, she passed it my way and after one look at the pics, I knew I had to share!
Flavorful, budget friendly chicken fried rice makes a great meal or side dish option!
I LOVE Chinese food and one of my favorite dishes to order is simple chicken fried rice! Nothing better than an order of that with a side of egg rolls, right?!
The thing I love most about chicken fried rice is how versatile it is. If I have leftover pulled pork from a smoke my hubby did, I can use that in place of chicken. If I want to omit the meat altogether and do a meatless option, that is a great option as well! You can even spice this up using some Sriracha sauce on top!
Not only does it allow me to not have to load the entire family up and go to a restaurant, but it also is budget friendly, kid friendly, and based on the recipe….makes plenty for leftovers the next day!
To reduce the sodium a bit, I like to use “reduced sodium” soy sauce. Same great flavor, with a fraction of the salt in the regular version!
Thanks mom for snagging the recipe for me and thanks Christi for sharing!!
Check out these other Chinese recipes for ideas on what to pair with your rice:
Skip ordering takeout, this Better Than Takeout Chicken Fried Rice is a must try! Print the recipe below!
Better Than Takeout Chicken Fried Rice
Equipment
Ingredients
- 1 lb chicken, cooked and shredded
- 3 cups cooked rice
- 2 tablespoon sesame oil
- 1 onion, diced
- 1 cup frozen peas and carrots, thawed
- 2 tablespoon soy sauce (more if desired)
- 2 eggs, lightly beaten
- 2 tablespoon green onions, chopped (optional)
Instructions
- Preheat a medium skillet or wok to medium heat.
- Add the sesame oil, onion, and peas/carrots.
- Allow to cook until tender.
- Slide the onion, carrots, and peas to one side of skillet and add in the lightly beaten eggs to the other side.
- Using a spatula, scramble the eggs.
- Once eggs are fully cooked, combine with the onion/peas/carrots.
- Add the cooked rice and shredded chicken into the skillet and combine with the egg mixture.
- Pour the soy sauce on top and stir to combine evenly.
- Add in the green onions, if using. Serve!
Nutrition
