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
baltisraul
Wonderful, wonderful! It is best to make the rice 24 hrs in advance then bring to room temp before adding.
Kristin
Great advice! Thanks!!
Ron Barnes
I have made this for years. My question is in the picture I see a jar of Sirracha but it is not in the recipe. That is why I brought up the recipe. Do you use the Sirracha in the recipe?
Kristin
Nope, typically the recipe doesn’t call for the Sirracha in it, however, I love adding a splash on mine for a bit of a kick!
David Lewis
Making it tonight. Using it as a guide.
Kristin
Hope you enjoyed it!
Barbara Murray
I make the same thing all the time but I have never put an egg in it,what is the purpose of adding egg?
Kristin
Typically in Chinese restaurants, scrambled egg is included in the recipe. This is a take on that, however, you can definitely omit if preferred! 🙂
Christina
Question do you add the chicken in as uncooked?
Kristin
Nope, the chicken is pre cooked and shredded prior to adding it! Enjoy!!
Bo
Is there any preference to the way the chicken is pre-cooked? Ex. (Fried, baked, or grilled)
Kristin
Personally, I cook my chicken in my slow cooker with some salt/pepper on top so its shredded. You can also boil, bake, or grill. I prefer shredded chicken in this. Fried probably wouldn’t be a good fit as its crunchy and being a rice dish, may be too much! Enjoy!
Britt
I can’t wait to make this. I think it’s exactly how my dad made it when I was a kid. My question is what kind of rice is best? Jasmine? Long Grain? Brown? Thanks
Kristin
I use both Jasmine and Long Grain when I make this. Both types are great! I haven’t used brown, but other than it cooking a bit longer, should be tasty as well!
Paula
My family loved this and said it was better than the restaurants! Thanks!
Kristin
Yea!! And wow, what a compliment! Glad it was enjoyed!
Anta
Delicious! Family loved it!
Kristin
Yea!! So glad it was enjoyed!
Alyssa Herbst
How much is in each serving?
Kristin
About 1 cup per serving!
Carol
How do you cook the chicken ?
Kristin
I typically pre cook chicken in my Instant Pot, slow cooker, or boil it and keep some on hand in my freezer! You can also use rotisserie chicken!
Joan Schaller-Bauer
Just a suggestion about the rice! I add 2 teabags of Jasmine tea to my rice cooker when I make Jasmine rice! Bumps up the flavor a lot! All the best! Joan
Tell us about your wok?!!!??
Kristin
Great idea! I bet that adds a ton of flavor!
As for the Wok, here is the one I have and LOVE! https://amzn.to/2uzTclU
Makes cooking so much easier because it has way more space in it! I do all sorts of dishes in it from pastas, rice, this recipe, and more!
Debbie F
Tried this tonight and it was so good. Thank you for sharing.
Kristin
Yea!! So glad to hear you enjoyed it!
Kathy
Should the rice be cold or warm?
Kristin
Mine is typically warm as I make it just before using it, however, it doesn’t matter as long as its cooked. It can heat up once ingredients are all combined!
Viçkie Schwemmer
Wedges of ripe tomatoes are great with chicken fried rice. Slices of cucumbers also add to chicken fried rice! Enjoy!
Kristin
Oh wow, that sounds like a great addition! Thanks for the suggestion!!
Brandie Benson
Ok I found your recipe a couple of years ago and have been making it every since we love it.
I’ve recently made some changes to the recipe due to some diet restrictions I use at least 3 eggs because it’s good and good protein I also use frozen mixed veggies instead of just peas and carrots.I also use frozen cauliflower rice that I microwave before using I always add a little minced garlic and I use soy sauce and a little bottled teriyaki sauce still use onions and sesame oil as well as some butter it’s awesome thank you so much for the recipe
Kristin
Yay!! Glad to hear you are loving the recipe!! Great idea on the changes, I love hearing all the great ways to enhance recipes!!