BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

July 14, 2012

Here is my version of this classic dish – not that I have any claim to being an authority on what is “authentic” Chinese food. I am an authority, however, on what is super incredibly yummy.  This rice gets my stamp of approval, with honors. It is better than takeout, and you can enjoy skipping all the mysterious, unhealthy parts of fast food.

BY POPULAR DEMAND! You can also check out my recipe for better-than-takeout easy pad thai.

BETTER-THAN-TAKEOUT CHICKEN FRIED RICE from Rachel SchultzBETTER-THAN-TAKEOUT CHICKEN FRIED RICE
Serves 3-4

1 cup rice
3 chicken breasts, cooked and shredded (I recommend slow cooker chicken teriyaki)
1 onion, diced
2 cloves garlic, minced
1/2 cup frozen peas
4 carrots, diced
2 eggs
3 tablespoons sesame oil (or you can substitute butter!)
1/4 cup soy sauce
Optional: sesame seeds

Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop. Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas, and carrots. Cook for 5-7 minutes. Crack eggs into pan and scramble, mixing with vegetables.

BETTER-THAN-TAKEOUT Chicken Fried Rice-2 copy

Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat.

BETTER-THAN-TAKEOUT Chicken Fried Rice-4 copy

4.9 from 98 reviews
BETTER-THAN-TAKEOUT CHICKEN FRIED RICE
 
Author:
Ingredients
  • 1 cup rice
  • 3 chicken breasts, cooked and shredded (I recommend slow cooker chicken teriyaki)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup frozen peas
  • 4 carrots, diced
  • 2 eggs
  • 3 tablespoons sesame oil (or you can substitute butter!)
  • ¼ cup soy sauce
  • Optional: sesame seeds
Instructions
  1. Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop.
  2. Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas, and carrots. Cook for 5-7 minutes.
  3. Crack eggs into pan and scramble, mixing with vegetables.
  4. Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat.

 

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Comments

  • ashley

    I have made this recipe multiple times. i come back to this recipe whenever i want to make chicken fried rice. i wont even try another recipe! i usually use rotisserie chicken and about half a bag of frozen peas and carrots. making it tonight and cant wait! thanks again!

    • Rachel Schultz

      That’s great! Thanks Ashley.

  • Tammy

    This was Ah-mazing! Made pretty much exactly like it calls for except subbed fresh carrots for frozen peas & carrots (about 3/4 of a cup) and used onion powder bc my kids hate onions. Even my pickiest eater loved it. Win!

  • Rosie

    Just made this dish accordingly -yummy in the tummy!!!

  • pam

    one onion; equal to how much when chopped?

  • Danielle

    Delicious! Only change I made was using a frozen mixed veggie mix – green beans, corn, carrots and peas. My son devoured it!

    • Brooke

      About how much frozen veggies did you use? I’m a new cooker and don’t want to mess up the proportions but I’m making this tonight and frozen is all I have!

  • Lisa

    Best fried rice recipe. I use jasmine rice, seems to be better than plain white rice. Serve with yum-yum sauce..yummy!!! Had this tonight.

  • Cydney

    I just made this tonight and I have to say it’s the best chicken fried rice I have ever eaten!! No takeaway can even compare to ho amazing this is!! I had to omit the egg as my son is allergic to it and I added some frozen corn cause I do love that in fried rice. So awesome. Thanks for the recipe, it will be saved and used on the weekly I’m sure!

  • Diana Haupt

    Taking this recipe out of town (Milwaukee).Chinese is the Family Favorite! Thank-You

  • Joan E Vang

    I, too, am a diabetic and need the nutritional information for this dish.

    Thank you very much.

  • Kevin

    Left over rice is best. A lot of recipes will have you make the rice ahead of time and cool it in the refrigerator before cooking.

  • Michele

    Wow! I made it. They Loved it. It’s a winner! Used left over slow cooked pulled pork. We’ll be making this again! Thanks!

  • Hillary

    What are the nutrition facts for this? My husbands a diabetic and was wondering. But this looks and sounds delicious

  • Brian Chandley

    Great recipe but three pieces of chicken breast ruins the balance. I used three and it was too much. The rice should be the dominant element in this dish. Otherwise a great recipe. Thanks.

  • Anonymous

    What size slow cooker is this for?

    • Shirley

      This is not a slow cooker recipe.. Read the directions again.. BTW I used left over rice for mine and it worked out great

  • Dorothy

    What kind of skillet would one use to make this dish?, I have tried to make fried rice in an iron skillet and the rice became sticky and over cooked.

    • Olde'nDirt

      I use either a wok that I have or a large deep Teflon skillet.

    • Dee Budd

      Left over rice is ALWAYS the best for any fried rice recipe.

  • Nitu

    Nice food

  • Just made this and the whole family loved it!

  • Any preference on what type of rice to be used?

    • Rachel Schultz

      I like white jasmine, but we also use brown rice a lot.

  • Ashley

    I have made this several times and we always love it. My question is at what point do I add the sesame seeds? or they just a garnish?

    • Rachel Schultz

      Just garnish!

  • Sue

    Awesome! Better than take-out. Highly recommend.

  • Jon

    I do this recipe as well. Only I leave out the soy sauce and add some cajun seasoning, specifically “Slap Ya Mama”

  • Michele

    I love this and the other recipes MMMMMMMM…

  • Rita l Morrison

    Do you cook the chicken breast first? The recipe doesn’t say! Can’t wait to try it!

    • Rachel Schultz

      Yes, cooked chicken.

    • Anonymous

      Yes is does :P

  • Anonymous

    Excellent

  • Absolutely wonderful dish. Simple yet effective. Far better than any take away. Thank you.

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