BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

July 14, 2012

Here’s 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’s 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 Schultz

BETTER-THAN-TAKEOUT CHICKEN FRIED RICE
Serves 3-4

3 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked (I recommend using slow cooker teriyaki chicken)
1 cup peas & carrots, frozen
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce

Prepare rice according to package instructions to yield 3 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.

BETTER-THAN-TAKEOUT CHICKEN FRIED RICE from Rachel Schultz

Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.

BETTER-THAN-TAKEOUT CHICKEN FRIED RICE from Rachel Schultz

Add rice, chicken, and soy sauce to pan.

Better-Than-Takeout Chicken Fried Rice from Rachel Schultz

Better-Than-Takeout Chicken Fried Rice from Rachel Schultz

Stir in soy sauce and remove from heat.

BETTER-THAN-TAKEOUT CHICKEN FRIED RICE from Rachel Schultz BETTER-THAN-TAKEOUT CHICKEN FRIED RICE from Rachel Schultz

4.9 from 95 reviews
Better-Than-Takeout Chicken Fried Rice
 
Author:
Serves: 3-4
Ingredients
  • 3 cups rice, prepared
  • ½ pound boneless, skinless chicken breasts, cooked (I recommend using slow cooker teriyaki chicken, link above)
  • 1 cup peas & carrots, frozen
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • 3 tablespoons sesame oil
  • ¼ cup soy sauce
Instructions
  1. Prepare rice according to package instructions to yield 3 cups cooked rice.
  2. Heat sesame oil in a large skillet on medium heat.
  3. Add onion, garlic, peas, and carrots. Stir fry until tender.
  4. Crack eggs into pan and scramble, mixing throughout vegetables.
  5. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Comments

  • tina

    Very easy and taste so good thank you

  • Made this tonight and it was very good! I will definitely make again!

  • Maria N.

    This recipe is truly delicious!! I made the chicken teriyaki in the morning on the stove and let it marinate all day in the sauce! The chicken shredded perfectly! Had no sesame oil, used vegetable oil instead and it was fine!! My son loves chicken fried rice and I’ll make this any day rather than ordering take-out!!! Loved it!!

    Thank you for posting!!!

    mjn

  • kayla

    Excited to make this dish tonight! Made the chicken via your recipe, and my house smells amazing! Cant wait to add it in with the stir fry and see how it tastes. I also follow Desiring God, Matt Walsh and a few of the other blogs you listed. Getting a feel for your taste, i thought I might suggest The Nester,, its a beautiful blog on home, perspective, imperfection and a little bit of everything in between.
    Anyway, thanks for inspiring dinner tonight!

  • Anonymous

    Just made this for dinner tonight! It was PERFECT. Def. will be adding this to the favorites YUM! :)

  • michael

    Loved this recipe. I make it often.

  • Karen

    It was great

  • Melanie

    Fresh and very tasty!

  • Excellent recipe :)
    Made it tonight and whole family plunged in to eat.
    Thanks !

  • Elana

    tonights dinner was awesome! Thanks for this one, it’s a keeper :-)

  • Kelly

    This was delicious ! I added one extra egg more oil and soy sauce crisped the rice in the pan after already cooking it prior and had orange sauce on the side !:)

  • Elana

    If I make the slow cooker teriyaki chicken do I just use what is left over from the slow cooker, or do I
    add an extra 1/4 cup of soy sauce?

    • Elana

      I did, it came out a little sweeter because of the teriyaki sauce, but still excellent.

  • lynne

    Love, love, love. I swap out the chicken for pork sometimes, or shrimp. Same basics just different protein. Nothing changes other than that. I make extra so I have a late nite snack while watching TV. Delish.

  • CC

    Could I use Sunflower Oil for this recipe????

    • Rachel Schultz

      Sure!

  • Elana

    I can’t wait to try this! It sounds really good!

  • Norma

    I made this last night and loved it. The only thing I changed was leave out the peas (yuck) and insted of soy sauce I added some of the broth from the teriyaki chicken. Totally delicious. Thanks for a great recipe.

    Psalm 91
    The Protection of the Most High

    1 The one who lives under the protection of the Most High
    dwells in the shadow of the Almighty.

    2 I will say[a] to the Lord, “My refuge and my fortress,
    my God, in whom I trust.”

  • Sicily's

    How many calories is this recipe?

  • Excellent recipe! So quick, delicious, and cheap! Followed your reco to use your slow cooker teriyaki chicken recipe and kept the other half of the chicken for quesadillas tomrrow. Thank you!

  • This is one of our favorite weekly staples now! We found it via Pinterest and, now, whenever we have leftover rice, we get excited knowing we can make this. :) We often throw in frozen shrimp instead of cooking chicken, so it can take literally 15 minutes from start to finish.

  • Stacie

    My daughter and I made the chicken fried rice. It was so easy especially with the step by step and the pictures to go along with each step. Delicious!

  • Miranda

    I made this for supper tonight, I LOVED it. Thanks for sharing! I didn’t use the teriyaki chicken, no time, but just plain sliced up chicken breast. This will be a regular meal in my home. Next time I will make the rice a day before and let it sit in the fridge as someone else had suggested. Thanks again!

  • This is great and Rachel was right it’s so much better than take out, besides, you never know how long stuff has been sitting out at restaurants.

  • Rebecca

    My goodness – thank you for this recipe! My boyfriend is THE world’s pickiest eater. He requests this all time and told me “This is the best thing you’ve ever made” after the initial attempt. I made it with your recommended teriyaki chicken recipe. The duo is too good to switch up!

    People – you must make it with Rachel’s teriyaki chicken recipe. It is so very simple and smells amazing in the crockpot. Of course, even better is that it tastes amazing!

  • Brandon

    Great recipe! Just a few pointers, for the most authentic restaurant style fried rice use jasmine, but also cook the rice a day ahead and refrigerate. Keeps the rice firm and not mushy, and for gluten free use tamari soy sauce instead of regular.

  • Christine McKinney

    This was really good, and very easy. I added mushrooms and bean sprouts and it was delicious. Will be a staple at our house. For those of you concerned about the sodium level of soy sauce, try Bragg’s Liquid Aminos. Tastes and looks like soy sauce, but has a fraction of the sodium.

  • Anonymous

    One of the best recipes I’ve ever found.
    Very tasty!

  • I rarely leave comments about any topic online except when something is that good, or that bad. This recipe is deserving of a comment because it is that good. I have been searching for a good fried rice recipe that will not only please my family, but me as well. Ever since I made this for the first time a couple months ago, I get requests for this for dinner. That never happens here. This recipe is easy to prepare and doesn’t have 20-30 ingredients like some other recipes like other recipes. Thank you for publishing it.

  • amy

    Do you use instant rice or sticky rice? I don’t know what I’m doing wrong but mine never comes out as good as take out. So I thought maybe it’s because I’m using instant rice. Any pointers you could give me would be great.
    Thanks, Amy

    • Rachel Schultz

      I use jasmine rice.

  • Cindy Maclean Cindy Maclean

    This is. The best recipe for. Chickenfred rice I ever made. Thank you♥

  • Elizabeth

    So, I make this every now and then, enough to be considered often. My family loves it! If I mention this recipe in front of my brothers children they refuse to let me leave their house until I make it. I’ve had my keys, car, and cellphone hidden until I made it. I made it out alive today after mentioning it by promising to go back tomorrow and cook dinner for them. I’m excited to do it though. They have an exchange student from Spain who is now excited seeing the others become crazed over just the thought. So your recipe will reach Spain!!! Thank you. It is unbelievably delicious. Or as our family describes it as SCRUMPTRULECENT!!

  • stacey

    Really yummy. I can see making this for my kids and their friends when they get a little older. I wasn’t a super fan of the sesame oil though. I wonder if you could just use something like vegetable pil in the first step instead?

  • chris

    Very good, easier than I thought. Even my picky kids liked it.

  • Rawyah

    very easy. Made it with leftover white rice and added mushrooms. Thank you

  • Denise

    Soooo good! First time making this and definitely not the last!

  • Svetlana

    A small question regarding the sesame oil used in the recipe: what kind of oil should it be? Roasted sesame oil? Or just cold-pressed one? Thanks! Can’t wait to try the recipe :)

  • Amy

    I have made this so many times following the recipe exactly as it is, and I seriously LOVE it every time!! As in my mouth waters as I am cooking…so.good.

  • Melinda

    This recipe is so DELICIOUS!!! (And super-easy, too!). I wanted to give it 5 stars, but for some reason I am only able to give 3, so I left blank (glitch?). I used minute rice and one breast from a store bought, pre-cooked chicken. I also added an extra 1/2 cup of vegetables, since I was serving this as a one dish meal, and used low sodium soy sauce (since there is so much seasoning in pre-cooked chicken). This is now officially one of my go-to meals for busy school nights.

  • kishori sarkar

    very nice recipe!
    and also very good photography..hats off Rachel.

  • Fer

    I just made this, Delicious!!!!

  • Mary Schumacher

    In Pinterest this shows as gluten free. Most soy sauces have wheat so need to use wheat free soy to be gluten free. Sounds yummy.

  • look delisieuse

  • Nicole

    Fried rice

  • I really enjoyed your recipe, I added some cooked shrimp,cooked chicken,pork and bean sprouts with scallions..it was Fantastic!

  • Tiffany

    I made this last night for dinner! So good! Although my mother is an executive chef, I did learn quite a few things from her, but I still have no business stirring up craziness in the kitchen. Luckily, I can follow recipes! I simmered the chicken in teriyaki sauce, but I’m going to try your recommendation next time. I added an extra egg since that’s one of my fave parts about fried rice. Also, I forgot white onion. So, I added 2 chopped green onions at the end, and it worked out! :) My picky eating boyfriend went back for seconds!

    Thank you so much!

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