BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

July 14, 2012 · 442 comments

in Chicken Entrees, Dinners, Recipes

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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 94 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.

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{ 442 comments… read them below or add one }

Elana August 26, 2014 at 12:20 am

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

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Kelly August 26, 2014 at 12:12 am

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 !:)

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Elana August 25, 2014 at 9:50 pm

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?

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Elana August 26, 2014 at 12:39 am

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

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lynne August 22, 2014 at 3:33 pm

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.

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CC August 18, 2014 at 9:13 pm

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

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Rachel Schultz August 19, 2014 at 1:47 am

Sure!

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Elana August 16, 2014 at 11:28 pm

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

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Norma August 16, 2014 at 7:59 pm

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.”

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Sicily's August 12, 2014 at 10:15 pm

How many calories is this recipe?

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iou July 29, 2014 at 10:31 pm

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!

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Alex July 26, 2014 at 1:22 pm

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.

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Stacie July 15, 2014 at 11:23 pm

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!

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Miranda July 9, 2014 at 12:56 am

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!

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betty July 3, 2014 at 8:34 pm

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.

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Rebecca July 3, 2014 at 12:23 am

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!

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Brandon June 29, 2014 at 2:24 pm

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.

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Christine McKinney June 28, 2014 at 3:56 pm

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.

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Anonymous June 27, 2014 at 8:09 pm

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

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WhitewaterDave June 27, 2014 at 6:34 pm

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.

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amy June 27, 2014 at 5:32 am

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

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Rachel Schultz June 27, 2014 at 12:40 pm

I use jasmine rice.

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Cindy Maclean Cindy Maclean June 24, 2014 at 8:19 pm

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

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Elizabeth June 24, 2014 at 2:38 am

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!!

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stacey June 19, 2014 at 4:54 am

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?

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chris June 16, 2014 at 6:16 pm

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

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Rawyah June 10, 2014 at 7:07 am

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

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Denise May 27, 2014 at 11:11 pm

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

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food recipes May 27, 2014 at 3:25 pm

very nice her some too http://best-foood.blogspot.com/

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Svetlana May 25, 2014 at 8:12 am

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 :)

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Amy May 20, 2014 at 9:43 pm

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.

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Melinda May 12, 2014 at 9:35 pm

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.

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kishori sarkar May 12, 2014 at 5:32 am

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

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Fer May 9, 2014 at 7:00 pm

I just made this, Delicious!!!!

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Mary Schumacher May 8, 2014 at 12:38 pm

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.

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food recipes May 7, 2014 at 6:38 pm

look delisieuse

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Nicole May 6, 2014 at 10:23 pm

Fried rice

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Tony May 4, 2014 at 4:49 pm

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

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Tiffany May 2, 2014 at 8:27 pm

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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