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

  • Stella

    I am happy to find you and your rich website. I made the recipe yesterday for dinner for my daughter and my mum. They loved it. I add some fresh ginger (a teaspoon). It was perfect. Thank you Rachel. No need for a takeout now Lol.

  • Okay, so this is “thread necromancy,” but … I tried this last night — wow!

    First time I’ve ever made fried rice and it hasn’t been a disaster. Turns out I’ve been over-frying the rice all this time. Last night’s batch was delicious.

    Thanks very much for this quick and easy recipe. I suspect it’s going to be come something of a staple around here!

  • Colleen L.

    It was a big hit at my house. Thanks for sharing.

  • Maxine Jefferson

    Woooow can’t wait to try it

  • Sam

    Omg! I love this recipe, it’s amazing and so simple. Thanks for sharing! My whole family loved it, thanks again.

  • Hayley

    Does it matter what kind of rice you use? Would boil-in-a-bag rice taste as good? Thanks!

  • Mikie B

    We add a cup of unsalted peanuts to this recipe. This recipe is fantastic and easy to make, but the peanuts take it up a notch and make it more filling.

  • Gaelle

    This recipe never fails. Added dried oregano, ginger,coconut amino instead of soy sauce, a pinch of cayenne pepper.

  • Kitty

    I have made this recipe probably 10 times. I always add whatever veggies I have on hand. I have been meaning to comment because it is so delicious and easy. Thank you for this go-to recipe :)

  • amy

    Great recipe, I. Add green onions and fresh bean sprouts also!

  • This looks great! This is what will be cooking today, thanks :-)

  • Lollypaul

    Super fast and easy! Needs a little more taste, though. Used Annie Chun’s Shitake Soy Ginger sauce, which is a lot lower in sodium than even reduced sodium soy sauce, and has more flavor,

  • Sue Montgomery

    This was a very good dish, we really enjoyed it! I will certainly be making it again!

  • Lisa

    Made his recipe Sunday and just finished leftovers for lunch today. Incredibly delicious! I added a few cashews to the rice for lunch and heated for 10 additional seconds in the microwave. I’ve sung the praises of this dish to all my friends. :)

  • Tasha

    Just finished eating a huge plate of this, I did pork fried rice tho and added mushrooms to my veggies and it was amazing, also added some yum-yum sauce to it and I felt like I was eating a dinner at a Japanese steakhouse! Thank you for the recipe and the simplicity it had! Definitely will keep this for my future meals!

  • Sierra

    My dad is cooking this right now c:

  • Theresa

    We LOVE this recipe! My very picky teenage daughter inhales this so I rely on this recipe to get protein into her – a double whammy of chicken and fried egg. The only thing I change is to add a tablespoon of minced ginger with the other veggies. I use whatever left-over chicken or pork I have on hand. Thank you for this keeper!

  • Anna

    This recipe is definitely a keeper for my slowly growing gluten free menu ideas! I used ground chicken because that’s what I had readily available. My mom isn’t a fan of ground chicken but eating it tucked into this recipe even had her happy! Thanks!

  • Antoinette

    Love your picture of you eating food…First time I have ever responded to any posts, pinterest or otherwise….could be the vino I had this evening contributed to my comment but you seem so real and it is very appreciated! Will check your site out lots more…planning on making Chinese food tomorrow as it is the Chinese new year happy new year to you. Will see what I come up with menu wise!

    • Rachel Schultz

      Thanks Antoinette!

  • peter piper

    hi

  • yasmin

    Hi, Question Did You Cook The Chicken First seperate ?

  • Marilyn

    So glad to find you. I am 71, have been in the ministry since 1963 (it wasn’t easy) My husband and I are retired, but are still helping our son raise his 3 girls, 8,15 and 16. Cooking for three generations is challenging. Especially on a fixed income. I’m excited to try several of your recipes. Blessings, Marilyn

    • Rachel Schultz

      Thank you Marilyn :)

  • Angie C.

    This was exactly the fried rice I was hungry for! I’ve tried other recipes that had you cook the eggs separately and cut in strips, but wasn’t crazy about it. Tried another where you poured the eggs over the rice and meat and all, but it looked really unappetizing. Adding the egg this way was perfect! Big hit with the whole family!

  • margare

    This is amazing and so easy!

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