BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

by Rachel Schultz on July 14, 2012 · 400 comments

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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.

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.

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 from Rachel Schultz

4.8 from 77 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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{ 400 comments… read them below or add one }

Kelly April 17, 2014 at 7:17 pm

Kids scarfed it up :-) I didn’t have soy sauce on hand and I had heard that fish sauce is even better. Strangely enough, I DID have fish sauce, so I used it. I thought it was a bit strong as a 1:1 substitution, but as I said, the kids couldn’t get enough of it. Made the rest of the recipe exactly as written. Easy pea-sy dinner. ;-)

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Lindsey April 14, 2014 at 7:51 pm

I made this a couple nights ago and it was fabulous.. making it again tonight. I just added my own little touch to it.. instead of sesame oil I used butter to cook my chicken and my stir fry my vegetables in.. and also I found a really good honey teriyaki marinade for the chicken to put on it after I cooked the chicken.. it was fabulous.. brought the left overs into work for the girls to try and they loved it too!

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Sarah April 12, 2014 at 2:26 pm

Does anyone know the WW points for this?

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Daraya April 6, 2014 at 11:44 pm

I made this for dinner today and everyone in my family loved it! Thank you! :)

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Sandy April 4, 2014 at 9:03 pm

I only have extra virgin olive oil.. Would that work?! I want to make this for dinner tonight!

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Virginia Louden April 3, 2014 at 8:39 pm

Making this for dinner. Can’t wait. barely started and my stomach is already growling :-)

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Flip March 17, 2014 at 8:08 pm

One shouldn’t generally use sesame oil as a deep frying oil.
It has a low smoking point and tends to “burn” before your meal cooks through.
Sesame Oil should be used in either a marinade or drizzled over your servings.
I would suggest using peanut oil as the cooking oil here, and top with sesame oil after it has cooked.
Just my two-cents, I’m acres away from being any form of a chef!
And, I could be wrong. ^_^
– Flip

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Flip March 17, 2014 at 8:08 pm

Sorry, meant stir-frying oil, not deep frying. :P But it still holds true!

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Sarah March 12, 2014 at 10:30 pm

Awesome recipe; it was quick and easy and passed the kid approval! I made it with rice noodles instead of rice and it was fantastic!

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Ava Martin March 12, 2014 at 2:06 am

This was delicious. I’ve made it twice since finding the recipe on Pinterest. Once I made it with regular white rice and the second time I used Jasmine rice, which made it taste like the Thai restaurants. Really simple to make and adaptable to whatever you have on hand.

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Brenda March 10, 2014 at 5:16 pm

Do you use a specific kind of rice? I never know what kind when making these kinds of things. Thanks!

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Maggie March 21, 2014 at 9:59 pm

We always use Jasmine rice for this dish but I don’t see why you couldn’t use another one. Someone further down said they used brown rice.

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Christine March 9, 2014 at 11:36 pm

Made this tonight to serve with honey sesame chicken and it was delish. I made it without the chicken since it was a side. I didn’t have carrots so I used all peas, and made the rice with chicken broth as suggested by someone else, but otherwise I made it exactly as written. It was very good despite the fact that I burned the rice. I am just not capable of making rice without causing a problem. I will definitely be making this again and would love to do it with shrimp!

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Lauren March 8, 2014 at 1:52 pm

Hi! This recipe is perfect and makes an amazing fried rice. The only suggestion you should try is when you cook the rice, use chicken or vegetable broth instead of water to boil it. It will taste EXACTLY like take out but hot and fresh and amazing.

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Tina March 8, 2014 at 1:07 am

Chicken fried rice

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Jules March 7, 2014 at 12:11 am

Oh maaannnn! I just made your better than take out chicken fried rice and it is unbelievably yummy!! I am telling everyone who will listen!

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Anonymous March 3, 2014 at 3:57 am

Recipe

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Elizabeth March 3, 2014 at 12:13 am

I substituted brown rice for white rice and used grapeseed oil in place of sesame oil because I didn’t have sesame oil and grapeseed oil burns off at a high heat and doesn’t have a strong flavor. I used garlic powder in place of garlic, but garlic would have definitely been preferable. It came out pretty tasty, but was a little wet, probably because of the frozen vegetables. Next time I will cook off the water or drain them. It was only wet compared to take-out. It was not too wet to eat or really that most noticeable at all. Anyway, this recipe is pretty good and I’ll make it again.

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Michele Foster February 27, 2014 at 1:53 pm

This was super easy to make and absolutely delicious!! I used left over stirfry chicken, threw in some mushrooms and canned veggies and it was light, fluffy and full of flavour!! Even my 13 year old daughter was impressed. A new family favourite!

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Naya February 22, 2014 at 7:18 pm

Chx Fried Rice

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Christina February 22, 2014 at 6:51 am

Just FYI msg occurs naturally in soy sauce.

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Rachel @LittleChefBigAppetite February 19, 2014 at 4:42 pm

Hey Rachel! Your pictures are to die for! What recipe plugin do you use? I love how clean it looks.

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Rachel Schultz February 20, 2014 at 5:06 pm

It is called easy recipe.

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Joan Marie Dunbar February 19, 2014 at 2:38 pm

Your Better-Than-Takeout-Chicken Fried Rice recipe was good. I tweaked it a bit by using all the peas and carrots-16 oz bag and only two cups of rice cooked in a steamer. Any more rice would not have fit into the pan. The chicken was marinated in soy sauce for several hours and cooked in sesame oil, cooled then chopped. We found that double the amount of soy sauce was needed for our taste.
Thanks for sharing, my husband and grandson loved it and went back for seconds-very economical too!
Looking forward to trying one of your other recipes.
Sincerely,
Joan Marie

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Kelly February 19, 2014 at 2:24 am

This recipe has changed our life. We eat a lot of chicken. This is really great for the left over cooked chicken. I say “leftover” in the most positive wonderful way. And, an extra advantage is rice is cheap as are eggs. It’s all good.

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Claire February 18, 2014 at 12:34 am

Delicious! My whole family liked it and it smelled wonderful! Definitely a keeper!!

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Anonymous February 17, 2014 at 1:21 pm

Excellent recipe! The kids and adults liked it. A winner.

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Lyndi Lou February 17, 2014 at 12:16 am

Super simple and smells define while simmering. Thanks for sharing, LL

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Kristy February 11, 2014 at 12:23 am

This was good! I made a double batch for plenty of leftovers! Yum!!!

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DrHardcrab February 24, 2014 at 10:00 pm

I did the same. Curious to see how the leftovers hold up….if tere ARE leftovers. YUM!!!!!! Found another easy meal to put in the rotation!!!

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Anita February 8, 2014 at 7:21 pm

Oh just one more comment that I had not read before cooking my rice. 3 cups of COOKED rice. I missed that and prepared 3 cups uncooked which was too much.
Thanks again

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Anita February 8, 2014 at 7:15 pm

This was a great receipe. You can toss any veggies in here. More or less soy depending on how salty you want it to be. I had just enough for lunch left over the next day and it was just as good. Thanks for sharing this fantastic do again meal!

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MedhaM February 7, 2014 at 1:06 pm

Similar to the one I make , I also add spring onion and make it with leftover rice

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Luz February 7, 2014 at 12:30 am

It’s great!

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JoAnn February 6, 2014 at 1:23 am

This has become my go-to recipe when I need a quick meal. Much better than take-out!!! Thanks for a great recipe!

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Renee February 4, 2014 at 9:27 pm

I made this recipe yesterday with a bunch of vegetables that I didn’t want to go to waste. It was by far the best fried rice I had ever had. I didn’t even add chicken. this recipe is definitely going in the rotation. I just want to thank you for posting this recipe. I’ve already shared it with three of my good friends.

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Kara February 4, 2014 at 1:32 am

This was great! I didn’t have sesame oil so I substituted coconut oil, also awesome. Thanks for the great recipe! Nice to make something like this and know what you are eating. I think next time I may even add an extra egg.

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CC January 31, 2014 at 1:24 am

I found this on Pinterest and made it for dinner tonight. OMG it was excellent. We have been trying to stay out of restaurants to save money, and my husband asked while eating this, “Oh my God, are you going to become some type of master chef who knows how to cook everything via eating at home?” He loved it, and so did I. Thanks so much for such a great recipe! This is a great way to use up veggies that you need to use before they go bad. I added celery and green onions and made it with whole grain rice. Delish!

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Aileen January 30, 2014 at 12:59 am

I found this recipe through Pinterest and made it tonight. It was incredibly delicious! Thank you! I also found your blog and absolutely love it. I started following you on bloglovin’, IG, and Pinterest :)

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Anne Marie January 27, 2014 at 4:56 pm

I’ve tried several fried rice recipes, and they’ve never turned out well. I made this recipe a few nights ago. My husband took a few bites and asked, “How did you make this? Is it from scratch? It’s awesome!” So this is in the official meal rotation now. He’s vegetarian, so I skipped the chicken and doubled the eggs. I also used brown rice. Thanks for the great recipe!

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Jeanne January 26, 2014 at 3:59 pm

Super easy delicious recipe will be making many more times

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Dana January 26, 2014 at 1:34 am

I tried this for the first time tonight. My rice had a “wet” texture to it. I fixed it per the directions on the bag, but I rarely fix rice so not sure what causes it to turn out this way. I tried cooking it out but it didn’t help. Do you know what causes this and how to correct it? Thanks for sharing the recipe!

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Ashleigh February 9, 2014 at 9:45 pm

I don’t know if there’s a way to fix it when you prepare the rice that day, but I always prepare rice a day ahead of time or use leftover rice. It definitely helps the rice not end up with a wet texture.

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Jackie January 23, 2014 at 6:49 pm

Very good and healthy…I used stir fried shrimp to put on top before serving…don’t over cook the vegtables and rice.

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Dave January 22, 2014 at 11:51 pm

I made this with tonight using Uncle Ben’s original Ready Rice. I much prefer Chinese takeout restaurant rice but this was better than stovetop rice. I LOVE this recipe! I cut back on the soy sauce also and use toasted Sesame oil.

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andrea colbert January 21, 2014 at 7:42 pm

Am making for dinner tonight , preparing my meat in sauce and my crock pot while at work, some thing different for my family thanks for recipe

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Maria January 17, 2014 at 5:39 pm

Made this for dinner tonight with my roommate and we both loved it! I added the soy sauce after removing from heat – a tip I learned from my Vietnamese mom :-) However I also thought it was slightly too salty so will add less soy sauce next time. Thanks for the recipe!

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Amy C. January 15, 2014 at 11:50 pm

I have now made this twice and my family loves it. The second time I used your teriyaki chicken recipe along with this and it really ramps up the flavor. Fantastic! Thanks for your recipes.

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Laura January 14, 2014 at 5:57 pm

Made this…yum! Thanks for sharing!

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Emily @OurAwesomeAdventuresAbroad January 14, 2014 at 11:40 am

Hey there, Love your recipe, found it on Pinterest. Curious about your pan that you’re using. I hate the wok we have, looking for other un-non-stick options. Thanks!

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CC January 31, 2014 at 1:27 am

I used my All Clad stainless steel pan and it turned out great, didn’t really stick, just a small bit of scrubbing.

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Anonymous January 13, 2014 at 11:03 pm

This was FANTASTICO!

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Natalie January 12, 2014 at 11:26 am

Made this tonight and we three really enjoyed it! We added stir fry chicken and veges on top … Delicious!

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