BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

July 14, 2012 · 446 comments

in Asian, Chicken, Dinner, Gluten Free, 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 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.

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