BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

by Rachel Schultz on July 14, 2012 · 399 comments

1.2M Flares 1.2M Flares ×

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

4.9 from 76 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.
1.2M Flares Pin It Share 1.2M Twitter 193 Facebook 3.5K 1.2M Flares ×

Leave a Comment

Rate this recipe:  

{ 399 comments… read them below or add one }

bmizar January 9, 2013 at 1:34 am

I would love to print this out and make it but I’d have to have a lot of ink for unnecessary pictures. Too bad their isn’t a printer friendly button to just print the recipe without all the rest.

Reply

Rachel Schultz January 9, 2013 at 2:02 am

There is a green & gray printer friendly button. They’re located in at the bottom of every post.

Reply

Kristen January 8, 2013 at 10:57 pm

how many calories are in a serving for this meal?

Reply

April January 4, 2013 at 1:30 am

This was awesome. My nephew loves rice of any kind and is enjoying it as we speak. Husband would like shrimp and chicken maybe next time. Thanks

Reply

Jane January 3, 2013 at 10:38 pm

This is nearly the same way I have fixed fried rice for years–only difference is I put the chicken and onion plus our favorite spices(garlic powder,crushed red pepper) in the wok/skillet first. (I also use any vegetable oil such as canola, etc.) I fry it up and then add the rice. Then add the frozen peas and carrots. Add a couple of eggs (break the yolks) and let them cook awhile, stir it all together with the soy sauce. Best recipe, glad someone has posted it!

Reply

ChrisW December 29, 2012 at 10:58 pm

Someone else said it earlier but the real trick to restaurant quality fried rice is to cook the rice the day before and let it refrigerate. It truly makes a difference in the consistency of the rice…the rice will be firm and not the least bit mushy. Then follow the instructions above for the rest of the preparation…just add a small bit of fish sauce as well, this is standard….dont worry, a bit of it wont make it taste ‘fishy’

Reply

Kasey December 28, 2012 at 1:26 am

Omg, super easy & super yummy!!! My husband was impressed!! Thanks so much for sharing this recipe! :)

Reply

Karen December 18, 2012 at 10:51 pm

This is really good.I added some diced celery to the onions and peas and carrots. I have even added water chestnuts to give a crunch. thanks for the recipe. Bon Apitito

Reply

Regina December 15, 2012 at 12:04 am

This recipe is excellent!!! I just cooked it tonight (made my chicken and rice last night) and loved it! My daughter didn’t like the onion so I may omit next time and add broccoli but overall perfect recipe!!

Reply

Amy December 14, 2012 at 3:35 am

I made this tonight with the teriyaki chicken…..FANTASTIC! I used some of the leftover liquid from cooking the chicken instead of the soy sauce….delish! Thanks!

Reply

Corrina M. December 13, 2012 at 3:48 pm

I made this last night (I left out the chicken) with orange ginger chicken, it turned out really awesome and my family loved it. We will officially no longer order takeout :)

Reply

Rachel Schultz December 13, 2012 at 8:38 pm

Wonderful. Great to hear. Hopefully it will save $$$ too :)

Reply

Alyssa H December 11, 2012 at 1:39 am

Loved the recipe! Adding the egg really made the meal taste more rich, almost buttery :)

Reply

Kelly December 10, 2012 at 12:49 am

I just made this and I’m eating it as we speak. It’s too good to wait til I’m done to say how good it is lol

Reply

Nikki December 2, 2012 at 4:43 pm

Another good thing for this is using day old rice…it’s hardened up a bit so doesn’t make it as mushy.

Reply

jenn November 29, 2012 at 12:22 pm

I found this recipe on pinterest and I am going to make it tomorrow. I have all the ingredients I need but I can’t seem to find the sesame oil anywhere! Does anyone know what grocery store has sesame oil? Or if I can substitute it for something else?? Thanks so much!!!

Reply

Rachel Schultz November 29, 2012 at 11:26 pm

You could make do with olive oil.

Reply

jenn November 30, 2012 at 3:36 pm

I was actually able to find the sesame oil after work yesterday! I made the slow cooker teriyaki chicken last night (which tasted amazing!!!!) and the rice. So I will be putting it all together to make the chicken fried rice tonight. I can’t wait!!

Reply

Kristin November 28, 2012 at 4:02 am

What a great, flavorful,simple recipe! I live in the middle of nowhere and no one will deliver to my house, so I have been missing Chinese takeout. This recipe is a great substitute, thanks for bringing takeout home!

Reply

Rachel Schultz November 30, 2012 at 12:20 am

You’re welcome! So glad to hear it was helpful for you.

Reply

Sarah November 25, 2012 at 3:36 am

Tried this tonight & it got a thumbs up from everyone. Used the slow cooker teriyaki chicken, some of the leftover sauce (thickened), a bit of Chinese five spice & mushrooms instead of carrots. This a great base recipe that you can adjust to your own preferences, but dont omit the sesame oil, that is key to the deep flavor. Thanks so much for the recipe!

Reply

SuburbMom November 21, 2012 at 11:40 am

Made this last night with modifications and it was great! I used my “new” Breville electric wok I just got on eBay. Awesome basic recipe that you can change up. I made two batches to use up all my rice and mixed up the veggies – on the second batch I didn’t have peas left so used bok choy, corn and carrots. I made extra rice the night before, put it in the freezer after it cooled, put in in the fridge the next day, and into the oven’s warming drawer about half an hour before cooking to bring it up to room temp. I cracked two eggs in a bowl first and whisked them with about half a teaspoon of sambal olek, sprayed the wok with cooking spray and cooked them omelette style in the wok and removed. Then cooked the onions in a T of oil until brown, then added more oil and mixed in everything else. For the sauce, I used 1 T oyster sauce, 1 T black soy sauce, 1 T low Na soy sauce, 2T regular soy sauce. I had just been to the asian market so had stocked up on asian cooking goodies!

Reply

Dr Deanna November 21, 2012 at 3:21 am

This was a super easy awesome dish. Even a blonde could do it!!!

Reply

Rachel Schultz November 30, 2012 at 12:29 am

Haha! Glad you liked it.

Reply

Lisa M. November 19, 2012 at 10:22 pm

YUM!!! I made this tonight and it was great!! I marinated my chicken in teriyaki sauce first and I added about a half a pkg. of fried rice seasoning mix. Will definitely make this again!! Thanks for the recipe!

Reply

Madeleine November 19, 2012 at 12:24 am

Made this tonight and it was a big hit with the hubs. Next time, I will definitely scramble the egg separately and reduce the sesame oil by one tablespoon. I’d never cooked with sesame oil before and the flavor was quite potent–good, but potent.

Reply

Shannon Gallatin November 16, 2012 at 5:35 pm

I made the better than take out chicken fried rice last night for dinner. My hubby loved it!! :) Three cheers for you Rachel!
I made the terriyaki chicken before and added it to the fried rice! It was great!!

Reply

Rachel Schultz November 30, 2012 at 12:32 am

Thanks! So glad to hear it.

Reply

Shey Doucet November 14, 2012 at 9:31 pm

I used basmati rice, cooked it in the slow cooker and then dumped it in with the chicken and veggies, and it turned out amazing. I also used garlic butter to cook the carrots and peas in. I also didn’t use the sesame oil either. Only because I didn’t have any. I asked Hubby if this was this was a more than once meal and he said yes and rated it 9.5/10! I found this recipe on pinterest. Great recipe!

Reply

Shey Doucet November 14, 2012 at 9:31 pm

Not the slow cooker, the rice cooker. Haha.

Reply

Rachel Schultz November 30, 2012 at 12:35 am

Thanks! That makes me so happy to hear.

Reply

Nancy November 13, 2012 at 1:16 pm

I had brown rice left from the night before and used that. I will never use brown rice again. It just isn’t as good as white rice for this dish. I thought it was really good other than my mistake of using the brown rice…lol Oh well you never know until you trie, right? Your photos are really a nice addition to the recipe. Thanks my dear :-))

Reply

Rachel Schultz November 30, 2012 at 12:36 am

You’re welcome! And thanks!

Reply

Cristy November 12, 2012 at 12:46 am

Just made this…best chicken fried rice EVER! Thank you for sharing!

Reply

Lesley November 10, 2012 at 6:56 pm

May I recommend adding a touch of Sesame Oil? It adds so much flavor and the aroma is fantastic.

Reply

Rachel Schultz November 10, 2012 at 7:04 pm

Yes, I agree! The recipe calls for this.

xo
rach

Reply

Falcon November 10, 2012 at 2:06 am

We made your fried rice and the whole family loved it and it was easy!!! Thanks!!

Reply

abbey November 9, 2012 at 2:07 am

I have NEVER commented on a recipe before but I’ve tried to make fried rice before and it always tasted a little bit off. This recipe is DELICIOUS! I’m going to have to make a double batch next time because everyone wanted thirds and fourths ;)

Reply

Rachel Schultz November 30, 2012 at 12:40 am

That’s great to hear, Abbey! And glad this could be the inspiration for your first ever comment :)

Reply

Erica November 8, 2012 at 9:22 pm

LOVE this recipe, I do make it with the slow cooker teriyaki chicken. I use teriyaki sauce in place of the sugar/soy combination… I find 4 cups of rice is way too much. I had to toss it all together in a huge mixing bowl to be able to mix it at all. I bring this down to 3 cups prepared rice & that works much better for us. Otherwise, EXCELLENT.

Reply

Athena November 5, 2012 at 11:22 pm

Add some chopped pineapple… it will change your life! :D

Reply

Rachel Schultz November 30, 2012 at 12:43 am

Mmm. I think I’ll do that.

Reply

Bon November 5, 2012 at 10:21 pm

I found you on Pinterest. I just got done making this. It was really good. I did just use a 1/4 cup of the sauce from the chicken receipe you linked this fried rice too, instead of using the soy sauce and brown rice instead and it was sooo good. Yum I look forward to leftovers!

Reply

Tina November 2, 2012 at 8:09 pm

We lived in Shanghai for two years and pretty much agree with Rob. it needs to be day old rice, and they cook the egg separately. I was not taught to use sesame oil and don’t really like it, but we did always use a spoonful of rice wine along with the soy sauce.

Reply

Lucy October 30, 2012 at 10:58 pm

I made this, exactly as the directions said. It was perfect! My husband and kids ate most of it before I could even get to it.

Reply

Stacy October 29, 2012 at 12:15 am

So good!!! Thank you!!

Reply

lizzie October 27, 2012 at 7:08 pm

im gonna have to try this. it looks easy enough ive tried to make it before but no luck.. this is about the same thing i did minus the sesame oil. so ill give it a go! thanks and wish me luck :)

Reply

Jeanne October 28, 2012 at 5:32 pm

The key is the sesame oil. You can use a tablespoon or two of canola or peanut oil to fry with and just add one tablespoon of sesame oil (make sure it is the dark Asian version) when you add the soy sauce. The flavor will be more intense that way.

Reply

Michelle K. October 15, 2012 at 10:18 pm

We all loved this! My only modification was to add about a T. of agave nectar with the soy sauce. Probably sounds weird, but I like it! It’s not enough to make it sweet, just more like a soy sauce packet you get with store bought frozen pot stickers!

Reply

Carol October 11, 2012 at 6:18 pm

I just LOVE it !!!!

Reply

Anonymous October 7, 2012 at 5:05 pm

Awesome fried rice, thank you! We substitute the rice with shirataki rice as the no carb version and it’s fantastic!

Reply

Rachel Schultz October 4, 2012 at 3:14 pm

It serves about 6 and I think it would be great for freezing.

xo
rach

Reply

Michelle September 30, 2012 at 1:22 pm

Has anyone tried freezing this recipe? Also, how many does this feed for a meal?

Reply

Julie Marie September 24, 2012 at 11:41 pm

Big thumbs up! I did make a few adjustments for what I had on hand. Fresh broccoli and corn. Brown rice and reduced sodium soy sauce. Great reciepe.

Reply

Rachel Schultz September 25, 2012 at 11:27 am

Thanks!

xo
rach

Reply

Rob September 24, 2012 at 10:19 pm

Interesting take on Fried Rice… I have done it differently having learned a few secrets from my father who spent many years in the Far East, and a number of other friends who were of Oriental descent. This was not bad for a quickie dish. Hint: try letting the rice cool uncovered in a refrigerator overnight, stirring often to allow to dry somewhat. Then add soy sauce gradually, allowing steam to dissipate each time — allows the flavors to seep in while caramelizing the rice grains. Cook egg separately, cutting fragments, cook veggies and meats the same, adding to rice to reheat along with egg strips.

Reply

Rachel Schultz September 25, 2012 at 11:28 am

Great tips. Thank you.
xo
rach

Reply

Anonymous September 24, 2012 at 1:42 am

Just tried this dish tonight! We loved it, and i knew it was a hit when our one year old loved it as well…. will be doing this dish from now on. ps everyone should try its soo easy

Reply

Rachel Schultz September 25, 2012 at 11:29 am

Yay! Thanks :)

xo
rach

Reply

Mary September 23, 2012 at 8:39 am

When making our rice we either add a bullion cube or use 1/2 water and 1/2 chicken broth. gives the rice a little extra flavoring

Reply

Gabrielle September 13, 2012 at 5:02 pm

Found you on Pinterest and my bowl of fried rice is sitting next to me as I type :)

Thanks for a great recipe!

Reply

Susan September 12, 2012 at 2:45 pm

BLING, BLING. Fave Etsy shops include: http://www.etsy.com/shop/moxieandoliver and http://www.etsy.com/shop/WryAndGinger. Thanks so much for the giveaway and your great blog, Rachel. Tonight, my son and I will make BTT chicken fried rice – yum.

Reply

Cheerful September 10, 2012 at 6:35 pm

Found you on pinterest…made this tonight. Yum!!! Love it! Thanks! One less recipe that I have to go out for!

Reply

Rachel Schultz September 13, 2012 at 9:54 am

I can support that! Much healthier too.

xo
rach

Reply

Micaela Withers September 9, 2012 at 9:50 pm

This was SO good. I halved the recipe because I’m only cooking for one, and it was perfect! Thank you so much, this will definitely be a regular item!

Reply

Jennifer September 6, 2012 at 6:50 pm

My mom used to make something like this for us when I was little, now I can make it myself!! I’d probably add some water chestnuts and maybe some bean sprouts, but this is a great recipe, thanks for sharing!!

Reply

Rachel Schultz September 13, 2012 at 9:56 am

You’re welcome! Great ideas for other ingredients, too. This is a really versatile dish.

xo
rach

Reply

Anonymous November 26, 2012 at 10:44 pm

At what point do you add the water chesnuts & bean sprouts? I was thinking both of these sounded good in this recipe too, but haven’t cooked with them before…

Reply

Amanda September 6, 2012 at 6:40 pm

Hey Rachel, I just wanted to say I love your blog! I made your teriyaki chicken today for the chicken fried rice, both are amazing, and I’m making your slow cooker Italian chicken recipe which looks wonderful later this week! Keep it up!

Reply

Rachel Schultz September 13, 2012 at 9:56 am

Thanks Amanda! So glad for the support.

xo
rach

Reply

Deb September 4, 2012 at 1:42 pm

Sprinkle some chicken boullion granules at the last minute and slightly stir. I learned this from a Japanese friend and it’s great!

Reply

Rachel Schultz September 13, 2012 at 10:02 am

Neat! Way more authentic than I am capable of being.

xo
rach

Reply

Previous post:

Next post: