July 14, 2012

Here is 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 is 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. And don’t freak out, but we love this breakfast fried rice.

Serves 3-4

1 cup rice
3 chicken breasts, cooked and shredded (I recommend slow cooker chicken teriyaki)
1 onion, diced
2 cloves garlic, minced
1/2 cup frozen peas
4 carrots, diced
2 eggs
3 tablespoons sesame oil (or you can substitute butter!)
1/4 cup soy sauce
Optional: sesame seeds

Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop. Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas, and carrots. Cook for 5-7 minutes. Crack eggs into pan and scramble, mixing with vegetables.

BETTER-THAN-TAKEOUT Chicken Fried Rice-2 copy

Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat.

BETTER-THAN-TAKEOUT Chicken Fried Rice-4 copy

4.9 from 98 reviews
  • 1 cup rice
  • 3 chicken breasts, cooked and shredded (I recommend slow cooker chicken teriyaki)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup frozen peas
  • 4 carrots, diced
  • 2 eggs
  • 3 tablespoons sesame oil (or you can substitute butter!)
  • ¼ cup soy sauce
  • Optional: sesame seeds
  1. Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop.
  2. Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas, and carrots. Cook for 5-7 minutes.
  3. Crack eggs into pan and scramble, mixing with vegetables.
  4. Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat.


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  • Wayne Throssell

    It’s better to use left over rice that’s been in the fridge for a night.Then fry it is you would usually. Then it’ll turn out better than take-out.

  • IFortuna

    I use cooked rice (sometimes cooked ramen), onion, mushrooms, grated carrot, ginger(powdered o.k.), eggs, hot sesame oil, regular sesame oil, frozen green peas, tamari sauce and never garlic or any meat but Chinese BBQ pork would be great. : )

  • Ashley

    Is this a meal that could be fully cooked then frozen?

  • kathy

    We love fried rice. My son is a fanatic – unfortunately, he thought this was bland. It really does need something – any thoughts? Overall, my husabnd and I thought it was pretty good but not sure I’d make this particular recipe again.

    • Rachel Schultz

      You could try adding pineapple.

    • beashi

      Try adding ground ginger

  • Doubled recipe for 5 adults , nothn left 20 mins later , great taste , easy to make , it’s a keeper

  • Donna

    I doubled this recipe today. Used brown rice and threw in about four cups of diced eight ball squash (very mild) and a cup of broccoli florets from our garden. It wasn’t exactly restaurant style fried rice, but it was so good we ate ourselves silly. This recipe is a keeper. Thank you!

  • francois

    Well , it was ok, I add one more cup of rice with more vegé etc…but i find a little aftertaste of the sesame oïl that i kept at 2 tbs. I find the rice that we eat at the best chinese restaurant in Cokhrane is more…..fried , With regular rice, i am afraid that if i cooked it to long when everyting is mixed, it will become mushy.Next time i will try to fry it somehow….

  • Emma

    This is the best fried rice recipe that I have ever found!
    It is super easy and tasty! My family loved it and they’re very choosy about their Chinese food!

  • bryttani

    I would like to make this recipe however, it looks like you used white rice in the photos, however the recipe calls for brown rice. Which one is best to use? I saw two others have asked similar question but have not received a response. Can anyone answer this who has made the dish?!

    • Rachel Schultz

      It is just personal preference!

    • Hannah

      Ii used white rice, and it was awesome! I assume you could use brown rice as well, though.

  • Liz

    Recipe states brown rice but the pictures show WHITE rice….. what gives?

  • Adam B

    The recipe calls for brown rice, but that sure looks like white rice i the pictures. Also you say to only cook the rice for 10-12 minutes, and my feeling is that brown rice would still be hard as a rock after only 10-12 minutes on the boil. Am I missing something here?

  • beverly

    rachel so glad i found your web site… love your fried rice….i make it all the time,,,,,,,,,grandchildren and their friends love it…when they come in the door they put their noses in the air to sniff out if i made your fried rice…..i also add any other veggie i have on hand if im in the mood….cabbage, zucchini green pepper, etc anxious to try other recipes….thank you so much for your site…i want to try many of your recipes…..your such a cute couple

  • Nicole

    This was pretty good, although the soy sauce flavor (I used the teriyaki chicken that was suggested) was super strong at the end (I would maybe suggest adding soy sauce to taste rather than the full 1/4 cup at the end). I ended up cooking up another batch of rice at the end to mix in with it to dilute the strongness. Although it didn’t taste quite like take-out fried rice, the end result was filling and my husband definitely enjoyed it.

    • Jen

      This was really good!! I decided to add soy sauce to taste at the end and cooked my chicken with some extra minced garlic and soy sauce. Hubby said it was better than our favorite sushi house!

  • Kristin

    great recipe. Everyone in my family ate it, which is close to a miracle.
    Thank you!

  • Isaac O.

    Let me just say trying to make dinner for my nieces and nephew is like trying for world peace. They are very picky and quick to opt not to eat. I tried your recipe tonight and got not one rejection. Amazinflg, thank you for a great and seamless recipe!

  • June

    I would like to try this using fresh shrimp. Shrimp would have to be as good. Thanks for the recipe

  • OleMiss Girl

    great recipe even the littles ate it Thanks!

  • Colleen

    love this fried rice but can you add ham instead for chicken

  • Anonymous

    HI! Love this and every recipe that I’ve tried of yours! One question though– what do you consider a serving size?? When I made this I measured a 1-cup serving and know I got WAY more than 3-4 servings, probably closer to 7-10 servings. Just wondering since I track my calories and trying to figure out how much I’m getting from this one. Thanks!

    • Rachel Schultz

      We are big eaters!

  • brenda

    This was very good and easy.Better t h an takeout.

  • Suri

    hi. No mention of how long u cook chicken. Do
    U put in raw ur cooked chicken?

    • Anonymous

      You use cooked chicken.

    • AukerRu

      She says in the recipe used COOKED chicken. So…cook it until it’s done.

  • Tracey

    This is an amazing recipe, thank you. This is a regular dish in our house now. Fantastic site! Looking forward to trying more recipes.

  • Clarissa


    I had some chicken marinating in teriyaki and I really wanted some fried rice. Probably the simplest but most successful recipe I have used.

    I did just toss a few things together. I used canned peas and carrots, garlic powder instead of fresh, and I added in dried scallions. But other than that, it was so wonderful! Was afraid of the sesame oil, but it really adds a nice subtle nutty flavor to it. Tasted just like a take out pace.

    Thanks again!

  • Lisa

    This is the best chicken fried rice recipe I’ve found! Thank you it was fantastic.

  • Grace

    This looks exactly as our Peruvian recipes. My mother used to cook this dish since I was a kid.

  • grennell liedtke

    i was wondering how long do you cook the chicken in the slow cooker? and do you cook it on high or low?

    • Anonymous

      It states to cook on high for 2 hours.

    • Teresa

      It says to cook in slow cooker for two hours on high.

  • 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


  • 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! That is amazing selflessness.

    • matt

      Marilyn I hope things get better for you! I’m praying for you guys!

  • 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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