Better than Takeout Chicken Fried Rice

chickenfriedrice2

I mean really.  Who doesn’t like fried rice?  Ok maybe my six year old doesn’t because of the veggies inside, but I am pretty sure he is the only one out there.  🙂 For my birthday dinner with my family I chose to go to our favorite little chinese restaurant.  And it was the bomb.  But their fried rice was excellent.   But I kept thinking, I can make this just as good at home and I have been craving it ever since!

Since I learned a few awesome tricks on how to get the perfect fried rice in my recipe here, I wanted to make a big old batch for myself for lunch.  The baby was craving it that day.  But I thought, why don’t I add in some protein and make a meal out of it.  You guys.   The chicken gave it such amazing flavor!  I really couldn’t believe how good it turned out.  I promise that you can stay at home and have this better than take out chicken fried rice.  You will really be impressed with yourself. 🙂

5.0 from 24 reviews
Better than Takeout Chicken Fried Rice
 
Prep time
Cook time
Total time
 
Amazing chicken fried rice that is better than take out!
Author:
Serves: 8
Ingredients
  • 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
  • 3 cups cooked rice *
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onions (optional)
Instructions
  1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce. (see notes below)
  2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  4. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

* I cooked my chicken in this teriyaki sauce recipe here.  It added amazing flavor to the chicken and it just shredded apart.  Other wise, you can boil your chicken, or even cook it in a medium skillet until no longer pink.

I adapted this recipe from my fried rice recipe here

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Comments

  1. Jennifer says:

    Ok so I am looking at this recipe and fully intend to make it this week (it’s already on the menu) but I have 1 question. A * was put next to the rice but it was a comment about cooking the chicken in the teriyaki sauce. Once the chicken is cooked am I supposed to use that same sauce and toss it with the chicken, rice and other veg/egg? Or do I only use the additional soy sauce listed?

    • It looks like the * for the rice is referring to using rice that has been prepared a day ahead. That bit of info was found one another one of her recipes.

    • I make this dish a few times a month for my family. I have made both with and without cooking in the teriyaki sauce. I now cook this in the sauce every time! I have also used this sauce with just chicken breasts on top of a bed of rice…. delicious. To your original question- cook the chicken in the teriyaki then discard the sauce and continue cooking the fried rice recipe as normal. You will not be disappointed!

  2. This looks completely delish! I love fried rice!

  3. Simple and easy to cook. I hope it will taste better than Chinese take away meal.

  4. James Whittler says:

    I love fried rice. Usually I get take out house combination fried rice. However, I”m definitely going to be making this delicious looking dish for me and my partner. We both love chicken in most dishes. I’m truly excited to try this recipe.

  5. Melissa says:

    I made this tonight and it was so delicious! My husband loves it when I make chicken fried rice and previously I was using a seasoning packet and adding fresh veggies and meat. I am sure that had a ton of sodium! I found your recipe and decided to give it a whirl. I used a shallot instead of a white onion and absolutely added some green onion! I didn’t do the chicken teriyaki style, but I did season it and cook it up in some additional sesame oil. My husband and I thank you for the great recipe and I look forward to trying your other creations!

  6. shannon says:

    Looks great, pinning it now. I clicked your firecracker chicken but it goes to sweet and sour is it the same thing?

  7. Your Firecracker Chicken recipe points to the Baked Sweet and Sour Chicken. 🙁

    • I fixed it! Thanks!

      • If you don’t like onions or frozen veggies, can you omit those? Or will it mess with the consistency of the rice?

        • Tracy Foster says:

          You can omit those — it will basically be chicken and rice – YUM!
          My kids are picky so I just put peas in, and that is all 🙂

      • Dilshad says:

        Hi Alyssa – can you please post recipe for the liquid type chilli red sauce which Chinese restaurant people use? The spicy eaters need that as a MUST for the chicken fried rice.

  8. Just made this!! It was AWESOME!!! I’m not big on peas and carrots so I left them out – I think I’ll try some frozen corn next time. Very easy to make, and didn’t take long either. The hardest part was getting the chicken to small enough pieces, lol. Thanks for this one, it is gonna be my “Go To” fried rice recipe from now on!!!

  9. This sounds yummy! I’ll definitely be trying it. I make fried rice often and found a great way to really make it flavorful. I use chicken broth instead of water to boil the rice in and I make and refrigerate the rice at least 3-4 hours before I use it for fried. It turns out delicious!!

  10. If i do not use the chicken, will the recipe still be delicious (I don’t eat meat)? I love fried rice 🙂

  11. I love experiencing with food so I was wondering how much would a recipe book cost and where would I be able to get one. I love to try new things with food I love to eat

  12. YUM!

  13. Eileen Garrido-Philp says:

    I totally loved your recipe, it was simple and easy to make. I find myself making chicken fried rice all the time just because I love it so much! However, I like to experiment and try new things so I decided to replace the rice with quinoa. I have eaten quinoa many times but I didn’t think it was going to work with this dish but it did and I wanted to share my discovery. Quinoa has many health benefits and is called the “super-food or super-grain.” It’s high in protein and fiber more so than other grains. It has lots of iron and its gluten free! It’s full of vitamins, antioxidants and nutrients than other grains. Quinoa can be found anywhere–from any supermarket to a health food store–and its reasonably priced. It has a soft texture and most importantly it tastes delicious!

    • Hi! When you use the Quinoa did you use the same amount that you would have of rice, also does it cook in the same amount of time as rice?

  14. I have the same question that Jennifer posted.

  15. Hi Alyssa….mmm the presentation of this fried looks sooo tempting…can’t wait to make it soon….

  16. Haha sorry i meant Fried rice….

  17. Just made this and it was great. My only change was I dragged the chicken in flour, salt and pepper, and pan fried. completed dish was great. Chicken was a little crunchy. Yum!

  18. Just wanted to share that we have made this several times now and our whole family of six just loves it. My four girls always participate with prep work so it’s become a very fun family meal. Thanks for the great recipe!

  19. I made this for dinner tonight and it was great! My husband loved it as well and said it should go in to our dinner rotation for sure. Thanks for the great and easy recipe!

  20. Delish! Thanks so much for sharing 🙂

  21. I tried this last night. Very easy and delicious. I used brown rice, which took a little longer to cook, but it was worth the wait. Thanks for sharing!

  22. Wow, I made this fried rice tonight but without the chicken and it was delicious!! My daughter who never says anything is good actually said how good it was. It was very easy to make can’t wait to make again.

  23. This recipe is
    insane. So good, so easy.
    A winner for sure.

  24. fly lice deelish. me cook, yoo eat!

  25. Instead of using carrots, I added bean sprouts. The chicken fried rice was delicious.

  26. I JUST MADE THIS FOR MY DINNER, IT IS SO GOOD.
    I LOVE P.F. CHANGS THIS AS GOOD. EASY TO FIX.

  27. Vicki Bookamer says:

    Family loved the recipe and I liked making my own sauce. Thanks for the tip on cooking the chicken!!

  28. Been dying to try my own fried rice.Ok i used this recipe, i cheated as i didnt have time to cook the chicken as i was starving …ookay ..so i bought those already roasted full chicken from stop n shop ..BJs carries them as well. Pain point is you have to tear the meat off the chicken frame.
    But all in all easy recipe yummy , and i have some food for work and rest of week.

  29. I just fell in love with this recipe, just by looking at it!!! Thank you for sharing:) I will try to make it soon at my home with help of my mom and sis. Five stars!!!

  30. Oh, Alyssa!!! I have a feeling that i have two kids who would clean their plates if I put this in front of them!!! I am going to try it in my rice cooker.

  31. Just made this with the teriyaki chicken( I did not add any additional soy sauce I just used the sauce from the crock pot) and it was delicious!! I will be trying more recipes from this site.

  32. Recipe sounds great! Are you using white rice or brown?

  33. This is my first recipe from this website and my husband was floored at how good it tasted – much better than takeout! I can’t wait to try more of Alyssa’s recipes.

  34. Hi,

    Your time for this recipe seems a bit off. If the name of the dish is “chicken fried rice” then the recipe should include the time to make the chicken, right? I notice your suggested method for cooking chicken takes 4-5 hrs in a slow cooker.. so, that is a bit more than the 40 minutes listed on the recipe.

    Thanks!

    • If you excluded the slow cooker method of cooking the rice it really is 40min or less. I used my WOK to cook the chicken pieces but you could even use a cast iron grill on your stovetop or even your outdoor grill (weather permitting). My assumption is that the author used a slow cooker to save time by putting on the chicken before work or while running errands. This makes it easy to just throw the rest together for a quick dinner.

  35. Thank you so very much for posting this fabulous recipe!!!!!! Everyone in my family loved it. It truly is way better than takeout even my kids said so 🙂

  36. I made this for dinner this week. It was delicious! And so easy to make. I wish I had doubled it because now it’s all gone and I want more.

  37. Do you have an approximate calorie count and/or nutritional values for this dish?
    It was great btw! We loved it!

  38. I can’t wait to try this recipe. I’ve shared w/friends on Facebook. I agree to slow cook the chicken. It come out so tender and juicy.

  39. made this last night it turned out great. I baked the chicken with garlic and teriyaki sauce, then shredded it. I doubled it and it was barely enough! will definitely make it again.

  40. My secret ingredient. On top of the soy sauce, take a pinch or two of chinese 5 spice and put it into the fried rice about the same time you mix in soy sauce.

    It is a small extra that makes a huge difference in the end.

  41. aleksandra says:

    wow this looks so good. I WILL MAKE THIS FOR SUPPER TONIGHT!!!

    i’m excited. i’ve always bought fried rice. today i will try to make it on my own.

  42. Ruby Ohnstad says:

    I had left over chicken I used it. The fried rice was dry and didn’t hsve much flavor. What could I use for more flavor?

  43. Making this tonight! I am going to use chicken I marinated over night in Italian dressing and soy sauce!! Sounds weird but it is sooooo good and tender!! I cook it in my cast iron pan ( the chicken that is), and I think it will really compliment this dish!!!!!!

  44. Sarah Wood says:

    We made this last night and let me say my taste buds were in heaven. I buy chicken in bulk when it’s on sale and can it (in pint jars) and it was perfect for this recipe because the chicken shreds so easily. It also cut a lot of the prep work out. It was so fast and easy. It really only took as long as the rice cooker takes to cook the rice. We are definitely going to be making this again.

  45. This was amazing!!! 5 stars all the way. Made it just as stated on the website. What type of soy sauce is best to use? I used a regular store brand and it turned out more of a dark brown them the light brown as seen in the picture and in the resteraunts. Still tasted yummy, just wondering what the difference is.

  46. This is a great recipe. It is on the “keep” list for my family. My son wants it on the lunch box rotation 🙂
    I used leftover rotisserie chicken that I had in fridge. It worked well and used up leftovers 🙂
    I’m sure if I make the chicken specifically for fried rice, it will even be better.
    Thanks so much for sharing.

  47. Thank you so much for this recipe! I have been trying for years to make the perfect fried rice, and kept screwing it up. I think this is about as close as I will ever get unless I marry a Chinese woman. The only thing I did differently is I used a pound of shrimp instead of chicken. I cheated a little and bought the pre-cooked shrimp which I marinated in a store-bought Sesame Garlic sauce. Absolutely incredible!

  48. My 4yo asked me this morning to pack him chicken fried rice for lunch today. This recipe came up, and literally 20 minutes later I had chicken fried rice to be proud of. So good, I’m making another batch for the family dinner tonight!

  49. I LOVE IT SO MUCH.I THINK IT WAS GREAT. I NEVER ATE SUCH.

  50. can i use turkey and ginger for this?

  51. I made this last night and it was a hit! I added broccoli to it to make even more vegetabley. Everyone loved it. I am definitely making this again.

  52. I like it! Redmond 4502 multicooker helps me to cook this unusual meal! It was enough for me just to understand your recipe and I can do it without problems now. I’m going to try it on multicooker grill I believe it would be fantastic!

  53. Best chicken fried rice I have ever made. Thanks for the recipe !

  54. I made this tonight and it was delicious! Thanks

  55. This rice was so good. My husband and I made it tonight.

    We didn’t marinate our chicken, but the dish still turned out amazing. We used brown rice cooked in a rice cooker.

    This recipe makes a lot too so we both have leftovers for lunch tomorrow.

    Thanks so much for the recipe.

  56. I made this last night. Boiled the chicken instead of slow cooked it. This was delicious!!! Especially with sriracha hot sauce 😀 Thanks! will be making this more

  57. I made this recipe and it was extremely tasty. My hubby and my 10 month baby both loved it, and both had seconds too.

    To the people who are complaining about having to cook the chicken, FYI, fried rice was invented as a way to use up leftover chicken and day old rice. So, you can be strategic about it and make a chicken and rice dinner earlier in the week, with intentional leftovers, and then make this recipe later in the week.

    This is a versatile recipe for using up other miscellaneous veggies that may be hanging around in your fridge, I threw in some edamame I had.

  58. With chicken fried rice, can you use either white or brown rice?

  59. I made, , I am a harsh critic and very picky this for dinner tonight it was unbelievable!!

    i simmered the chicken on the stove top in teriyaki sauce on low for about 30 minutes…

    I followed the recipe exactly as it was written, I will give it a perfect 10.

    Btw, I am a harsh critic and very picky…

    thank you for sharing a phenomenal recipe…

  60. Awesome! I added stir-fry veggies (only difference) turned out GREAT!

  61. Also add a pork chop and bacon and prawns all chopped into little cubes with fresh grated ginger. It is very nice

  62. I love love love fried rice. However in the last couple of years my family has discovered we are Celiacs and/or gluten intolerant. So I can no longer order my combination fried rice from Chinese restaurants. What’s good about this easy recipe is I can use gluten free soy sauce!! Yea!!

  63. I’m counting calories 🙂
    Any idea of what the nutritional facts would be for this?
    It looks and sounds delicious.

  64. I never made fried rice before. I used canned peas, fresh carrots diced and it came out delicious. I will make this again and soon!

  65. 3LittleBirds says:

    I made this tonight with your teryiaki chicken. It was such a huge hit! My husband had THREE plates full, and even our normally picky little girls ate it up. 🙂 I normally don’t like takeout Chinese food because I am super picky about my chicken, so this was perfect! I didn’t use the slow cooker; I just cooked the chicken and let it simmer in the teryiaki sauce while I made the rice. I found this recipe around 4:30 and had everything on the table ready to eat by 6pm. Thank you again, SO good!!

  66. I love fried rice and I lost my original recipe so I used yours as a brief reminder. I didn’t have the frozen veggies so I used yellow and orange peppers. I also used evoo instead of sesame oil. I cooked the chicken up in a pan instead of a crockpot and used garlic powder and my secret spices. And I added bacon. It was good. I bet if I did the whole thing your way it would’ve turned out great too.

  67. This is going to sound really silly but how do you measure your cooked cups of rice? I don’t seem to trust the idea of just packing it into a measuring cup and I don’t know how to measure it without initially knowing how much I put in my rice cooker. I’m using some leftover rice (and I don’t recall how much rice I cooked in the first place) but I don’t really know how to measure it on my food scale other than with grams/oz and something tells me that 8oz of cooked rice does not equal a cup. Do you have any suggestions? Thanks!

  68. I have never made Fried Rice before because I thought nothing can beat a good take out Fried Rice at the local fish and Chip shop but this is amazing and it definitely is better than any takeout, plus you know whats going into it!! I will 100% be making this again, so easy and so delicious. thank you so much.

  69. This is so simple, thanks for sharing this recipe with pictures which make it easy to know.

  70. i actually made this right now and it truned out to be wonderful, i am amazed at how well it turned out because this is the first time ive ever made fried rice

  71. We make this often and its so good, but i cheat a little I stop by my Fujis japanese steakhouse and get what they call sexi sauce (ie: shrimp sauce) i get a huge container for about 5 dollars and serve it on the chicken fried rice and my fmaily gobbles it up it is so good. just thought id share its wonderful!

    • OH my gosh! Have you heard of Yum Yum sauce? I wonder if it is the same!! I put it all over my fried rice!

  72. I have made this several times. One time I had a left over pork tenderloin and cooked it in the slow cooker instead of chicken. Equally as good. I save the sauce from cooking the chicken/pork and then don’t use extra soy.

  73. I have made this twice and it’s very good. I was wondering if you used garlic in this recipe? I noticed there was garlic in the picture of the ingredients but I didn’t see any garlic in the recipe. Thanks!

  74. 🙂 This is how I make my fried rice too!! Only difference is I use any leftover meat I have in fridge, especially my bbq meats, like ribs and chicken!!! Delish!!!!

  75. Delores McElmurry says:

    I already had cooked rice, a baked chicken breast…so fried 1/2 an onion,added peas, chopped celery, chopped red bell pepper, some slivered carrots and almonds to your recipe. I actually cleaned out the refrig. crisper and it was delicious. I stir-fried in the sesame oil as the recipe called for, and Soy Sauce at the end. So tasty.

  76. I added some peanut oil to the sesame oil and then a touch of vinegar at the end. It’s delicious! It truly is better than takeout!

  77. Great recipe! found broccoli to be a great addition to it!!0

  78. My 12 yo and I loved it! I didn’t have peas. I used a small green pepper instead. My daughter doesn’t like peas anyways and she didn’t pick out the peppers. She normally prefers peppers raw. I diced them small. I used shredded rotisserie chicken that I had left over. It was super quick. I’ll be making this again!!!

  79. Tracy Foster says:

    I love this recipe and make it all the time! I tend to use a lot more soy sauce because I LOVE soy sauce. I precook my chicken in large batches and even have it cut it up into small cubes before I freeze it. So all I have do is defrost the chicken and throw it in. This is a really easy recipe to double/triple and it’s great as leftovers.

  80. That chicken fried rice looked so delicious i ended up nearly eating my laptop.
    I think I can wait until tomorrow though for the real thing.

  81. Dianne Hermsen says:

    I never made fried rice before today. Followed the recipe and added left over diced pork roast. EASY and absolutely delicious!!

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