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. 🙂

4.9 from 48 reviews
Better than Takeout Chicken Fried Rice
 
Prep time
Cook time
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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.
Notes
Alyssa Also Recommends:

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* 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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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Chicken

Comments

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  1. How do you keep your rice from being clumpy/sticky? We have made fried rice (using different meats, of course) and even using rice made the day before, it still comes out sticky/clumpy. Is there a secret to make each rice separate from each other? Please help.

    1. Perhaps it’s the type of rice you’re using? See here: “Use long-grain rice…
      This type of rice includes American long-grain white and brown rices, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy and separate after cooking. The grains have a firm, dry texture, and are best for side dishes, pilafs, and salads.”

    2. I rinse my rice in a strainer (I do half jasmine half white) and then in a deep pan I put some seasame oil and flatten the rice in the bottom of the pan cooking on high and every few minutes flipping and mixing. I used to work in a Korean kitchen and my boss, the owner, always used to tell me that everyone does fried rice wrong (she felt very strongly on this haha) the rice is soft like a side of rice with seasoning. It is called fried rice for a reason it’s supposed to be semi crispy rice. I will say her recipe was the best one I had ever had

      Your rice is done when it’s got a consistent golden/brown look to it. If you take a spoonful bite it should have a satisfying crunch.

      Not all your rice should be crispy but enough so that the rice separates and it should be throughout the dish

  2. I used ground chicken and was very surprised it turned out so good. I added in minced garlic, grated ginger, sriracha and bean sprouts and used 3 eggs. This is a really great base recipe to customize fried rice it your liking.

  3. I just made this delicious dish. Since I was short on time I used your slow cooker teriyaki chicken recipe, but I cooked it in the oven for 40mins. Then followed the rest of the recipe. Absolutely delicious!!!

  4. Delicious fried rice even with no spice or added salt – perfect for kids! I made it for lunch today and they loved it even though I put only a tiny bit of soy sauce.

  5. This is so good! I have made it a few times and it’s my husband’s #1 request. I usually do brown rice to make it a bit healthier and add frozen broccoli florets. I also add sriracha sauce at the end for that extra kick. Love it!

  6. I have made this several times for my friends and my son, and they all love it. I get asked to come over and make it again! Thank you for such an awesome recipe 🙂 I have started adding in some chopped chinese sausage as well.

  7. I made this tonight using leftover roast chicken. While it was really, really good, I’m thinking I might sprinkle a little teriyaki sauce on the cooked chicken. In any event, this was a hit with the hubby, too, so will be making it again now that I have a dish to make with leftover roast or rotisserie chicken.

  8. Fry the rice by itself in a skillet with peanut oil until its a light golden color, add about 2 1/2 cups of water and a couple cubes of chicken bullion, some fresh chopped ginger and mix thoroughly and let it simmer on medium heat until most of the water is absorbed.

    1. I did this method for the rice first, and it was perfect! Thank you, Benjamin, and a winning overall fried rice recipe for my family. Perfect base you can alter to your taste if desired.

  9. This is an amazing recipe!! Sometimes I just cook the chicken breasts in broth in a slow cooker and other times I use a rotisserie chicken from the store. Both ways have turned out great!!

  10. 5 STARS (For some reason I nothing happens when I try to click on 5 stars) Just finished eating this for early dinner and it was delicious, just as if I had bought it from a Chinese restaurant. I’m so excited to continue making this recipe, and next time making my chicken with teriyaki sauce. This one has to be saved under my all-time favorite recipes!

  11. I use this as a base fried rice recipe and add in minced garlic, grated ginger, Sriracha, dry sherry or rice vinegar and use 3 eggs. I have made this using rotisserie chicken and ground pork. Both were delicious.

  12. Hi!! I making this for dinner tomorrow so I hope that someone can reply. I bought a pet little over a pound of chicken breast to make this recipe. I making it in the suggested crackpot teriyaki sauce. But the amounts of chicken are different. Here it is cause for two breasts and with the teriyaki sauce recipe calls for four. So should I go with two because I am following this recipe to begin with? I making this for dinner tomorrow so I hope that someone can reply. I bought a pet little over a pound of chicken breast to make this recipe, 2 breasts. I am making it in the suggested crockpot teriyaki sauce. But the amounts of chicken are different. Here it calls for two breasts and with the teriyaki sauce recipe calls for four. So should I go with two because I am following this recipe to begin with ? Thank you

  13. I swear you are getting so popular!! This is the 5th recipe or so I have saved of yours I’m really excited to try one of them soon!

  14. I made the chicken fried rice (for the first time) last night for my family and they loved it. I even doubled the recipe thinking that I would have some leftovers for today at lunch and I thought wrong. This recipe is very easy to make, favorful, and extremely delicious. I would recommend it to everyone that loves chicken fried rice takeout. I will be making it again very soon.

  15. Made this tonite to compliment my homemade shrimp egg rolls and the rice was delicious!
    I added shredded ginger and chopped snow peas to the mix. I used Basmati rice and it came out great! Thanks for the recipe! Had enough for lunch tomorrow.

  16. A great base for fried rice…… although my family likes a lot of flavor so we kicked it up a couple notches

    Chicken marinated in homemade teriyaki sauce, grilled then shredded
    Shrimp cooked in same homemade sauce
    Lots of fresh garlic cooked in with veggies, 4 eggs, diced cooked and fried alone before adding to dish
    It was perfect!

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