Better than Takeout Chicken Fried Rice


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 54 reviews
Better than Takeout Chicken Fried Rice
Prep time
Cook time
Total time
Amazing chicken fried rice that is better than take out!
Serves: 8
  • 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)
  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.
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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

More better than take out recipes!

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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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  1. 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!

  2. 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.

  3. 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

  4. 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.

  5. 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…

  6. 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!!

  7. 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!

  8. 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!!

  9. 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.

  10. 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!

  11. 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.

  12. 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

  13. 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!

  14. 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.

  15. 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!

  16. 🙂 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!!!!

  17. 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.

  18. 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!

  19. 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!!!

  20. 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.

  21. 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.

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

  23. I was just wondering about the ingredients for the fried rice recipe. I don’t see any teriaki sauce listed there.

  24. The first time I made this, my son ate it all. The second time I made it for friends and they had me make a second batch for them because they liked it so much. I added some chinese sausage at step 2 and it was soo good. Thanks for the wonderful recipe!

  25. This is a great recipe thank you so much for demystifying this dish. Other recipes had too many ingredients, and I do this using less sodium soy sauce and sesame oil.

  26. I am a vegan, didn’t use chicken. I used Follow Your Heart egg substitute. Mixed it with coconut milk. Used coconut Amino acids instead of soy sause.
    It was so yummy. Easy fast!!!!
    Thank you

  27. Ok… made this for dinner and next time I need to read all the directions before making because there is an extra step on preparing/cooking the chicken I wasn’t prepared for in a slow cooker called teriyaki chicken sauce.

    I didn’t give this recipe 5 stars maybe 3 but it won’t let me change the stars. It automatically filled themselves when I touched them.

    Overall it was ok and I may make changes if I make it again.

  28. I never comment on recipes, but his one deserves all the praise I can give it. The recipe for making the chicken in the crockpot is so wonderful. Totally made the dish. My husband requested the leftovers for dinner the next night. Wow

  29. Thank you so much for this delicious recipe. I just made it and used your slow cooker teriyaki chicken recipe for the chicken and it turned out amazing!!!

  30. i prefer to let my onions cook a little longer until golden, rather sweetcorn than carrot and add a little ginger at the beginning and a small amount of vinegar at the end .love it!

    1. Thank you for the honest feedback. We are aware of some of the ad placement issues and have made necessary corrections. I hope you enjoy the recipe!

  31. So much better than takeout. I used gluten free soy sauce and some shredded pork I had left over from a crock pot cooked pork roast. My husband loved it and he never likes take out fried rice. Winner in our home. Thank you, never knew fried rice could be so easy.

  32. This looks incredible! Unfortunately I have a very picky eater on my hands, my boyfriend refuses to eat anything with onions because he doesn’t like their texture. Could I use onion powder instead? How much would you recommend I use? Thank you!

    1. I would recommend leaving the onion out or chopping the onion very fine. I am not sure if the onion powder would change the flavor or even change the texture of the fried rice. I have never tried it with onion powder or know what the measurements would be. If you are able to try it with onion powder or even leaving it out, I would love to hear how it turned out! Thanks for your questions and input! Xo

      Your Recipe Critic,

  33. I have made this twice now and both times my family has enjoyed. This is a great recipe for a busy night with running a child a round and leaving two younger ones at home as the their dad can feed them

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