What the heck is this?
This is your go-to chicken fried rice, leveled up. Think tender chunks of chicken, fluffy rice, crisp veggies, and savory sauce — all stir-fried to golden perfection in under 30 minutes. It’s fast, it’s flavorful, and it’s got that addictive takeout vibe without the mystery ingredients or soggy delivery containers.
Why You’ll Love This Recipe
✔️ Faster than waiting on delivery
✔️ One pan = less cleanup
✔️ Customizable with whatever’s in your fridge
✔️ Seriously crave-worthy
✔️ Leftovers? Even better the next day
The Good Stuff You’ll Need
– 2 cups cooked rice (day-old is best)
– 1 lb boneless chicken breast or thighs, diced
– 2 eggs, lightly beaten
– 1 cup frozen peas and carrots (or any chopped veggies you’ve got)
– 1/2 cup diced onion
– 3 green onions, chopped
– 2–3 tbsp soy sauce (low sodium preferred)
– 1 tbsp oyster sauce (optional but amazing)
– 1 tsp sesame oil
– 2 tbsp neutral oil (like canola or avocado)
– Salt & pepper, to taste
Let’s Do This
Step 1: Get the Rice Ready
Make sure your rice is cold and separated (day-old rice works best because it doesn’t clump). If you’re using fresh rice, let it cool completely before stir-frying.
Step 2: Cook the Chicken
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Season the diced chicken with a little salt and pepper, then stir-fry until fully cooked and slightly golden. Remove and set aside.
Step 3: Scramble the Eggs
In the same pan, add a bit more oil if needed. Pour in the beaten eggs and scramble them quickly, breaking into small pieces. Push to the side or remove from the pan temporarily.
Step 4: Veggie Time
Add onion, peas, carrots (or any other chopped veggies) to the pan. Stir-fry until tender and slightly caramelized, about 3–5 minutes.
Step 5: Bring it All Together
Add in the rice, cooked chicken, and scrambled eggs. Drizzle in soy sauce, oyster sauce, and sesame oil. Stir-fry everything together until it’s evenly coated, heated through, and just a little crispy.
Step 6: Final Touches
Toss in green onions at the end for a fresh bite. Taste and adjust seasoning if needed.
Serving Suggestions
– Serve with extra soy sauce or sriracha on the side
– Add a quick cucumber salad for crunch
– Pair with miso soup or spring rolls for a full takeout-style spread
Switch It Up
– Swap chicken for shrimp, tofu, or leftover pork
– Add pineapple for sweet-savory vibes
– Use cauliflower rice for a low-carb twist
Make-Ahead Tips
– Cook the rice a day ahead
– Dice chicken and veggies in advance and store in the fridge
– Leftovers keep well in the fridge for up to 3 days
Questions People Actually Ask
Q: Do I really need day-old rice?
A: It’s ideal, but not mandatory. If using fresh rice, spread it out on a baking sheet to cool and dry out a bit before cooking.
Q: Can I make this gluten-free?
A: Yes! Use tamari or coconut aminos instead of soy sauce, and check your oyster sauce or skip it.
Q: Is this freezer-friendly?
A: Yep! Cool it completely, portion into freezer bags, and reheat in a hot skillet or microwave when you’re ready.
Better-Than-Takeout Chicken Fried Rice: Your Wok’s New Favorite Thing
- Total Time: 25 minutes
- Yield: 4 servings
Description
This is your go-to chicken fried rice, leveled up. Think tender chunks of chicken, fluffy rice, crisp veggies, and savory sauce — all stir-fried to golden perfection in under 30 minutes. It’s fast, it’s flavorful, and it’s got that addictive takeout vibe without the mystery ingredients or soggy delivery containers.
Ingredients
– 2 cups cooked rice (day-old is best)
– 1 lb boneless chicken breast or thighs, diced
– 2 eggs, lightly beaten
– 1 cup frozen peas and carrots (or any chopped veggies you’ve got)
– 1/2 cup diced onion
– 3 green onions, chopped
– 2–3 tbsp soy sauce (low sodium preferred)
– 1 tbsp oyster sauce (optional but amazing)
– 1 tsp sesame oil
– 2 tbsp neutral oil (like canola or avocado)
– Salt & pepper, to taste
Instructions
Step 1: Get the Rice Ready
Make sure your rice is cold and separated (day-old rice works best because it doesn’t clump). If you’re using fresh rice, let it cool completely before stir-frying.
Step 2: Cook the Chicken
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Season the diced chicken with a little salt and pepper, then stir-fry until fully cooked and slightly golden. Remove and set aside.
Step 3: Scramble the Eggs
In the same pan, add a bit more oil if needed. Pour in the beaten eggs and scramble them quickly, breaking into small pieces. Push to the side or remove from the pan temporarily.
Step 4: Veggie Time
Add onion, peas, carrots (or any other chopped veggies) to the pan. Stir-fry until tender and slightly caramelized, about 3–5 minutes.
Step 5: Bring it All Together
Add in the rice, cooked chicken, and scrambled eggs. Drizzle in soy sauce, oyster sauce, and sesame oil. Stir-fry everything together until it’s evenly coated, heated through, and just a little crispy.
Step 6: Final Touches
Toss in green onions at the end for a fresh bite. Taste and adjust seasoning if needed.
Notes
Swap chicken for shrimp, tofu, or leftover pork
– Add pineapple for sweet-savory vibes
– Use cauliflower rice for a low-carb twist
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400 kcal
- Protein: 28g