Better than Takeout Chicken Fried Rice

This quick and easy chicken fried rice recipe brings the flavors of your favorite takeout dish straight to your kitchen. Packed with tender chicken, fluffy rice, and a medley of colorful vegetables, this dish is sure to satisfy your cravings for a comforting and flavorful meal.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
• Customizable: Adjust the vegetables, protein, or seasonings to suit your taste.
• Budget-Friendly: Use pantry staples and leftover rice to save money without compromising flavor.
• Delicious: Bursting with savory, umami flavors that rival your favorite takeout spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked rice (preferably day-old)
• Chicken breast or thighs, diced
• Soy sauce
• Sesame oil
• Vegetable oil
• Garlic, minced
• Onion, diced
• Carrots, diced
• Peas
• Eggs
• Green onions, sliced

Directions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add diced chicken and cook until browned and fully cooked. Remove and set aside.
3. In the same skillet, add more oil if necessary, then sauté garlic, onion, carrots, and peas until tender.
4. Push the vegetables to one side of the skillet and pour beaten eggs into the empty side. Scramble until just set, then mix with the vegetables.
5. Return the cooked chicken to the skillet.
6. Add the cooked rice, soy sauce, and sesame oil. Stir-fry everything together until well combined and heated through.
7. Garnish with sliced green onions and serve immediately.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Protein Swaps: Use shrimp, tofu, or beef instead of chicken.
• Vegetable Options: Add bell peppers, broccoli, or mushrooms for extra flavor and texture.
• Rice Alternatives: Try cauliflower rice for a low-carb version.
• Spicy Kick: Add sriracha or chili flakes for some heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm in a skillet over medium heat, adding a splash of soy sauce or water to prevent drying out. You can also reheat in the microwave, stirring occasionally.

FAQs

1. Can I use freshly cooked rice?

Fresh rice tends to be too moist for fried rice. If using fresh rice, spread it on a baking sheet and refrigerate for at least an hour to dry it out.

2. What’s the best type of rice for fried rice?

Long-grain rice, like jasmine rice, works best because it stays fluffy and separate when fried.

3. How can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

4. Can I freeze chicken fried rice?

Yes, freeze in portioned containers for up to 3 months. Reheat directly from frozen in a skillet for best results.

5. How do I prevent fried rice from becoming soggy?

Use day-old rice, and make sure your skillet is hot to quickly fry the ingredients. Avoid overcrowding the pan.

6. Can I make this vegetarian?

Yes, simply omit the chicken and add more vegetables or tofu for protein.

7. What oil is best for fried rice?

Neutral oils like vegetable or canola work well. Add sesame oil at the end for flavor.

8. Can I add sauce to this dish?

A drizzle of oyster sauce or hoisin sauce can enhance the flavor, but it’s optional.

9. Why is my fried rice clumpy?

Clumps form when the rice is too moist. Break it up before adding it to the skillet, and use a high heat.

10. How can I make the rice more flavorful?

Cook the rice in chicken broth instead of water, or add extra soy sauce and sesame oil during stir-frying.

Conclusion

This Better than Takeout Chicken Fried Rice is a versatile, easy-to-make dish that delivers restaurant-quality flavor right in your kitchen. Perfect for a quick dinner or meal prep, it’s sure to become a household favorite. Try it today and skip the takeout line!

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