Why You’ll Love This Recipe

Easy Better-Than-Takeout Chicken Fried Rice is a fast, flavorful meal that comes together in one pan with simple ingredients. Juicy chicken, fluffy rice, crisp veggies, and savory seasonings create a perfectly balanced dish that’s even better than your favorite takeout. Ready in under 30 minutes, it’s ideal for weeknight dinners or using up leftover rice.

ingredients

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

cooked and chilled rice (preferably day-old)chicken breast or thighs (diced)eggsvegetable oil or sesame oilgarliconioncarrots (diced)frozen peassoy saucesalt and black peppergreen onions (for garnish)sriracha or chili garlic sauce (optional)

directions

Heat a large skillet or wok over medium-high heat and add a bit of oil.

Season diced chicken with salt and pepper, then cook until browned and fully cooked. Remove and set aside.

Add more oil if needed, then sauté diced onion, garlic, and carrots until softened.

Push the veggies to the side of the pan and scramble the eggs in the empty space.

Once the eggs are just set, stir them into the vegetables.

Add the cooked rice and return the chicken to the pan. Stir well to combine.

Pour in soy sauce and toss everything until evenly coated and heated through.

Add peas and cook for another 2–3 minutes, stirring often.

Taste and adjust seasoning if needed. Garnish with chopped green onions and optional hot sauce.

Serve hot as a main dish or a side.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Use shrimp, pork, or tofu instead of chicken.

Add bell peppers, corn, or bean sprouts for more veggies.

Make it spicy with crushed red pepper flakes or sriracha.

Use coconut aminos or tamari for a gluten-free version.

Add pineapple chunks for a sweet-savory twist.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in a skillet over medium heat or microwave until warmed through.You can freeze for up to 1 month—thaw overnight in the fridge before reheating.

FAQs

Why use day-old rice?

It’s drier and prevents the fried rice from becoming mushy.

Can I use fresh rice?

Yes, but chill it in the fridge for at least 30 minutes first.

What’s the best oil for frying rice?

Sesame oil adds flavor, but vegetable or canola oil works well too.

Do I need a wok?

No, a large skillet works just fine.

Can I make this ahead?

Yes, it reheats well and makes great leftovers or meal prep.

Can I add sauce?

Soy sauce is classic, but a splash of oyster or hoisin sauce adds extra depth.

Is it kid-friendly?

Definitely! Adjust spice and ingredients based on your child’s preferences.

Can I use pre-cooked chicken?

Yes, just add it in with the rice to heat through.

Why are my eggs rubbery?

Cook them gently and avoid overcooking for the best texture.

Can I double the recipe?

Yes, just use a large enough pan to avoid overcrowding.

Conclusion

Easy Better-Than-Takeout Chicken Fried Rice is a fast, customizable, and satisfying dish you’ll want to make on repeat. Packed with flavor and ready in minutes, it’s the perfect way to bring the comfort of takeout to your own kitchen—with fresher, better ingredients.