What’s on the menu today? A Chinese takeout classic, but with a twist. Chicken Fried Rice that’s so ridiculously delicious it’ll have you saying goodbye to those greasy takeout containers for good.
Now, don’t get me wrong, I’m a huge fan of Chinese takeout, but let’s be real, sometimes you want something homemade, something that’s just as tasty but also customizable, and yes, even a tad healthier (win/win). That’s where this better than takeout Chicken Fried Rice comes in.
The ingredient list for this Chicken Fried Rice
- First things first, let’s start with the rice. Long-grain (white or brown) jasmine rice is a great choice. It’s fluffy, fragrant, and oh-so-delicious. The key to making the best fried rice is using day-old rice. I know it’s kind of annoying, but freshly cooked rice can get mushy, but the aged rice grains keep their integrity and soak up all that flavor.
- Next up, the star of the show – the chicken. You’ll need two good size chicken breasts for this recipe. I find the smaller the chunks, the better, so chop the chicken into 1/2 cubes. I’ve made this with shredded chicken as well, which was okay, but we prefer the chunks.
- Of course, fried rice isn’t complete without a colorful array of veggies. So, carrots, peas, and onions are all in there. They add that satisfying crunch and a burst of vibrant color. Plus, it’s a sneaky way to get a dose of veggies in. I like to use a bag of already chopped frozen carrots and peas, but you can also use fresh veggies if you prefer.
- The “secret sauce” to this better-than-takeout fried rice is literally in the sauce. Soy sauce, hoisin sauce and some sesame oil. The flavors meld together, and your kitchen starts smelling like a five-star restaurant. And it tastes even better.
Make the rice a day ahead and let it sit in the refrigerator before making the Chicken Fried Rice. Day-old, cold rice makes a big difference. It doesn’t get mushy and soaks up the flavors better.
- One of the biggest perks of making fried rice at home is that you can have it your way. And if your way includes a fluffy scrambled egg (or two, haha), then so be it. In fact, that’s just what you’ll need – two large eggs to create those delightful golden ribbons of goodness throughout this chicken fried rice.
- And don’t forget the finishing touches that make your dish look like it’s straight out of a restaurant. A sprinkle of chopped green onions will do the trick.
Now take it and make it yours, my friend
Grab your chopsticks (or a fork, no judgment here), and get ready to enjoy a piping hot plate of homemade Chicken Fried Rice. The real beauty of this dish is that it’s infinitely customizable.
Want to add some heat? Throw in some red pepper flakes. Craving some shrimp? Go ahead and toss them in. I encourage you to take this recipe and make it your own.
So, there you have it, guys – a Chicken Fried Rice recipe that’s better than takeout, made with love, and tailored to your taste buds. Say goodbye to those late-night phone calls to your local Chinese joint and say hello to the satisfaction of creating your own takeout-worthy masterpiece in your very own kitchen.
Check out these other one-pan dinners
- Homemade Sloppy Joes
- Chicken and Roasted Veggies
- Old-Fashioned Beef and Noodles
- Teriyaki Chicken Rice Bowls
Better Than Takeout Chicken Fried Rice
- 1 cup rice
- 2 tsp sesame oil
- 2 chicken breasts (cut into small 1/2 inch pieces)
- 1 TBS soy sauce
- 1 tsp sea salt
- 1 tsp pepper
- 4 tsp garlic (minced or 4 cloves of garlic)
- 1-1/2 cup peas and carrots (frozen)
- 1/2 yellow onion (diced)
- 2 eggs
- 1/4 tsp ginger (ground or 1 tsp fresh grated)
- 1/4 cup hoisin sauce
- Green onion (for topping)
- Cook 1 cup rice according to the package directions and place in the refrigerator to cool.1 cup rice
- In a 14" wok heat 1 tsp sesame oil over medium-high heat. Toss in the cut up chicken, soy sauce, salt and pepper. Cook for 10 minutes or until the chicken is browned and thoroughly cooked. When chicken is done, transfer it to a large bowl.2 tsp sesame oil, 2 chicken breasts, 1 TBS soy sauce, 1 tsp sea salt, 1 tsp pepper
- Add the remaining 1 tsp sesame oil to the wok. Stir in onion, peas, and carrots and cook 3-4 minutes, stirring often until tender.1/2 yellow onion, 1-1/2 cup peas and carrots
- Add the minced garlic and cook 1-2 minutes until fragrant. Transfer veggies to the same bowl as the chicken, leaving the residual moisture in the wok.4 tsp garlic
- Crack 3 eggs into the wok and scramble with a wooden spoon until cooked, about 2 minutes.2 eggs
- Add the cooked chicken and veggies back to the wok. Stir in the cooled rice, hoisin sauce, and ginger and cook until warm and well mixed.1/4 cup hoisin sauce, 1/4 tsp ginger
- Serve immediately topped with green onion.Green onion
- Store in an airtight container for up to 5 days.