This post contains affiliate links and we make a small commission for purchases made using these links.

This better than takeout chicken fried rice is loaded with flavor, made with pantry staples, and quickly comes together in just one pan. It’ll be your newest weeknight night favorite, and that’s a promise.

Chicken fried rice in a wok with a spatula and an orange napkin tied around the handle.

Why You’ll Love This Chicken Fried Rice (as much as I do)

This fried rice is fast, flavorful, and flexible (all the f’s, haha). Whether you’re cleaning out the fridge or just planning a quick dinner, it always comes through. Plus, it’s totally customizable. Not a fan of peas? Skip ’em. Want to toss in shrimp instead of chicken? Go for it. No matter what you decide, it’s delicious. You’re going to love it so much.

Two bowls of chicken fried rice with chopsticks.

Ingredient Notes

  • Rice. Use cold, cooked Jasmine rice if you can. Day-old rice works best because it’s dry and doesn’t clump.
  • Chicken. Boneless, skinless chicken breasts or thighs work great. Thighs are juicier and more forgiving if overcooked. You can also mix it up and do half and half.
  • Sesame oil. Adds that classic stir-fry flavor. Don’t skip this by any means.
  • Peas and carrots. Frozen vegetables are perfect (and easy). Just toss them in—no thawing needed. You can also use all peas if you prefer.
  • Hoisin sauce. Adds sweet-savory richness. You can adjust the amount to your taste (my husband is a sauce guy, so he always adds more).
Chicken fried rice sitting in a wok pan with a wooden spoon.

Step-By-Step Instructions

  1. If you don’t have leftover rice, prepare 1 cup of Jasmine rice according to the package directions. Let it cool and place it in the fridge—this step helps prevent sticky fried rice (haha).
  2. In a large wok or frying pan over medium-high heat, heat 2 teaspoon of sesame oil. Add the diced chicken, onion, soy sauce, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the chicken is browned and cooked through.
  3. Stir in the minced garlic, peas and carrots. Cook for 3–4 minutes until they’re tender and fragrant.
  4. Push everything to the sides of the pan to create space in the center. Crack in the eggs and scramble them with a wooden spoon. Cook for about 2 minutes until fully cooked.
  5. Add the cold rice to the pan, followed by the hoisin sauce and ginger. Stir well to combine. Cook for 2–3 more minutes until everything is hot and coated.
  6. Scoop the fried rice into bowls and top with chopped green onions. Serve immediately.
Two bowls of chicken fried rice, topped with chopped green onion and chopsticks in the bowl.

Recipe Tips & Notes

  • Use cold rice. Fresh rice can turn mushy. Make it ahead or use leftovers for the best texture. You can cook the rice at the same time as the rest of the fried rice if you need to—day old rice is just the best case scenario.
  • Wok or a skillet? A wok is designed for high-heat cooking and has sloped sides that make tossing and stirring super easy. It gives you that classic stir-fry sear and cooks everything quickly and evenly. But a large nonstick skillet will work too.
  • Make it spicy. Add a dash of sriracha, crushed red pepper flakes, or a spoonful of chili garlic sauce when you add the hoisin to add some heat.
  • Switch up the protein. Swap chicken for shrimp, diced pork, or even tofu. Just adjust the cooking time as needed, and remember shrimp only take 3–4 minutes to cook.

Tip

Using a big 14 inch wok pan for this recipe is helpful. It makes a lot of rice. If you don’t have good one, check this one out – it’s the only one I use (you can see it in the photos).

Storage & Reheating Recommendations

Store leftover chicken fried rice in an airtight container in the fridge for up to 5 days. Reheat in a skillet with a splash of water or in the microwave until warmed through.

So, there you have it, guys—a homemade chicken fried rice recipe that’s actually better than takeout, easy to change up, and comes together in under 30 minutes with minimal cleanup. Dinner = done.

Two tacos sitting on a white plate with chopped avocado and cilantro on top.

download our free

Meal Planner & Grocery List

dinner made easy
    A bowl of chicken fried rice with chopsticks in it.

    Better Than Takeout Chicken Fried Rice

    By: Kristine Underwood
    This easy chicken fried rice is a quick, flavorful dinner that tastes just like your favorite takeout—only better. It's made with tender chicken, crisp veggies, and savory hoisin sauce. The best part is, it all comes together in one pan. The perfect meal for busy weeknights.
    5 from 9 votes
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Main Dish
    Cuisine Chinese
    Servings 6 servings
    Calories 284 kcal

    Ingredients

    • 1 cup rice (day old or cooked, cooled and set aside)
    • 2 tsp sesame oil
    • 2 chicken breasts (or 3-4 chicken thighs, 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 (or just peas, frozen)
    • 1/2 yellow onion (diced)
    • 2 eggs
    • 1/4 tsp ginger (ground or 1 tsp fresh grated instead)
    • 1/4 cup hoisin sauce
    • Green onion (for topping)

    Instructions

    • Cook 1 cup rice according to the package directions and place in the refrigerator to cool.
      1 cup rice
    • In a 14" wok or large frying pan, heat 2 tsp sesame oil over medium-high heat. Toss in the cut up chicken, diced onion, soy sauce, salt and pepper. Cook for 10 minutes or until the chicken is browned and thoroughly cooked.
      2 tsp sesame oil, 2 chicken breasts, 1 TBS soy sauce, 1 tsp sea salt, 1 tsp pepper
    • Stir in minced garlic, peas and carrots and cook 3-4 minutes, stirring often until tender and fragrant.
      1-1/2 cup peas and carrots, 1/2 yellow onion, 4 tsp garlic
    • Create a hole in the center of the pan. Crack 2 eggs into the wok and scramble with a wooden spoon until cooked, about 2 minutes.
      2 eggs
    • Add the cooked rice and give it all a good stir.
      1/4 cup hoisin sauce, 1/4 tsp ginger
    • Add the hoisin sauce and ginger and continue cooking for 2-3 minutes until everything is warm and well incorporated.
    • Scoop into bowls and serve immediately topped with chopped green onion.
      Green onion
    • Store leftover chicken fried rice in an airtight container for up to 5 days.

    Notes

    • Rice. Day-old, cold rice works best. Fresh rice tends to be too soft and can get mushy when stir-fried.
    • Protein options. You can swap the chicken for shrimp, diced pork, or tofu. Just adjust cooking times—shrimp only takes a few minutes.
    • Make it spicy. Stir in sriracha, chili garlic sauce, or red pepper flakes to add heat.
    • Vegetables. Use any combination of frozen or fresh vegetables—bell peppers, broccoli, or mushrooms are great additions.
    • Wok or skillet? A wok allows for high-heat, even cooking and makes it easier to toss ingredients, but a large frying pan works too.

    Nutrition

    Serving: 1 servingCalories: 284kcalCarbohydrates: 36gProtein: 22gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 103mgSodium: 879mgPotassium: 449mgFiber: 2gSugar: 4gVitamin A: 3429IUVitamin C: 6mgCalcium: 42mgIron: 1mg

    Leave a Comment or Question

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    18 Comments

    1. Stephanie says:

      I served this chicken fried rice dish for dinner and the family is already asking for it again. Was simple to make (just followed your instructions) and so delish.5 stars

      1. Yay! This makes me so happy, Stephanie. We actually had this once a week, for three weeks straight. Haha!

    2. Yum!! This fried rice turned out super flavorful and was so satisfying too! I enjoyed it for lunch today and it was great!5 stars

      1. It’s funny you said that, Anjali. This is one of my favorite meal prep lunches! It’s so easy to make A LOT of and it makes a great (filling) lunch.

    3. Your Chicken Fried Rice is a home run. The flavors are spot-on, and the texture is just like what you’d get from a high-end restaurant. You’ve nailed the secret to making this classic dish shine. Honestly, I don’t think I’ll be ordering takeout anytime soon with this recipe in my arsenal.5 stars

      1. Blushing. Thank you so much Tavo, I appreciate your kind words so much!

    4. OOH this is definitely better than takeout. Next time I’m going to try it with shrimp!5 stars

      1. DO IT, Casey! That’s one thing I really love about recipes like this, you can make it into whatever sounds good in the moment. I want to try it with shrimp too.

    5. This really does taste like it came from my favorite takeout spot. I’ll definitely be making it again and again!5 stars

      1. Thank you so much Chenee! I’m really glad you liked it, it’s one of our favorites.

    6. This was some of the best fried rice I’ve had! Super easy to make and tasted delicious!5 stars

    7. Kushigalu says:

      Amazingly delicious fried rice recipe. Thanks for sharing.5 stars

    8. This is such a great way to stretch a couple of chicken breasts for a family, yet still have a healthy meal.5 stars

    9. Love a simple fried rice to clean out my fridge at the end of the week!