Better-Than-Takeout Chicken Fried Rice
A delicious and customizable chicken fried rice recipe that rivals takeout, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
- Diet: Gluten-Free (if using gluten-free soy sauce)
Ingredients
Scale
- 2 cups cooked white rice
- 1 cup cooked chicken, diced
- 1 cup mixed vegetables (like carrots, peas, and bell peppers)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 eggs, beaten
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat the sesame oil in a large pan or wok over medium-high heat.
- Add the mixed vegetables and stir-fry for about 2-3 minutes until tender.
- Push the veggies to one side and pour the beaten eggs on the other side, scrambling them until fully cooked.
- Combine the diced chicken and cooked rice, pouring the soy sauce over everything and mixing well for 3-5 minutes.
- Season with salt and pepper to taste, stirring until heated through.
- Garnish with sliced green onions before serving.
Notes
Leftover rice works best for this recipe, as it’s drier and won’t get mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 210mg