Better than Takeout Chicken Fried Rice

This Chicken Fried Rice is a quick, flavorful delight! Packed with tender chicken and vibrant veggies, it's better than takeout!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: Chicken, Easy, Fried Rice, Quick

Servings: 4 servings

1 tablespoon vegetable oil For cooking the chicken and veggies.
1 tablespoon soy sauce Adds a savory umami flavor.
1 pound chicken (cut into bite-sized pieces) - The main protein source.
2 tablespoons sesame oil For that signature Asian flavor.
1 cup diced white onion (about 1 small onion) - Adds sweetness and depth.
1 cup thawed frozen peas and carrots For color and nutrition.
2 large eggs (lightly beaten) - Adds richness and helps bind the dish.
3 cups cooked rice (Day-old rice works best for texture.)
2-3 tablespoons soy sauce (more or less to taste) - Adjust according to preference.
2 tablespoons sliced green onions (optional garnish) - For a fresh, crunchy finish.

Heat the vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Stir frequently to ensure even cooking.
Add the diced onion to the pan and sauté for an additional 2-3 minutes until the onion becomes translucent. Then, add the thawed peas and carrots, stirring until they are heated through.
Push the chicken and vegetables to one side of the pan. In the empty space, pour in the lightly beaten eggs. Stir gently until the eggs are scrambled and fully cooked, then mix everything together.
Add the cooked rice to the pan, breaking up any clumps. Pour in the sesame oil and the soy sauce, tossing everything together until the rice is evenly coated and heated through, about 3-5 minutes.
Taste your fried rice and adjust the seasoning as needed. Add more soy sauce if you prefer a stronger flavor.
Remove the pan from heat and serve your Better than Takeout Chicken Fried Rice hot, garnished with sliced green onions for an extra touch of freshness.