Description
This Better-Than-Takeout Chicken Fried Rice recipe is a quick and flavorful one-skillet meal featuring juicy chicken, vibrant vegetables, fluffy rice, and a savory soy sauce blend. Ready in just 20 minutes, it’s a healthier, tastier alternative to restaurant takeout with a perfect balance of protein, veggies, and savory goodness.
Ingredients
Scale
Oils and Fats
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil (olive oil can also be used)
Protein
- 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
- 3 large eggs, lightly beaten
Vegetables
- 1 1/2 cups frozen peas and diced carrots blend
- 3 green onions, trimmed and sliced into thin rounds
- 2 to 3 garlic cloves, finely minced
Carbohydrates
- 4 cups cooked rice
Flavorings and Seasonings
- 3 to 4 tablespoons low-sodium soy sauce
- Salt and pepper, optional and to taste
- Optional: pinch of red pepper flakes for slight spiciness
- Optional: 1/2 teaspoon ground ginger or freshly grated ginger to add with garlic
Instructions
- Cook the chicken: Heat the sesame oil and canola or vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the diced chicken breasts and cook for about 3 to 5 minutes, flipping intermittently to ensure even cooking on all sides. The exact time may vary depending on the thickness of the chicken pieces. Once cooked, remove the chicken with a slotted spoon and set aside on a plate, leaving the cooking oils and juices in the skillet.
- Sauté the vegetables: Add the frozen peas and diced carrots blend, green onions, and cook in the remaining oils for about 2 minutes until the vegetables start to soften, stirring occasionally. Then add the minced garlic and cook for an additional 1 minute, stirring constantly to release the aroma. (Optional: add ground or grated ginger together with the garlic for extra flavor.)
- Scramble the eggs: Push the vegetables to one side of the skillet, pour the beaten eggs into the empty side, and scramble them by stirring occasionally until set.
- Combine and finish the fried rice: Return the cooked chicken to the skillet, add the cooked rice, and drizzle the soy sauce evenly over the mixture. Stir thoroughly to combine all ingredients, tossing and flipping the rice so it absorbs the soy sauce evenly. Continue cooking for about 2 minutes until the chicken and rice are heated through. Taste and adjust seasoning with optional salt and pepper, and add red pepper flakes if you desire a slight spicy kick.
Notes
- One-skillet meal that’s ready in just 20 minutes—perfect for quick weeknight dinners.
- This recipe delivers more flavor than takeout without the greasiness.
- The mix of juicy chicken, seasoned rice, peas, carrots, and green onions makes it a true favorite dish.
- If the rice feels dry, add additional soy sauce to suit your taste.
- Cold rice absorbs soy sauce better than freshly cooked rice, enhancing flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 355 kcal
- Sugar: 0.3 g
- Sodium: 458 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.04 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 130 mg
