This Better Than Takeout Chicken Fried Rice is so good that you'll forget it's homemade! It's easy, quick (ready in under 30 minutes) and always so satisfying.
About the Recipe
This recipe takes a takeout favorite and makes a homemade version that's even better. Plus it's easy and quick, which makes it a quick go-to during the week.
This recipe is ideal as a simple weeknight dinner, meal prep for the week, or when you're craving takeout.
The full recipe is at the bottom of this page, but here’s a quick overview of what you’ll need & how to make it:
- 2 tablespoons olive oil, divided (or sesame oil)
- 2 boneless skinless chicken breasts
- 1 ½ cups frozen mixed vegetables
- 1 yellow onion, chopped
- 2 eggs
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 4 cups cooked white rice
- 4 tablespoons soy sauce, or more to taste
- Salt and pepper, to taste
- Green onions, optional for topping
Popular Additions & Substitutions:
Chicken: instead of chicken you can substitute 1 pound of your favorite protein (popular alternatives include stir fry beef or shrimp).
Rice: leftover, cold rice tastes even better in this recipe than freshly made rice! You can also substitute any type of rice (brown rice, cauliflower rice, etc).
Soy sauce: to make this recipe gluten-free, substitute coconut aminos or Tamari sauce.
Frozen mixed vegetables: use 1 ½ cups of your favorite mixed vegetables (I used corn, peas, and carrots).
How to Make Chicken Fried Rice
Step 1: Cook the chicken
In a large skillet or wok over medium high heat, add 1 tablespoon oil. Cook the chicken for about 5 - 7 minutes, stirring to ensure even cooking. The chicken should be cooked through. Drain any grease, remove the chicken from the pan and set aside.
Step 2: Cook the onion & vegetables
Add 1 tablespoon of oil to the pan and cook the onion and frozen vegetables over medium heat for 3 - 4 minutes, until tender.
Step 3: Whisk the eggs
In a small bowl, whisk together the eggs, ginger and garlic powder.
Step 4: Cook the eggs
Push the vegetables to one side of the pan. Add a drizzle of oil into the empty space. Pour in the eggs, cooking and scrambling them until cooked through. Stir the scrambled eggs into the vegetables.
Step 5: Add everything to the pan & serve
Add the chicken, rice, soy sauce, salt and pepper to the pan. Stir to combine. Cook for 2 - 3 minutes, until heated through. Taste and season with additional soy sauce if preferred.
Serve hot, optionally garnished with chopped green onions.
Tips & Tricks for The Recipe
Use more soy sauce: the recipe calls for 4 tablespoons of soy sauce, but if you like soy sauce add a generous amount more (this is what we do)!
Don't thaw the vegetables: there's no need to thaw the frozen vegetables before adding them to the pan.
Use instant rice to save time: if you want to skip cooking rice for this recipe, use instant rice. For best results, let it cool before adding it to the recipe.
How to Store Leftovers
In the fridge: store in an airtight container for up to 3 - 4 days.
In the freezer: store individual servings in airtight containers for up to 3 months. Reheat gently in a skillet on the stove.Print