Better than Takeout Chicken Fried Rice
It’s almost impossible to visit an Asian-inspired restaurant and not order fried rice, especially chicken fried rice.
This recipe is called Better than Takeout Chicken Fried Rice because that’s exactly what it is — truly better than takeout.
From now on, when you crave amazing chicken fried rice, you won’t have to order takeout or make a trip.
All you need are a few ingredients and your very own kitchen. You won’t be disappointed.
Scroll to bottom for printable recipe card.
Why I love Better than Takeout Chicken Fried Rice?
- This chicken fried rice recipe is so good that you’ll feel guilty spending money on actual takeout when this tastes so much better.
- On that note, depending on how much you love chicken fried rice, you’ll actually save money (the ingredients can stretch for multiple batches).
- This is also a one-pan meal because it includes protein, starch, and veggies.
What makes restaurant fried rice taste so good?
It’s all about great ingredients and cooking techniques. Well-seasoned woks and extremely high heat create a magical combination that churns out excellent fried rice in restaurants. However, you can make a wonderful dish at home with this easy better than takeout chicken fried rice recipe, too!
Why put egg in fried rice?
Besides being a yummy addition to fried rice, egg also serves as a binder to pull the rice, vegetables, and chicken together. When you dig into and hit those glorious clumps of fried rice, eggs deserve a lot of that gratitude.
How to serve Better than Takeout Chicken Fried Rice?
Chicken fried rice is a one-pan meal, so you can heap it all up on a plate or in a bowl. A soup plate would be great because it helps keep the rice from spilling over the edge.
Better than Takeout Chicken Fried Rice Cooking Tips:
- You may want to consider making the rice ahead of time and letting it cool. It allows the starch from the rice to firm up and helps create better tasting fried rice.
- Cooking the eggs separately is a great way to enhance the taste of fried rice. So, follow the recipe and cook on the other side of the skillet, or use another frying pan before adding the eggs to the main dish.
- Soy sauce is incorporated into the recipe, but feel free to hit it with a dash of sauce after cooking for an extra burst of umami flavor.
Variations:
- Shrimp Fried Rice
- Pork Fried Rice
- Beef Fried Rice
Ingredients:
- Cooked rice
- Chicken breasts
- Sesame oil
- Olive oil
- Minced garlic
- Ginger paste
- Soy sauce
- Frozen mixed vegetables
- Large eggs
- Chopped green onions for garnish
How to make Chicken Fried Rice:
Step 1. Heat the oil in a skillet over medium-high heat on the stove.
Step 2. Add the chicken to the heated skillet, and saute until cooked completely through. Set the chicken aside.
Step 3. Turn the heat down to medium, and add the mixed vegetables to the skillet. Saute for 3-5 minutes.
Step 4. Add the minced garlic and ginger paste to the skillet, and saute for another 30 seconds.
Step 5. Mix in the chicken and rice again, and pour the soy sauce over it all.
Stir to combine.
Step 6. Push the rice mixture to the side of the skillet, and place the eggs into the empty space. Cook, scrambling with the tines of a fork until done. Mix the egg into the rice.
Step 7. Serve garnished with fresh chopped green onions.
Now ready to serve!
Better than Takeout Chicken Fried Rice
Ingredients
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4 C. Cooked rice
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1 lb. Chicken breasts cut into bite sized pieces
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1 Tbsp. Sesame oil
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2 Tbsp. Olive oil
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2 tsp. Minced garlic
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1 tsp. Ginger paste
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3 Tbsp. Soy sauce
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1 C. Frozen mixed vegetables
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2 Large eggs
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Chopped green onions for garnish
Instructions
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Heat the oil in a skillet over medium high heat on the stove.
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Add the chicken to the heated skillet, and saute until cooked completely through. Set the chicken aside.
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Turn the heat down to medium, and add the mixed vegetables to the skillet. Saute for 3-5 minutes.
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Add the minced garlic and ginger paste to the skillet, and saute another 30 seconds.
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Mix in the chicken and rice again, and pour the soy sauce over it all. Stir to combine.
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Push the rice mixture to the side of the skillet, and place the eggs into the empty space. Cook, scrambling with the tines of a fork until done. Mix the egg into the rice.
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Serve garnished with fresh chopped green onions.
