Description
Skip the takeout and enjoy a homemade Better Than Takeout Chicken Fried Rice that’s not only delicious but also quick to prepare! In just 20 minutes, you can whip up this comforting dish that combines tender chicken, colorful veggies, and flavorful rice. Perfect for busy weeknights or meal prep, this recipe is budget-friendly and customizable based on what you have on hand. Whether you’re using leftover chicken or mixing in your favorite vegetables, this chicken fried rice will satisfy your cravings while being easy on your wallet.
Ingredients
Scale
- 1 lb cooked shredded chicken
- 3 cups cooked rice (preferably day-old)
- 2 tablespoons sesame oil
- 1 onion, diced
- 1 cup frozen peas and carrots, thawed
- 2 tablespoons soy sauce
- 2 eggs, lightly beaten
- Optional: 2 tablespoons chopped green onions for garnish
Instructions
- Heat a medium skillet or wok over medium heat.
- Add sesame oil, then sauté the diced onion and thawed peas and carrots until tender (about 3-5 minutes).
- Push veggies to one side and scramble the beaten eggs on the other side until fully cooked.
- Combine scrambled eggs with vegetables.
- Stir in the cooked rice and shredded chicken until mixed well.
- Pour soy sauce over the mixture and stir until evenly coated; add more if desired.
- Optionally mix in green onions before serving hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 160mg