Description
This Better-Than-Takeout Chicken Fried Rice recipe delivers a delicious, easy-to-make meal that combines juicy diced chicken, vibrant peas and carrots, and savory scrambled eggs with perfectly seasoned rice. Ready in just 20 minutes using one skillet, it offers a flavorful, non-greasy alternative to takeout, perfect for weeknight dinners or anytime comfort food cravings strike.
Ingredients
Scale
Proteins
- 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
Oils & Seasonings
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil (olive oil also works)
- 3 to 4 tablespoons low-sodium soy sauce
- Salt and pepper to taste (optional)
Instructions
- Cook Chicken: In a large non-stick skillet or wok, heat the sesame oil and canola or vegetable oil over medium-high heat. Add the diced chicken breast and cook for about 3 to 5 minutes, flipping occasionally to ensure even cooking until all sides are browned and chicken is cooked through. The time may vary depending on chunk size and thickness. Remove chicken with a slotted spoon and set aside, leaving the cooking juices and oils in the pan.
- Sauté Vegetables: Add the frozen peas and diced carrots blend along with sliced green onions to the skillet. Cook for about 2 minutes, stirring occasionally, until the vegetables begin to soften. Then stir in the minced garlic and cook for another minute. For extra flavor, you can add 1/2 teaspoon ground or freshly grated ginger along with the garlic at this stage.
- Scramble Eggs: Push the vegetables to one side of the skillet to clear space. Pour the beaten eggs into the other side and scramble gently, stirring occasionally until fully cooked.
- Combine and Season: Return the cooked chicken to the skillet, add the cooked rice, then drizzle soy sauce evenly over the mixture. Stir and toss everything to ensure the rice absorbs the soy sauce evenly and the chicken, vegetables, and eggs are well combined. Cook for about 2 minutes until heated through. Taste and adjust seasoning with optional salt and pepper. For a spicy kick, add a pinch of red pepper flakes.
- Serve: Serve hot straight from the skillet for a quick, flavorful, and satisfying homemade chicken fried rice meal.
Notes
- One-skillet recipe ready in about 20 minutes.
- The dish is packed with flavor but not greasy, making it a healthier takeout alternative.
- If rice feels dry, add additional soy sauce to achieve desired flavor and moisture.
- Cold rice works best as it absorbs soy sauce better than freshly cooked rice.
- Feel free to add red pepper flakes for a hint of spiciness.
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
