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Chicken Fried Rice Made Easy: 15-Minute Better Than Takeout Recipe

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This quick and easy chicken fried rice is packed with tender chicken, fluffy rice, crisp veggies, and savory sauce—ready in just 15 minutes and better than your favorite takeout. Perfect for busy weeknights or meal prep, it’s a crowd-pleasing comfort food you’ll crave again and again.

Ingredients

Scale
  • 1 large chicken breast (about 8 oz), diced small
  • 1 tablespoon soy sauce (for marinating the chicken)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sesame oil (for marinating the chicken)
  • 3 cups cooked white rice (preferably day-old and cold; jasmine or long grain)
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots (no need to thaw)
  • 3 green onions, thinly sliced (both green and white parts)
  • 2 cloves garlic, minced
  • 1/2 small onion, diced (optional)
  • 2 1/2 tablespoons soy sauce (use low-sodium if preferred)
  • 1 tablespoon oyster sauce (optional, or substitute with more soy sauce)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper (or black pepper, to taste)
  • 2 tablespoons vegetable oil (or canola, peanut, or avocado oil)

Instructions

  1. Dice the chicken breast into small, bite-sized pieces. In a small bowl, toss the chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil. Set aside.
  2. Crack the eggs into a bowl and beat lightly. Chop green onions, dice onion (if using), and mince garlic. Measure out all sauces.
  3. Heat 1/2 tablespoon oil in a wok or skillet over medium-high heat. Pour in beaten eggs, swirl to spread, let set for 30 seconds, then scramble until just cooked. Transfer eggs to a plate and set aside.
  4. Add another 1/2 tablespoon oil to the pan. Increase heat to high, add marinated chicken, and cook for 2–3 minutes until lightly golden and cooked through. Remove chicken to the plate with eggs.
  5. Add remaining oil to the pan. Toss in diced onion (if using) and cook for 1 minute until softened. Add garlic and cook for 20 seconds until fragrant. Stir in frozen peas and carrots, cooking for 1–2 minutes until heated through.
  6. Increase heat and add cold, cooked rice to the pan. Break up clumps and spread rice out. Let sit undisturbed for 30–45 seconds to crisp, then stir and repeat once or twice.
  7. Return cooked chicken and eggs to the pan. Pour in soy sauce, oyster sauce, and sesame oil. Sprinkle in white pepper. Toss everything together until evenly coated and heated through. Stir in half the green onions, saving the rest for garnish.
  8. Taste and adjust seasoning as needed. Spoon fried rice into bowls, top with remaining green onions, and serve hot.

Notes

Use cold, day-old rice for best texture. Cook eggs and chicken separately for color and tenderness. Adjust soy sauce to taste and add a pinch of sugar for balance if desired. For gluten-free, use tamari or coconut aminos. Add extra veggies or swap chicken for shrimp, tofu, or leftover meat. Leftovers keep well and taste even better the next day.

Nutrition

Keywords: chicken fried rice, easy fried rice, better than takeout, quick dinner, Asian recipe, weeknight meal, meal prep, comfort food, rice recipe, skillet dinner

Find it online: https://prismtaste.com/chicken-fried-rice-made-easy-15-minute-better-than-takeout-recipe/