Quick and Tasty Chicken Fried Rice (Better Than Takeout!)
There’s something incredibly satisfying about making your own takeout-style meal at home—especially when it comes together in just 25 minutes. This Quick and Tasty Chicken Fried Rice is one of those recipes I turn to again and again. It’s simple, budget-friendly, and packed with flavor from tender chicken, fluffy rice, savory soy sauce, and a touch of sesame oil.
As Jason Griffith, I’m always looking for recipes that deliver big flavor without complicated steps. This one checks every box. Whether you’re using up leftover rice or planning a fast weeknight dinner, this chicken fried rice is guaranteed to become a staple in your kitchen.
Why I Love This Recipe
- Ready in just 25 minutes
- Uses simple pantry ingredients
- Perfect for leftover rice
- Customizable with whatever veggies you have
- Better (and cheaper) than takeout
Fried rice is one of those dishes that feels like comfort food but doesn’t weigh you down. Plus, it’s a one-pan meal—less cleanup, more enjoyment.
Ingredients
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 4 cups cooked and chilled rice (preferably day-old)
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 green onions, thinly sliced
Ingredient Swaps and Notes
Rice Tip: Day-old rice is best because it’s drier and fries beautifully. Fresh rice can turn mushy. If you only have fresh rice, spread it on a baking sheet and refrigerate for 30–60 minutes before cooking.
Protein Swap: Swap chicken for shrimp, steak, or even tofu.
Vegetable Options: Add bell peppers, broccoli, snap peas, or mushrooms for extra texture and flavor.
Low-Sodium Option: Use reduced-sodium soy sauce to control salt levels.
Step-by-Step Instructions
1. Scramble the Eggs
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove and set aside.
2. Cook the Chicken
Season chicken with salt and pepper. Add remaining oil to the pan and cook chicken until browned and fully cooked through. Remove and set aside with the eggs.
3. Sauté Aromatics
In the same pan, sauté the chopped onion and garlic until the onion becomes translucent and fragrant.
4. Add Vegetables
Stir in peas and carrots. Cook until heated through.
5. Add Rice and Sauce
Add chilled rice, soy sauce, and sesame oil. Stir thoroughly, breaking up any clumps, and cook until heated through.
6. Combine Everything
Return the cooked eggs and chicken to the pan. Mix until evenly combined and hot.
7. Garnish and Serve
Top with sliced green onions and serve immediately.
Tips for Success
- Use high heat for that authentic fried rice texture.
- Don’t overcrowd the pan—if doubling the recipe, cook in batches.
- Break up rice clumps before adding to the skillet.
- Taste and adjust soy sauce at the end.
Serving Suggestions and Pairings
This dish is filling on its own, but if you’re feeding a crowd or planning a full spread, here are some pairings I love:
For something cheesy and indulgent, try serving it alongside These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners.
If you want a fun weeknight comfort option, pair it with This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut.
Looking for something refreshing to drink? I highly recommend This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.
And for dessert, keep it simple with These No-Bake Peanut Butter Oatmeal Bars Are My Favorite Snack to Keep on Hand or go classic with Classic Spaghetti Recipe with Homemade Sauce for another comforting dinner idea later in the week.
Nutritional Information (Per Serving – Approximate)
- Calories: 420
- Protein: 32g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 3g
- Sodium: 780mg
Nutritional values will vary depending on exact ingredients used.
Storage and Leftover Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet with a splash of water or soy sauce to refresh the texture.
- Freeze in portion-sized containers for up to 2 months.
- Great for meal prep lunches!
More Recipes You’ll Love
If you enjoyed this quick chicken dinner, here are more easy favorites:
- These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners
- This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut
- Classic Spaghetti Recipe with Homemade Sauce
- These No-Bake Peanut Butter Oatmeal Bars Are My Favorite Snack to Keep on Hand
Final Thoughts
This Quick and Tasty Chicken Fried Rice proves that you don’t need complicated ingredients or takeout menus to enjoy a satisfying meal. With simple steps and everyday pantry staples, you can have a flavorful, protein-packed dinner on the table in under 30 minutes.
If you make this recipe, I’d love to hear how it turned out! Leave a comment, share your own twist, and follow along for more easy, crave-worthy recipes right here on Chef Maniac.
Happy cooking!
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