Everybody loves Chicken Fried Rice when they have Chinese food. As far as I can recall, Chicken Fried Rice was always a favorite for us growing up. Now you can make Takeout Style Chicken Fried Rice right in the comfort of your kitchen!
I swear this Chicken Fried Rice recipe is super easy to make and will taste just like any chicken fried rice you would find in a restaurant. Now I can stop getting takeout from my local restaurants.
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I used a skillet to make this wonderful dish, but you can also use a Wok if you have one at your disposal. Regardless of how you decide to make this recipe, it will not disappoint you and your guests.
Ingredient Substitution
I like to use short-grain rice for this recipe but you can use whatever you have on hand. Basmati rice is a great option if you are diabetic like I am as it is lower on the glycemic index compared to plain white rice.
If you don’t have any sesame oil on hand your best bet would be to use Peanut Oil. In a pinch, you can use olive oil but the flavor profile will change.
Gather your Ingredients
You will need the following ingredients to make this Takeout Style Chicken Fried Rice recipe (see recipe card for quantities): Chicken, Short Grain Rice, Sesame Oil, White Onion, Frozen Peas and Carrots, Soy Sauce, Eggs and Green Onions.
How to Make Takeout Style Chicken Fried Rice
- Cook and chop/shred the chicken using your favorite method. Set aside.
- Preheat a large skillet over medium heat. Pour the sesame oil into the skillet. Add the white onion, peas and carrots and fry until tender.
- Slide the vegetable mixture to one side of the skillet, and pour the beaten eggs onto the other side.
- Use a spatula to scramble the eggs. Once cooked, mix the eggs with the vegetable mixture.
- Add the rice and chicken to the skillet. Pour the soy sauce on top of the mixture. Stir and fry the rice and veggie mixture until heated thoroughly and combined.
- Add some chopped green onions if desired.
Takeout Style Chicken Fried Rice
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Ingredients
- 2 Chicken Breasts, cooked and chopped
- 3 Cups Short Grain Rice, cooked
- 2 Tbsp Sesame Oil
- 1 Small White Onion, chopped
- 1 Cup Frozen Peas and Carrots
- 2 Eggs, slightly beaten
- 3 Tbsp Low Sodium Soy Sauce
- 2 Tbsp Green Onions, diced (optional)
Instructions
- Cook and chop/shred the chicken using your favorite method. Set aside.
- Preheat a large skillet over medium heat. Pour the sesame oil into the skillet. Add the white onion, peas and carrots and fry until tender.
- Slide the vegetable mixture to one side of the skillet, and pour the beaten eggs onto the other side.
- Use a spatula to scramble the eggs. Once cooked, mix the eggs with the vegetable mixture.
- Add the rice and chicken to the skillet. Pour the soy sauce on top of the mixture. Stir and fry the rice and veggie mixture until heated thoroughly and combined.
- Add some chopped green onions if desired.
This recipe is delicious. I used leftover chicken to make it and it turned out perfectly. It was very tasty and a big hit with my family.