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.
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.
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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.
Printable Recipe Card
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.