Description
Skip the takeout and treat yourself to a delicious homemade Better Than Takeout Chicken Fried Rice! This quick, budget-friendly dish is perfect for busy weeknights or meal prep, taking just 20 minutes from start to finish. With tender chicken, colorful veggies, and perfectly cooked rice, this meal rivals your favorite Chinese restaurant’s offerings. Customizable to suit your taste, it’s not only a fantastic way to use leftovers but also a healthier option that allows you to control the ingredients. Plus, it makes for delightful leftovers that reheat beautifully!
Ingredients
- 1 lb cooked, shredded chicken
- 3 cups cooked rice (preferably leftover)
- 2 tablespoons sesame oil
- 1 onion, diced
- 1 cup frozen peas and carrots
- 2 tablespoons soy sauce
- 2 eggs, lightly beaten
- 2 tablespoons chopped green onions (optional)
Instructions
- Heat a medium skillet or wok over medium heat.
- Add sesame oil, diced onion, and thawed peas and carrots; cook until veggies are tender (3-5 minutes).
- Push veggies to one side and scramble the beaten eggs on the empty side until fully cooked.
- Mix scrambled eggs with vegetables.
- Incorporate cooked rice and shredded chicken; stir well.
- Drizzle soy sauce over the mixture; combine thoroughly. Adjust seasoning if needed.
- Stir in green onions if using and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Use cold, leftover rice for best texture—freshly cooked rice can be too sticky. Feel free to add your favorite vegetables or proteins like shrimp or tofu. Finish with a drizzle of sesame oil for an extra burst of flavor.