Easy Better-Than-Takeout Chicken Fried Rice
This easy, one-skillet recipe is ready in 20 minutes and better than takeout. You'll never be tempted again to eat rice from a flimsy white takeout container after trying homemade. To save time if you don't have leftover rice on hand or don't want to cook a batch, use two pouches of ready-to-serve rice. The chicken is moist and juicy and there are green onions, garlic, sesame oil, and soy sauce for layers of flavor. My favorites are the bits of scrambled eggs. It's such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches.
This easy, one-skillet recipe is ready in 20 minutes and better than takeout. You'll never be tempted again to eat rice from a flimsy white takeout container after trying homemade. To save time if you don't have leftover rice on hand or don't want to cook a batch, use two pouches of ready-to-serve rice. The chicken is moist and juicy and there are green onions, garlic, sesame oil, and soy sauce for layers of flavor. My favorites are the bits of scrambled eggs. It's such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches.
- 2 tablespoons sesame oil
- 3 large eggs lightly beaten
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons canola or vegetable oil
- 3 green onions trimmed andâ sliced into thin rounds
- 2 to 3 garlic cloves finely minced
- salt and pepper optional and to taste
- 3/4 pound boneless skinless chicken breasts, diced into 1/2
- 1 1/2 cups frozen peas and diced carrots blend (i don’ t thaw and use straight from the freezer)
- 4 cups cooked riceâ (i use white, long-grain or brown may
- Carbohydrate 1.3254 g
- Cholesterol 211.5 mg
- Fat 14.0329166719572 g
- Fiber 0.250999993681908 g
- Protein 7.16295 g
- Saturated Fat 2.52616375101367 g
- Serving Size 1 1 cup (130g)
- Sodium 462.22 mg
- Sugar 1.07440000631809 g
- Trans Fat 1.09300708368832 g
- Calories 158 calories
Step-by-step
- To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly.
- Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
- Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
- Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine.
- Cook for about 2 minutes, or until chicken is reheated through.
- Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
Easy Better-Than-Takeout Chicken Fried Rice: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Many nights, the siren song of takeout is almost too tempting to resist. But then I discovered this recipe, and let me tell you, it's a game-changer. This easy chicken fried rice is not only faster than ordering takeout, but it’s also tastier, healthier, and far more budget-friendly. Forget those flimsy white containers and the questionable ingredients they hold! This recipe lets you control exactly what goes into your meal, ensuring a delicious and nutritious dinner for the whole family.
The beauty of this recipe lies in its simplicity. It's a one-pan wonder, meaning less cleanup and more time for myself (or maybe a well-deserved glass of wine!). The ingredients are readily available at any grocery store. I often keep staples like soy sauce, sesame oil, and frozen vegetable mixes on hand, making this a truly spontaneous weeknight meal option. The chicken cooks perfectly, remaining juicy and tender, and the vegetables retain their vibrant color and freshness. The combination of sesame oil, garlic, and soy sauce creates a flavorful base, while the scrambled eggs add a delightful textural element. I frequently use leftover rice, but when short on time, I opt for pre-cooked pouches, saving me valuable preparation time. Trust me, the taste difference between homemade and takeout chicken fried rice is night and day! The homemade version is far superior. The flavors are richer, more nuanced, and the texture is simply better. No more soggy, flavorless rice; this recipe delivers a satisfyingly crispy-yet-tender fried rice experience.
Beyond its ease and deliciousness, this dish is also surprisingly versatile. Feel free to experiment with different vegetables, like broccoli, bell peppers, or mushrooms, to suit your preferences and what you have on hand. You can also adjust the amount of soy sauce to control the saltiness, and a sprinkle of red pepper flakes can add a welcome kick for those who enjoy a little heat. Leftovers are fantastic for lunch the next day, making this recipe a true double-duty winner. This recipe is a lifesaver during hectic work weeks and a delicious, convenient meal any time.
One of my favorite things about this recipe is its adaptability. If I have leftover chicken from a roast, I dice it up and add it to the fried rice. Sometimes, I add some leftover cooked shrimp for an extra protein boost. It's a great way to use up leftovers and avoid food waste. It’s so adaptable that I frequently change it up depending on what I have in my pantry or what my kids are feeling like eating. The kids love this dish, so it's always a surefire winner when I need a quick, healthy, and appealing meal.
This recipe isn’t just about convenience; it's about creating a nourishing and delicious meal with minimal effort. It allows me to balance my professional life with the joy of creating a home-cooked meal for my family without spending hours in the kitchen. The satisfaction of serving a restaurant-quality meal that I made myself, in just under half an hour, is priceless. So, next time you're tempted by takeout, give this recipe a try. I guarantee it will become a regular in your weeknight rotation, just as it has in mine.
Beyond its culinary benefits, making this dish provides a sense of accomplishment and self-care. Knowing I can whip up a delicious and healthy meal in a short amount of time empowers me and eases my mind. This meal is a simple joy, a small act of self-care amidst the chaos of daily life, and a reminder that even busy lives can still prioritize healthy and delicious food. It’s about more than just dinner; it’s about taking control of my time, health, and family well-being – all with a quick, delicious, and easy recipe.
