Description
Skip the takeout and indulge in homemade Better Than Takeout Chicken Fried Rice! This quick, budget-friendly recipe takes just 20 minutes from start to finish, making it an ideal choice for busy weeknights or meal prepping. With a delightful blend of savory chicken, colorful vegetables, and fluffy rice, this dish is sure to become a family favorite. Plus, it’s fully customizable—feel free to add your preferred proteins and veggies. Enjoy a delicious meal that rivals any restaurant offering!
Ingredients
Scale
- 1 lb cooked and shredded chicken
- 3 cups cooked rice (preferably leftover)
- 2 tablespoons sesame oil
- 1 onion, diced
- 1 cup frozen peas and carrots, thawed
- 2 tablespoons soy sauce
- 2 eggs, lightly beaten
- Optional: 2 tablespoons chopped green onions for garnish
Instructions
- Heat a medium skillet or wok over medium heat.
- Add sesame oil, diced onion, and peas/carrots; cook for about 3-5 minutes until tender.
- Push vegetables aside and scramble the eggs on the empty side until fully cooked.
- Mix scrambled eggs with the vegetables.
- Stir in cooked rice and shredded chicken; combine well.
- Pour in soy sauce; stir until evenly coated. Adjust seasoning if needed.
- If desired, stir in green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 375
- Sugar: 4g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 145mg