Chinese Chicken Fried Rice Recipe [Better Than Take Out]

We LOVE Chinese food in our family (have you tried our Sweet and Sour Baked Chicken yet? It’s divine!) and wanted to share another yummy recipe that will taste even better than anything you would get from a cardboard takeout box. 🙂

This recipe only takes 25 minutes from start to finish and everyone is going to love it.

Don’t be intimidated by this recipe – it’s simple to throw together and is ready to eat in less time than it takes to go pick-up your takeout order.

Related Recipe: Try our Slow Cooker Kung Pao Chicken Recipe!

How to make Chinese Chicken Fried Rice

1. In a skillet, heat sesame oil over medium heat.
2. Add in onion, garlic, peas and carrots and cook until vegetables are tender.
3. Crack eggs into the hot pan over the vegetables and scramble, mixing with all the vegetables.
4. Add in the cooked chicken, cooked rice, and soy sauce. Mix all together until heated through and serve.

What’s the best kind of chicken to use for this recipe?

This recipe calls for cooked, shredded chicken – here are a couple different ideas of what chicken to use:

• Slow Cooker Teriyaki Chicken: for maximum flavor, I recommend making this chicken and then shredding it to use in this rice. It tastes delicious and is my favorite way to make this dish!
• Grilled Teriyaki Chicken: this is another chicken that will add amazing flavor to this rice dish! Just grill the chicken breasts and then cut into bite-sized pieces to add to this dish.
• Rotisserie chicken: when I am short on time or just want to spend as little time as possible in the kitchen, I love using a rotisserie chicken for this dish. Just shred up the cooked chicken and add it in.
• Boiled chicken breasts: I usually purchase frozen chicken breasts and so when I need them for recipes, I just toss them in a pot of boiling water and let them boil until they are fully cooked. I then shred them up and add them to this dish. The rice dish won’t have as much flavor if you use this kind of chicken, so sometimes I will toss the shredded chicken with just a little bit of teriyaki sauce. Not needed, but I personally like it.

want to sneak in more vegetables?

I love this recipe, because you can easily sneak in more vegetables and it only adds to the flavor!

Feel free to add any of your favorite vegetables to this dish:

• Asparagus cut into small pieces
• Chopped broccoli
• Chopped cauliflower
• Sliced zucchini
• Water chestnuts
• Sliced mushrooms
• Green beans

looking for more asian inspired dishes? Here are a few of our favorites:

• Sesame Asian Steak Skewers
  
• Baked Asian Zucchini
  
• Asian Beef and Snow Peas
  
• Grilled Chinese Chicken Kabobs
  
• Orange Chicken Wraps
• Instant Pot Chicken Fried Rice

Chinese Chicken Fried Rice Recipe

5 from 1 vote

This may not be authentic chicken fried rice, but we think that our Chinese Chicken Fried Rice tastes even better than take out! 

ServingServing: 6 servings

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

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Ingredients

• ▢ 3 Tablespoon sesame oil
• ▢ 1 onion, diced
• ▢ 2 cloves garlic, minced
• ▢ 2 cups frozen carrots and peas
• ▢ 2 eggs
• ▢ 4 cups brown rice, cooked
• ▢ 1 pound chicken breast, cooked and shredded
• ▢ ¼ cup soy sauce

Instructions

1. In a large skillet, heat sesame oil over medium heat.
2. Add onion, garlic, carrots and peas and cook until vegetables are tender.
3. Crack eggs into the pan and scramble, mixing with all the vegetables.
4. Add the cooked rice, cooked chicken, and soy sauce to the pan and stir.
5. Remove from heat and serve.

Nutrition

Calories: 681 kcal · Carbohydrates: 107 g · Protein: 31 g · Fat: 14 g · Saturated Fat: 3 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 103 mg · Sodium: 683 mg · Potassium: 819 mg · Fiber: 7 g · Sugar: 1 g · Vitamin A: 3183 IU · Vitamin C: 9 mg · Calcium: 77 mg · Iron: 4 mg

Cuisine: Asian

Cost: $10

Author: Steph Loaiza

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Recipe slightly adapted from Rachel Schultz 

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