Better Than Takeout Chicken Fried Rice Ready in 10 Minutes
Skip the delivery fee with this 10-minute Chicken Fried Rice. It is faster, cheaper, and way more delicious than your favorite takeout spot!
It is 6pm. You are tired. Dinner needs to happen fast. This Chicken Fried Rice is your new secret weapon. It is faster than ordering delivery. It tastes way better too. You probably have every ingredient in your kitchen right now.
This dish delivers a massive flavor punch. It is the perfect solution for busy families. You get restaurant-quality results without the high price tag. Forget the greasy takeout containers. You can make this fresh and hot in your own skillet tonight.
Why This Recipe Is a Winner
This recipe is a total game-changer for your weeknight dinner routine. It is incredibly budget-friendly for any household. You can finally use up that leftover rice in your fridge. It is also a massive crowd-pleaser for picky eaters. Even your kids will ask for seconds of this meal. You get a balanced dinner in just ten minutes of cooking.
How It Comes Together
Making this is basically a quick dance with your skillet. You sear the chicken first for maximum flavor. Then you toss in the colorful veggies and eggs. The secret is using high heat throughout the process. This keeps the rice crispy instead of mushy. You will feel like a pro chef in your own home.
Ingredients You’ll Need
This recipe relies on simple pantry staples and seasonal produce found year-round.
- 3 cups jasmine rice, cooked and chilled (preferably day-old)
- 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
- 2 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 1/2 cup white onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground white pepper
- 2 green onions, thinly sliced
Step-by-Step Directions
- Heat one tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat.
- Add the diced chicken and cook until browned and cooked through, approximately 5 minutes. Remove chicken from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Sauté the onion, garlic, and peas and carrots for 2 minutes until the onion is translucent.
- Push the vegetable mixture to the sides of the wok. Pour the beaten eggs into the center and scramble until just set.
- Incorporate the rice into the wok, using a spatula to break up any clumps.
- Return the cooked chicken to the pan and toss with the rice and vegetables.
- Add the soy sauce, oyster sauce, sesame oil, and white pepper. Stir-fry over high heat for 3 minutes until the rice is well-coated and heated through.
- Remove from heat, garnish with sliced green onions, and serve immediately.
Best Ways to Enjoy It
Serve this steaming hot straight from the pan. It looks beautiful in a big family-style bowl. Pair it with some crispy spring rolls for a full feast. A simple cucumber salad adds a nice fresh crunch. It is the ultimate budget-friendly meal for any night of the week.
How to Store Leftovers
Store your leftovers in an airtight container immediately. It stays fresh in the fridge for three days. This dish is actually amazing for meal prep lunches. Reheat it in a skillet with a splash of water. This keeps the rice from drying out. You can also freeze it for up to a month.
Tips for Best Results
- Always use cold, day-old rice for the best texture.
- Get your pan screaming hot before you start cooking.
- Don’t overcrowd the pan or things will steam.
- Diced chicken should be uniform for even cooking results.
- Toasted sesame oil is for flavor, not for frying.
- Break up the rice clumps before adding to the wok.
- Use a high-smoke point oil like vegetable or canola.
Ways to Switch It Up
- Swap chicken for shrimp or firm diced tofu.
- Add a drizzle of sriracha for a spicy kick.
- Toss in some fresh pineapple for a sweet twist.
- Use brown rice for a healthy fiber boost.
- Double the garlic if you are a garlic lover.
FAQs
Can I use fresh rice?
Fresh rice is too mushy for this dish. Use cold rice for perfectly separated grains.
What is oyster sauce?
It adds a deep, savory umami flavor to the rice. You can find it in most grocery stores.
Is this recipe gluten-free?
Use tamari instead of soy sauce to make it GF. Check your oyster sauce label as well.
You are going to crush this dinner tonight. Go get that wok started!
— Jasmine
Ingredients
Method
- Heat one tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat.
- Add the diced chicken and cook until browned and cooked through, approximately 5 minutes. Remove chicken from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Sauté the onion, garlic, and peas and carrots for 2 minutes until the onion is translucent.
- Push the vegetable mixture to the sides of the wok. Pour the beaten eggs into the center and scramble until just set.
- Incorporate the rice into the wok, using a spatula to break up any clumps.
- Return the cooked chicken to the pan and toss with the rice and vegetables.
- Add the soy sauce, oyster sauce, sesame oil, and white pepper. Stir-fry over high heat for 3 minutes until the rice is well-coated and heated through.
- Remove from heat, garnish with sliced green onions, and serve immediately.
