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Chicken Fried Rice


Easy Better-Than-Takeout Chicken Fried Rice — One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is!! Way more flavor, not greasy, and loads of juicy chicken!!
Time to change that with this easy, one-skillet recipe that’s 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.

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. Fried rice just isn’t fried rice without those coveted bits of eggs that I go searching for and devour those little treasures first.



2 tbsp oil , peanut, vegetable or canola
2 eggs , lightly whisked
150g (5oz) chicken breast , finely sliced into small pieces
2 garlic cloves , minced
1/2 onion , finely chopped
120g (4oz) bacon , excess fat trimmed, chopped (Note 1)
1 small carrot* , peeled and diced 0.75cm / 1/3″
1/2 cup frozen corn* (or can or fresh)
1/2 cup frozen peas*
2 cups (packed) cooked white rice , day old (Note 2)
3/4 cup green onions , finely sliced


2.5 tbsp Chinese cooking wine or Mirin (Note 3)
1 tbsp oyster sauce (Note 4)
3 tbsp light soy sauce (Note 5)
1/2 tsp sesame oil , optional
1/4 tsp white pepper , optional

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Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
Cook until bacon is light golden – about 1 1/2 minutes.
Add vegetables (still frozen is fine). Cook for 1 minute.
Add chicken and cook until it changes from pink to white – about 1 1/2 minutes.
Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.
Add egg and green onion, toss through to disperse then remove from heat.

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