Go take-out and make this simple chicken-fried rice at home. It's a simple weekend dinner which is so budget-friendly, and it's a real crowd-pleaser!
Take Takeaway and make this easy chicken-fried rice rice at home. It's a simple weekend dinner which is so budget-friendly, and it's a real crowd-pleaser! | APinchOfHealthy.comSave
My family lives in a season where we can never eat food in a restaurant. I do not know even more in the cold place. Anyone feeling me?!
We have two small children, and the family's expenses are tough as before. So we avoid restaurants for real reasons.
But we do not need to be deprived of our favorite restaurant!
Hack, some are better at home. I will keep this chicken fried rice in this section. When you create it yourself, you can use really cool stuff.
I used white jasmine rice here because it is my husband and son's favorite, but unselfish to use brown rice. I've done that much before, and it's equally delicious.
Take Takeaway and make this easy chicken-fried rice rice at home. It's a simple weekend dinner which is so budget-friendly, and it's a real crowd-pleaser! | APinchOfHealthy.comSave
I used to cook my chicken fried rice. If you are just making rice for this recipe, I would recommend putting it ahead of time and refrigerating cold. It just makes the texture of fried rice better.
Also, can we just talk about sesame oil for a second? Where has this stuff all my life?! I'm using Trader Joe's toasted sesame oil. It's perfection! 👌🏻
It gives chicken fried rice in this awesome, authentic taste. It's missing all along my fried rice.
Take Takeaway and make this easy chicken-fried rice rice at home. It's a simple weekend dinner which is so budget-friendly, and it's a real crowd-pleaser! | APinchOfHealthy.comSave
And let's talk about its butter. You can make this recipe with canola oil perfectly, but let me recommend it too much butter!
If you're near a Japanese Japanese Steechauz where they cook in front of you, it does not come as a shock for you. They have a reason to use butter. It's really good.
And I'm not using it a La Paula Dean. I used two table spoons for a full dish, which is plenty of my opinions.
Other copyright recipes you may like
I recreated my favorite restaurant's food in my own kitchen and covered it. Here are some of my best copyright recipes.
Greek pasta with chicken (special Friday of Taziki)
Greek Red Wine Vignette (better than Joe)
Creamy Jalapeno (Chuy's Copyright recipe)
Apic beef nachos Supreme (better than Taco Bell)
Greek salad with chicken (Joe copyright)
Copyright Nouk's Favorite Salad
Chicken Burrito Bowl (Better than Chipotle)
BBQ dressing of copyright sweet baby ray
Greek potato salad (Joe's copyright)
The tools used to make this recipe
Note: This is Amazon affiliate link.
Big skillet or wok
Knife
Cutting board
Wooden spoon
Measuring cups and spoons
Skip the take-out and make this easy chicken fried rice at home. It's a simple weeknight dinner that's so budget friendly, and it's a real crowd-pleaser!
Course Main Course
Cuisine Chinese
Keyword chicken fried rice
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings
Calories 376 kcal
Author Marjorie @ APinchOfHealthy.com
Ingredients
3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
2 Tablespoons butter divided
1 1/2 cups frozen peas and carrots
1/2 yellow onion diced
2 green onions chopped
2 cloves garlic finely minced
2 eggs
3 1/2 Tablespoons low-sodium soy sauce
1 Tablespoon sesame oil
Salt and freshly ground black pepper
Instructions
Preheat a large skillet or wok over medium-high heat.
Add 1/2 Tablespoon butter to the pan.
Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
Put the cooked chicken on a clean plate, and set aside.
Add a tablespoon of butter to the pan.
Cook the onions, carrots and peas until tender, about 4 minutes.
Add the garlic and cook one more minute.
Push the veggies aside, and scramble the eggs on the empty side of the pan.
Stir everything together, and add the last 1/2 tablespoon butter to the pan.
Add the rice, green onions, soy sauce and chicken and combine.
Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
Stir everything up, and allow the rice to sort of crisp up again.
Turn off the heat, and add the sesame oil.
Stir to combine.
Serve immediately
