Description
Better-Than-Takeout Chicken Fried Rice is a quick and flavorful dish that rivals your favorite takeout. Made with tender chicken, crisp veggies, and day-old rice for the best texture.
Ingredients
Scale
- 2 cups cooked long-grain rice, chilled (day-old works best)
- 1 lb boneless, skinless chicken breast or thighs, cut into small cubes
- 2 tbsp avocado oil (or vegetable oil), divided
- 1 cup mixed bell peppers (red/green/yellow), diced
- 1/2 cup red onion, diced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional but very “takeout-style”)
- 1 tbsp sesame oil
- 1 tbsp butter (for hibachi flavor)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp ground ginger (optional)
- Sliced green onions (optional, for garnish)
Instructions
- Season chicken: Toss chicken with garlic powder, onion powder, paprika, black pepper (and ginger if using).
- Cook chicken: Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and cook 6–8 minutes until browned and cooked through. Push to one side of the pan.
- Sauté veggies: Add remaining 1 tbsp oil. Stir in peppers and red onion; cook 3–4 minutes until crisp-tender. Add garlic and cook 30 seconds.
- Fry the rice: Add chilled rice and break it up. Stir-fry 2–3 minutes until heated through.
- Sauce it up: Drizzle in soy sauce and oyster sauce. Add butter and sesame oil. Toss everything well until rice is evenly coated and glossy.
- Finish: Taste and add more soy sauce or pepper if needed. Top with green onions and serve hot.
Notes
- Day-old rice works best for fried rice.
- Adjust soy sauce to taste for saltiness.
- For extra flavor, add a splash of mirin or rice vinegar.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg