Better Than Takeout Chicken Fried Rice

This better than takeout chicken fried rice brings together tender chicken, fluffy rice, egg, and a deeply savory sauce in one wok for an easy weeknight dinner.

Course Main Course

Cuisine Chinese

Keyword chicken fried rice

Prep Time 15

Cook Time 20

Servings servings

Calories 372kcal

Author Jason Decker

Ingredients

For the sauce:

2 tablespoons water
1 tablespoon dark soy sauce
1 tablespoon soy sauce
2 teaspoons chicken better than bouillon
1 teaspoon oyster sauce
1 teaspoon granulated sugar
1 teaspoon mirin

For assembly:

8 ounces boneless skinless chicken breast cut into bite sized pieces
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
3 green onions thinly sliced, white part and green part separated, divided
2 cloves garlic minced
2 large eggs well beaten
3 cups cooked white rice cooled
1 cup fresh bean sprouts
1/2 cup shredded carrot

Instructions

Whisk the water, dark soy, soy, chicken better than bouillon, oyster sauce, sugar, and mirin together in a small bowl, and set aside.
2 tablespoons water, 1 tablespoon dark soy sauce, 1 tablespoon soy sauce, 2 teaspoons chicken better than bouillon, 1 teaspoon oyster sauce, 1 teaspoon granulated sugar, 1 teaspoon mirin
In a medium-sized bowl, stir together the chicken pieces, salt, and pepper.
8 ounces boneless skinless chicken breast, 1/4 teaspoon salt, 1/4 teaspoon pepper
Place a wok or large skillet over medium-high heat. Once hot, add 1 tablespoon of oil.
3 tablespoons vegetable oil
Add the chicken and the white part of the green onion, and cook until the chicken is cooked through and lightly browned, stirring occasionally, 8-10 minutes.
3 green onions
Add the garlic and cook, stirring constantly, until fragrant, 1 minute. Place on a plate.
2 cloves garlic
Add another 1 tablespoon of oil, and add the beaten egg. Cook until just set, 1-2 minutes, and place on the plate with the chicken.
2 large eggs
Add another 1 tablespoon of oil along with the rice, bean sprouts, and carrots. Stir to combine.
3 cups cooked white rice, 1 cup fresh bean sprouts, 1/2 cup shredded carrot
Add the cooked chicken and egg. Stir to combine, chopping up the egg into smaller pieces.
Finally, stream in the sauce and mix well. Continue to cook until everything is hot.
Stir in the green part of the onion and serve.

Notes

Cool It Down – Use cold rice or day-old rice—it fries up better than a sticky mess!
Chop Chop – Cut that chicken into bite-sized pieces—no giant chunks to wrestle!
Oil Up – Keep that wok happy and sizzling.
Egg Scramble – Cook those large eggs quick—fluffy eggs are the best results.
Stir Wild – Mix it all in a large pan with a good stir. It’ll keep things broken up—no rice left behind!
Sauce Splash – Pour that savory sauce in slow. Make sure all that flavor is spread around real good.

Nutrition