The original name of this recipe was Better-Than-Takeout Chicken Fried Rice. I chose not to call the blog post by the original name because I didn’t completely agree. Chinese food is always my hardest cuisine to cook. I can’t ever get it to taste the same as take out. I will say that it is better in that it is a lot healthier than takeout. If anyone has any ideas of how to make this more flavorful, but still stay somewhat healthy, please let me know. Happy Eating!

Chicken Fried Rice


Chicken Fried Rice

Recipe thanks to Rachel Schultz

Serves 5-6


4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts,
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce


Prepare rice according to package instructions to yield 4 cups cooked rice.

Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.

Stir fry until tender.

Crack eggs into pan and scramble, mixing throughout vegetables.

Add rice, chicken, and soy sauce to pan.

Mix soy sauce throughout and remove from heat.

Utensils Used: