I don’t want to sound bold, but boy am I proud of this. I think I’ve actually discovered a chicken fried rice recipe that actually tastes better than takeout! Well, at least compared to the take-out I’ve had. So of course, like most great inventions, it was pretty much a total accident!
I had made a basic rice pilaf as a side one night. It was really good and flavorful but never was meant to live up as the main course. Like most dishes involving rice I had made entirely too much and found myself needing to use it up for the next day. So I figured, hey why not turn this bad boy into some chicken fried rice for the next meal. OH. MY. GOODNESS. FOLKS. it was scrumdiddlyumptious!
You see, having the pilaf as a base for the fried rice makes so much sense in hindsight. Being cooked in chicken broth and onions give a depth of flavor that simply boiled white rice cannot even come close to giving (which is what most of your Chinese takeout places do). Making the main ingredient in your dish more flavorful the whole dish is just put on a pedestal above the rest.
Start off with a simple five ingredient pilaf. That includes, onions, rice, chicken stock, olive oil and butter. Pretty straightforward and if you want just a simple pilaf base to add some veggies or seasonings to, this is a good one to pick! If you have saffron, by all means dissolve a pinch of that in the chicken broth to add another layer of flavor and some pretty color.
One potentially weird thing I do with my pilaf is that I sautè my rice with the onions. Some recipes call for it, but others don’t. Doing this makes the little grains of rice remain separate and prevents a collective mush of rice when you go to fluff it after it’s cooked.
Talking about the fried rice part though, I feel like I need to be a real hype man here. It’s seriously delicious. Maybe I haven’t done enough research to see that this is the obvious solution, but seriously it’s that good. I have a few veggies that I put in it, and really would like to experiment with others like; baby corn ears, peas, red pepper and broccoli, but I’m scared to push the bar on perfection here.
Regardless of what you add to it, just know it takes some time but that it isn’t difficult at all and I know you can do it. Just requires patience to cook and then wait for it to completely cool before you can get your dinner really going. It’s a great recipe to practice your slicing and dicing skills. If you need help with that check out my post on using common kitchen knives.
But, once it’s all said and done you will seriously have the best chicken fried rice you’ve had from take out and if not, let me know what makes others better and I’ll see if we can figure something else out. Comment how it turned out for you and subscribe if you want updates on new recipes and posts! I hope you enjoy!
Better Than Takeout Chicken Fried rice
Honestly The best Chicken Fried Rice I've had. Hopefully you agree!
- 2 cups long-grain rice
- 1/2-1 lb boneless, skinless chicken breast cut into 1/2in cubes
- 1/2 medium onion, diced
- 3 cups chicken broth
- 1 carrot, peeled and small diced
- 2 T olive oil
- 2 T Butter
- 2 large eggs
- 3 cloves of garlic, crushed
- 1 green onion, sliced
- Step 1 Preheat oven to 350F. Heat a large (12” to 15”) skillet over medium heat with butter until melted.
- Step 2 Turn stove to medium-high and add in onion and begin to saute.
- Step 3 While onion is sauteing heat chicken broth to near boiling either on stove or in microwave (For about 3 minutes).
- Step 4 Once onion is tender (when your spatula cuts through a piece with little pressure), add the rice to the onion and saute for about 3 more minutes, moving rice constantly.
- Step 5 Place rice in a 15×10 casserole or baking dish and add hot broth to rice. Mix to combine and cover tightly with foil.
- Step 6 Place in oven and cook for 30 minutes or until all the broth is absorbed. Let sit for 10 minutes with foil still on then fluff with fork (in other words just gently lift rice up with fork).
- Step 7 Let cool for at least 30 minutes without foil.
- Step 8 Add oil to large (15′ or so) and heat at medium-high heat.
- Step 9 Add carrots and cook for about 3 minutes. Next add green onion and chicken and cook until chicken reaches 165F. Then add garlic and cook for 10 seconds until fragrant.
- Step 10 Scramble eggs and add to carrots, onion, chicken and garlic. Cook until eggs are solidified.
- Step 11 Turn heat to high and add cooked rice. Cook while stirring and flipping constantly for about 5 minutes. Salt and pepper to taste.
- Step 12 Serve and enjoy!