Better-than-Takeout Chicken Fried Rice

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4.2 of 5 (181)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 262.3

Total Fat: 3.4 g
Cholesterol: 52.7 mg
Sodium: 128.7 mg
Total Carbs: 30.3 g
Dietary Fiber: 3.8 g
Protein: 27.0 g

View full nutritional breakdown of Better-than-Takeout Chicken Fried Rice calories by ingredient

Introduction

Save money and time with this Chinese food makeover. Save money and time with this Chinese food makeover.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 4

Ingredients

12 ounces boneless chicken breast, diced into 1/2 inch cubes

1 cup sliced mushrooms

1 small onion, sliced into thin strips

1 cup shredded carrots

1 cup chopped broccoli

1 garlic clove, chopped

1 teaspoon ginger, chopped

1 tablespoon chili garlic sauce

2 cups cooked brown rice

1/2 cup egg whites (or 4 egg whites or 3 whole eggs)

Tips

The original version of this Chinese favorite has 542 calories and 13 grams of fat, plus half a day's worth of sodium. Chef Meg's version is much healthier, packed with veggies, and ready in less time than it would take you to order takeout!
In a rush? Grab pre-cut veggies from the salad bar, a carton of egg whites, and heat-and-serve brown rice. Combine with leftover chicken, and dinner's ready in 15 minutes!

Directions

Mix the garlic sauce with 1/4 cup water and set aside.
Heat a wok or large sauté pan over medium heat, then remove from heat just to coat with nonstick cooking spray. Add chicken, heat until cooked, about 5 minutes. Place the cooked chicken in a large bowl and set aside.

Add the onions, mushrooms, and carrots to the pan or wok, turn the heat to high, and cook for 2 minutes. Add the broccoli, garlic, and ginger, and cook for additional 2 minutes.

Add the garlic sauce and water to the vegetables, stir to combine, and remove from heat. Pour the vegetables and sauce on top of the chicken and set aside.

Spray the pan once more with nonstick cooking spray, and add egg whites. Cook over high heat, stirring constantly, until eggs have almost set. Add the rice, stir to combine, then add the chicken and vegetables. Cook another two minutes, until the eggs have fully cooked.

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Member Ratings For This Recipe

CARLYHANCOCK

53 of 55 people found this review helpful

What is the purpose of preheating the pan before adding the cooking spray? - 1/11/12

Reply from CHEF_MEG (1/12/12)
You should always add oil to a hot pan for more efficient cooking. Remember it like this: Heat the pan, heat the oil, heat the food.
CD12008202

Incredible!

42 of 42 people found this review helpful

Chili Garlic Sauce is sold in Asian food section in a 5 oz glass bottle yellow lid red sauce (NOT hot), by MW Polar Foods bar code 074027500119. OR search for: Chef Meg's Favorite Ginger-Garlic Sauce recipe to make your own. - 5/19/12
HMCARRILLO

Incredible!

36 of 38 people found this review helpful

Great....loved it. I did, however, use peanut oil to cook to the chicken and did add bean sprouts when adding the rice. Marinated chicken in 3tbs soy sauce, 3tbsp rice vinegar, 1 tsp sugar, 1/2 tsp ginger powder, 2tbsp minced garlic. - 1/22/12
KISSEEKAT2

Incredible!

27 of 28 people found this review helpful

THIS IS A RECIPE I MAKE SEVERAL TIMES A MONTH, EXCEPT I USE SOY SAUCE INSTEAD OF CHILI GARLIC SAUCE,(DON'T LIKE CHILI), ADD GREEN ONIONS AND ZUCCHINI. MY FAMILY LOVES IT. - 1/29/12
SMROBE01

24 of 24 people found this review helpful

good combination, but needed more seasoning.Added more fresh garlic & fresh ginger & added white pepper and a little low sodium Tamari sauce. Sub. grn onion for reg onion as KisseeKat2 did, added bean sprouts. Stir fried broccoli & carrots before other vegies since they take longer to c - 2/1/12
MLOB123

Very Good

18 of 18 people found this review helpful

I didn't have the chili garlic sauce, so I mixed about 1 tablespoon of brown spicy mustard and a dash of garlic powder into the water for taste. - 1/25/12
TIGGER2094

17 of 20 people found this review helpful

adding oil to a hot pan ensures less "sticking" lol. just one note, never preheat a non-stick, teflon-coated pan with nothing inside. they give off some crazy chemical that has been known to harm birds (and quite possibly humans, as well). - 4/10/12
TCHNCRFT

Very Good

14 of 15 people found this review helpful

Thanks to those of you who noticed that the calorie calculations for the rice were wrong.
Also, don't know if this was mentioned earlier, but the calories for the eggs is based on Egg Beaters. If you're using 3 whole eggs (which the recipe offers as a substitution), make sure you're adjusting, too - 6/27/12
ANNLHA

Good

10 of 10 people found this review helpful

Like other comments, I also thought it was lacking a little in flavor. Next time I will cook the rice in low sodium FF chicken broth instead of water. And I will also put some of megs garlic ginger sauce in it too!! A good starter recipe to adjust to your personal taste as you like. - 4/10/12
LISA-MAE

Very Good

9 of 9 people found this review helpful

I made this last night. It was a little under seasoned but after adding some soy sauce, rice wine vinegar and sesame oil to the recipe it was great. - 3/6/12
MRSROLLO

Incredible!

9 of 9 people found this review helpful

Made tonight and subbed cabbage for the mushrooms since I don't care for them. Delish!!! Even the kids liked it! - 1/17/12
PATRICIAANN46

Incredible!

8 of 8 people found this review helpful

I didn't have any Chili-Garlic Sauce, so I added grated garlic and chili powder. The family loved it. - 4/10/12
3LITTLEPIGSRWE

Very Good

7 of 7 people found this review helpful

I've always heard the saying, "Hot pan, cold oil, food never sticks," and it seems to be true. Great recipe. Made as directed. Yum - 7/6/12
CD12844622

Very Good

6 of 6 people found this review helpful

My family loved it! I used soy sauce instead of the chili garlic sauce and omitted the ginger and it was still a huge hit! The entire pan was cleaned out and the bowls were licked clean. Will definitely be making this again, and already have requests to do so! - 8/8/12
MS_ZENZI

Incredible!

5 of 5 people found this review helpful

Really good. I didn't have some of the ingredients on hand, so I made it with low sodium soy sauce, and then added chili flakes, ginger powder, and garlic powder to my veggies to subsitute for the fresh. Made it with chicken and again with shrimp. Awesome. Authentic. - 2/12/13
JENNIFERLYNN76

O.K.

5 of 6 people found this review helpful

This was just "okay." We were not that impressed with it. I think it was missing something to make it more like takeout-or as it states better than takeout. I wish I knew the taste it was missing because I would try making it again. I was unable to figure that out though :( - 8/24/12

Reply from CHEF_MEG (7/19/13)
It's probably the salt in the high sodium soy sauce that you are missing. If you want to add more soy sauce opt for the lower sodium variety.
Chef Meg
CD12830349

Incredible!

5 of 5 people found this review helpful

I found this on Pinterest, and just made it tonight. I used the recipe more as a method, and altered the veggies to use what I had on hand. I also used a leftover cooked pork chop in place of the chicken. It is TOO good! I definitely ate more than 1 serving! I did add some soy sauce. - 7/29/12
RUKASPOOKA

Very Good

5 of 6 people found this review helpful

Very good, my veggies were still a little crispy might steam them first next time. Overall yummy but I made my own sauce instead of the chili garic sauce and also was out of ginger so I sprinkled curry instead on my chicken - I substitue often when cooking - 5/1/12
MONNIEK

Incredible!

5 of 5 people found this review helpful

I used the Garlic Ginger Marinade Sauce (2 tbsp) on the chicken, subbed zuchini for the mushrooms, omitted the onion, I only had 1 1/2 cups of brown rice, but man it was very good! I did cut the galic chilie in half, for my sons sake. - 2/18/12
LAURITA12

Incredible!

5 of 5 people found this review helpful

Both my husband and I thought it really was better than takeout! - 1/26/12
CARRIE02

Bad

4 of 29 people found this review helpful

I made this last night - didn't like it. I used the ginger from the spice aisle - huge mistake - it overpowered the taste and it wasn't good - definitely should've used less or not at all. I couldn't find chili garlic sauce, so used a garlic sauce marinate/grilling sauce.Not a repeat for me. Sorry. - 4/11/12
NITAINMN

Very Good

4 of 7 people found this review helpful

Sounds delicious but, I will make it vegetarian with bok choy Munbg sprouts and tofu with no garlic since I am allergic to it. Thanks Chef Meg:-) - 1/17/12
CD13392141

Very Good

3 of 3 people found this review helpful

This was really good! One of the better healthy fried rice dishes that we have tried. I changed a couple of veggies, but did everything else as stated. My picky husband actually liked it! - 1/23/13
CD13174320

Very Good

3 of 3 people found this review helpful

Used a pre-cut veggie pack from my grocery with mushrooms, onions, zucchini, snow peas, bok choy and carrots, rather than the combo in the recipe and also added red peppers and serrano chilles and an extra garlic clove to give it a kick. It was super easy and really yummy! Will make again and soo - 9/26/12
GREASE31

Incredible!

3 of 3 people found this review helpful

I luv this recipe, it sounds just perfect. - 9/26/12
CHERYLHURT

1 of 1 people found this review helpful

I used cauliflower rice and it was delicious! - 7/29/19
PLATINUM755

Incredible!

1 of 1 people found this review helpful

I started with leftover chicken and steamed the broccoli and carrots before pan frying along with other veggies, bean sprouts and spices. I had soy sauce on hand so I used it instead of the chili garlic sauce. The dish came together beautifully. Thx! - 7/24/19
EVIE4NOW

Incredible!

1 of 1 people found this review helpful

This is very good. I do switch veggies from time to time and also sauces. Gives it a brand new taste. - 1/6/19
KENLIGRACE

Good

1 of 1 people found this review helpful

I checked the ingredient page and they only had 28 calories for the rice. One cup of cooked brown rice has 216 calories and since this recipe serves 4 I know that one cup of cooked is the serving size. So we can safely add 188 calories to the recipe bringing the total to 359. - 4/19/13
TWOTONTESEE

I have found that fried rice is even better if you use day old cooked/chilled rice. I make a big batch of brown rice, put it in the fridge to chill overnight. Next day pull it out of the fridge just before you add it to the pan. - 7/23/21
WANT2BTRIM

Good - 7/17/21
MACHOL

Yummy! - 7/5/21
PATTYINATHENS

Good

Easy to make, added soy sauce - 7/3/21
CD2693807

I would add sliced water chestnuts and baby corn and frozen petite peas to mine for added color and texture - 6/19/21
EOWYN2424

yum - 5/20/21
MDOWER1

thanks will try - 4/5/21
48JOYCE

Incredible!

Delicious! I will definitely make this again. I took HMCARRILLO' S advice and marinated the chicken. It was so tender. I also added bean sprouts and water chestnuts. My husband liked it but thought it could use less chill sauce and more soy sauce even though I added the marinate to the pan. - 2/3/21
CECELW

Very Good

it's pretty good - 1/20/21
RJULIAN01

I have a tip from a Chinese chef that might be worth trying here. He said to use old rice (less moisture) and add whisked egg directly to the rice to coat each grain prior to frying. - 1/4/21
JULIJULINN

Very Good

I didn't have the garlic sauce but used srichacha instead. Overall, great dish. - 9/22/20
ICECUB

YUM - 9/16/20
JWINKSLLC

This looks delicious!! - 9/16/20
SHERYE

Delicious - 9/16/20
CKEYES1

Incredible!

Loved it - 9/16/20
MILPAM3

My stir fry is always better than take out, and I add lots more vegetables. - 9/16/20
GOFORGIN

Very Good

ok - 9/16/20
PIZZA5152

Had this last night without the chilli garlic sauce - 9/16/20
CECTARR

Thanks - 9/15/20
PATRICIAAK

:) - 9/5/20
CORVETTECOWBOY

Awesome - 8/26/20
ROBBIEY

Yummy - 6/18/20
CD1987279

great - 4/18/20
DMEYER4

loved it - 4/8/20
POSEY440

Good

Yum - 4/5/20
PATJOONWW

Can't wait to try - 2/20/20
CELESTEQ420

- 10/12/19
TERMITEMOM

Good

Really good, but a bit bland. - 9/16/19
WILDKAT781

sounds wonderful, will try - 9/16/19
REGILIEH

Very Good

My family is not crazy about mushrooms so I left them out, it is delish! - 9/16/19
GBSLIM

This looks so yummy but alas, way too many carbs for me. Will try making adjustments. - 9/4/19
CD7212954

Very Good

Very good! - 8/31/19
NEPTUNE1939

Very Good

tasty - 7/7/19
USMAWIFE

Incredible!

good but i leave off the eggs - 5/16/19
ANNIEMAROO

Strange the photo has corn in it but the recipe makes no indication of adding it? - 1/12/19
ELRIDDICK

Very Good

Thanks for sharing - 1/12/19
SISTERPRETTY

yummy.... - 1/10/19
SUNSHINE99999

Great - 12/8/18
KITTYHAWK1949

whole family loves fried rice. very good - 12/3/18
SARAHKDAVIS14

Incredible!

Great recipe. Skipped out on the chili garlic sauce bc we cant handle the heat. Also subbed half of the rice for cauliflower rice. Superb! - 11/9/18
FISHGUT3

thanks - 11/8/18
JJREGEHR

Incredible!

Love this recipe. Will make it soon. - 10/23/18
ALEXTHEHUN

I love making chicken fried rice. This is definitely useful. - 10/21/18
RO2BENT

oh yes!!! - 10/18/18
KJBDOIT

Incredible!

keeper, - 10/6/18
RAZZOOZLE

Very Good

great - 9/16/18
CD3494791

Very Good

Great recipe I always have these items in the house. - 9/16/18
NANAW12001

Incredible!

I make fried rice a lot. I have never added broccoli but it was very good. Will make it again. Oh I cut the ginger as hubby doesn’t like it. - 9/16/18
BONDMANUS2002

Interesting - 9/16/18
JANTHEBLONDE

Incredible!

I love his chicken fried rice recipe....Delicious! - 9/16/18
HOLLYM48

Incredible!

I love this chicken fried rice recipe.....Yummy! - 9/16/18
JOHNMARTINMILES

Sounds great. Will give it a try! - 9/16/18
RYCGIRL

Very Good

very good - 9/16/18
LIBR@RYL@DY

Incredible!

NICE! - 9/15/18
BLUEJEAN99

Incredible!

thanks! I make some Asian food, but never knew how to make fried rice! - 9/9/18
CJS1MOMMY

Good

Mmmm - 9/1/18
DJ4HEALTH

good - 7/27/18
ANHELIC

This recipe sounds awesome and I love Chinese food, especially if I can make it at home. The only change I would make is to use white rice instead of brown rice. Looking forward to making this on the weekend. Thank you. - 5/3/18
ROSSYFLOSSY

Very Good

This recipe is really delicious! - 4/29/18
HOTPINKCAMARO49

Love it! Tastes better than restaurant food. - 4/13/18
RDCAGAIN10

Very Good

So good - 4/13/18
ALEPEQUIJADA

Great! - 3/12/18
MOMMY445

Good

tasty - 3/6/18
CAROLYNINJOY1

Looks good. - 2/16/18
COURTENAYE

It is better! - 2/16/18
SEAMUNKI

Incredible!

This recipe is even better if you omit the rice and double the amount of vegetables. So yummy. - 1/10/18
MIYAMO

Good

Delicious. Made with a few adjustments. - 1/9/18
HARRIETT14

This recipe looks simple but delicious. I will be leaving out the hot ingredient, not to my likings. I like to cook all of Spark recipes but I wish that most of them would tell you if its amount of servings. - 1/8/18
TWEETYKC00

love this, like to make it all the time! - 12/28/17
BUSYGRANNY5

Very Good

Very tasty!! We enjoyed this dish and will be making it again! - 11/6/17
AMBER461

Thanks for sharing this recipe. - 10/16/17