# Chicken Fried Rice Recipe (Better than takeout!)

This Chicken Fried Rice is easy to make at home and tastes just as good as take out, but is even better because you control the ingredients!

- Servings: 4 servings
- Total time: 35 min
- Cuisine: Chinese
- Category: Dinner
- Language: en

## Ingredients

- 2 tablespoons avocado oil
- 3 eggs, lightly beaten
- 4 slices uncured bacon, chopped
- 1 small onion, diced
- 4 cloves garlic, minced
- 12 ounce bag frozen peas and carrots
- 1 15 ounce can corn kernels, drained
- 2 pounds boneless, skinless chicken thighs, fatty pieces removed and thinly sliced
- 3 cups cooked rice (preferably day-old, cold rice)
- 4 green onions, green part sliced
- 6 tablespoons tamari or regular soy sauce
- 5 tablespoons mirin
- 2 teaspoons sesame oil

## Instructions

1. Trim excess fatty pieces off of the chicken thighs, then thinly slice the chicken into bite-sized pieces. Set aside in a medium bowl.
2. In a small bowl, whisk together the sauce ingredients (5 tablespoons mirin, 6 tablespoons tamari, and 2 teaspoons toasted sesame oil).
3. Put two teaspoons of the sauce on the chicken in the separate bowl and stir to combine. Set both sauce and chicken aside.
4. In a large skillet or wok, heat 1 tablespoon avocado oil over medium heat.
5. Add the beaten eggs and cook until just firm. Remove from pan.
6. In the same pan, add the additional tablespoon of oil over medium-high heat, and cook until the bacon is golden, about 2 minutes.
7. Add the diced onion and garlic, and cook another minute.
8. Next, add the frozen peas and carrot and can of corn and cook another minute.
9. Add the chicken and cook about 2-3 minutes, until it turns from pink to white.
10. Next, add the rice and sauce and cook another 2 minutes, stirring constantly.
11. Stir in the egg and green onion and serve immediately!

## Equipment

- small bowl
- large skillet
- wok

## Tips

- Easy to meal prep: make a big batch of rice ahead of time, use frozen or canned vegetables, and cut chicken and chop onion in advance.
- Better than takeout: you control the ingredients and avoid inflammatory seed oils while still achieving authentic flavor.
- One pan meal: everything is cooked and served from one pan.
- Leftovers can be stored in an airtight container in the refrigerator for 4 days.

## Source

- Original video: https://happyhealthymama.com/chicken-fried-rice-recipe.html
- Recipe page: https://www.cliprecipe.com/recipe/3184418a-6011-4733-8378-cb005f915e94
- Extracted: 2026-03-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt