Better Than Takeout: Tennessee-Style Chicken Fried Rice in Just 20 Minutes

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When you think of Tennessee, what usually comes to mind are hearty Southern classics. But here’s a dish that’s shaking things up: a simple yet delicious Chicken Fried Rice that tastes even better than your favorite takeout! Made in just one skillet and in less than 20 minutes, this recipe is perfect for busy weeknights when you need a meal fast. Once you’ve tasted homemade fried rice, you’ll wonder why you ever reached for the phone to order takeout.

Fried rice is a go-to comfort food for many, but this version brings it to a whole new level. It's packed with flavor from juicy chicken, green onions, garlic, and just the right amount of soy sauce. What makes this recipe so special is that it’s healthier, fresher, and even more satisfying than the greasy boxes from your local takeout spot. Plus, it’s a fantastic way to use up leftover ingredients in your fridge, making it a quick and economical option. And let's not forget the best part—the scrambled egg chunks hidden throughout the dish! They add a richness that elevates the entire experience.

Recipe: Tennessee-Style Chicken Fried Rice Ingredients:

• 2 Tbsp of sesame oil
• 2 Tbsp of canola or vegetable oil
• 400 grams of boneless, skinless chicken breasts (about 2 large breasts)
• 1 ½ cups of frozen peas and diced carrots
• 3 green onions, sliced thin
• 3 garlic cloves, minced
• 3 large eggs, beaten
• 4 cups of cooked long-grain rice (day-old rice works best)
• 3-4 Tbsp of low-sodium soy sauce
• Salt and pepper to taste

Directions:

1. Cook the Chicken
In a large nonstick skillet or wok, heat the sesame oil and canola oil over medium heat. Add the diced chicken breasts and cook for about 3-5 minutes, turning to ensure all sides are browned and cooked through. Once done, use a slotted spoon to remove the chicken and set it aside, keeping the oils in the pan.

2. Stir-Fry the Veggies
Add the frozen peas, diced carrots, and sliced green onions to the pan. Sauté for about 2 minutes, stirring occasionally until the veggies begin to soften. Toss in the minced garlic and cook for another minute.

3. Scramble the Eggs
Push the veggies to one side of the pan. On the other side, pour in the beaten eggs and scramble them until they are fully cooked, stirring occasionally.

4. Mix Everything Together
Add the cooked chicken back into the pan, followed by the day-old cooked rice. Drizzle the soy sauce evenly over the rice and season with salt and pepper to your liking. Stir everything together, cooking for an additional 2-3 minutes, until the chicken is warmed through and the flavors are well combined.

5. Serve and Enjoy!
This Chicken Fried Rice is best served hot, right out of the skillet. It's perfect on its own or as a side dish to other Asian-inspired favorites. The leftovers are fantastic for lunch the next day—if there are any!

Why You’ll Love It This dish is packed with protein from the chicken and eggs, making it a satisfying meal for the whole family. It’s also highly customizable: swap in shrimp, beef, or tofu, or add extra veggies like broccoli or bell peppers if you prefer. The beauty of fried rice is its flexibility—it’s whatever you want it to be!

There’s something about this homemade version that just makes it taste better than takeout. Maybe it’s the control you have over the ingredients, ensuring that everything is fresh and not overly greasy. Or maybe it’s just the satisfaction of making something delicious in your own kitchen. Either way, this recipe is a keeper, and you’ll find yourself reaching for it anytime you crave fried rice.

If you're looking for a quick and delicious homemade dish that rivals your favorite takeout, Chicken Fried Rice is the answer. Not only is it easy to make in just about 20 minutes, but it's also packed with flavor from juicy chicken, crisp veggies, and savory scrambled eggs. Plus, you get full control over the ingredients, which means less grease and more freshness than your typical takeout.

Here's a breakdown of how to make it:

Ingredients:

• 2 tablespoons sesame oil (or olive oil)
• 2 boneless, skinless chicken breasts
• 1 ½ cups frozen peas and carrots
• 3 green onions, sliced
• 3 large eggs, beaten
• 4 cups cooked white rice (leftover or day-old rice is best)
• 3 to 4 tablespoons soy sauce
• Salt and pepper to taste

Instructions:

1. Cook the Chicken: Heat oil in a large skillet over medium heat. Add diced chicken and cook until no longer pink, about 5 minutes. Remove the chicken from the pan and set aside.
2. Stir-fry the Veggies: In the same pan, add more oil if needed. Toss in the peas, carrots, and green onions, and sauté for 2-3 minutes until they start to soften.
3. Scramble the Eggs: Push the veggies to one side of the pan. On the empty side, pour in the beaten eggs and scramble them until fully cooked.
4. Combine Everything: Add the cooked chicken and rice to the pan. Drizzle soy sauce over the mixture, season with salt and pepper, and stir well to combine. Let it cook for another couple of minutes, ensuring everything is heated through.

Pro Tips:

• Cold Rice works best for fried rice, as fresh rice tends to get mushy when stir-fried.
• You can mix in extra ingredients like broccoli or bell peppers, or swap the chicken for shrimp, tofu, or beef​(Averie Cooks)​(Simply Recipes)​
  (Her Wholesome Kitchen).

This homemade version of Chicken Fried Rice is perfect for a quick dinner and tastes even better the next day, making it an ideal leftover option. Once you try this recipe, you'll likely never go back to takeout again!

For more details on similar recipes, check out (Averie Cooks)tps:/​(The Recipe Critic)sy-better-takeout-chicken-fried-rice/) and The Recipe Critic.