Print

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

A close-up, appetizing shot of homemade chicken fried rice mixed with bright green peas and scrambled egg in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make satisfying, restaurant-style chicken fried rice at home faster than delivery. This one-pan recipe uses day-old rice and simple techniques to achieve that perfect savory flavor and texture for your weeknight dinner.

Ingredients

Scale
  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon vegetable oil
  • 8 ounces boneless, skinless chicken breast, cut into small pieces
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cut chicken and cook until browned and cooked through, about 4 to 5 minutes. Remove the chicken from the skillet and set it aside.
  2. Add the beaten eggs to the hot skillet. Scramble quickly until just set, then break them into small pieces. Remove the eggs and set them aside with the chicken.
  3. Add the frozen mixed vegetables to the skillet and cook for 2 minutes until heated through. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant.
  4. Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry the rice for 3 to 4 minutes until it is heated through and slightly toasted. This step is key for fluffy rice.
  5. Return the cooked chicken and eggs to the skillet. Pour the soy sauce and oyster sauce over the mixture. Toss everything together quickly to coat the rice evenly.
  6. Stir in the toasted sesame oil and white pepper. Cook for 1 more minute, stirring constantly.
  7. Taste and adjust seasoning if needed. Garnish with sliced green onions before serving immediately in bowls.

Notes

  • Use cold, day-old rice for the best texture; fresh rice will result in mushy fried rice.
  • Keep the heat high when stir-frying to achieve a slight crispness on the rice grains.
  • For a richer flavor, substitute regular soy sauce with dark soy sauce for color, or add a splash of rice vinegar.

Nutrition

Find it online: https://mayaplate.com/easy-chicken-fried-rice-better-than-takeout/