Print

Restaurant-Style Chicken Fried Rice (Better Than Takeout)

Close-up of homemade chicken fried rice with chunks of chicken, scrambled egg, and green onions on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make savory, restaurant-style chicken fried rice at home in under 30 minutes. This easy, one-pan recipe uses day-old rice for the perfect texture, delivering authentic flavor that beats takeout.

Ingredients

Scale
  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas and carrots)
  • 2 cloves garlic, minced
  • 1/4 cup yellow onion, finely chopped
  • 3 tablespoons soy sauce (use low sodium if preferred)
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Prepare the chicken: Season the chicken pieces lightly with salt and pepper.
  2. Cook the chicken: Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. Scramble the eggs: Add the remaining 2 teaspoons of oil to the skillet. Pour in the beaten eggs and quickly scramble them until just set. Remove the eggs and set them aside with the chicken.
  4. Sauté aromatics and vegetables: Add a small amount of oil if the pan is dry. Add the chopped onion and cook for 1 minute until softened. Add the minced garlic and frozen vegetables. Stir-fry for 2 minutes until the vegetables are heated through.
  5. Add the rice: Push the vegetables to one side of the skillet. Add the cold rice to the empty side. Break up the rice clumps with your spatula. Let the rice cook undisturbed for 1 minute to slightly crisp the bottom layer.
  6. Combine and season: Stir the rice into the vegetables. Return the cooked chicken and scrambled eggs to the skillet. Pour the soy sauce, oyster sauce, and sesame oil over the mixture. Sprinkle with white pepper.
  7. Toss everything together quickly over high heat for 1 to 2 minutes until the rice is evenly coated and heated through.
  8. Serve immediately, garnished with sliced green onions.

Notes

  • Use cold, day-old rice for the best texture; fresh, warm rice will result in mushy fried rice.
  • Cook over high heat to achieve that authentic restaurant char and prevent sticking.
  • For Hibachi style flavor, add a teaspoon of butter when sautéing the vegetables.

Nutrition

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