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

A close-up of a serving of homemade chicken fried rice with visible chunks of browned chicken, scrambled egg, and green peas, topped with scallions.
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You can make authentic, restaurant-style chicken fried rice that tastes better than takeout right in your kitchen. This quick, one-pan recipe uses day-old rice to achieve the perfect texture every time.

Ingredients

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  • 1 tablespoon neutral oil (like canola or vegetable)
  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots mix
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups cold, day-old cooked rice (essential for texture)
  • 3 tablespoons soy sauce (use low sodium if preferred)
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat half of the neutral oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  2. Add the remaining 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.
  3. Add the diced onion to the skillet and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the frozen peas and carrots to the skillet. Cook for 2 minutes, stirring occasionally.
  5. Push the vegetables to one side of the skillet. Add the cold, day-old rice to the empty side. Break up the rice clumps with your spatula. Let the rice cook undisturbed for 2 minutes to develop some crispness.
  6. Stir the rice and vegetables together. Return the cooked chicken and scrambled eggs to the skillet.
  7. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and white pepper. Pour this sauce mixture evenly over the rice mixture.
  8. Stir everything together quickly and constantly over high heat for 2 to 3 minutes until the rice is evenly coated and heated through.
  9. Remove from heat. Stir in half of the sliced green onions. Serve immediately, garnished with the remaining green onions.

Notes

  • Use cold, day-old rice. Freshly cooked rice contains too much moisture and will result in mushy fried rice.
  • Cook on high heat when stir-frying the rice to achieve that signature crispy texture.
  • For a richer flavor, substitute half the regular soy sauce with dark soy sauce.

Nutrition

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