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Restaurant Style Chicken Fried Rice

A close-up, appetizing shot of homemade chicken fried rice mixed with scrambled egg, bright green peas, and diced carrots.
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Make savory, restaurant-quality chicken fried rice quickly at home using cold, day-old rice for the best texture.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 cup cooked, diced chicken breast
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 3 cups cold, day-old cooked white rice
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 green onions, sliced

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the diced chicken and cook until heated through, about 2 minutes. Remove the chicken and set it aside.
  3. Pour the beaten eggs into the hot skillet. Scramble quickly until just set, then break them into small pieces. Remove the eggs and set them aside with the chicken.
  4. Add the frozen mixed vegetables to the skillet. Cook for 3 minutes until tender-crisp.
  5. Add the cold rice to the skillet. Break up any clumps with your spatula. Stir-fry for 4 to 5 minutes until the rice is heated through and slightly toasted.
  6. Return the cooked chicken and eggs to the skillet.
  7. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and white pepper. Pour this sauce mixture over the rice.
  8. Toss everything together quickly until the rice is evenly coated and hot, about 1 minute.
  9. Stir in the sliced green onions just before serving.

Notes

  • Use cold, day-old rice; fresh rice will result in mushy fried rice.
  • Keep the heat high when stir-frying the rice to achieve a slightly crispy texture.
  • Adjust soy sauce to control the salt level of your final dish.

Nutrition

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