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Better Than Takeout Restaurant-Style Chicken Fried Rice

A spoonful of savory chicken fried rice showing rice, chicken pieces, scrambled egg, carrots, and green onions.
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Make restaurant-style chicken fried rice at home faster than delivery. This easy, one-pan recipe uses day-old rice for perfect texture and savory flavor every time.

Ingredients

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  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon vegetable oil, divided
  • 1 pound boneless, skinless chicken breast, cut into bite-sized 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 soy sauce (low sodium preferred)
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. 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.
  3. Add the frozen mixed vegetables to the hot skillet. Stir-fry for 2 minutes until they are heated through and slightly tender.
  4. Add the minced garlic and grated ginger to the vegetables. Cook for 30 seconds until fragrant. Do not let the garlic burn.
  5. Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3 to 4 minutes until the rice is heated through and starts to look slightly dry or lightly toasted. This step is key for non-mushy rice.
  6. Return the cooked chicken and scrambled 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 evenly over the rice and toss everything together quickly until the rice is evenly coated and heated through, about 1 to 2 minutes.
  8. Taste and adjust seasoning if needed. Garnish with sliced green onions before serving immediately.

Notes

  • Use cold, day-old rice for the best texture; fresh rice will result in mushy fried rice.
  • Cook the rice in batches if your skillet is small to prevent steaming instead of frying.
  • For a deeper color, use a dark soy sauce for the final toss.
  • This recipe is a great way to use up leftover cooked chicken.

Nutrition

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