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Better Than Takeout Chicken Fried Rice: Quick Restaurant Style Dinner

Close-up of savory chicken fried rice mixed with scrambled egg pieces and topped with fresh green onions.
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You can make restaurant-style chicken fried rice that tastes better than takeout right in your kitchen. This easy, one-pan recipe comes together fast, perfect for a weeknight dinner using day-old rice for the best texture.

Ingredients

Scale
  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into small pieces
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas and carrots)
  • 2 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground 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 chicken pieces and cook until they are browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  2. Add the beaten eggs to the same skillet. Scramble the eggs quickly until just set, then break them into small pieces. Remove the eggs and set them aside with the chicken.
  3. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Add the frozen mixed vegetables and cook for 2 minutes until they are heated through.
  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 heats up and starts to look slightly dry or crispy.
  5. Return the cooked chicken and scrambled eggs to the skillet. Pour the soy sauce, oyster sauce, and sesame oil over the rice mixture. Add the white pepper.
  6. Toss everything together quickly and continuously for 1 to 2 minutes to coat the rice evenly with the sauce. Taste the rice and add a little more soy sauce if you want a stronger flavor.
  7. Remove the skillet from the heat. Stir in half of the sliced green onions. Serve the chicken fried rice immediately, garnished with the remaining green onions.

Notes

  • Using cold, day-old rice is the secret to getting fluffy, restaurant-style fried rice. Freshly cooked rice will turn mushy.
  • Cook the ingredients in batches if your skillet is too small; overcrowding lowers the temperature and steams the rice instead of frying it.
  • For a richer flavor, substitute regular soy sauce with dark soy sauce for color, or add a dash of fish sauce.

Nutrition

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