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Better Than Takeout Chicken Fried Rice

A close-up of a bowl filled with savory chicken fried rice, featuring white rice, bright green peas, and scrambled egg pieces.
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Make restaurant-quality chicken fried rice quickly at home using day-old rice and simple techniques for a savory weeknight meal.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots mix
  • 3 cups cold, day-old cooked white rice
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce, or to taste
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper

Instructions

  1. Heat the 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 and set it aside.
  2. Add a little more oil to the skillet if needed. Pour in the beaten eggs and quickly scramble them until just set. Break the eggs into small pieces and remove them from the skillet.
  3. Add the peas and carrots to the skillet and stir-fry for 2 minutes until heated through.
  4. 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 and slightly toasted.
  5. Return the cooked chicken and scrambled eggs to the skillet.
  6. Pour the soy sauce and sesame oil over the rice mixture. Add the white pepper. Toss everything together quickly and cook for 1 minute, ensuring the rice is evenly coated and hot.
  7. Taste and add more soy sauce if you prefer a saltier flavor. Serve immediately.

Notes

  • Using cold, day-old rice prevents the fried rice from becoming mushy.
  • Cook the rice over high heat to achieve a slight char, similar to restaurant versions.
  • Do not overcrowd the pan; cook in batches if necessary for best results.

Nutrition

Find it online: https://cookifyme.com/chicken-fried-rice-recipe-quick-easy/