Print

Restaurant-Style Chicken Fried Rice (Better Than Takeout)

A close-up of a white plate filled with homemade chicken fried rice featuring white rice, peas, carrots, and scrambled egg pieces.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy chicken fried rice in under 30 minutes. You get fluffy rice, tender chicken, and savory flavor that tastes better than delivery. This one-pan recipe is perfect for busy weeknights.

Ingredients

Scale
  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon vegetable oil, divided
  • 8 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots mix
  • 3 cloves garlic, minced
  • 1/2 cup yellow onion, diced
  • 3 tablespoons soy sauce, divided
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 green onions, sliced for garnish

Instructions

  1. Prepare the chicken: Toss the cut chicken pieces with 1 tablespoon of soy sauce. Set aside.
  2. Scramble the eggs: Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and quickly scramble them until just set. Remove the eggs from the skillet and set them aside.
  3. Cook the chicken: Add the remaining 2 teaspoons of oil to the skillet. Add the seasoned chicken and cook, stirring frequently, until the chicken is cooked through and lightly browned, about 4 to 5 minutes. Remove the chicken from the skillet.
  4. Sauté aromatics and vegetables: Add the remaining 1 tablespoon of oil to the hot skillet. Add the diced onion and minced garlic. Cook for 1 minute until fragrant. Add the frozen peas and carrots and cook for 2 minutes until heated through.
  5. Fry the rice: 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 sit undisturbed for 1 minute to develop some color.
  6. Combine ingredients: Stir the rice, mixing it with the vegetables. Return the cooked chicken and scrambled eggs to the skillet.
  7. Season the rice: Pour the remaining 2 tablespoons of soy sauce, the oyster sauce, sesame oil, and white pepper over the rice mixture. Toss everything together quickly and constantly over high heat for 2 to 3 minutes until the rice is heated through and well coated. This high heat step helps achieve fluffy rice.
  8. Serve immediately: Taste and adjust seasoning if needed. Garnish with sliced green onions before serving.

Notes

  • Use cold, day-old rice for the best texture. Freshly cooked rice contains too much moisture and will result in mushy fried rice.
  • Cook the rice in batches if your skillet is not large enough. Overcrowding the pan lowers the temperature and steams the ingredients instead of frying them.
  • For a deeper flavor, substitute regular soy sauce with dark soy sauce for color, or add a splash of rice vinegar at the end.

Nutrition

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