Better Than Takeout Restaurant-Style Chicken Fried Rice
Make savory, restaurant-style chicken fried rice at home in under 30 minutes. This quick, one-pan recipe uses day-old rice to achieve the perfect texture, making it a satisfying weeknight dinner that beats takeout.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
- Diet: Low Fat
Ingredients
Scale
- 3 cups cold, day-old cooked white rice
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 large eggs, lightly beaten
- 1 cup frozen mixed vegetables (peas and carrots)
- 2 cloves garlic, minced
- 3 tablespoons soy sauce (use low sodium if preferred)
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground white pepper
- 2 green onions, sliced, for garnish
Instructions
- Prepare the chicken: Season the chicken pieces lightly with salt and pepper.
- Cook the chicken: Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Scramble the eggs: 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.
- Sauté aromatics and vegetables: Add a small splash more oil if the pan is dry. Add the minced garlic and frozen vegetables. Stir-fry for 2 minutes until the vegetables are heated through.
- Fry the rice: Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3-4 minutes until the rice begins to heat through and slightly crisp. This step is key for texture.
- Combine and season: Return the cooked chicken and scrambled eggs to the skillet. Pour the soy sauce, oyster sauce, and sesame oil over the mixture. Sprinkle with white pepper.
- Toss everything together quickly, ensuring the rice is evenly coated with the sauce. Cook for 1-2 minutes more until everything is hot.
- Serve immediately, garnished with sliced green onions.
Notes
- Use cold, day-old rice for the best texture; fresh, warm rice will result in mushy fried rice.
- Cook over high heat to achieve a slight crispness on the rice grains, mimicking restaurant style.
- For a richer flavor, substitute half the white rice with brown rice.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 780
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 38
- Cholesterol: 180