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Better Than Takeout Restaurant-Style Chicken Fried Rice

A close-up of a white bowl filled with savory chicken fried rice, featuring visible pieces of chicken, carrots, and peas.
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Make this savory, restaurant-style chicken fried rice at home in under 30 minutes. We share the simple tricks to get fluffy rice and authentic flavor every time.

Ingredients

Scale
  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon neutral cooking oil (like canola or vegetable)
  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 large eggs, lightly beaten
  • 1 tablespoon neutral cooking oil, divided
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger (or 1/2 teaspoon fresh grated ginger)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper
  • 2 green onions, sliced (for garnish)

Instructions

  1. Prepare the chicken: Season the cut chicken pieces lightly with salt and pepper.
  2. Cook the chicken: Heat 1 tablespoon of neutral 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 from the skillet and set it aside.
  3. Scramble the eggs: Add 1 teaspoon of the remaining oil to the skillet. Pour in the beaten eggs and quickly scramble them until just set. Remove the eggs and chop them roughly. Set aside with the chicken.
  4. Sauté aromatics and vegetables: Add the remaining 2 teaspoons of oil to the hot skillet. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant. Add the frozen mixed vegetables and cook for 2 minutes until they begin to soften.
  5. Fry the rice: 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 through and starts to look slightly dry or toasted. This step is key for non-mushy rice.
  6. 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.
  7. Toss everything together quickly for 1 to 2 minutes until the rice is evenly coated and everything is hot. Taste and add a little more soy sauce if you need more saltiness.
  8. Serve immediately, garnished with sliced green onions.

Notes

  • Use cold, day-old rice for the best texture. Freshly cooked rice will result in mushy fried rice.
  • Keep your heat high when stir-frying to achieve that slight crispiness characteristic of restaurant-style fried rice.
  • If you want a Hibachi Style flavor, add a small splash of rice vinegar along with the soy sauce.

Nutrition

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