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Restaurant-Style Chicken Fried Rice (Better Than Takeout)

A dome-shaped serving of flavorful chicken fried rice mixed with visible chunks of chicken, peas, carrots, and scrambled egg.
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Make authentic, restaurant-style chicken fried rice at home in under 30 minutes. This easy, one-pan recipe uses day-old rice to achieve the perfect texture and savory flavor, making it better than takeout.

Ingredients

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  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon vegetable oil
  • 8 ounces boneless, skinless chicken breast, cut into small pieces
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 2 cloves garlic, minced
  • 1/4 cup yellow onion, finely chopped
  • 3 tablespoons soy sauce (low sodium preferred)
  • 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 teaspoon 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 cook, stirring gently, until just set. Remove the eggs from the skillet and set them aside.
  3. Cook the chicken: Add 1 tablespoon of vegetable oil to the skillet. Add the seasoned chicken and cook until browned and cooked through, about 4 to 5 minutes. Remove the chicken and set it aside with the eggs.
  4. Sauté aromatics and vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the chopped onion and minced garlic. Cook for 1 minute until fragrant. Add the frozen mixed vegetables and cook for 2 minutes until they are heated through.
  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 begins to heat through and lightly crisp.
  6. Combine and season: Return the cooked chicken and scrambled eggs to the skillet. Pour the remaining 2 tablespoons of soy sauce, the oyster sauce, and the sesame oil over the rice mixture. Sprinkle with white pepper.
  7. Toss everything together quickly for 1 to 2 minutes until the rice is evenly coated and heated through.
  8. Serve immediately, garnished with sliced green onions.

Notes

  • Use cold, day-old rice for the best texture; fresh rice will result in mushy fried rice.
  • For a deeper color, use a mix of regular and dark soy sauce.
  • If you prefer Hibachi Style Chicken Fried Rice, add 1 teaspoon of butter when frying the rice.

Nutrition

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