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Better Than Takeout Chicken Fried Rice: Restaurant Style in 20 Minutes

A close-up of a white plate piled high with amazing chicken fried rice, featuring chunks of chicken and topped with fresh green onions.
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You can make restaurant-style chicken fried rice that beats takeout right in your kitchen. This recipe is quick, uses day-old rice for the best texture, and delivers savory, authentic flavor in about 20 minutes.

Ingredients

Scale
  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon vegetable oil, plus 1 tablespoon for cooking eggs
  • 8 ounces boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (optional, for extra flavor)
  • 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 your ingredients: Make sure your rice is cold and broken up. Whisk your eggs and have all sauces measured out.
  2. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Remove the chicken from the skillet and set it aside.
  3. Scramble the eggs: Add the remaining 1 tablespoon of oil to the skillet. Pour in the beaten eggs and scramble them quickly until just set. Break the eggs into small pieces and push them to one side of the skillet.
  4. Sauté aromatics and vegetables: Add the minced garlic and grated ginger (if using) to the empty side of the skillet and cook for 30 seconds until fragrant. Add the frozen mixed vegetables and cook for 2 minutes until heated through.
  5. Add the rice: Add the cold rice to the skillet. Break up any large clumps with your spatula. Stir-fry the rice for 3 to 4 minutes until it is heated through and slightly toasted.
  6. Combine and season: Return the cooked chicken to the skillet. Pour the soy sauce and oyster sauce over the rice mixture. Stir everything together well until the rice is evenly colored.
  7. Finish the dish: Stir in the toasted sesame oil and white pepper. Cook for 1 more minute, stirring constantly. Taste and add a little more soy sauce if you prefer more saltiness.
  8. Serve immediately: Transfer the chicken fried rice to bowls and garnish with sliced green onions.

Notes

  • Use day-old rice; fresh rice will result in a mushy texture. If you must use fresh rice, spread it on a baking sheet and chill it in the freezer for 15 minutes before using.
  • Keep the heat high when stir-frying the rice to achieve that slightly crispy, restaurant-style texture.
  • For a richer flavor, substitute half the soy sauce with dark soy sauce.

Nutrition

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