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Better Than Takeout Chicken Fried Rice: Quick Restaurant Style Dinner

A close-up of a serving of delicious chicken fried rice mixed with scrambled egg pieces and topped with fresh green onions.
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Make restaurant-style chicken fried rice that tastes better than takeout right in your kitchen. This easy, one-pan recipe comes together fast, using day-old rice for perfect texture every time.

Ingredients

Scale
  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon vegetable oil, divided
  • 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
  • 1/4 cup yellow onion, diced
  • 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. Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 4 to 5 minutes. Remove the chicken and set it aside.
  2. 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.
  3. Add the remaining oil to the hot skillet. Add the diced onion and cook for 1 minute until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the frozen mixed vegetables to the skillet. Stir-fry for 2 minutes until they are heated through.
  5. Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3 to 4 minutes until the rice is heated and starts to lightly crisp. This step is key for restaurant style texture.
  6. Return the cooked chicken and scrambled eggs to the skillet. Pour the soy sauce and oyster sauce over the rice mixture. Toss everything together quickly to coat evenly.
  7. Stir in the toasted sesame oil and white pepper. Cook for 1 more minute, tossing constantly.
  8. Remove the skillet from the heat. Garnish generously with sliced green onions before serving immediately. Give yourself some kudos for making this fantastic homemade Chinese fried rice!

Notes

  • Use cold, day-old rice; fresh rice will result in mushy fried rice.
  • For a deeper flavor, use slightly more soy sauce or add a dash of dark soy sauce.
  • Keep the heat high when stir-frying to achieve that desirable ‘wok hei’ or crispy texture.

Nutrition

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