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Better Than Takeout Restaurant-Style Chicken Fried Rice

A close-up of a serving of homemade chicken fried rice, featuring rice, chunks of chicken, scrambled egg, and green onions.
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Make this savory, 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, delivering flavor that beats takeout every time.

Ingredients

Scale
  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon vegetable oil
  • 1 cup cooked, diced chicken breast
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 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. If you do not have day-old rice, spread fresh rice on a baking sheet and chill in the freezer for 15 minutes. Whisk the eggs in a small bowl.
  2. Heat 1 teaspoon of the vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and quickly scramble until just set. Remove the eggs from the skillet and set aside.
  3. Add the remaining 2 teaspoons of vegetable oil to the hot skillet. Add the diced chicken and cook for 2 minutes until lightly browned.
  4. Add the minced garlic and grated ginger to the skillet. Stir constantly for 30 seconds until fragrant.
  5. Add the frozen mixed vegetables to the skillet. Cook for 2 minutes, stirring frequently, until the vegetables are heated through.
  6. Add the cold rice to the skillet. Break up any clumps with your spatula. Stir-fry the rice for 3 to 4 minutes until it is heated through and starts to look slightly dry or toasted. This step is key for good texture.
  7. Push the rice mixture to one side of the skillet. Pour the soy sauce and oyster sauce onto the empty side of the pan and let them bubble for 10 seconds before mixing them into the rice.
  8. Return the scrambled eggs to the skillet. Add the toasted sesame oil and white pepper. Toss everything together quickly until all ingredients are evenly combined and coated with the sauce.
  9. Remove the skillet from the heat. Stir in the sliced green onions. Serve your homemade Chinese chicken fried rice immediately.

Notes

  • Use cold, day-old rice for the best, non-mushy texture. This is the most important trick for restaurant-style fried rice.
  • If you prefer a richer flavor, substitute regular soy sauce with dark soy sauce for color, or add a splash of fish sauce for depth.
  • For a Hibachi Style Chicken Fried Rice flavor, add a teaspoon of butter when you add the oil in step 3.

Nutrition

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