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Better Than Takeout Chicken Fried Rice

A close-up of flavorful chicken fried rice mixed with scrambled eggs and topped with fresh green onions.
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Make restaurant-style chicken fried rice quickly at home using day-old rice for the best texture and savory flavor.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 3 cups cold, day-old cooked white rice
  • 2 large eggs, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 green onions, sliced

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove chicken and set aside.
  2. Add a little more oil if the pan is dry. Add garlic and cook for 30 seconds until fragrant.
  3. Add frozen vegetables and cook for 2 minutes until slightly tender. Push vegetables to one side of the pan.
  4. Pour beaten eggs into the empty side of the pan. Scramble quickly until just set, then break into small pieces and mix with the vegetables.
  5. Add the cold, day-old rice to the pan. Break up any clumps with your spatula. Stir fry for 3 to 4 minutes until the rice is heated through and slightly toasted.
  6. Return the cooked chicken to the pan.
  7. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and white pepper. Pour the sauce mixture over the rice and stir constantly until everything is evenly coated and hot, about 1 minute.
  8. Stir in the sliced green onions. Serve immediately.

Notes

  • Use cold, day-old rice; fresh rice contains too much moisture and will result in sticky fried rice.
  • Cook the rice mixture over high heat to achieve a slightly crispy texture.
  • Adjust soy sauce amount based on your preference for saltiness.

Nutrition

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