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Better Than Takeout Restaurant-Style Chicken Fried Rice

A perfectly molded mound of delicious chicken fried rice, topped with fresh green onions.
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Make restaurant-style chicken fried rice at home in under 30 minutes. This recipe uses day-old rice for the best texture and a savory sauce blend for authentic flavor.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 large eggs, lightly beaten
  • 3 cups cold, day-old cooked white rice
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 2 cloves garlic, minced
  • 1/2 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 the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and fully cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  2. Add the beaten eggs to the hot skillet. Scramble quickly until just set, then break them into small pieces. Remove the eggs and set them aside with the chicken.
  3. Add the diced onion and minced garlic to the skillet. Cook for 1 minute until fragrant.
  4. Add the frozen mixed vegetables and cook for 2 minutes until they begin to soften.
  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 through and slightly toasted. This step is key for fluffy rice.
  6. Return the cooked chicken and scrambled eggs to the skillet.
  7. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and white pepper. Pour the sauce mixture over the rice and toss everything together quickly until the rice is evenly coated and heated through, about 1 to 2 minutes.
  8. Taste and adjust seasoning if needed. Garnish with sliced green onions before serving immediately.

Notes

  • Use cold, day-old rice for the best texture; fresh rice will result in mushy fried rice.
  • Cook the rice in batches if your skillet is too small; overcrowding lowers the temperature and steams the ingredients instead of frying them.
  • For a richer flavor, substitute half the soy sauce with dark soy sauce.

Nutrition

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