If you love the taste of takeout fried rice but want a homemade version that’s just as delicious, this recipe is for you! This restaurant-style chicken fried rice is packed with juicy chicken, fluffy rice, crispy veggies, and a perfect blend of seasonings. It’s quick, easy, and way better than takeout!
Why You’ll Love This Recipe:
- Better Than Takeout: Fresh, flavorful, and made with simple ingredients.
- Quick & Easy: Ready in just 30 minutes!
- Customizable: Add your favorite veggies or swap the chicken for shrimp or tofu.
Ingredients You’ll Need
For the Fried Rice:
- Cooked Rice (3 cups, cold): Day-old rice works best for the perfect texture.
- Chicken Breast (1 large, diced): Tender and juicy bites of protein.
- Eggs (2, beaten): Classic addition for extra richness.
- Carrots (½ cup, diced): Adds sweetness and color.
- Green Peas (½ cup): A must for restaurant-style fried rice.
- Green Onions (2, chopped): For garnish and extra flavor.
- Garlic (2 cloves, minced): Brings depth to the dish.
- Soy Sauce (3 tbsp): For that umami-packed, savory flavor.
- Oyster Sauce (1 tbsp): Adds a rich, slightly sweet taste.
- Sesame Oil (1 tsp): A finishing touch for aroma and flavor.
- Vegetable Oil (2 tbsp): For stir-frying everything to perfection.
- Salt & Pepper: To taste.
Tools You’ll Need
- Large skillet or wok
- Spatula
- Cutting board
- Mixing bowls
Let’s Make Restaurant-Style Chicken Fried Rice!
Step 1: Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add diced chicken and season with salt and pepper. Cook for about 5–7 minutes until golden and cooked through. Remove from the pan and set aside.
Step 2: Scramble the Eggs
- Add a little more oil to the skillet. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside with the chicken.
Step 3: Stir-Fry the Vegetables
- In the same skillet, add another tablespoon of oil. Toss in the diced carrots and cook for 2 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the peas and cook for 1 minute.
Step 4: Add the Rice
- Increase the heat to high and add the cold, cooked rice. Stir well to break up any clumps.
- Pour in the soy sauce and oyster sauce, mixing thoroughly to coat the rice evenly.
Step 5: Bring It All Together
- Return the cooked chicken and scrambled eggs to the pan. Stir everything together.
- Add chopped green onions and drizzle with sesame oil. Give it one final toss.
Step 6: Serve and Enjoy!
- Plate the fried rice while it’s hot and garnish with extra green onions. Serve immediately!
What to Serve with Chicken Fried Rice
- Spring Rolls: A crispy, delicious side.
- Sweet and Sour Chicken: For a full takeout-style meal.
- Steamed Dumplings: A great appetizer to pair with fried rice.
Tips for Perfect Fried Rice
- Use Cold Rice: Freshly cooked rice is too soft—day-old rice works best for that classic fried rice texture.
- High Heat is Key: Stir-frying on high heat prevents mushy rice.
- Don’t Overload the Pan: Work in batches if needed to ensure even cooking.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a splash of water to bring back moisture.
- Freeze: Store in freezer-safe bags for up to 2 months.
Frequently Asked Questions
Can I use brown rice?
Yes! Brown rice adds extra fiber and works great in this recipe.
What if I don’t have oyster sauce?
You can substitute it with extra soy sauce or hoisin sauce.
Can I make this vegetarian?
Absolutely! Swap the chicken for tofu or extra veggies.
Conclusion
This easy and delicious chicken fried rice will quickly become your go-to meal for busy nights. Packed with flavor, it’s the perfect way to use up leftover rice and create a restaurant-worthy dish at home.
Don’t forget to rate this recipe and share your pictures on social media!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Chinese
Nutritional Information (Per Serving):
Calories: 350 | Protein: 22g | Carbohydrates: 42g | Fat: 12g | Fiber: 3g | Sodium: 700mg
Restaurant-Style Chicken Fried Rice
- Total Time: 30 minutes
Description
If you love the taste of takeout fried rice but want a homemade version that’s just as delicious, this recipe is for you! This restaurant-style chicken fried rice is packed with juicy chicken, fluffy rice, crispy veggies, and a perfect blend of seasonings. It’s quick, easy, and way better than takeout!
Ingredients
For the Fried Rice:
- Cooked Rice (3 cups, cold): Day-old rice works best for the perfect texture.
- Chicken Breast (1 large, diced): Tender and juicy bites of protein.
- Eggs (2, beaten): Classic addition for extra richness.
- Carrots (½ cup, diced): Adds sweetness and color.
- Green Peas (½ cup): A must for restaurant-style fried rice.
- Green Onions (2, chopped): For garnish and extra flavor.
- Garlic (2 cloves, minced): Brings depth to the dish.
- Soy Sauce (3 tbsp): For that umami-packed, savory flavor.
- Oyster Sauce (1 tbsp): Adds a rich, slightly sweet taste.
- Sesame Oil (1 tsp): A finishing touch for aroma and flavor.
- Vegetable Oil (2 tbsp): For stir-frying everything to perfection.
- Salt & Pepper: To taste.
Instructions
Step 1: Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add diced chicken and season with salt and pepper. Cook for about 5–7 minutes until golden and cooked through. Remove from the pan and set aside.
Step 2: Scramble the Eggs
- Add a little more oil to the skillet. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside with the chicken.
Step 3: Stir-Fry the Vegetables
- In the same skillet, add another tablespoon of oil. Toss in the diced carrots and cook for 2 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the peas and cook for 1 minute.
Step 4: Add the Rice
- Increase the heat to high and add the cold, cooked rice. Stir well to break up any clumps.
- Pour in the soy sauce and oyster sauce, mixing thoroughly to coat the rice evenly.
Step 5: Bring It All Together
- Return the cooked chicken and scrambled eggs to the pan. Stir everything together.
- Add chopped green onions and drizzle with sesame oil. Give it one final toss.
Step 6: Serve and Enjoy!
- Plate the fried rice while it’s hot and garnish with extra green onions. Serve immediately!
Notes
- Use Cold Rice: Freshly cooked rice is too soft—day-old rice works best for that classic fried rice texture.
- High Heat is Key: Stir-frying on high heat prevents mushy rice.
- Don’t Overload the Pan: Work in batches if needed to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Chinese
