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