Chicken Fried Rice: Quick Restaurant Style (Print Version)
Unlock the secrets to amazing Restaurant Style Chicken Fried Rice Recipe at home! My simple method brings that takeout taste to your kitchen, fast.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Contains meat, eggs
# Ingredients:
→ Base & Aromatics
01 -
4 cups day-old cold cooked rice (about 2 cups uncooked rice)
02 -
2 large eggs
03 -
2 tbsp vegetable oil (plus more as needed)
04 -
1 yellow onion, finely diced
05 -
3 cloves garlic, minced
→ Protein & Veggies
06 -
1 lb boneless, skinless chicken thighs, cut into ½-inch pieces
07 -
1 cup frozen peas and carrots blend
→ Sauce & Seasonings
08 -
3 tbsp low sodium soy sauce
09 -
1 tbsp oyster sauce
10 -
½ tsp white pepper
→ Finishing Touches
11 -
1 tsp sesame oil
12 -
2 green onions (scallions), sliced for garnish
# Instructions:
01 -
First things first, get that chicken ready! Dice your chicken thighs into small, even pieces. Then, chop your yellow onion and mince your garlic. I always get a little teary-eyed chopping onions, but it's worth it for this dish. Set aside your frozen peas and carrots, and have your day-old rice ready to go. This mise en place thing? It actually makes a difference, I swear. Don't be like me and scramble for ingredients mid-cook!
02 -
Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Whisk your eggs with a pinch of salt and pepper. Pour them in and quickly scramble until just set, but still a little soft. This is where I always try to get them into nice, small pieces – not too big, not too tiny. Transfer the scrambled eggs to a plate; we’ll add them back in later. This step happens fast, so don't wander off, oops!
03 -
Add another tablespoon of oil to the same skillet, keeping the heat up. Toss in your diced chicken and cook until it's nicely browned and cooked through, about 5-7 minutes. I love the smell of the chicken searing, it’s so inviting! Make sure you don't overcrowd the pan, or the chicken will steam instead of brown. If you have a smaller pan, cook it in batches, trust me.
04 -
Push the chicken to one side of the pan, or remove it temporarily if your pan is crowded. Add a little more oil if needed, then add the chopped onion and cook until softened, about 2-3 minutes. Next, add the minced garlic and cook for another minute until fragrant – oh, that smell! Then, throw in the frozen peas and carrots and cook for about 3-4 minutes until they're tender-crisp. Don't let them get mushy!
05 -
Now for the star of the show: the cold rice! Add it to the pan with the chicken and veggies. Pour in the soy sauce, oyster sauce, and white pepper. Crank up the heat to high. This is where you really want to get that “wok hei” or smoky flavor. Stir-fry everything vigorously, breaking up any clumps of rice, for about 5-7 minutes. You want the rice to get a little crispy and slightly browned. This is where the magic happens, so stir, stir, stir!
06 -
Stir the scrambled eggs back into the fried rice, gently mixing them in. Remove the pan from the heat and drizzle in the sesame oil. Give it one last good stir. Taste and adjust seasonings if needed – maybe a little more soy sauce? Garnish generously with fresh green onions. It should look vibrant and smell absolutely heavenly, just like your favorite takeout spot. Enjoy your homemade Restaurant Style Chicken Fried Rice!
# Notes:
01 -
Always use day-old, cold rice for the best texture – seriously, it's a game-changer.
02 -
Leftovers are amazing; reheat gently in a skillet to prevent dryness, not the microwave.
03 -
No oyster sauce? A bit more soy sauce with a pinch of sugar can work in a pinch.
04 -
A sprinkle of chili flakes at the end adds a lovely kick if you like a little heat!
# Equipment Needed:
01 -
Large skillet or wok
02 -
spatula
# Nutrition (Per Serving):
Calories: 450-550 kcal
Total Fat: 15-20g
Total Carbohydrate: 50-60g
Protein: 30-35g