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Better Than Takeout Chicken Fried Rice: Restaurant Style in 20 Minutes

A close-up shot of a white bowl filled with amazing chicken fried rice, visible pieces of egg, carrots, and green onions.
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Make restaurant-style chicken fried rice that tastes better than takeout right in your own kitchen. This easy, one-pan recipe uses day-old rice for the perfect texture and comes together in under 30 minutes for a satisfying weeknight dinner.

Ingredients

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  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon neutral cooking oil (like canola or vegetable)
  • 1 cup cooked, diced chicken breast
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas and carrots)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon white pepper
  • 2 green onions, sliced (for garnish)

Instructions

  1. Prepare your ingredients: Make sure your rice is cold. If you do not have day-old rice, spread fresh rice on a baking sheet and place it in the freezer for 20 minutes to dry it out slightly. Dice your cooked chicken and chop the green onions.
  2. Scramble the eggs: Heat 1 teaspoon of the neutral oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and quickly scramble them until just set. Remove the eggs from the skillet and set them aside.
  3. Cook the chicken and aromatics: Add the remaining oil to the hot skillet. Add the diced chicken and cook for 1 minute until heated through. Add the minced garlic and grated ginger. Stir constantly for about 30 seconds until fragrant. Do not let the garlic burn.
  4. Add vegetables and rice: Add the frozen mixed vegetables to the skillet. Stir-fry for 2 minutes until they are heated through. Push the chicken and vegetables to one side of the skillet. Add the cold rice to the empty side. Break up the rice clumps with your spatula.
  5. Season and combine: Drizzle the soy sauce and oyster sauce over the rice. Stir-fry everything together for 3 to 4 minutes, pressing the rice against the hot surface of the pan to achieve a slight crispness.
  6. Finish the dish: Return the scrambled eggs to the skillet. Drizzle with toasted sesame oil and sprinkle with white pepper. Toss everything together quickly for 1 minute to combine all flavors evenly.
  7. Serve immediately: Transfer the savory chicken fried rice to bowls. Garnish generously with sliced green onions.

Notes

  • Using cold, day-old rice is the key to avoiding mushy fried rice. The drier the rice, the better it fries.
  • For a deeper color, add a splash of dark soy sauce along with the regular soy sauce.
  • If you prefer a Hibachi Style Chicken Fried Rice, add a teaspoon of butter when you add the oil in Step 2.

Nutrition

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