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Better Than Takeout Chicken Fried Rice

A mound of freshly made chicken fried rice topped with scrambled egg and bright green scallions.
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Make restaurant-style chicken fried rice quickly at home using cold, day-old rice for the best texture. This one-pan recipe delivers deep, savory flavor.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 cup cooked, diced chicken breast
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 3 cups cold, day-old cooked white rice
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground white pepper
  • 2 green onions, sliced

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the diced chicken and cook until heated through, about 2 minutes. Remove the chicken and set it aside.
  3. Pour the beaten eggs into the hot skillet. Scramble quickly until just set, then break the eggs into small pieces. Remove the eggs and set them aside with the chicken.
  4. Add the frozen vegetables to the skillet and cook for 2 minutes until they are tender-crisp.
  5. Add the cold rice to the skillet. Break up any clumps with your spatula and stir-fry for 3 to 4 minutes until the rice is heated through and slightly toasted.
  6. Return the cooked chicken and 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.
  8. Stir constantly for 1 minute until everything is evenly coated and the rice is hot.
  9. Stir in the sliced green onions just before serving.

Notes

  • Use rice that has been cooked and refrigerated for at least 12 hours. This prevents mushy fried rice.
  • For a richer flavor, substitute half the vegetable oil with butter when cooking the rice.
  • If you prefer a stronger savory taste, add 1/2 teaspoon of dark soy sauce with the regular soy sauce.

Nutrition

Find it online: https://flavorvista.com/easy-chicken-fried-rice-recipe/