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

Close-up of a bowl filled with savory chicken fried rice topped with bright green scallions.
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You can make restaurant-style chicken fried rice that tastes better than takeout right in your own kitchen. This easy recipe comes together fast, using day-old rice for the perfect texture every time.

Ingredients

Scale
  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon neutral oil (like canola or vegetable)
  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas and carrots mix)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons low-sodium soy sauce
  • 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 15 minutes to chill and dry out slightly.
  2. Cook the chicken: Heat 1 teaspoon of the neutral oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it is browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. Scramble the eggs: Add the remaining 2 teaspoons of oil to the hot skillet. Pour in the beaten eggs and quickly scramble them until just set. Break the eggs into small pieces and push them to one side of the skillet.
  4. Sauté aromatics and vegetables: Add the minced garlic and grated ginger to the empty side of the skillet and cook for about 30 seconds until fragrant. Add the frozen mixed vegetables and cook for 2 minutes until they are heated through.
  5. Add the rice: Add the cold rice to the skillet. Use your spatula to break up any clumps. Stir-fry the rice, mixing it with the eggs and vegetables, for about 3 to 4 minutes until the rice is heated and starts to lightly crisp.
  6. Season the rice: Return the cooked chicken to the skillet. Pour the soy sauce and oyster sauce over the rice mixture. Sprinkle with white pepper. Toss everything together quickly and constantly for 1 to 2 minutes until the rice is evenly coated and hot.
  7. Finish and serve: Drizzle the toasted sesame oil over the fried rice and toss one final time. Remove the skillet from the heat. Garnish generously with sliced green onions before serving immediately.

Notes

  • Using cold, day-old rice is the secret to achieving fluffy, restaurant-style fried rice. Freshly cooked rice contains too much moisture and will result in mushy rice.
  • For a deeper color and richer flavor, use dark soy sauce for the last minute of cooking, if available.
  • If you like a little heat, add a dash of sriracha or chili garlic sauce when you add the soy sauce.

Nutrition

Find it online: https://spoonfulsnap.com/chicken-fried-rice-better-than-takeout/