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Easy 20-Minute Restaurant-Style Chicken Fried Rice (Better Than Takeout)

A mound of flavorful chicken fried rice with visible pieces of egg, carrots, and peas, topped with fresh green onions.
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Make flavorful, restaurant-quality chicken fried rice at home in just 20 minutes. This simple, one-pan recipe uses leftover rice for the best texture and delivers savory takeout flavor.

Ingredients

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  • 1 tablespoon vegetable oil
  • 8 ounces boneless, skinless chicken breast, diced small
  • 2 large eggs, lightly beaten
  • 3 cups cold, day-old cooked white rice
  • 1 cup frozen peas and carrots mix
  • 2 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 4 to 5 minutes. Remove the chicken from the skillet and set aside.
  2. Add the beaten eggs to the hot skillet. Scramble the eggs quickly until just set, then break them into small pieces. Remove the eggs and set them aside with the chicken.
  3. Add the frozen peas and carrots to the skillet and cook for 2 minutes until heated through. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry the rice for 3 to 4 minutes until it begins to heat and lightly crisp.
  5. Return the cooked chicken and scrambled eggs to the skillet. Pour the soy sauce and oyster sauce over the rice mixture. Toss everything together quickly until the rice is evenly coated and heated through, about 2 minutes.
  6. Stir in the toasted sesame oil. Taste and add more soy sauce if needed for saltiness.
  7. Remove from heat, garnish with sliced green onions, and serve immediately.

Notes

  • Using cold, day-old rice is key to achieving the proper texture in fried rice; fresh rice will be too sticky.
  • For a deeper color, substitute 1 teaspoon of regular soy sauce with dark soy sauce.
  • You can substitute cooked, shredded rotisserie chicken for the fresh chicken to save a few minutes.

Nutrition

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