This chicken fried rice recipe is super easy and tastes just like what you’d get at a restaurant! It’s packed with tender chicken, colorful veggies, and perfectly cooked rice, all flavored with soy sauce.
You can whip this up in no time, making it perfect for busy weeknights. I love making it with leftover rice for extra convenience—just like a pro chef but in my own kitchen! 🍚✨
Key Ingredients & Substitutions
Cooked Rice: Day-old rice is best for frying. It’s less sticky and results in better texture. Can’t find day-old rice? Spread freshly cooked rice on a baking sheet to cool and dry out a bit before using.
Chicken: Boneless, skinless chicken breast is my go-to. If you prefer dark meat, thighs work great! For a vegetarian option, try using firm tofu that’s been pressed and diced.
Veggies: The frozen peas and carrots mix is super convenient! You can swap in fresh veggies like bell peppers, broccoli, or snap peas for added crunch and nutrition.
Soy Sauce: This is key for flavor. Use low-sodium soy sauce for a healthier option or tamari for a gluten-free substitute. Remember, you can always adjust the amount based on your taste!
Oils: I love using sesame oil for its rich flavor, but vegetable oil or peanut oil works just fine. If you want to add a touch of flavor, use half sesame oil and half another cooking oil.
How Do I Get My Fried Rice to Taste Like It’s from a Restaurant?
The trick to restaurant-style fried rice is high heat and quick cooking. Here are some tips to help you achieve that perfect taste and texture:
- Use a large skillet or wok for even cooking and to avoid crowding the ingredients.
- Make sure your oil is hot before adding the chicken. That quick sear helps lock in juices!
- Don’t forget the day-old rice! Fresh rice can be too sticky, while day-old grains are firmer and fry better.
- Keep stirring! This ensures even cooking and prevents sticking.
- Cook each ingredient separately and combine them at the end. This way, everything keeps its flavor and texture!
By following these tips, you’ll be on your way to delicious, easy chicken fried rice that rivals your favorite takeout!
Easy Restaurant-Style Chicken Fried Rice
Ingredients You’ll Need:
- 2 cups cooked white rice (preferably day-old)
- 1 lb boneless, skinless chicken breast, diced
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots mix
- 3 green onions, sliced (separate white and green parts)
- 3 cloves garlic, minced
- 1/2 cup yellow onion, finely chopped
- 3 tbsp soy sauce (adjust to taste)
- 1 tbsp oyster sauce (optional for extra flavor)
- 2 tbsp vegetable oil or sesame oil
- Salt and black pepper to taste
How Much Time Will You Need?
This chicken fried rice recipe takes about 15 minutes for prep and 15 minutes for cooking, making a total of 30 minutes to get a delicious meal on your table! Quick and easy, perfect for a busy weeknight!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken breast and cook until no longer pink, about 5-7 minutes. Sprinkle with some salt and pepper for flavor. Once cooked, remove the chicken from the pan and set aside.
2. Scramble the Eggs:
In the same skillet, add the remaining 1 tablespoon of oil. Pour in the beaten eggs and scramble them until just set, which will take about 1-2 minutes. Remove the eggs from the pan and set aside. We’ll add these back in later!
3. Sauté Onions and Garlic:
Add the chopped yellow onion and minced garlic to the skillet. Sauté them for about 1-2 minutes until they turn translucent and fragrant. This step builds a wonderful flavor base for your fried rice!
4. Add the Veggies:
Stir in the frozen peas and carrots mix, cooking for another 2-3 minutes until they are heated through. This will add color and nutrition to your fried rice!
5. Incorporate the Rice:
Now it’s time to add the cooked rice to the skillet! Break up any clumps and gently stir-fry the mixture, making sure the rice is well combined with the veggies.
6. Bring Everything Together:
Return the cooked chicken and scrambled eggs back into the skillet. Pour in the soy sauce and oyster sauce (if you’re using it). Stir everything well so that the rice is evenly coated with the sauces.
7. Final Touches:
Toss in the sliced green parts of the green onions and mix everything together. Cook for another 2 minutes, allowing the flavors to meld and the rice to get nice and slightly crispy in spots.
8. Serve and Enjoy:
Adjust the seasoning with extra salt and pepper to your liking. Serve the chicken fried rice hot, garnished with any leftover green onions if desired. Enjoy your homemade takeout-style meal!
This delicious and easy chicken fried rice is sure to be a hit with family and friends. Happy cooking!
FAQ
Can I Use Uncooked Rice Instead of Cooked Rice?
No, it’s best to use pre-cooked rice, preferably day-old. Freshly cooked rice tends to be too sticky and will result in clumps rather than individual grains. If you don’t have leftover rice, you can spread freshly cooked rice on a baking sheet to cool it down quickly before using it.
What If I Don’t Have Oyster Sauce?
If you don’t have oyster sauce, you can either omit it or substitute with soy sauce or a little bit of hoisin sauce for sweetness. The dish will still be delicious without it!
Can I Make This Recipe Vegetarian or Vegan?
Absolutely! You can skip the chicken and use tofu instead. Just press and dice firm tofu, then sauté it until golden. Replace eggs with scrambled chickpeas or use a vegan egg substitute for a similar texture.
How Should I Store Leftover Fried Rice?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave, adding a splash of water to bring back some moisture. Stir occasionally until heated through.
