Quick Restaurant Style Chicken Fried Rice at Home (Print Version)
Whip up authentic Restaurant Style Chicken Fried Rice at home! My simple recipe brings that takeout taste to your kitchen, full of flavor and easy to make.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Gluten-Free
# Ingredients:
→ Base & Protein
01 -
4 cups day-old cooked white rice, chilled
02 -
1 lb boneless, skinless chicken thighs, diced into ½-inch pieces
03 -
3 large eggs, whisked
04 -
½ yellow onion, finely diced
05 -
3 cloves garlic, minced
→ Veggies & Crunch
06 -
1 medium carrot, finely diced
07 -
½ cup frozen peas
08 -
3 green onions, sliced (whites and greens separated)
→ Sauce & Flavor Boosters
09 -
3 tbsp soy sauce (or tamari for GF)
10 -
1 tbsp oyster sauce (or mushroom-based for vegetarian/vegan, ensure GF if needed)
11 -
1 tsp sesame oil
12 -
½ tsp white pepper
→ Optional Extras
13 -
1 tbsp cooking oil (vegetable or canola)
14 -
Chili oil, for serving
# Instructions:
01 -
First things first, get everything ready! Dice your chicken, mince your garlic, chop your onion, and slice those green onions, separating the whites from the greens. Whisk your eggs in a small bowl. This mise en place thing? It’s a lifesaver, honestly. When that wok gets hot, things move fast, and you don't want to be scrambling for ingredients. I always feel like a pro chef when all my bowls are lined up!
02 -
Heat a tablespoon of oil in your wok or large skillet over medium-high heat. Pour in your whisked eggs and scramble them until they're just cooked through but still soft. Break them into small pieces with your spatula. Remove them from the wok and set aside. Don't overcook them here; we want them tender, not rubbery! I once left them in too long and they became little brown nuggets, oops.
03 -
Add another tablespoon of oil to the hot wok. Toss in your diced chicken and stir-fry until it's cooked through and lightly browned. This usually takes about 5-7 minutes. Make sure not to overcrowd the pan; if you have too much chicken, cook it in batches so it browns instead of steaming. I learned that the hard way when my chicken looked more boiled than fried!
04 -
Push the cooked chicken to one side of the wok (or remove it if your wok is getting too full, no judgment!). Add the diced onion and the white parts of the green onions to the empty side, stir-fry for a minute until fragrant. Then, add the minced garlic and diced carrots, stir-fry for another 2-3 minutes until the carrots start to soften slightly. The smell at this stage? Divine!
05 -
Add your day-old rice and frozen peas to the wok. Break up any clumps of rice with your spatula. Pour in the soy sauce and oyster sauce over everything. Stir-fry vigorously, mixing everything together, ensuring the sauce coats every grain of rice. This is where the magic really happens, and you start seeing that familiar fried rice color. Keep stirring, keep tossing!
06 -
Finally, add your scrambled eggs back into the wok. Sprinkle in the white pepper and drizzle with sesame oil. Toss everything together for another minute or two, letting all the flavors meld. Taste and adjust seasoning if needed – sometimes I add a tiny bit more soy sauce. Garnish generously with the green parts of your sliced green onions. The final result should be steaming, fragrant, and bursting with flavor!
# Notes:
01 -
Personal cooking tip I've learned through experience: Always use day-old, chilled rice for the best texture.
02 -
Storage advice that actually works from my kitchen trials: Reheat leftovers in a skillet with a splash of water for best results.
03 -
Substitution I've tried that worked surprisingly well: Shrimp or diced pork can easily replace chicken in this recipe.
04 -
Serving suggestion that makes this dish extra special: A drizzle of chili oil and a side of crispy egg rolls.
# Tools You'll Need:
01 -
Large wok or skillet
02 -
sharp knife
03 -
cutting board
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 18 g
Total Carbohydrate: 45 g
Protein: 28 g