Restaurant-Style Chicken Fried Rice
Let Me Tell You About This Fried Rice (You’re Gonna Want Seconds)
I’ve always had a soft spot for restaurant-style chicken fried rice; it’s the kind of comfort food that somehow manages to hit just right, especially if it’s late and you’ve got a random mix of groceries in the fridge. Honestly, I first started making it at home because I was tired of paying delivery fees (and let’s be real, sometimes you don’t want to put on real pants to answer the door). My earliest attempt was basically scrambled eggs, rice, and sadness tossed in soy sauce. Now, though—I promise—after a lot of trial, error, and kitchen mishaps, this recipe actually tastes like it came from your favorite hole-in-the-wall takeout spot. Maybe better. (My cousin says better, but she’s definitely biased.)
Why You’ll Want This On Repeat
I make this chicken fried rice when I’ve got leftover rice, which—if you know me—is most Sundays. My family goes bananas for it because you can tweak the veggies every single time. If you’ve ever been frustrated because your homemade fried rice was a bit limp (been there, done that, wore the T-shirt), this method actually gets it crispy and savory. And honestly, on nights when I can’t be bothered to cook something fancy—or when my husband pleads for “that Chinese rice thing”—this is my go-to. (Plus, fewer dishes than takeout. That’s a win.)
What You’ll Need (And What You Can Totally Swap)
- 3 cups cooked white rice (preferably leftover, cold rice makes the best fried rice; but I’ve totally made it with fresh and just spread it on a tray for 20 minutes to cool. Don’t stress it!)
- 2 chicken breasts, diced (thighs are juicier, though—my cousin swears by them)
- 2 tbsp vegetable oil (in a pinch, peanut or canola works fine—I avoid olive oil as it can get weirdly perfumey)
- 3 green onions, sliced (sometimes I just use a handful of chives if that’s all I’ve got, honestly)
- 1 cup frozen peas and carrots (or mix in whatever stray veg you find; bell peppers are nice, my grandmother always used the bags of mixed veg from Tesco—really, any brand will do)
- 2 eggs, lightly beaten
- 3 tbsp low-sodium soy sauce (I’ve tried regular and my fried rice just ends up too salty—maybe that’s just me?)
- 1 tbsp oyster sauce (optional, but it gives that “restaurant” depth; Hoisin works too in a pinch)
- 1 tsp sesame oil (adds a whiff of magic at the end)
- Salt & white pepper to taste (black pepper’s fine but freshly ground white is worth hunting for, I think)
How To Actually Make It (No Perfect Wok Required!)
- Heat up a big pan or wok over medium-high heat; add a good chunk of oil. (If you don’t own a wok, any big nonstick will do. I used to use a saucepan—don’t judge.)
- Toss in your diced chicken and a pinch of salt. Sauté until it’s golden and cooked through; this is usually where I sneak a taste, just to be sure I didn’t undercook it. Pop the chicken out onto a plate and set it aside for a minute.
- Turn the heat up a tad more and throw in the chopped veggies. Fry until they’re bright (not mushy! It’s okay if they get a bit of char—tastes even better).
- Shove the veg to the side, pour in your beaten eggs, and scramble ’em up right in the pan. Once the eggs look cooked but still a tiny bit glossy, mix them through the veg (it always looks weird until you add the rice—trust me, it’ll come together).
- Drop in your cold rice (break up any stubborn clumps with your spatula—gently! I’ve massacred rice before, it’s not worth it), and add the cooked chicken back into the mix.
- Drizzle over your soy sauce, oyster sauce, and a little sesame oil. Stir-fry everything until the rice is piping hot and starting to get a little crispy around the edges. Don’t rush this part—the best bits are always stuck to the pan!
- Taste for seasoning (I always add a touch more pepper here). Finally, scatter over the green onions, give it one last toss, and you’re done.
Notes From a Cereal Rice-Maker
- I’ve tried making this with freshly cooked rice, and honestly—it’s a bit gloopy but still tasty. If you’re desperate, just cool the rice on a tray or stick it in the fridge for 20 minutes before using; that helps.
- Don’t over-stir. I used to fuss with it constantly, but letting it sit without moving gives you those golden, toasty bits you want.
- If the rice sticks, add a splash more oil and tap the sticky bits loose with a spatula. (I used to panic at this stage. It always works out in the end, pinky promise.)
Variations I’ve Actually Tried (You Probably Should Too… Except Maybe #3)
- Swap the chicken for tofu or prawns—both are brilliant, just press the tofu first or the texture’s weird. Prawns are amazing, but pricey where I live.
- Throw in some leftover roast pork if you’ve got it. Actually, any shredded meat from Sunday dinner has gone into my rice at some point.
- I once tried adding pineapple chunks, thinking it’d be tasty—turned out a bit odd, but if you like sweet and savory, maybe give it a shot (or just order sweet and sour chicken instead?).
What If You Don’t Have This Exact Equipment?
I’m forever reading recipes that say you need a proper wok, but honestly, any large skillet or big frying pan works just fine. I’ve even used a Dutch oven when literally everything else was in the dishwasher. The main thing: don’t crowd the pan—and work in batches if you need to. No shame in cooking the rice and veggies separately and then mixing it all in a big old bowl at the end.
How To Store (If You Don’t Eat It All Immediately…)
Stick any leftovers in an airtight container; fridge is fine for 2-3 days, though honestly in my house it never lasts more than a day! I actually think this tastes better the next day, maybe because the flavors have a moment to really cozy up. If you want to freeze leftovers, go for it—just reheat straight from frozen in a skillet with a splash of water. Easy as pie (which, funnily enough, I can’t make to save my life).
How I Like To Serve It (And a Bit of a Family Debate…)
I’m a big fan of scooping this into bowls with a sprinkle of sesame seeds and, if I’m feeling posh, a squirt of sriracha on top. When my husband’s involved, he always insists on a side of homemade cucumber salad like this one from Serious Eats—it’s fresh and gives such a good contrast. The kids just want prawn crackers on the side. (A real dinner-table debate every single time!)
What I’ve Learned The Hard Way (So You Don’t Have To)
- If the pan isn’t hot enough, the rice steams instead of fries. I once tried to rush things—ended up with a pile of sad, soggy rice. So, patience here is key. Like, take an extra sip of tea while you wait for it to heat.
- Add soy sauce a little at a time rather than all at once—otherwise you end up with salty regrets!
- Actually, I find it works better if you break up rice clumps with your hands before adding to the pan—not a fork. Some food writer said to use a fork. They’re wrong.
- And don’t forget to taste as you go—my big sister always says that’s the difference between a good cook and a great one. Well, hers always comes out too salty so… eh.
Your Questions, Answered (Because Folks Keep Asking Me!)
- Can I use brown rice?
Definitely. Just know that it’s a bit chewier, and my youngest says it “tastes like the healthy kind” (not meant as a compliment). But still good. - Fresh or frozen veggies?
Whatever’s closest at hand. I use frozen more ’cause it’s always in my freezer—easier, honestly. But fresh is great if you’re feeling fancy. - Do I need MSG to get that real restaurant flavor?
You really don’t, but a pinch does add something if you’re into it—I sometimes use Ajinomoto (found it at my local Asian market). Use it sparingly! - Why is my rice sticky?
It’s probably too fresh, or not enough oil. But don’t stress—it’ll still taste good. Maybe add a little more oil and leave it in the pan a minute longer. - Can I make this vegan?
Yep, just skip the chicken and eggs—maybe go heavy on tofu and extra veg. Just watch out for vegan-friendly oyster sauce replacements; I like this homemade veg version from Omnivore’s Cookbook. - Do I really need leftover rice?
On second thought, it’s best, but not strictly necessary. Let your rice cool off as much as you can, and break it up before frying. Good enough for me, most days!
So there you have it—a perfectly imperfect, full-flavor, restaurant-style chicken fried rice you can whip up any time you’ve got leftovers and a little creative chaos in the fridge. Got your own twist? I’d love to hear how it goes. (Unless you add raisins. Then we probably can’t be friends. Just kidding! Sorta.)
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 lb boneless, skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 large eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
-
1Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until no longer pink, about 5 minutes. Remove chicken from the pan and set aside.
-
2Add remaining oil to the pan. Add minced garlic and cook for 30 seconds until fragrant. Add mixed vegetables and sauté for 2 minutes.
-
3Push vegetables to the side and pour beaten eggs into the skillet. Scramble eggs until just set, then mix with the vegetables.
-
4Add cooked rice and cooked chicken back to the pan. Drizzle with soy sauce and oyster sauce. Stir-fry everything together for 3-4 minutes, making sure rice is evenly coated and heated through.
-
5Season with salt and pepper to taste. Garnish with sliced green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
