This chicken fried rice is quick and easy, just like you’d get at a restaurant! With tender chicken, colorful veggies, and fluffy rice, it’s a tasty meal that’s perfect for any day.
You can whip this up in no time, making it great for busy evenings. I love adding a bit of soy sauce for extra flavor, and I can’t resist sneaking a few bites while cooking! 🍚
Key Ingredients & Substitutions
Cooked White Rice: Day-old rice works best because it’s dryer and less sticky, helping to keep the fried rice fluffy. If you don’t have leftovers, you can cook rice and chill it in the fridge for 30 minutes.
Chicken Breast: This is the main protein, but you can swap it for diced boneless thighs for more flavor or even tofu for a vegetarian version. Shrimp or pork are also great alternatives if you’re looking for variety.
Vegetable Oil: I prefer using vegetable or canola oil because they have a high smoke point. You can substitute with sesame oil for a nuttier flavor, but add it in smaller amounts since it’s stronger.
Carrot and Peas: Fresh veggies brighten the dish! If you don’t have them, bell peppers or green beans can work well. Frozen veggies are also a quick and easy option.
Eggs: These add richness and help bind everything together. For a vegan alternative, you can use scrambled tofu or just skip them.
What’s the Best Way to Heat Rice for Fried Rice?
Using the right texture of rice is key to great fried rice. If you are using freshly cooked rice, spread it out on a baking sheet to cool for 30 minutes, which helps to dry it out. Alternatively, if you have day-old rice, it’s often perfect for frying right out of the fridge.
- If you’ve cooked rice fresh, make sure it’s cooled and firm before using. Moist rice can cause mushy fried rice, which is a common challenge.
- For reheating day-old rice, sprinkle a few drops of water and microwave quickly—enough to break up clumps but not to steam it.
Overall, the trick is to ensure that your rice isn’t too wet. You want each grain to be separate for the best texture in your fried rice!
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 tablespoons vegetable oil (divided)
- 1 medium carrot, diced
- 1/2 cup frozen peas
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 green onions, sliced
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 15 minutes for cooking, making a total of about 25 minutes from start to finish. Perfect for a quick weeknight dinner that tastes just like takeout!
Step-by-Step Instructions:
1. Cooking the Chicken:
Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once it’s hot, add the diced chicken and sprinkle with a little salt and pepper. Cook the chicken for about 5-7 minutes, until it’s fully cooked and lightly browned. Then, take it out of the skillet and set it aside on a plate.
2. Sautéing the Vegetables:
In the same skillet, add the remaining 1 tablespoon of oil. Toss in the diced onion, carrots, and frozen peas. Sauté everything together for about 3-4 minutes until the vegetables are tender and colorful. This step adds a fresh crunch to your fried rice!
3. Cooking the Eggs:
Next, push the sautéed vegetables to one side of the skillet to make some room. Pour the beaten eggs into the empty space and scramble them until fully cooked. Mix the eggs in with the veggies once they are done.
4. Adding the Chicken Back:
Now it’s time to bring back the chicken! Add it back into the skillet with the vegetables and scrambled eggs. Stir everything together so it’s evenly mixed.
5. Making the Fried Rice:
Add the cooked rice to the skillet. Pour the soy sauce and optional oyster sauce over the rice. Stir well to combine everything, breaking up clumps of rice as you go. Cook this mixture for another 3-5 minutes, letting the rice heat through and soak up all those yummy flavors.
6. Final Touches:
Once everything is well mixed and heated, take the skillet off the heat. Stir in the sliced green onions. Give the fried rice a taste, and feel free to add more soy sauce, salt, or pepper according to your preference.
7. Serve and Enjoy:
Your delicious chicken fried rice is now ready! Serve it hot, and if you like, sprinkle a few extra green onions on top for a fresh pop of color. Enjoy your homemade restaurant-style dish!
This recipe yields a beautifully savory chicken fried rice that’s packed with flavor from the tender chicken, vibrant veggies, and the perfect sauce—just like at your favorite restaurant!
FAQ for Easy Restaurant-Style Chicken Fried Rice
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute diced chicken with shrimp, pork, or tofu for a vegetarian option. Just adjust the cooking time accordingly to ensure your chosen protein is cooked through.
How Do I Prevent My Fried Rice from Being Mushy?
Using day-old rice is key, as it’s drier and less sticky, which helps prevent mushiness. If you need to use fresh rice, spread it out on a baking sheet to cool before using it in the recipe.
Can I Make This Recipe Ahead of Time?
You can prep the chicken and veggies ahead of time and store them in the fridge for up to 2 days. Just cook everything together right before serving for the freshest taste!
What’s the Best Way to Store Leftovers?
Store any leftover fried rice in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or on the stove, adding a splash of water or soy sauce if it seems dry.
