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Restaurant-Style Chicken Fried Rice in Under 30 Minutes

A close-up of a plate of amazing chicken fried rice mixed with scrambled egg and topped with fresh green onions.
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Make easy, takeout-quality chicken fried rice at home using day-old rice. This one-pan recipe is quick, flavorful, and perfect for a weeknight dinner.

Ingredients

Scale
  • 2 cups cooked day-old rice, cold
  • 1 pound boneless, skinless chicken breast, diced
  • 2 tablespoons vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas and carrots)
  • 2 cloves garlic, minced
  • 1/4 cup chopped yellow onion
  • 3 tablespoons soy sauce, or to taste
  • 1 tablespoon oyster sauce (optional, for depth)
  • 1 teaspoon sesame oil
  • 2 green onions, sliced, for garnish

Instructions

  1. Season the diced chicken lightly with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  2. Add the remaining 1 tablespoon of oil to the skillet. Pour in the beaten eggs and quickly scramble them until just set. Remove the eggs and set them aside with the chicken.
  3. Add the minced garlic and chopped onion to the skillet. Stir fry for about 30 seconds until fragrant.
  4. Add the frozen mixed vegetables to the skillet and cook for 2 minutes until they are heated through.
  5. Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir fry for 3-4 minutes until the rice is heated through and slightly toasted.
  6. Return the cooked chicken and scrambled eggs to the skillet. Pour the soy sauce and oyster sauce (if using) over the rice mixture. Toss everything together quickly to coat evenly.
  7. Stir in the sesame oil. Taste and add more soy sauce if needed. Cook for one final minute.
  8. Remove from heat. Garnish with sliced green onions before serving immediately.

Notes

  • Using cold, day-old rice prevents the fried rice from becoming mushy.
  • For a Hibachi style flavor, add a small amount of butter when frying the vegetables.
  • This recipe is a great way to use leftover cooked rice.

Nutrition

Find it online: https://devourdish.com/chicken-fried-rice-restaurant-style-quick-dinner/