This Easy Restaurant-Style Chicken Fried Rice is quick to make and full of tasty bits like chicken, veggies, and fluffy rice. You won’t need takeout anymore!
Who doesn’t love a one-pan meal? I like to whip this up after a long day because it’s so simple. Plus, the leftovers are just as delicious—if there are any left! 😂
Key Ingredients & Substitutions
Cooked Rice: Day-old rice is best since it’s drier and prevents clumping. If you’re in a hurry, you can use freshly cooked rice, just spread it out on a plate to cool before using.
Chicken: Boneless, skinless chicken breast is lean and cooks quickly. For a twist, use leftover rotisserie chicken or swap it out for diced tofu for a vegetarian version.
Vegetable Oil or Sesame Oil: Vegetable oil is great for high-heat cooking, but sesame oil adds a lovely flavor. I prefer a mix of both for the best of both worlds!
Frozen Peas and Carrots: They are super convenient! You can also use other vegetables like bell peppers, corn, or broccoli depending on what you have at hand or like.
Eggs: I love adding eggs for extra protein. If you’re vegan, you can leave them out or use scrambled tofu with a bit of turmeric for color.
How Can I Get Perfectly Cooked Chicken?
Cooking chicken evenly ensures it stays juicy and tender. Here’s a simple method:
- Use small, bite-sized pieces to help them cook quickly and evenly.
- Don’t overcrowd the pan; if it’s too full, the chicken will steam instead of sear.
- Let it rest after cooking; this helps keep it juicy!
What’s the Best Way to Fry Rice Without It Sticking?
A common issue with fried rice is sticking. Here’s how to keep it fluffy:
- Use chilled rice; it helps separate the grains.
- Ensure your skillet or wok is hot before adding the rice. This helps to fry instead of steam the rice.
- Keep it moving! Stir frequently for even frying.
Enjoy making your chicken fried rice! It’s savory, colorful, and brings restaurant flavor right to your home kitchen.
Easy Restaurant-Style Chicken Fried Rice
Ingredients:
- 2 cups cooked white rice (preferably day-old, chilled)
- 1 lb boneless, skinless chicken breast, cut into small cubes
- 2 tbsp vegetable oil or sesame oil, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 2 large eggs, beaten
- 3 tbsp soy sauce (adjust to taste)
- 1 tbsp oyster sauce (optional for extra flavor)
- 2-3 green onions, thinly sliced, for garnish
- Salt and pepper to taste
Time Needed:
This dish will take you about 10-15 minutes of prep time and around 15-20 minutes of cooking time. In total, you’ll be enjoying your delicious chicken fried rice in about 30-35 minutes!
Instructions:
1. Cook the Chicken:
Start by heating 1 tablespoon of oil in a large skillet or wok over medium-high heat. When the oil is hot, add the diced chicken pieces and season them with salt and pepper. Cook the chicken until it’s browned and cooked through, which should take about 5-7 minutes. Once cooked, take the chicken out of the pan and set it aside on a plate.
2. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of oil. Let it heat up a bit, then add the diced onion. Sauté the onion until it becomes translucent, which will take about 2-3 minutes. After that, toss in the minced garlic and cook it for about 30 seconds, just until it becomes fragrant.
3. Add Peas and Carrots:
Now, stir in the frozen peas and carrots mix. Cook this for another 2 minutes, just until they are nice and warm. Push everything to one side of the skillet.
4. Scramble the Eggs:
Pour the beaten eggs into the other side of the skillet. Let them cook for a minute, then scramble them until fully set. This should take just a couple of minutes.
5. Combine Everything:
Add the cooked rice and the chicken back into the pan with the veggies and eggs. Mix everything really well so that all the ingredients combine.
6. Season and Fry:
Now, pour the soy sauce over the rice mixture along with the oyster sauce if you’re using it. Stir everything well to combine, then let it fry for about 3-4 minutes, giving it a stir occasionally to prevent sticking.
7. Taste and Garnish:
Finally, taste the fried rice and add more soy sauce or salt if you think it needs it. Once you’re happy with the flavor, sprinkle sliced green onions over the top for a fresh finish.
Enjoy your homemade, easy restaurant-style chicken fried rice! It’s colorful, flavorful, and sure to please everyone at the table.
FAQ for Easy Restaurant-Style Chicken Fried Rice
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with shrimp, beef, or even tofu for a vegetarian option. Just adjust cooking times as needed—shrimp cooks quickly, while beef may require a bit more time to brown.
What If I Don’t Have Day-Old Rice?
If you don’t have day-old rice, you can still use freshly cooked rice. Just spread it out on a baking sheet to cool for about 15-20 minutes before adding it to the skillet. This helps reduce moisture and prevents clumping!
How Can I Customize This Recipe?
You can easily customize your fried rice by adding different vegetables like bell peppers, zucchini, or even bean sprouts. Feel free to adjust the spices or sauces to match your taste preferences, like adding sriracha for a spicy kick!
How Do I Store Leftover Fried Rice?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave it for a couple of minutes or heat it in a skillet over medium heat, adding a splash of water if it seems dry.
Enjoy your cooking and the delicious chicken fried rice!
