Print

The Ultimate 20-Minute, Better-Than-Takeout Chicken Fried Rice

A close-up shot of savory chicken fried rice mixed with bright green peas, diced carrots, and scrambled egg pieces.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style chicken fried rice at home in just 20 minutes. This easy recipe uses day-old rice and simple ingredients for a savory, quick weeknight dinner that tastes better than takeout.

Ingredients

Scale
  • 1 tablespoon neutral oil, plus 1 teaspoon sesame oil
  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 large eggs, lightly beaten
  • 3 cups cold, day-old cooked white rice
  • 1 cup frozen peas and carrots mix
  • 2 cloves garlic, minced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  2. Add a small amount of oil to the skillet if needed. 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 remaining 1 tablespoon of oil to the hot skillet. Add the frozen peas and carrots and cook for 2 minutes until slightly tender. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry the rice for 3 to 4 minutes until it is heated through and slightly toasted. This step is key for restaurant-style texture.
  5. In a small bowl, whisk together the soy sauce, oyster sauce, sugar, and white pepper. Pour this sauce mixture over the rice and toss quickly to coat everything evenly.
  6. Return the cooked chicken and scrambled eggs to the skillet. Stir everything together for 1 minute to heat through.
  7. Remove the skillet from the heat. Drizzle with the sesame oil and toss one final time.
  8. Serve immediately, garnished with sliced green onions.

Notes

  • Use cold, day-old rice for the best texture; fresh rice will become mushy when stir-fried.
  • If you want a richer flavor, substitute regular soy sauce with dark soy sauce for color, but reduce the amount slightly.
  • This is a one pan chicken rice dish, perfect for a quick asian dinner idea.

Nutrition

Find it online: https://blissbatter.com/chicken-fried-rice-better-than-takeout/