This Easy Restaurant-Style Chicken Fried Rice is a simple dish you can whip up in no time! With tender chicken, colorful veggies, and fluffy rice, it’s super tasty and satisfying.
You can feel like a pro chef at home without the fancy cooking skills. I love adding a drizzle of soy sauce for extra flavor—it’s a real winner every time! 🍚😄
Key Ingredients & Substitutions
Cold Cooked Rice: Day-old rice is best because it’s less sticky. If you don’t have any, you can cook rice and cool it on a baking sheet for faster cooling. Quinoa could also work if you want a healthier option.
Chicken Breast: Boneless, skinless chicken breast is my go-to for its mild flavor. You can substitute with cooked shrimp, tofu, or even leftover rotisserie chicken for a quicker prep.
Vegetable Oil: Use vegetable, canola, or peanut oil for frying. They stand high heat really well. You can use olive oil in a pinch but avoid extra virgin because it has a lower smoke point.
Vegetables: Carrots and peas are classic, but feel free to add bell peppers, corn, or broccoli! Just chop them small so they cook evenly.
Green Onions: They add great flavor! You can swap them for shallots or chives if you’re out. Just remember to use both the white and green parts for a nice color contrast.
How Do I Ensure My Fried Rice Isn’t Sticky?
To avoid sticky fried rice, using cold, day-old rice is key. Freshly cooked rice has more moisture, which leads to clumping. If you’re making it fresh, spread it out to cool as mentioned earlier. Another tip? Cook it a bit drier than normal, or fluff it with a fork before adding to the pan.
When stir-frying, ensure your skillet is hot, and don’t overcrowd it. If you have a lot of ingredients, cook in batches. This allows the rice to fry and crisp instead of steam, leading to that perfect texture.
Easy Restaurant-Style Chicken Fried Rice
Ingredients You’ll Need:
For the Fried Rice:
- 2 cups cooked white rice (preferably day-old, cold)
- 1 lb boneless, skinless chicken breast, diced into small cubes
- 2 tbsp vegetable oil (divided)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas, thawed
- 2 large eggs, lightly beaten
- 3 green onions, chopped (white and green parts separated)
- 3 tbsp soy sauce (adjust to taste)
- 1 tbsp oyster sauce (optional for extra flavor)
- 1/2 tsp sesame oil
- Salt and black pepper to taste
Time Needed to Make This Dish:
This delicious chicken fried rice takes about 10 minutes to prep and 15 minutes to cook, so you can have it ready in about 25 minutes! Perfect for a quick weeknight dinner.
Step-by-Step Instructions:
1. Cook the Chicken:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken to the pan and cook for about 5-6 minutes or until the chicken is cooked through and no longer pink. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Aromatics:
In the same skillet, add the remaining tablespoon of oil. Sauté the chopped onion and garlic until they are fragrant and translucent, which should take about 2 minutes. This will add a wonderful base flavor to your fried rice!
3. Add the Vegetables:
Next, toss in the diced carrots and thawed peas. Stir-fry them together for about 3-4 minutes until they are tender. Stir everything well, bringing those beautiful colors to life!
4. Scramble the Eggs:
Push the vegetable mixture to one side of the skillet, creating some space. Pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked before mixing them into the vegetables.
5. Combine the Ingredients:
Add the cooked chicken back into the skillet along with the cold cooked rice. Use a spatula to break up any clumps of rice, mixing everything together nicely.
6. Season the Fried Rice:
Pour the soy sauce, oyster sauce (if using), and sesame oil over the rice mixture. Stir everything together for another 3-4 minutes, making sure everything is evenly mixed and heated through.
7. Final Touches:
Season your fried rice with salt and black pepper to taste. Toss in most of the chopped green parts of the green onions and give it a final stir, reserving a few pieces for garnish.
8. Serve and Enjoy:
Remove the skillet from heat and serve your delicious chicken fried rice hot, garnished with the remaining green onions on top. Enjoy every flavorful bite!
Now you’re ready to impress your family with this easy restaurant-style chicken fried rice. Enjoy! 🍽️✨
Frequently Asked Questions (FAQ)
Can I Use Cooked Rice That’s Not Day-Old?
Yes, you can use freshly cooked rice, but it’s best to cool it first! Spread it out on a baking sheet to let it cool down quickly before using it in the recipe. This helps prevent the rice from becoming sticky during cooking.
What Can I Substitute for Chicken?
If you prefer a different protein, you can easily replace chicken with shrimp, tofu, or even leftover pork. Just ensure that whatever you choose is cooked before adding it to the fried rice.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or stir-fry in a skillet over medium heat until warmed through. You might add a splash of water or soy sauce to bring back some moisture.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in any veggies you like, such as bell peppers, corn, or broccoli. Just chop them small and add them to the skillet at the same time as the carrots for even cooking.
Can I Make This Dish Vegan?
Yes! You can use vegetable broth or soy sauce instead of oyster sauce, swap the chicken for tofu, and omit the eggs or use a vegan egg substitute. This way, you can enjoy a delicious vegan fried rice!
