Description
Make restaurant-style chicken fried rice at home that tastes better than takeout. This quick, one-pan recipe uses day-old rice for the perfect texture and is ready in under 30 minutes.
Ingredients
Scale
- 3 cups cold, day-old cooked white rice
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 large eggs, lightly beaten
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon white pepper
- 2 green onions, sliced, for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Add a small amount of extra oil to the skillet if needed. Pour the beaten eggs into the hot skillet and quickly scramble them until just set. Remove the eggs and set them aside with the chicken.
- Add the frozen mixed vegetables to the skillet and cook for 3 minutes until they are tender-crisp. Add the minced garlic and grated ginger (if using) and cook for 30 seconds until fragrant.
- Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry the rice for 3-4 minutes, pushing it around the pan so it heats through and gets slightly crispy. This step is key for non-mushy rice.
- Return the cooked chicken and scrambled eggs to the skillet. Pour the soy sauce, oyster sauce, and sesame oil over the mixture. Sprinkle with white pepper.
- Toss everything together quickly for 1-2 minutes until the rice is evenly coated with the sauce and all ingredients are hot.
- Taste and adjust seasoning if necessary. Stir in half of the sliced green onions.
- Serve the savory chicken fried rice immediately, garnished with the remaining green onions.
Notes
- Use cold, day-old rice for the best texture; fresh, warm rice will result in mushy fried rice.
- Cook the rice in batches if your skillet is too small; overcrowding the pan steams the ingredients instead of frying them.
- For a deeper, richer flavor, use dark soy sauce for color along with the regular soy sauce.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
- Cholesterol: 180