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Restaurant Style Chicken Fried Rice

A mound of savory chicken fried rice featuring scrambled egg, carrots, peas, and topped with fresh green scallions.
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Make savory, flavorful chicken fried rice that tastes better than takeout using cold, day-old rice for the best texture.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 cup cooked, diced chicken breast
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 3 cups cold, day-old cooked white rice
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 green onions, sliced

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the diced chicken and cook until lightly browned, about 3 minutes. Remove the chicken and set it aside.
  3. Pour the beaten eggs into the hot skillet. Scramble the eggs until just set, then break them into small pieces. Remove the eggs and set them aside with the chicken.
  4. Add the frozen mixed vegetables to the skillet and cook for 2 minutes until heated through.
  5. Add the cold 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.
  6. Return the cooked chicken and eggs to the skillet.
  7. Pour the soy sauce, oyster sauce, and sesame oil over the rice mixture. Sprinkle with white pepper.
  8. Toss everything together quickly for 1 minute until the rice is evenly coated and hot.
  9. Stir in the sliced green onions just before serving.

Notes

  • Use cold, day-old rice. Freshly cooked rice contains too much moisture and results in mushy fried rice.
  • Cook the rice mixture over high heat to achieve a slight char, mimicking restaurant cooking.
  • Adjust soy sauce to your preference for saltiness.

Nutrition

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