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Restaurant-Style Chicken Fried Rice: The 30-Minute Weeknight Dinner That Beats Takeout

A close-up of homemade chicken fried rice mixed with scrambled egg, peas, and carrots, served on a white plate.
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Make this easy, one-pan Chicken Fried Rice in under 30 minutes. It uses simple ingredients like chicken, eggs, peas, and carrots to create a savory, fluffy dish that tastes better than delivery.

Ingredients

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  • 2 cups cooked, cold white rice (day-old is best)
  • 1 tablespoon vegetable oil
  • 8 ounces boneless, skinless chicken breast, cut into small pieces
  • 2 large eggs, lightly beaten
  • 1/2 cup frozen peas and carrots mix
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional, for deeper flavor)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cut chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  2. Pour the beaten eggs into the hot skillet. Scramble the eggs quickly until just set, then break them into small pieces with your spatula. Remove the eggs and set them aside with the chicken.
  3. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Add the frozen peas and carrots mix and stir fry for 2 minutes until heated through.
  4. Add the cold, cooked rice to the skillet. Break up any clumps with your spatula and stir fry for 3 to 4 minutes until the rice is heated through and slightly toasted.
  5. Return the cooked chicken and eggs to the skillet. Pour the soy sauce and oyster sauce (if using) over the rice mixture. Toss everything together quickly to coat evenly.
  6. Stir in the sesame oil and white pepper. Cook for 1 more minute, stirring constantly.
  7. Remove the skillet from the heat. Taste and add a little more soy sauce if you prefer more saltiness.
  8. Serve immediately, garnished with sliced green onions.

Notes

  • Use day-old, cold rice for the best fluffy texture; fresh rice tends to become mushy when fried.
  • To achieve restaurant-style flavor, cook the rice over high heat, stirring constantly, to prevent sticking and encourage slight browning.
  • For a garlic fried rice variation, increase the minced garlic to 4 cloves.

Nutrition

Find it online: https://delishcraze.com/chicken-fried-rice-recipe-quick-dinner/