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Better Than Takeout Restaurant-Style Chicken Fried Rice

A perfectly molded dome of fried rice topped with seared scallops and fresh green onions, showcasing a delicious seafood variation of fried rice.
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Make restaurant-style chicken fried rice at home that tastes better than takeout. This quick, one-pan recipe uses day-old rice for perfect texture and savory flavor in under 30 minutes.

Ingredients

Scale
  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon vegetable oil, divided
  • 8 ounces boneless, skinless chicken breast, cut into small pieces
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas and carrots)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cut chicken and cook until browned and cooked through, about 4 to 5 minutes. Remove the chicken and set it aside.
  2. Add the remaining 2 teaspoons of oil to the skillet. 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 oil to the hot skillet. Add the frozen vegetables and cook for 2 minutes until slightly tender. Add the minced garlic and grated ginger, cooking 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 heats through and starts to lightly crisp. This step is key for non-mushy rice.
  5. Return the cooked chicken and scrambled eggs to the skillet. Pour the soy sauce and oyster sauce over the rice mixture. Toss everything together quickly to coat evenly.
  6. Stir in the toasted sesame oil and white pepper. Cook for 1 more minute, tossing constantly.
  7. Remove from heat. Taste and add a splash more soy sauce if needed for saltiness. Garnish generously with sliced green onions before serving immediately.

Notes

  • Use cold, day-old rice for the best texture; fresh rice will result in mushy fried rice.
  • Cook on high heat and keep the ingredients moving in the pan to achieve that authentic restaurant char.
  • For a richer flavor, substitute half the soy sauce with dark soy sauce.

Nutrition

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