This chicken fried rice is quick and tasty, just like what you’d get in a restaurant! With tender chicken, colorful veggies, and fluffy rice, it’s a treat for your taste buds.
Making this at home is a breeze! I love using leftover rice—it’s perfect for a no-fuss meal. Just mix everything on the stove, and you’ve got a delicious dinner in no time!
Key Ingredients & Substitutions
Cooked Rice: Day-old rice is ideal as it’s drier, preventing mushiness. If you don’t have it, freshly cooked rice can work too, just spread it out on a baking sheet to cool first.
Chicken: Boneless, skinless chicken breast is a favorite, but feel free to use chicken thighs for more flavor. Leftover rotisserie chicken is a great shortcut too!
Vegetables: A mix of frozen peas and carrots is convenient and colorful. You can also add bell peppers or broccoli for more crunch. Just be sure to chop everything evenly.
Eggs: Scrambled eggs add great texture. If you’re vegan, consider using scrambled tofu or omit them entirely.
Sauces: Soy sauce is essential for flavor. If you want less sodium, try low-sodium soy sauce. Oyster sauce adds depth but can be skipped for a vegetarian version.
How Do I Get the Perfectly Cooked Chicken?
Perfectly cooked chicken is key to this dish. Make sure your skillet is preheated to medium-high before adding the chicken. Season it lightly with salt and pepper for flavor.
- Cook for about 5-7 minutes until browned and no longer pink, removing it from the skillet promptly to avoid overcooking.
What’s the Best Way to Scramble Eggs in Fried Rice?
Scrambling eggs in the fried rice is simple! After cooking the veggies, push them to one side of the skillet.
- Pour the beaten eggs on the other side and let them sit for a few seconds, then gently scramble them with a spatula until just set.
- Combine the eggs with the veggies before adding the rice, ensuring even distribution.
How Do I Achieve Fluffy Fried Rice?
Fluffy fried rice is a delightful texture. When adding the cooked rice, use a spatula to break up any clumps gently.
- Stir it well with the other ingredients and sauces for a consistent balance of flavors.
- A high heat helps to evaporate excess moisture, making it fluffy!
Easy Restaurant-Style Chicken Fried Rice
Ingredients:
- 2 cups cooked white rice (preferably day-old)
- 1 lb boneless, skinless chicken breast, diced into small pieces
- 2 large eggs, beaten
- 1 cup frozen peas and carrots mix (or fresh diced carrots and peas)
- 3 green onions, sliced (separate white and green parts)
- 1 small onion, diced
- 3 tbsp soy sauce (adjust to taste)
- 1 tbsp oyster sauce (optional for more depth)
- 2 tbsp vegetable oil (or any neutral oil)
- 1 tsp sesame oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1/2 tsp ground white pepper (optional)
How Much Time Will You Need?
This chicken fried rice recipe will take about 15 minutes for prep and around 10-15 minutes for cooking. In total, you’re looking at roughly 30 minutes from start to finish. Quick and easy for a delicious meal!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken pieces and season lightly with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
2. Sauté the Vegetables:
Using the same skillet, add the remaining 1 tablespoon of oil. Add the diced onions and the white parts of the green onions. Sauté for about 2-3 minutes until they become translucent. This step builds flavor!
3. Add Garlic and Eggs:
Next, add the minced garlic to the skillet and stir-fry for about 30 seconds until fragrant. Then, push the vegetable mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs gently until they are fully cooked.
4. Combine the Rice:
Add the cooked rice to the skillet, breaking up any clumps with a spatula. Mix everything together well, ensuring the rice is evenly combined with the veggies and eggs.
5. Bring it All Together:
Now, return the cooked chicken to the skillet and mix in the peas and carrots. Stir everything together until well combined.
6. Season and Finish Cooking:
Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat all the ingredients evenly. Cook for an additional 3-5 minutes, stirring frequently, until everything is hot and well mixed.
7. Final Touches:
Season the fried rice to taste with salt, pepper, and white pepper if you choose to use it. Mix again for even flavor distribution.
8. Serve:
Remove the skillet from the heat and garnish with the green parts of the sliced green onions. Serve hot and enjoy your delicious homemade chicken fried rice!
Frequently Asked Questions (FAQ)
Can I Use Leftover Rice for This Recipe?
Absolutely! Day-old rice is perfect for fried rice because it’s drier and less sticky. If you don’t have leftover rice, cook it fresh, then spread it out on a baking sheet to cool and dry out a bit before using.
What Can I Substitute for Chicken?
If you want to switch up the protein, feel free to use shrimp, tofu, or even leftover cooked pork. Just adjust cooking times as needed, especially if using shrimp or tofu, which typically cook faster!
How Do I Store Leftover Fried Rice?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave, adding a splash of water or broth to help it steam and avoid dryness.
Can I Make This Recipe Vegetarian or Vegan?
Yes! For a vegetarian version, omit the chicken and use tofu or extra vegetables. To make it vegan, skip the eggs or replace them with scrambled tofu mixed with a bit of turmeric for color. Don’t forget to use plant-based sauces!
