This chicken fried rice is a quick and tasty meal you can whip up at home! Made with tender chicken, veggies, and fluffy rice, it’s full of flavor and ready in no time.
Key Ingredients & Substitutions
Cooked White Rice: Using day-old rice is best because it’s drier and won’t turn mushy when fried. If you’re short on time, you can make fresh rice and spread it out on a baking sheet to cool quickly.
Vegetable Oil: This is great for frying, but you can swap it for olive oil or peanut oil for a different flavor. Just remember not to use strong oils that might overpower the dish.
Chicken: Boneless, skinless chicken breasts are easy to work with. You could also use thighs for more flavor or even leftover rotisserie chicken to save time.
Veggies: Frozen peas and carrots are super convenient. Feel free to toss in any veggies you have, like bell peppers, broccoli, or snap peas. They all add color and taste!
Eggs: They not only add protein but also help bind everything together. If you want a vegan version, you can leave them out or use scrambled tofu instead.
Soy Sauce: A key flavor ingredient! If you’re watching your sodium intake, try a low-sodium soy sauce or even tamari for a gluten-free option. If you need a soy-free substitute, coconut aminos work in a pinch!
How Can I Ensure My Fried Rice Isn’t Mushy?
A common struggle with fried rice is getting it just right—fluffy without being sticky. Here’s how to achieve that perfect texture:
- Make sure your rice is cold or at room temperature before using it. Freshly cooked rice can become mushy in the pan.
- Heat your pan well before adding oil—this ensures the rice fries rather than steams.
- Add the rice in small batches if your pan is crowded. This helps it fry evenly without trapping steam.
- Stir-fry quickly over high heat. This keeps the rice moving and increases that crispy, restaurant-style texture.
Easy Restaurant-Style Chicken Fried Rice
Ingredients You’ll Need:
- 2 cups cooked white rice (preferably day-old)
- 2 tablespoons vegetable oil (or any neutral cooking oil)
- 2 boneless, skinless chicken breasts, diced into small cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and diced carrots (thawed)
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for authentic flavor)
- 1 teaspoon sesame oil
- Salt and black pepper, to taste
- 3 green onions, sliced thinly for garnish
How Much Time Will You Need?
This meal takes about 10 minutes of prep time and 15 minutes of cooking time, making a total of 25 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Rice:
Make sure your cooked rice is ready and cold or at room temperature. Day-old rice works great, as it’s less sticky!
2. Cook the Chicken:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken and cook until it’s no longer pink, about 5-7 minutes. Once cooked, remove it from the skillet and set it aside.
3. Sauté the Aromatics:
In the same skillet, add another tablespoon of oil. Toss in the finely chopped onion and the minced garlic. Sauté for about 2 minutes, or until the onion is softened and fragrant.
4. Add Vegetables:
Next, add the thawed frozen peas and diced carrots to the skillet. Stir them in for another 2 minutes until heated through.
5. Scramble the Eggs:
Push the veggies to one side of the skillet and pour the beaten eggs into the space. Scramble gently until just cooked, then mix everything together.
6. Combine and Add Rice:
Return the cooked chicken to the skillet and stir everything together. Then, add the cold cooked rice, breaking up any clumps, and toss all the ingredients until well mixed.
7. Flavor the Rice:
Pour the soy sauce, oyster sauce (if using), and sesame oil over the mixture. Stir-fry everything together for about 3-4 minutes, making sure the rice is heated through and nicely coated in sauce.
8. Season and Serve:
Finally, taste your fried rice and season with salt and black pepper as needed. Remove the skillet from heat and garnish with sliced green onions before serving.
Enjoy your easy, flavorful, restaurant-style chicken fried rice!
Frequently Asked Questions (FAQ)
Can I Use Brown Rice Instead of White Rice?
Absolutely! Brown rice is a healthier option and adds a nice nutty flavor, but it may require a bit more cooking time. Make sure it’s fully cooked and cooled before adding it to the stir-fry for the best texture.
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 the microwave or on the stovetop, adding a splash of water if needed to prevent it from drying out.
Can I Make This Recipe Vegetarian or Vegan?
Yes, you can! Substitute the chicken with firm tofu or another plant-based protein. To keep it vegan, simply omit the eggs or replace them with scrambled tofu for added texture.
What Other Vegetables Can I Add to the Fried Rice?
Feel free to swap out or add any vegetables you like! Bell peppers, broccoli, snap peas, or bok choy all make great additions. Use what you have on hand for a personalized touch.
