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Restaurant-Style Chicken Fried Rice: Better Than Takeout in 20 Minutes

A beautifully molded serving of homemade chicken fried rice mixed with peas, carrots, and scrambled egg, drizzled with sauce.
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You can make truly satisfying, restaurant-style chicken fried rice at home faster than delivery arrives. This recipe focuses on using day-old rice for that perfect texture and layering savory flavors for a meal that beats takeout every time.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into small pieces
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas and carrots)
  • 1 small white onion, diced
  • 3 cups cold, day-old cooked rice (essential for texture)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted 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 chicken pieces and cook until they are browned and fully cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  2. Add the beaten eggs to the hot skillet. Scramble them quickly until just set, breaking them into small pieces. Remove the eggs and set them aside with the chicken.
  3. Add the diced onion and frozen mixed vegetables to the skillet. Stir-fry for 2 to 3 minutes until the vegetables are tender-crisp.
  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, pushing it around the pan so it heats evenly and starts to lightly crisp. This step is key for achieving that restaurant-style texture.
  5. Return the cooked chicken and scrambled eggs to the skillet with the rice and vegetables.
  6. Pour the soy sauce and oyster sauce over the mixture. Add the sesame oil and white pepper. Toss everything together quickly and thoroughly until the rice is evenly coated and heated through, about 2 minutes.
  7. Taste the fried rice and add a splash more soy sauce if you desire more saltiness.
  8. Remove the skillet from the heat. Stir in half of the sliced green onions. Serve immediately, topping each portion with the remaining green onions for garnish.

Notes

  • You must use cold, day-old rice for the best results. Freshly cooked rice will become mushy when stir-fried.
  • If you want a deeper color, add 1/2 teaspoon of dark soy sauce along with the regular soy sauce.
  • For a Hibachi Style Chicken Fried Rice flavor, add a small amount of minced garlic when you cook the onions.

Nutrition

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