This easy chicken fried rice brings the taste of a restaurant right to your kitchen! With juicy chicken, colorful veggies, and fluffy rice, it’s a winner in both flavor and looks.
You can whip this up faster than it takes to order takeout. Plus, it’s a great way to use leftovers! Who knew cooking could be this quick and fun? 🍚🥢
Key Ingredients & Substitutions
Cooked Rice: Using day-old rice is key because it’s dryer and helps get that perfect fry. If you don’t have leftover rice, you can cook rice in advance and spread it out to cool before using.
Chicken: Boneless, skinless breasts are great, but you can use thighs for a juicier bite or even leftover rotisserie chicken for less prep time if you’re in a hurry!
Vegetable Oil: This is ideal for frying due to its high smoke point. You could substitute with canola or peanut oil for a different flavor. Olive oil isn’t recommended since it smokes at lower temperatures.
Frozen Peas and Carrots: They add great color and nutrition! You can swap them out for any mixed veggies you like, or even fresh veggies like bell peppers or broccoli if you prefer.
Eggs: Eggs bring richness and flavor. You can use scrambled tofu for a vegan version or leave them out altogether if you want a lighter fried rice.
How Do I Get the Rice to Fry Perfectly Without Clumping?
The secret to frying rice without clumping lies in using the right type of rice and ensuring it’s well-cooled. Here’s how to get it just right:
- If using fresh rice, cook it earlier in the day and leave it out to cool, or refrigerate it. This reduces moisture.
- When adding the rice, break apart any clumps with your spatula before stirring to prevent sticking.
- Keep the heat at medium-high to allow the rice to fry properly and get a little crispy.
Following these tips should give you fluffy, flavorful fried rice every time!
Easy Restaurant-Style Chicken Fried Rice
Ingredients You’ll Need:
- 2 cups cooked white rice (preferably day-old)
- 2 boneless, skinless chicken breasts, diced into small cubes
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup frozen peas and carrots mix
- 2 large eggs, beaten
- 3 tablespoons soy sauce (adjust to taste)
- 1 tablespoon oyster sauce (optional for extra flavor)
- 1/2 teaspoon ground white or black pepper
- 2 green onions, sliced (for garnish)
- Salt to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-15 minutes of cooking time, for a total of around 30 minutes. Quick, delicious, and easy to make for a weeknight dinner!
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 and cook until it’s fully cooked and lightly browned, about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
2. Sauté the Aromatics:
In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion and minced garlic, sautéing until fragrant and the onion is translucent, which should take about 2 minutes.
3. Add Veggies:
Add the frozen peas and carrots to the skillet, cooking for 2-3 minutes until they’re tender and heated through.
4. Scramble the Eggs:
Push the cooked vegetables to one side of the skillet. Pour the beaten eggs into the cleared side and scramble them until fully cooked. Once done, mix the eggs with the vegetables.
5. Combine Chicken:
Add the cooked chicken back into the skillet and stir everything together until well combined.
6. Add the Rice:
Add the cooked rice to the skillet, breaking up any clumps with your spatula. Make sure to stir well to combine all the ingredients.
7. Season the Rice:
Pour the soy sauce and oyster sauce (if using) evenly over the rice. Sprinkle with ground pepper and stir-fry everything together for 3-4 minutes until the rice is heated through and well coated with sauce.
8. Taste and Adjust:
Taste your fried rice and adjust the salt or soy sauce as needed for flavor.
9. Serve:
Remove the skillet from heat and garnish your chicken fried rice with sliced green onions. Serve hot and enjoy your delicious meal!
Happy cooking, and enjoy your homemade, flavorful restaurant-style chicken fried rice!
FAQ for Easy Restaurant-Style Chicken Fried Rice
Can I Use Freshly Cooked Rice Instead of Day-Old Rice?
While you can use freshly cooked rice, it’s best to allow it to cool completely before frying. Day-old rice is dryer and less sticky, which helps prevent clumping during cooking.
What Can I Substitute for Chicken?
If you prefer, you can use diced tofu for a vegetarian option or even shrimp for a seafood twist. Leftover rotisserie chicken is also a quick and tasty alternative!
How Long Does This Fried Rice Last in the Refrigerator?
Your chicken fried rice can be stored in an airtight container in the fridge for up to 3 days. Just reheat it on the stovetop or in the microwave, adding a splash of water to keep it moist if needed.
Can I Make This Recipe Ahead of Time?
You can prepare the ingredients ahead, such as cooking the rice and chopping the vegetables and chicken. Store them separately in the fridge and then assemble everything for a quick stir-fry when you’re ready to eat!
