Quick Chicken Fried Rice: Restaurant Style (Print Version)

Master restaurant style chicken fried rice at home! This recipe brings savory flavors and a touch of wok hei, perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian / Chinese-American
Dietary: Can be gluten-free with tamari substitute.

# Ingredients:

→ Base Ingredients

01 - 4 cups day-old cooked jasmine or medium-grain rice
02 - 1 lb boneless, skinless chicken breast, diced into 1/2-inch pieces
03 - 2 large eggs, whisked
04 - 1/2 yellow onion, finely diced
05 - 1 medium carrot, finely diced
06 - 1/2 cup frozen peas

→ Flavor Boosters

07 - 2 cloves garlic, minced
08 - 1 tsp fresh ginger, grated or minced
09 - 3 tbsp soy sauce (or tamari for gluten-free)
10 - 1 tbsp oyster sauce (or vegetarian mushroom sauce)
11 - 1/2 tsp white pepper
12 - 1/2 tsp sugar (optional, to balance flavors)

→ Aromatics & Finishing

13 - 3 tbsp neutral oil (canola, vegetable, or grapeseed), divided
14 - 1 tsp sesame oil
15 - 2 green onions, chopped (for garnish)

→ Optional Extras

16 - Chili garlic sauce, for serving
17 - Extra fried egg, for serving

# Instructions:

01 - Okay, first things first: get everything chopped and measured. Seriously, this is crucial for fried rice. Think of it as your kitchen's little dance party; you want all your ingredients ready to hit the stage when it’s their turn. Dice your chicken, chop the onion, mince the garlic and ginger, and crack those eggs. This is where I always make sure that day-old rice is truly cold and separated, otherwise, it clumps up later, and nobody wants clumpy fried rice, right?
02 - Heat a large wok or skillet over medium-high heat with a tablespoon of neutral oil. Once it's shimmering, add your diced chicken. Stir-fry until it's cooked through and lightly browned, about 3-5 minutes. I like to get a little char on it; it adds so much flavor to our fried rice. Don't overcrowd the pan, or it'll steam instead of sear. If you have a smaller pan, cook the chicken in batches, honestly!
03 - Push the cooked chicken to one side of the pan, or take it out if your pan is a bit small. Add another splash of oil to the empty side, then pour in your whisked eggs. Let them set for a moment, then gently scramble them until just cooked through. They should be soft and fluffy. I usually break them into smaller pieces right in the pan with my spatula. It smells so good already, you just wait!
04 - Now, add the yellow onion, carrots, minced garlic, and ginger to the pan. Stir-fry for about 2-3 minutes until the onion softens and the aromatics are fragrant. Oh, that smell! It's the best part, honestly. You'll know it's ready when the garlic isn't raw-smelling anymore, and the kitchen just feels warm and inviting.
05 - Here's where the magic happens for our Restaurant Style Chicken Fried Rice. Add the cold, day-old rice to the pan. Break it up with your spatula, mixing it with the chicken, eggs, and veggies. Pour in the soy sauce and oyster sauce. Stir-fry vigorously for about 3-5 minutes, pressing the rice against the hot pan to get those slightly crispy bits. This is where you build that "wok hei" flavor, even if you don't have a professional wok burner. Keep it moving, don't let it sit too long!
06 - Finally, add the frozen peas and a drizzle of sesame oil. Stir-fry for another minute or two, just until the peas are heated through. Taste and adjust seasonings if needed – sometimes I add a tiny pinch of sugar to balance the savory notes, or a dash more soy sauce. Garnish with plenty of chopped green onions. This is the moment when it looks, smells, and tastes like the real deal. Honestly, it's so satisfying to see it all come together!

# Notes:

01 - Always use COLD, day-old rice for the best texture; fresh rice will make it mushy.
02 - Leftovers store well in an airtight container in the fridge for 3-4 days; reheat gently in a skillet for best results.
03 - Swap chicken for shrimp or tofu for a quick variation – just adjust cooking times accordingly.
04 - A fried egg on top with a drizzle of chili garlic sauce makes it extra special for me!

# Tools You'll Need:

01 - Wok or large heavy-bottomed skillet
02 - spatula
03 - cutting board
04 - knife

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 15g
Total Carbohydrate: 45g
Protein: 30g

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