This chicken fried rice is quick and easy, bringing all the tasty flavors of your favorite restaurant right to your kitchen! With tender chicken and colorful veggies, it’s a meal that’s both filling and fun.
Making fried rice at home means I can add extra soy sauce and a dash of sesame oil—yum! It’s perfect for using up leftover rice, too. You’ll be a kitchen star in no time! 🌟
Key Ingredients & Substitutions
Cooked Rice: Day-old rice is the best choice because it’s drier, which prevents clumping. If you don’t have day-old, you can spread fresh-cooked rice on a baking sheet to cool it quickly.
Oil: Vegetable oil works great, but I personally love using sesame oil for its rich flavor. If you’re watching your calories, you can even use a light olive oil instead.
Chicken: Boneless, skinless chicken breasts are easy to work with. If you want to save time, leftover chicken or shredded rotisserie chicken makes a fantastic substitute!
Vegetables: The peas and carrots mix is convenient, but feel free to use whatever you have on hand. Bell peppers, corn, or broccoli also add great flavor and color.
Eggs: They’re essential for adding richness. If you prefer a vegetarian option, you can leave them out or replace them with scrambled tofu.
How Do You Cook the Fried Rice Without It Getting Soggy?
The secret is to ensure your rice is dry and to cook it on high heat. Here’s how to achieve that:
- Use day-old rice if possible, as it’s less moist. If using fresh rice, let it cool completely.
- Make sure your skillet or wok is hot before adding any ingredients to prevent steaming.
- Cook the ingredients quickly and thoroughly without overcrowding the pan. If you have a lot, consider cooking in batches.
Following these tips will help you achieve that lovely, slightly crispy texture similar to restaurant-style fried rice!
Easy Restaurant-Style Chicken Fried Rice
Ingredients:
- 2 cups cooked white rice (preferably day-old)
- 2 tablespoons vegetable oil or sesame oil
- 2 boneless, skinless chicken breasts, diced into small cubes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce (adjust to taste)
- 1 teaspoon oyster sauce (optional, for extra flavor)
- Salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This delicious chicken fried rice takes about 10-15 minutes to prep, and another 10 minutes to cook. In no time, you’ll have a tasty meal ready to serve!
Step-by-Step Instructions:
1. Cooking the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the diced chicken and cook until it’s fully cooked and no longer pink inside, about 5-6 minutes. Remove the chicken from the skillet and set it aside.
2. Sautéing the Vegetables:
In the same skillet, add the remaining 1 tablespoon of oil. Toss in the diced onion and sauté until it becomes translucent and tender, about 2 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Adding the Peas and Carrots:
Now, add the frozen peas and carrots mix. Stir and cook until they are heated through, which should take about 2-3 minutes.
4. Scrambling the Eggs:
Push the sautéed vegetables to one side of the pan. Pour the beaten eggs into the empty space in the skillet. Gently scramble the eggs until they’re fully cooked, then mix them with the veggies.
5. Mixing in the Rice and Chicken:
Add the cooked rice and the earlier-cooked chicken back into the skillet. Use a spatula to stir everything together until well combined.
6. Seasoning the Dish:
Pour the soy sauce and optional oyster sauce over the rice mixture. Stir well to coat all the ingredients evenly. Taste it and season with salt and pepper as needed.
7. Final Cooking:
Continue cooking and stirring for another 2-3 minutes. This will help the rice get slightly crispy on the edges—just the way we like it!
8. Garnishing:
Remove the skillet from heat and sprinkle the sliced green onions over the top for a fresh touch.
9. Serving:
Serve your delicious chicken fried rice hot! You can offer extra soy sauce or chili sauce on the side for those who love a bit more flavor.
Enjoy your homemade easy restaurant-style chicken fried rice! It’s simple, satisfying, and always a hit!
FAQ About Easy Restaurant-Style Chicken Fried Rice
Can I Use Cooked Rice from the Freezer?
Absolutely! Just make sure to thaw the rice fully before using it. You can quickly thaw it by placing it in the microwave for a couple of minutes or letting it sit in the fridge overnight. Spread it out a bit if it’s clumped together to ensure even cooking!
Can I Add Other Vegetables?
Yes! Feel free to mix in any vegetables you enjoy. Bell peppers, broccoli, corn, and snap peas are excellent additions. Just cut them into small pieces and sauté them with the onions before adding the other ingredients.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet with a splash of water or oil to keep the rice from drying out, or in the microwave at medium heat.
Can I Make This Dish Vegetarian?
Definitely! Simply omit the chicken and eggs, and replace them with tofu or tempeh for protein. You can also add more vegetables or legumes like peas and beans for added nutrition!
