Better Than Takeout Chicken Fried Rice (30-Minute Dinner)
I am so glad you are here. You can make restaurant-style Chicken Fried Rice at home in under 30 minutes. This easy, one-pan recipe uses simple ingredients to create fluffy rice and flavorful chicken that beats delivery every time.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese-American
- Diet: Low Fat
Ingredients
Scale
- 2 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots mix
- 3 cups cold, cooked day-old white rice (essential for fluffy texture)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, for deeper flavor)
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground white pepper
- 2 green onions, sliced (for garnish)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and fully cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Add the remaining 1 tablespoon of oil to the skillet. Pour in the beaten eggs and quickly scramble them until just set. Break the eggs into small pieces and push them to one side of the pan.
- Add the frozen peas and carrots to the empty side of the skillet. Cook for 2 minutes until heated through. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry the rice, mixing it with the eggs and vegetables, for about 3 to 4 minutes until the rice is heated through and slightly toasted.
- Return the cooked chicken to the skillet. Pour the soy sauce and oyster sauce (if using) over the rice mixture. Toss everything together well to coat evenly.
- Stir in the toasted sesame oil and white pepper. Cook for 1 more minute, stirring constantly.
- Remove the skillet from the heat. Garnish your **Quick Chicken Fried Rice** with sliced green onions before serving immediately.
Notes
- Using cold, day-old rice is the secret to **fluffy fried rice**; fresh rice contains too much moisture and will result in a mushy texture.
- For a richer flavor, use a high-heat oil like peanut oil or avocado oil when stir-frying.
- You can substitute the chicken with shrimp or tofu for a variation on this **Asian Dinner Recipe Quick**.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 38
- Cholesterol: 150