Quick Restaurant Chicken Fried Rice: A Weeknight Treat (Print Version)

Craving restaurant chicken fried rice at home? This recipe brings that savory, wok-charred flavor to your kitchen, no takeout needed. Easy and satisfying!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Contains poultry, eggs, soy.

# Ingredients:

→ Base & Protein

01 - 3 cups day-old cooked white rice
02 - 1 lb boneless, skinless chicken thighs, diced

→ Flavor Essentials

03 - 1/4 cup soy sauce
04 - 1 tsp sesame oil
05 - 1/2 tsp white pepper (optional)

→ Veggies & Aromatics

06 - 2 large eggs, whisked
07 - 1 cup frozen mixed vegetables (peas, carrots, corn)
08 - 2 cloves garlic, minced
09 - 1 inch ginger, grated
10 - 3 green onions, chopped (whites and greens separated)

→ Finishing Touches

11 - 2 tbsp cooking oil (vegetable or canola)
12 - Extra green onions for garnish

# Instructions:

01 - First things first, get everything chopped and measured. Seriously, this recipe moves fast once you start cooking, and you don't want to be scrambling for soy sauce while your rice is burning. Dice your chicken, mince your garlic and ginger, chop your green onions – separate the whites from the green parts, trust me, it matters! Have that day-old rice ready to go. I always forget to do this ahead of time, then panic, so learn from my mistakes!
02 - Heat a large skillet or wok over medium-high heat with a splash of oil. Once it's shimmering, add your diced chicken. Stir-fry until it's cooked through and beautifully golden brown. This is where a little char starts to develop, which is part of that "restaurant style" magic. Don't overcrowd the pan, or the chicken will steam instead of sear. If you have too much, cook it in batches. I learned that the hard way with a sad, pale batch of chicken once.
03 - Push the cooked chicken to one side of the pan. Add another tiny bit of oil to the empty side, then pour in your whisked eggs. Let them set for a moment, then gently scramble them until they're just cooked but still soft. Break them up into small pieces. I always undercook mine slightly here because they'll cook a bit more with the rice, keeping them tender, not rubbery.
04 - Now, add the white parts of your green onions, minced garlic, and ginger to the pan with the chicken and eggs. Stir-fry for about 30 seconds until fragrant. Oh, that smell! It's honestly one of my favorite kitchen aromas. Then, toss in your frozen mixed vegetables. Cook for 2-3 minutes, stirring constantly, until they're tender-crisp. Don't let them get mushy, we want a bit of a bite!
05 - This is the main event! Add your day-old rice to the pan. Break up any clumps with your spatula. Pour in the soy sauce and a dash of white pepper, if you're using it. Stir-fry everything vigorously, making sure the rice gets coated evenly and starts to brown slightly. Keep that heat high! You want a little sizzle and pop. This is where the magic really happens, and you start to see those individual grains transform into golden deliciousness.
06 - Finally, stir in the green parts of your green onions and a drizzle of sesame oil. Give it one last good stir-fry for about a minute. Taste and adjust seasonings – maybe a little more soy sauce, or a pinch of salt if needed. The rice should be perfectly separated, slightly chewy, and bursting with savory flavor. It should look vibrant and smell absolutely incredible, like a takeout order just arrived! Serve it up hot, right from the pan.

# Notes:

01 - Always use day-old, cold rice for the best texture – trust me, I've learned this the hard way!
02 - Leftovers keep well in an airtight container for 3-4 days; reheat in a skillet for best results.
03 - No chicken? Shrimp or extra eggs work great, I've tried both and they're delicious.
04 - For an extra kick, a tiny dash of white pepper makes a huge difference in flavor.

# Tools You'll Need:

01 - Large skillet or wok
02 - spatula

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 28g

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