I’ll be honest with you… making fried rice at home used to intimidate me. Why? Because I couldn’t figure out why mine never tasted like what I’d get from my favorite Chinese restaurant. Then I learned the secret, and now this healthy chicken fried rice recipe is what I make whenever we’re craving takeout but don’t want to spend the money or wait for delivery. The trick is really simple. You need day old rice. Fresh rice is too moist and gets mushy. When you use rice that’s been sitting in your fridge overnight, the grains separate beautifully and get that perfect chewy texture. This chicken fried rice recipe chinese style uses basic ingredients you probably already have, and I’m not kidding when I say it comes together in about 15 minutes. What I love most about this recipe for fried rice is how flexible it is. Got leftover vegetables? Toss them in. No chicken? Use shrimp or keep it vegetarian. My kids request this at least twice a week, and I never get tired of it because it’s honestly the best fried rice recipe ever. Sometimes I’ll make a garlic fried rice recipe version by adding extra garlic, and it’s absolutely incredible. Trust me, once you make this, you won’t order takeout again.
Table of Contents
- 1) Key Takeaways
- 2) Easy Restaurant Style Chicken Fried Rice Recipe
- 3) Ingredients for Restaurant Style Chicken Fried Rice
- 4) How to Make Restaurant Style Chicken Fried Rice
- 5) Tips for Making Restaurant Style Chicken Fried Rice
- 6) Making Restaurant Style Chicken Fried Rice Ahead of Time
- 7) Storing Leftover Restaurant Style Chicken Fried Rice
- 8) Try these Main Course next!
- 9) Restaurant Style Chicken Fried Rice
- 10) Nutrition
1) Key Takeaways
- What makes restaurant style fried rice so good?
- Can you use fresh rice for fried rice?
- What are the best vegetables to add to chicken fried rice?
- How do you get fried rice to not stick to the pan?
- Can you make fried rice without a wok?
2) Easy Restaurant Style Chicken Fried Rice Recipe
You know that feeling when you order Chinese takeout and the fried rice is so good you almost forget about everything else on the table? That’s what we’re making today. This fried rice recipe has become my go to weeknight dinner, and I’m pretty sure my family would eat it every single night if I let them.
Here’s what I love about this dish. It’s faster than ordering delivery. From start to finish, you’re looking at maybe 20 minutes tops. The ingredient list is short and sweet, nothing fancy or hard to find. And the best part? It tastes way better than what you’d get from most restaurants. I’m not exaggerating.
The real secret to making amazing fried rice recipe at home is using cold rice from your fridge. Fresh rice turns mushy and clumpy. But when you let rice sit in the fridge overnight, the grains dry out just enough to separate beautifully when you stir fry them. They get this perfect chewy texture that’s just like what you get at your favorite Chinese spot.
I started making this healthy chicken fried rice recipe about a year ago when I was trying to cut down on our takeout budget. My husband was skeptical at first. He’s one of those people who thinks restaurant food is always better than homemade. But after one bite, he was hooked. Now he actually requests this over ordering out.
What really sets this chicken fried rice recipe chinese style apart is the technique. You cook everything in stages, letting each ingredient get its moment in the hot pan. The chicken gets golden and crispy. The eggs scramble up fluffy and tender. The rice gets those crispy bits on the edges that everyone fights over.
My kids love helping me make this. They crack the eggs, measure the soy sauce, and stir everything together at the end. It’s become one of our family bonding moments in the kitchen. Plus, it’s a great way to use up leftover rice and vegetables. Got some sad looking carrots in your crisper drawer? Toss them in. Leftover rotisserie chicken from yesterday? Perfect.
3) Ingredients for Restaurant Style Chicken Fried Rice
Cooked Rice. This is where people mess up most often. You absolutely need day old rice that’s been sitting in your fridge. Fresh rice has too much moisture and will turn into a sticky mess. If you’re planning ahead, cook your rice the night before and let it chill uncovered in the fridge. The cold air dries out the surface just enough. In a pinch, you can spread freshly cooked rice on a baking sheet and pop it in the fridge for 30 minutes, but day old is really the way to go for the best fried rice recipe ever.
Vegetable Oil. I use plain vegetable oil because it has a high smoke point and doesn’t add any flavor. You need oil that can handle really high heat without burning. Olive oil doesn’t work well here because it smokes too easily. Peanut oil is great if you have it, but vegetable oil gets the job done perfectly. You’ll use it in stages, first for the chicken, then for everything else.
Chicken Breast. Boneless, skinless chicken breast is my protein of choice here. I cut it into small bite sized pieces, about half an inch or so. The smaller pieces cook faster and mix better with the rice. You can swap this for chicken thighs if you want more flavor, or use leftover rotisserie chicken to make things even easier. Sometimes I use shrimp instead when I’m feeling fancy.
Eggs. Three eggs get lightly beaten and scrambled right in the pan. They add richness and that classic fried rice texture. The key is to let them sit for just a moment before you start scrambling. This gives you bigger, fluffier pieces instead of tiny bits. I learned this from watching cooking videos, and it really makes a difference in the final dish.
Frozen Peas and Carrots. I keep a bag of this mix in my freezer at all times. It’s perfect for fried rice because the pieces are small and cook quickly. You don’t even need to thaw them first. Just toss them in frozen and they heat through in a couple minutes. If you want to use fresh vegetables, go for it. Bell peppers, broccoli, and snap peas all work great in this garlic fried rice recipe.
Garlic. Fresh garlic is non negotiable for me. I use three cloves, minced up nice and small. It gets fragrant and delicious when it hits the hot pan. The smell alone makes everyone come running to the kitchen. Pre minced garlic from a jar works in a pinch, but fresh really does taste better. Trust me on this one.
Onion. Half a cup of diced onion adds sweetness and depth. I like to use yellow onion, but white onion works too. Cut it small so it cooks quickly and distributes evenly throughout the rice. My mom always said onion is the foundation of good cooking, and she was right. It might seem like a small thing, but it makes a big difference.
Soy Sauce. This is what gives fried rice its signature flavor and color. I use regular soy sauce, about three tablespoons. If you’re watching your sodium, you can use low sodium soy sauce and add a pinch of salt at the end if needed. Some people like to add a splash of oyster sauce too for extra umami, but the basic version is delicious on its own.
Sesame Oil. Just two teaspoons of this stuff adds so much flavor. It’s nutty and aromatic and makes everything taste more authentic. Don’t skip it. I used to think sesame oil was optional, but once I started using it, I realized it’s what takes fried rice from good to amazing. A little goes a long way, so don’t overdo it.
Fresh Ginger. Half a teaspoon of grated ginger adds warmth and brightness. I use a microplane to grate it super fine. If you don’t have fresh ginger, you can use a quarter teaspoon of ground ginger, but fresh is better. It’s one of those ingredients that really elevates the whole dish from regular dinner to something special.
Green Onions. I slice up three green onions and stir them in at the very end. They add a fresh, mild onion flavor and a pop of color. Use both the white and green parts. Sometimes I save a few slices for garnish because they look pretty on top. My kids call them “fancy grass” and they’re not wrong.
4) How to Make Restaurant Style Chicken Fried Rice
Step 1. Get your pan nice and hot over medium high heat. Add one tablespoon of vegetable oil and let it shimmer. Season your chicken pieces with salt and pepper. Toss them in the pan and spread them out in a single layer. Don’t move them around too much. Let them sit for a minute or two so they get golden brown on the bottom. Then stir and cook for another few minutes until they’re cooked through. This should take about five to six minutes total. Take the chicken out and put it on a plate.
Step 2. Pour your beaten eggs right into the same hot pan. Let them sit there for about 20 seconds without touching them. This lets the bottom set up. Then grab your spatula and gently scramble them into big, fluffy pieces. Once they’re just cooked through, scoop them out and add them to the plate with your chicken. The eggs will keep cooking from their own heat, so take them out when they’re still slightly soft.
Step 3. Add the other tablespoon of oil to your pan. Toss in the diced onion and let it cook for about two minutes. You want it to soften and get a little translucent around the edges. Then add your minced garlic and grated ginger. Stir it around for maybe 30 seconds until you can smell that incredible aroma. Don’t let the garlic burn or it’ll taste bitter.
Step 4. Now comes the fun part. Dump your cold rice into the pan. Use your spatula to break up any clumps that are stuck together. Press the rice against the pan and let it sit for a minute before stirring again. This helps create those crispy bits that make restaurant style fried rice so good. Keep stirring and pressing for about two to three minutes total. The rice should start to look a little golden on some of the grains.
Step 5. Add the frozen peas and carrots to the pan. Stir everything together and cook for another two minutes. The vegetables will thaw and heat through pretty quickly. At this point your kitchen should smell absolutely amazing. My neighbor can always tell when I’m making this recipe for fried rice because the smell drifts through the windows.
Step 6. Pour the soy sauce and sesame oil over everything in the pan. Mix it all together really well. You want every grain of rice to get coated in that delicious sauce. This is what gives the rice its color and flavor. Stir it around for about a minute, making sure nothing sticks to the bottom of the pan.
Step 7. Add your cooked chicken and scrambled eggs back into the pan. Toss everything together gently so you don’t break up the eggs too much. Cook for another minute or two until everything is heated through. Take the pan off the heat and stir in your sliced green onions. Give it a taste and add more soy sauce or a pinch of salt if you think it needs it.
Step 8. Serve it up right away while it’s hot. I like to put extra soy sauce on the table for people who want more. Some folks like to add a drizzle of sriracha or chili oil for heat. My husband dumps hot sauce on everything, so I always have that ready too. This recipe makes enough for four people as a main dish, or six if you’re serving it as a side.
5) Tips for Making Restaurant Style Chicken Fried Rice
The number one tip I can give you is to use cold rice. I know I keep saying this, but it really is that important. Fresh rice will clump together and get mushy. Cold rice from the fridge has dried out just enough that the grains stay separate. If you forget to make rice the night before, cook it in the morning and spread it out on a baking sheet in the fridge for at least an hour. The more surface area exposed to cold air, the better it dries out.
Use a really hot pan or wok. Fried rice needs high heat to get that slightly charred, smoky flavor. Don’t be afraid of your burner. Crank it up to medium high or even high. A wok is great if you have one because the shape makes it easy to toss everything around. But a large skillet works perfectly fine too. I use my biggest nonstick skillet and it does the job beautifully.
Cook in batches if you need to. If you’re doubling this recipe to feed a crowd, don’t try to cook everything at once. An overcrowded pan means the temperature drops and everything steams instead of frying. Cook the rice in two batches if you need to. It only takes an extra few minutes and the results are so much better. I learned this the hard way when I tried to make a huge batch for a party and it turned out soggy.
Don’t skimp on the oil. I know we all try to use less oil when we cook, but fried rice needs it. The oil keeps the rice from sticking and helps everything get crispy. Two tablespoons total isn’t that much when you think about it. If you want to cut back somewhere, use less soy sauce instead. But trust the oil amount in this healthy chicken fried rice recipe.
Season as you go. Add salt and pepper to the chicken before cooking it. Taste the rice at the end and adjust the soy sauce. Cooking is all about tasting and adjusting. My grandma taught me that, and it’s the best cooking advice I ever got. Start with the amounts in the recipe, but don’t be afraid to add more if it needs it. Everyone’s taste is different.
Get everything ready before you start cooking. Chop your vegetables, mince your garlic, beat your eggs, measure your sauces. Once you start cooking, things move fast. You don’t want to be scrambling to find ingredients while your garlic is burning in the pan. I learned to do all my prep work first, and it makes the actual cooking so much smoother and less stressful.
6) Making Restaurant Style Chicken Fried Rice Ahead of Time
This dish is actually perfect for meal prep. I make a big batch on Sunday and portion it out for lunches during the week. It stays fresh in the fridge for up to four days, maybe five if your fridge is really cold. The flavors get even better after sitting for a day. Something about letting everything meld together makes it taste more cohesive and delicious.
If you’re planning to eat it later, there are a couple things to keep in mind. First, undercook the rice just slightly when you first make it. Like, take it off the heat a minute earlier than you normally would. It’ll continue cooking a bit as it cools, and then when you reheat it, it won’t get mushy. This is a trick I picked up from meal prepping, and it really works.
Store it in airtight containers in the fridge. Glass containers work great, or those plastic ones with the snap on lids. Don’t leave it sitting out at room temperature for more than an hour or two. Rice can grow bacteria pretty quickly at room temp, so get it in the fridge as soon as it’s cool enough. I usually let it sit for about 20 minutes after cooking, then portion it out and refrigerate.
When you’re ready to eat it, you have a few reheating options. The microwave works fine. Just add a tiny splash of water or chicken broth to the container before heating. This creates steam and keeps the rice from drying out. Heat it in 30 second bursts, stirring in between, until it’s hot all the way through. Takes maybe two minutes total.
My preferred method is reheating it in a skillet on the stove. Add a little oil to a hot pan, dump in your fried rice, and stir it around for a few minutes. It gets crispy again and tastes almost as good as fresh. Sometimes I crack an extra egg on top and fry it sunny side up. The runny yolk mixes into the rice and makes it extra rich and delicious. Game changer.
You can freeze fried rice too, but I don’t love the texture after freezing. The rice gets a little mushy and weird. If you do freeze it, use it within a month and reheat it really well. But honestly, this recipe is so quick to make that I’d rather just whip up a fresh batch than deal with frozen leftovers.
7) Storing Leftover Restaurant Style Chicken Fried Rice
Leftovers are easy to handle with this recipe. Just wait for the rice to cool down to room temperature, then transfer it to an airtight container. I like to use glass containers because they don’t hold onto smells like plastic sometimes does. Plus you can see what’s inside without opening them, which is handy when you’re digging through the fridge looking for lunch.
The rice will keep in the fridge for three to four days, maybe up to five if everything was fresh when you made it. After that, it starts to dry out and lose flavor. I’ve never had it last longer than three days in my house anyway. Between my husband sneaking bites and the kids requesting it for lunch, it disappears pretty fast.
If you notice any off smells or the rice looks slimy, toss it out. Better safe than sorry with rice dishes. I always do the smell test before reheating leftovers. If it smells fine and looks fine, it’s probably fine. But trust your gut. If something seems off, don’t risk it.
To reheat leftovers, I usually use the stovetop method I mentioned earlier. Heat a little oil in a pan, add the rice, and stir it around until it’s hot. Sometimes I’ll crack a fresh egg on top and let it get crispy around the edges. The runny yolk mixing with the rice is pure heaven. You could also add some fresh vegetables to bulk it up and make it feel like a new meal.
If you’re taking it for lunch at work, pack it in a microwave safe container with a tight lid. Add just a tiny splash of water before sealing it up. When you’re ready to eat, pop the lid open a crack to let steam escape, then microwave for a minute or two until hot. Stir it halfway through so it heats evenly. Easy peasy.
One thing I’ve started doing is keeping a little container of extra soy sauce and sriracha in my lunch bag. A quick drizzle of either one perks up leftover fried rice and makes it taste fresh again. My coworkers are always jealous when they see me eating this for lunch. Several of them have asked for the recipe.
8) Try these Main Course next!
9) Restaurant Style Chicken Fried Rice
Easy Fried Rice Recipe (Better Than Takeout!)
Ingredients
- 3 cups cooked rice (day old, cold from refrigerator)
- 2 tablespoons vegetable oil (divided)
- 1 pound boneless, skinless chicken breast (cut into bite sized pieces)
- 3 eggs (lightly beaten)
- 1 cup frozen peas and carrots mix
- 3 cloves garlic (minced)
- 1/2 cup onion (diced)
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon fresh ginger (grated)
- 3 green onions (sliced)
- Salt and pepper to taste
Instructions
- Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium high heat. Season your chicken pieces with a pinch of salt and pepper, then cook them for about 5 to 6 minutes until they’re golden and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, pour in the beaten eggs. Let them sit for about 20 seconds without stirring, then scramble them gently. Once they’re just set, remove them from the pan and add them to the plate with your chicken.
- Add the remaining tablespoon of oil to your pan. Toss in the diced onion and cook for 2 minutes until it starts to soften. Add the minced garlic and grated ginger, stirring for about 30 seconds until you can smell that amazing aroma.
- Now comes the fun part. Add your cold rice to the pan, breaking up any clumps with your spatula. Stir it around for 2 to 3 minutes, letting it get a little crispy on the edges.
- Add the frozen peas and carrots, and stir everything together for another 2 minutes until the vegetables are heated through.
- Pour the soy sauce and sesame oil over the rice. Mix everything really well so the sauce coats all the rice evenly. This is where the magic happens and it starts smelling like your favorite restaurant.
- Add the chicken and eggs back to the pan. Toss everything together and cook for another minute or two until everything is heated through.
- Take it off the heat and stir in your sliced green onions. Give it a taste and add more soy sauce or a pinch of salt if you think it needs it.
- Serve immediately while it’s hot. I like to have extra soy sauce on the table because my husband always wants more!
10) Nutrition
Serving Size: 1/4 of recipe | Calories: 425 | Sugar: 3.2 g | Sodium: 782 mg | Fat: 14.5 g | Saturated Fat: 2.8 g | Carbohydrates: 45.8 g | Fiber: 2.5 g | Protein: 28.4 g | Cholesterol: 185 mg
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