This chicken fried rice is quick, tasty, and perfect for any day. It’s made with tender chicken, colorful veggies, and fluffy rice all mixed together in a savory sauce.
Cooking this dish is almost like magic! I love how it turns plain rice into something special. Just toss everything in one pan, and your meal is ready in no time—easy peasy!
Key Ingredients & Substitutions
Cooked Rice: Day-old rice is best for fried rice because it’s drier and won’t clump together. If you don’t have old rice, you can spread freshly cooked rice on a baking sheet to cool quickly.
Chicken: I love using chicken breasts, but feel free to substitute with diced thighs for a juicier option, or use leftover rotisserie chicken for ease.
Vegetables: Frozen peas and carrots make it easy, but you can swap in any veggies you like. Bell peppers, broccoli, or snap peas work well too if you prefer fresh options!
Soy Sauce: You can use low-sodium soy sauce to reduce salt intake, or tamari for a gluten-free version. Coconut aminos is another fantastic alternative.
How Do You Avoid Mushy Fried Rice?
The trick to perfect fried rice is using chilled, day-old rice. Freshly cooked rice can be too moist and sticky. Here’s how to keep your rice fluffy:
- Use rice that has been cooked and cooled. If you only have fresh rice, spread it out on a baking sheet to cool.
- Break any clumps before adding it to the pan to ensure even cooking.
- Don’t overcrowd the skillet; this helps the rice fry and not steam.
Keep these tips in mind, and you’ll have wonderfully fluffy fried rice every time!
Easy Restaurant-Style Chicken Fried Rice
Ingredients You’ll Need:
- 3 cups cooked white rice, chilled (preferably day-old)
- 2 tablespoons vegetable oil, divided
- 2 medium eggs, lightly beaten
- 1 lb boneless, skinless chicken breasts, cut into small cubes
- 1 small onion, finely diced
- 1 cup frozen peas and carrots mix
- 3 green onions, sliced (separate white and green parts)
- 3 tablespoons soy sauce (adjust to taste)
- 1 teaspoon sesame oil (optional)
- 2 cloves garlic, minced
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-15 minutes of cooking, making it a quick meal option ready in about 30 minutes. Perfect for busy weeknights or a tasty lunch!
Step-by-Step Instructions:
1. Scramble the Eggs:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove from the pan and set aside.
2. Cook the Chicken:
Add the remaining tablespoon of vegetable oil to the same pan. Add the diced chicken and stir-fry until fully cooked and slightly golden, about 5-7 minutes. Take the chicken out of the pan and set aside.
3. Sauté the Vegetables:
In the same pan, toss in the diced onions and the white parts of the green onions. Stir-fry until the onions are softened, about 2 minutes.
4. Add Garlic and Veggies:
Stir in the minced garlic and cook for another 30 seconds until fragrant. Then, add the frozen peas and carrots, cooking until they are heated through, about 2-3 minutes.
5. Add the Rice:
Now, add the chilled rice to the pan. Using your spoon or spatula, break up any clumps and stir-fry everything together for 3-4 minutes so the rice heats up evenly.
6. Combine Everything:
Return the cooked chicken and scrambled eggs to the pan. Mix well to combine.
7. Season and Serve:
Pour in the soy sauce and sesame oil (if using), stirring thoroughly to coat all the ingredients. Cook for another 1-2 minutes. Finally, season with salt and pepper to taste.
8. Garnish and Enjoy:
Remove from heat and garnish with the green parts of the sliced green onions. Serve hot and enjoy your flavorful restaurant-style chicken fried rice!
Frequently Asked Questions about Chicken Fried Rice
Can I Use Leftover Rice for This Recipe?
Absolutely! Day-old rice is perfect because it’s drier and helps prevent clumping. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet to cool before using it in the recipe.
Can I Customize the Vegetables in This Fried Rice?
Sure! Feel free to add any vegetables you love. Bell peppers, broccoli, or snap peas are great additions. Just make sure to cook them until tender before adding the rice!
What If I Don’t Have Chicken? Can I Use Another Protein?
Yes, you can use other proteins like shrimp, beef, or tofu as substitutes! Just adjust the cooking time accordingly; for example, shrimp cooks quickly, so add it towards the end.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or vegetable broth to help restore moisture.
