Name: Restaurant Style Chicken Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon soy sauce (for chicken); 1 pound chicken, cut into bite-sized pieces; 2 tablespoons sesame oil; 1 cup diced white onion; 1 cup frozen peas and carrots, thawed; 3 cups cooked rice (cold and day-old preferred); 2–3 tablespoons soy sauce (for seasoning); 2 large eggs, lightly beaten; 2 tablespoons sliced green onions (optional)

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Ever crave takeout but don’t wanna spend the money again? Yeah, same here. That’s why I started making this chicken fried rice at home—and it tastes just like the restaurant kind.

The rice is fluffy, the chicken’s tender, and the flavor? Totally loaded with that salty, garlicky, sesame vibe we all love. It sizzles in the pan and smells amazing.

The best part? You can make it in one big pan with stuff you probably already have. It’s fast, it’s filling, and honestly, it’s way better fresh off the stove.

So let’s skip the delivery today. I’ll show you exactly how to make this chicken fried rice that tastes like it came straight from your favorite spot.

Why You’ll Love This Recipe

Tastes Just Like Takeout: Savory, slightly crispy rice with tender chicken, egg, and veggies—restaurant flavor without leaving home.
Fast and Simple: Uses pantry staples and leftover rice. Perfect for weeknights when time’s tight.
Customizable: Make it your own with your favorite veggies, sauces, or protein swaps.

What You Need to Know Before You Start

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: ~35 minutes

Servings: Serves 4 hungry people (or 2 if you’re extra hungry).
Difficulty: Beginner-friendly with just a little bit of stove timing to get right.

Pro Tip: Cold, day-old rice is key. It fries better and won’t turn mushy.

Required Kitchen Tools

Large nonstick skillet or wok
Mixing bowls
Cutting board & knife
Wooden spatula or spoon
Measuring spoons

Ingredients for Chicken Fried Rice

Here’s what you’ll need to make this dish taste just like the restaurant version:

1 tablespoon vegetable oil – for cooking the chicken
1 tablespoon soy sauce – gives the chicken a savory base flavor
1 pound chicken (cut into bite-sized pieces) – boneless thighs or breasts work great
2 tablespoons sesame oil – adds that signature fried rice aroma
1 cup diced white onion – about 1 small onion, sweet and sharp when cooked
1 cup thawed frozen peas and carrots – for color and classic texture
3 cups cooked rice – preferably cold and a day old
2-3 tablespoons soy sauce – adjust to taste during final seasoning
2 large eggs, lightly beaten – for those fluffy scrambled egg bites
2 tablespoons sliced green onions – optional, but adds fresh crunch and color

Variations for Chicken Fried Rice

Swap Protein: Use shrimp, tofu, or beef instead of chicken.
Add Heat: Toss in a bit of chili oil or red pepper flakes.
Make It Sweeter: Add a splash of hoisin or teriyaki sauce.
Extra Veggies: Bell peppers, baby corn, or broccoli make great add-ins.
Low Carb: Swap rice for riced cauliflower for a lighter version.

How to Make Chicken Fried Rice – Step-by-Step Instructions

1. Cook the Chicken

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the bite-sized chicken pieces and 1 tablespoon of soy sauce. Stir-fry for about 5–7 minutes, or until the chicken is fully cooked and lightly browned.
Remove the chicken from the pan and set it aside.

2. Sauté the Aromatics

In the same skillet, pour in 2 tablespoons of sesame oil.
Add diced onions and cook until soft and slightly golden—about 2–3 minutes.
Stir in the thawed peas and carrots. Cook for another 2 minutes, just until warmed through.

3. Add the Rice

Toss in the cold, cooked rice. Use a wooden spoon or spatula to break up any clumps.
Stir-fry the rice for 4–5 minutes, letting it toast slightly. The rice should start to look a little golden and smell nutty.

4. Scramble the Eggs

Push the rice to one side of the skillet.
On the empty side, pour in the lightly beaten eggs.
Scramble them gently until just set, then stir them into the rice mixture.

5. Combine Everything

Add the cooked chicken back into the skillet.
Drizzle 2–3 tablespoons of soy sauce over everything.
Stir to combine and heat through for about 2 more minutes.
Taste and adjust seasoning if needed—add more soy sauce, salt, or pepper if you’d like.

6. Add Green Onions (Optional)

Sprinkle in sliced green onions just before serving for a little crunch and fresh flavor.

How to Serve Chicken Fried Rice

Main Dish: Serve hot straight from the skillet as a satisfying one-pan meal.
With Sides: Pair with spring rolls, miso soup, or steamed dumplings for a takeout-style dinner at home.
In a Bowl: Top with extra green onions, sriracha, or a fried egg for a boost.

Storing Chicken Fried Rice

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: You can freeze fried rice! Let it cool completely, then transfer to freezer-safe containers or bags. Keeps well for up to 2 months.
To Reheat: Use a skillet with a splash of water or oil to keep it from drying out. Microwave also works in a pinch—cover with a damp paper towel to keep it moist.

Tips and Tricks for Success

Use Day-Old Rice: Freshly cooked rice turns mushy. Cold rice fries better and holds its shape.
Don’t Overcrowd the Pan: Use a big skillet or wok so the rice can crisp up.
High Heat is Key: This gives you that classic “wok hei” flavor—smoky and just slightly toasted.
Scramble Eggs Separately: This keeps the texture fluffy and prevents them from disappearing into the rice.
Soy Sauce Last: Always season at the end so you don’t accidentally overdo it.

Nutrition (Per Serving)

Nutrient	Amount (Approx.)
Calories	420 kcal
Protein	28g
Carbohydrates	38g
Fat	18g
Saturated Fat	4g
Cholesterol	160mg
Sodium	950mg
Fiber	3g
Sugar	3g

Note: Nutrition may vary slightly depending on ingredients and portion size.

Restaurant Style Chicken Fried Rice

Recipe by Nancy HollarCourse: Chicken Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Ingredients

1 tablespoon vegetable oil
1 tablespoon soy sauce (for chicken)
1 pound chicken, cut into bite-sized pieces
2 tablespoons sesame oil
1 cup diced white onion
1 cup frozen peas and carrots, thawed
3 cups cooked rice (cold and day-old preferred)
2–3 tablespoons soy sauce (for seasoning)
2 large eggs, lightly beaten
2 tablespoons sliced green onions (optional)

Directions

Cook Chicken: Heat vegetable oil in a skillet over medium-high heat. Add chicken and 1 tbsp soy sauce. Stir-fry until fully cooked (about 5–7 minutes). Set aside.
Sauté Veggies: In the same pan, add sesame oil. Cook onions for 2–3 minutes. Add peas and carrots, stir and cook 2 minutes more.
Fry Rice: Add rice. Break up clumps and stir-fry for 4–5 minutes until slightly golden.
Scramble Eggs: Push rice to one side. Add beaten eggs to the empty space and scramble. Once cooked, mix into rice.
Combine: Add cooked chicken and remaining soy sauce. Stir everything together and heat for 2 more minutes.
Finish & Serve: Sprinkle with green onions if using. Serve warm.

Chicken Fried Rice FAQs

Can I use fresh rice instead of day-old rice?
You can, but it may turn out a bit mushy. Try spreading freshly cooked rice on a tray and chilling it for 30 minutes to dry it out.

What type of chicken works best?
Boneless thighs are juicier, but chicken breasts work well too. Just don’t overcook them.

Can I skip the eggs?
Yes. Eggs are traditional, but you can leave them out or substitute with tofu or extra veggies.

Can I make it vegetarian?
Absolutely—just skip the chicken and maybe add some sautéed mushrooms, tofu, or edamame.

Conclusion

This Restaurant Style Chicken Fried Rice is my go-to weeknight meal. It’s simple, satisfying, and lets you clean out the fridge without anyone noticing. If you’ve never made fried rice at home before, this recipe is the perfect place to start. Once you do, you might not go back to takeout.