This chicken fried rice is a quick and tasty meal that’s easy to make at home. It’s packed with colorful veggies and tender chicken, all tossed in flavorful soy sauce.
You’ll love how it’s ready in no time! It’s perfect for using up leftover rice and makes for a fun family dinner. Plus, who doesn’t enjoy a little restaurant magic at home? 🍚✨
Key Ingredients & Substitutions
Day-Old Rice: Using leftover rice helps keep the dish from getting mushy. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet to cool quickly and let it dry out a bit.
Chicken: Boneless, skinless chicken breast is a great choice, but you can easily substitute with chicken thighs for more flavor. Tofu or shrimp also work well for a different twist!
Vegetable Oil or Sesame Oil: Vegetable oil is neutral and works great, but sesame oil adds a lovely flavor. If you have concerns about allergies, avocado oil is a good alternative.
Eggs: If you prefer a vegan option, you can substitute the eggs with scrambled tofu or omit them altogether without compromising the overall taste.
Vegetables: Feel free to swap in any veggies you have on hand, like bell peppers, broccoli, or snap peas. Fresh or frozen works equally well!
How Do I Get the Perfect Texture for Fried Rice?
The key to perfect fried rice lies in using the right kind of rice and proper cooking technique. Here’s how you can achieve that ideal texture:
- Always use day-old rice if possible. Freshly cooked rice tends to be moist and sticky, making it hard to fry.
- Break up any clumps of rice before adding it to the hot skillet. This ensures even cooking and prevents sticking.
- Cook on high heat. A hot skillet helps in achieving that nice caramelization and prevents the rice from becoming soggy.
- Don’t overcrowd the pan. Fry in batches if needed to ensure each grain gets enough heat and space to fry properly.
With these tips, you will have delicious, restaurant-style fried rice right in your kitchen!
Easy Restaurant-Style Chicken Fried Rice
Ingredients You’ll Need:
For the Dish:
- 2 cups cooked white rice (preferably day-old)
- 1 lb boneless skinless chicken breast, diced into small pieces
- 2 tablespoons vegetable oil or sesame oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and diced carrots (thawed)
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce (adjust to taste)
- 1 tablespoon oyster sauce (optional for extra flavor)
- 1/2 teaspoon ground white pepper or black pepper
- 3 green onions, sliced
- Salt to taste
How Much Time Will You Need?
This simple chicken fried rice will take about 10 minutes of prep time and around 15 minutes of cooking time. In just 25 minutes, you’ll have a delicious, restaurant-style meal at home!
Step-by-Step Instructions:
1. Prepare Ingredients:
Before you start cooking, gather all your ingredients. Make sure your rice is cooked and cooled; using day-old rice helps prevent clumping. Chop the chicken into small bite-sized pieces. If you’re using frozen peas and carrots, be sure to thaw them before cooking.
2. Cook Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken, lightly season it with salt and pepper, and cook for about 4-5 minutes. You want the chicken to be fully cooked and lightly browned. Once done, remove the chicken from the pan and set it aside.
3. Scramble Eggs:
In the same skillet, if needed, add a bit more oil. Pour in the beaten eggs and cook, stirring gently until they are just set. This should only take a minute or two. Once scrambled, remove the eggs from the pan and set them aside with the chicken.
4. Sauté Vegetables:
Add the remaining tablespoon of oil to the pan. Toss in the chopped onion and minced garlic, sautéing them until they become translucent and fragrant, which should take about 2 minutes. Next, add the thawed peas and diced carrots, cooking for another 2-3 minutes until they are tender.
5. Add Rice:
Now, crank up the heat to high! Add the cooked rice to the skillet, using a spatula to break up any clumps. Stir-fry the rice for several minutes, making sure to mix it with the vegetables well and heat it through evenly.
6. Combine Everything:
Return the cooked chicken and scrambled eggs to the pan. Stir everything together so that all the ingredients are evenly distributed.
7. Season:
Pour in the soy sauce and oyster sauce (if using), and sprinkle the ground pepper over the mixture. Stir thoroughly to ensure every grain of rice is flavored and coated evenly.
8. Garnish and Serve:
Take the skillet off the heat and stir in the sliced green onions. Taste and adjust the seasoning with more soy sauce or salt if needed. Serve your delicious fried rice hot and enjoy!
Your easy restaurant-style chicken fried rice is now ready to delight your taste buds! It’s a fantastic, satisfying meal full of flavor and colorful ingredients.
Frequently Asked Questions (FAQ)
Can I Use Different Proteins in This Recipe?
Absolutely! While the recipe calls for chicken, you can easily substitute it with shrimp, tofu, or even beef. Just be sure to adjust the cooking times accordingly to ensure that the protein is fully cooked.
What Can I Substitute for Soy Sauce?
If you’re looking for a gluten-free option, you can use tamari or coconut aminos instead of soy sauce. You can also try a low-sodium soy sauce if you want to reduce sodium in your dish.
How Can I Store Leftover Fried Rice?
Store any leftover chicken fried rice in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through. You may want to add a splash of water or soy sauce when reheating to keep it moist.
Can I Freeze Chicken Fried Rice?
Yes, you can freeze chicken fried rice! Just make sure it’s cooled completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat thoroughly on the stovetop or microwave.
