Name: Restaurant-Style Chicken Fried Rice at Home
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 cups cooked jasmine rice (preferably day-old); 1 large chicken breast, diced; 2 tablespoons vegetable oil; 2 eggs, lightly beaten; 1 cup mixed vegetables (peas, carrots, corn); 3 tablespoons soy sauce; 2 cloves garlic, minced; 2 green onions, sliced; 1 teaspoon sesame oil; Salt and pepper to taste

So, You Want Chicken Fried Rice Like the Restaurants, Eh?

I remember the first time I tried to make chicken fried rice at home. I thought, how hard could it be? Turns out, my rice was mushy, the chicken chewier than gum, and my smoke alarm got a good workout (my dog still is suspicious around woks). But after a bunch of tries – and a few takeout relapses – I finally landed on a way to make it taste just like the local spot. Well, almost. There’s something about that mysterious magic from their giant woks, but this recipe gets pretty close. Plus, no delivery fees!

Why You'll Love This Recipe (At Least, I Do)

I make this whenever we've got leftover rice – which is surprisingly often. My family basically inhales it (the dog included, but that's another story). Sometimes, I’m just craving that takeout flavor but can’t face another soggy delivery container. Oh, and if you hate washing dishes, good news: it all cooks up in one big pan (unless you’re like me and manage to dirty every spoon in the drawer anyway). Also, it’s a lifesaver when I realize at 6pm that I have no dinner plan. Again.

What You'll Need (and What I Use When I’m Lazy)

2 cups cooked rice (preferably a day old – but, honestly, I’ve used fresh in a pinch. Just cool it off in the fridge for 15 mins.)
1 large chicken breast or 2 thighs, diced (sometimes I use leftover rotisserie chicken if I’m running on fumes)
2 eggs, lightly beaten (once I used just one because that’s all I had and nobody noticed)
1 cup mixed frozen vegetables (peas, carrots, corn, whatever’s rolling around in your freezer; my grandma swore by Bird’s Eye but any brand does the trick)
3 green onions, chopped (or normal onion if you’re out – just a bit less sharp)
2-3 tablespoon soy sauce (I just go by color, but low-sodium is fine or Tamari if you’re gluten-free)
1 tablespoon oyster sauce (optional, but I think it really makes it restaurant-y)
1-2 garlic cloves, minced (or a spoonful of the jarred stuff, I won’t tell)
2 tablespoon vegetable oil (or butter if you’re feeling indulgent; I sometimes use avocado oil because it’s what I find first)
Salt and pepper (to taste – this is always the bit I overthink)

Here’s How I Make It (with a Few Detours)

Prep everything first. Chopping as you go is fine if you’re living dangerously, but things move fast once the pan heats up. Also, read ahead. I once missed the egg bit and ended up with scrambled chicken – not my best work.
Get your pan or wok really hot. Like, hotter than you’d think. Add a splash of oil, swirl it around, and toss in your chicken. Season with a little salt and pepper. Cook till it’s just barely done (shouldn’t take too long, just don’t wander off to check your phone now). Remove chicken to a plate and try not to eat it all while you finish the rest.
Add a touch more oil if needed. Throw in the garlic and white parts of the green onions. Stir for 20 seconds – if it smells incredible, you’re on the right track. Add the veggies and stir fry until everything is bright and happy-looking. (If you went for fresh carrots, they take a bit longer.)
Push the veggies to one side and pour the eggs in. Let them sit until they start to set, then gently scramble. This is where I usually sneak a taste. If you skip this step, you end up with little eggshell bits everywhere. Trust me.
Add the rice. Use the back of your spoon to break up clumps. Don’t panic if it looks a bit weird at first – it always does! Toss everything together so the egg, veggies, and rice are getting along nicely.
Return the chicken to the pan. Add soy sauce and oyster sauce (if using), and stir well. Sometimes I add a little more soy sauce until the color looks right – there’s no science here. Taste and adjust salt and pepper.
Finish with green onion tops. Turn off the heat, toss them in, and give it one last mix. That’s it! Stand back and admire your handiwork. Or just eat straight from the pan – no judgement.

Some Notes from the Frontlines

Cold, day-old rice really is best. But if you forget (I do, a lot), just spread fresh rice on a baking sheet and chill it. Good enough.
If your rice clumps, wet your hands and break it up before adding to the pan. Or just use a fork – whatever works.
Honestly, I think this tastes better the next day. But my family rarely leaves leftovers, so who knows?

Other Ways I’ve Tried This (Some More Successful Than Others)

Using shrimp instead of chicken – huge hit!
Trying brown rice: it’s healthier, but the texture gets weird if you overcook it (which I, of course, did).
Egg-free version – once, by accident. Not bad, but something’s missing.
Adding kimchi for a spicy twist. Actually, that was fantastic – here's a great kimchi fried rice guide if you want to wander off the path.

Do You Need Fancy Equipment?

Wok is great (I love my battered old one from the Asian market), but honestly, a big frying pan works fine. Once, I tried it in a tiny saucepan out of sheer desperation – not ideal, but it sort of worked. If your pan sticks, just use a bit more oil.

Restaurant-Style Chicken Fried Rice at Home

Storing Leftovers?

Pop leftovers in a sealed container and stash in the fridge. Should last a couple days, but honestly, in my house, it never survives more than 24 hours. You can reheat in the microwave, but I like tossing it back in a hot pan for a minute if I’m feeling fancy.

How I Serve It

I’m a fan of big bowls and extra soy sauce on the side. Sometimes we eat it with a little sriracha, or if it’s Sunday, maybe some steamed dumplings (store-bought, I’m not that ambitious). My partner likes a fried egg on top, which, actually, is pretty genius.

Stuff I Wish I'd Known (Pro Tips, Kinda)

Don’t rush the rice – I tried once, impatiently, and got gluey clumps. Yuck.
Use high heat (unless you like soggy veggies). But keep things moving, or it can burn fast.
Actually, I find it works better if you let the rice sit in the pan a bit, so it crisps on the bottom – just don’t walk away, or you’ll regret it.

Chicken Fried Rice Chat: FAQ

Can I skip the oyster sauce? Yep! It’s not a dealbreaker. Just gives it that restaurant-y depth. You could try hoisin sauce instead (or leave it out, if you’re not fussed).
Why does my rice get mushy? Usually it’s too fresh, or too much liquid. Try less sauce next time. Or, honestly, just eat it anyway!
Can I make this vegetarian? Absolutely, just skip the chicken and maybe add tofu, or more veggies. (Mushrooms are surprisingly meaty.)
What if I don't have leftover rice? Ah, happens to me all the time. Make a fresh batch, spread it on a tray, and chuck it in the freezer for 20 minutes. Works well enough.
Is there a shortcut for chopping veggies? Grab a bag of frozen mixed veg – life’s too short to chop carrots every time. Or try pre-chopped stuff from the produce aisle; no shame in that game.
What's a good soy sauce? I like Kikkoman, but honestly, any will do. If you want to nerd out, read this soy sauce taste test from Serious Eats.

And before I forget – once, I tried making this outdoors on a camping stove and the wind almost blew my rice away. So maybe stick to the kitchen. Happy cooking!

Restaurant-Style Chicken Fried Rice at Home