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Restaurant-Style 30-Minute Chicken Fried Rice

A close-up bowl of delicious chicken fried rice with chunks of chicken, scrambled egg, carrots, and peas.
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Make this easy, one-pan chicken fried rice in under 30 minutes. It features tender chicken, fresh vegetables, fluffy eggs, and a savory sauce that tastes better than takeout.

Ingredients

Scale
  • 2 tablespoons vegetable oil, divided
  • 1 pound boneless, skinless chicken breast, cut into small cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots mix
  • 1 small yellow onion, finely chopped
  • 3 cups cold, cooked day-old white rice
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (optional, for deeper flavor)
  • 1 teaspoon toasted sesame oil
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed chicken, salt, and pepper. Cook until the chicken is browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  2. Add the remaining 1 tablespoon of oil to the skillet. Pour in the beaten eggs. Scramble the eggs quickly until just set, breaking them into small pieces. Remove the eggs and set them aside with the chicken.
  3. Add the onion, peas, and carrots to the hot skillet. Stir fry for 3 minutes until the vegetables are tender-crisp.
  4. Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir fry for 3 to 4 minutes until the rice is heated through and slightly toasted. Using cold, day-old rice prevents mushy fried rice.
  5. Return the cooked chicken and scrambled eggs to the skillet. Pour the soy sauce and oyster sauce (if using) over the mixture. Toss everything together quickly to coat evenly. Cook for 1 minute more.
  6. Remove the skillet from the heat. Drizzle with toasted sesame oil and toss one final time.
  7. Serve immediately, garnished with sliced green onions. This is a perfect weeknight chicken dinner.

Notes

  • Using cold, day-old rice is key to achieving fluffy, restaurant-style fried rice. Do not use freshly cooked rice.
  • For a garlic fried rice chicken variation, add 2 cloves of minced garlic with the onions and vegetables.
  • This recipe works well for chicken and rice meal prep; store cooled portions in airtight containers for up to 4 days.

Nutrition

Find it online: https://juliameal.com/chicken-fried-rice-recipe-easy-quick-dinner/