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Classic Chicken Fried Rice: Best Fried Rice at Home

Close-up of a bowl of freshly made chicken fried rice topped with chopped green onions.
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Learn how to make restaurant-style chicken fried rice using day-old rice. This easy fried rice recipe delivers savory, authentic flavor perfect for a quick weeknight meal.

Ingredients

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  • 3 cups cold, day-old cooked white rice
  • 1 tablespoon vegetable oil
  • 1 cup diced cooked chicken breast
  • 1/2 cup frozen peas and carrots mix
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1/2 cup yellow onion, diced
  • 3 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon oyster sauce (optional, for deeper flavor)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 2 green onions, sliced for garnish

Instructions

  1. Heat a large skillet or wok over medium-high heat. Add 1 teaspoon of the vegetable oil. Pour in the beaten eggs and quickly scramble until just set. Remove the eggs from the wok and set them aside.
  2. Add the remaining vegetable oil to the wok. Add the diced onion and cook for 1 minute until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the diced cooked chicken and the frozen peas and carrots mix to the wok. Stir-fry for 2 minutes until the vegetables are heated through.
  4. Push the ingredients to one side of the wok. Add the cold, day-old rice to the empty side. Break up the rice clumps with your spatula. Let the rice sit untouched for about 1 minute to slightly crisp.
  5. Stir the rice into the chicken and vegetable mixture. Continue to stir-fry for 3 to 4 minutes, ensuring the rice is heated evenly. This step helps achieve that restaurant style texture.
  6. Pour the soy sauce and oyster sauce (if using) over the rice mixture. Sprinkle with white pepper. Toss everything together quickly until the rice is evenly coated and slightly browned.
  7. Return the scrambled eggs to the wok. Stir gently to combine everything.
  8. Remove the wok from the heat. Drizzle with sesame oil and toss one final time.
  9. Serve immediately, garnished with sliced green onions.

Notes

  • Using cold, day-old rice is the secret to preventing mushy fried rice. Freshly cooked rice holds too much moisture.
  • For authentic flavor, use high heat (medium-high to high) throughout the cooking process to mimic wok hei.
  • You can substitute the chicken with shrimp or tofu for a different version of this savory Asian rice dish.

Nutrition

Find it online: https://cookingbycarla.com/best-fried-rice-recipe-secrets/