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Restaurant-Style Chicken Fried Rice

Restaurant-Style Chicken Fried Rice
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This Restaurant-Style Chicken Fried Rice recipe delivers a quick, flavorful, and satisfying meal packed with tender chicken, fresh vegetables, and perfectly seasoned rice. Ready in under 30 minutes, it’s ideal for weeknight dinners and meal prepping, offering a delicious, authentic restaurant taste with minimal cleanup.

Ingredients

Scale

Rice

  • 2 cups cooked day-old white rice

Protein

  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 large eggs, lightly beaten

Vegetables

  • 1/2 cup peas (fresh or frozen)
  • 1/2 cup diced carrots
  • 3 green onions, sliced

Seasonings & Aromatics

  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3 tbsp soy sauce
  • 1 tsp sesame oil (optional)

Oils

  • 2 tbsp vegetable or canola oil (neutral oil)

Instructions

  1. Prep Your Ingredients: Chop chicken into bite-sized pieces and finely dice the vegetables. Beat the eggs lightly and have your cooked rice ready, ideally chilled overnight to reduce moisture.
  2. Cook the Chicken: Heat oil in a large wok or skillet over medium-high heat. Add chicken pieces and sauté until cooked through and lightly browned, about 5-7 minutes. Remove and set aside.
  3. Scramble the Eggs: In the same pan, add a touch more oil if needed and pour in the beaten eggs. Stir continuously until softly scrambled, then remove and set aside with the chicken.
  4. Sauté Aromatics and Vegetables: Add minced garlic and ginger to the hot pan, cooking briefly until fragrant. Toss in peas, carrots, and green onions, sautéing for 2-3 minutes until tender-crisp.
  5. Combine Rice and Sauce: Add the chilled rice to the pan, breaking up any clumps with your spatula. Pour in soy sauce and a splash of sesame oil, stirring to evenly coat the rice and vegetables.
  6. Finish with Chicken and Eggs: Return the cooked chicken and scrambled eggs to the skillet. Toss everything together on high heat for another 2-3 minutes until heated through, mixing well to layer flavors.

Notes

  • Use day-old rice for best texture and to prevent mushiness.
  • Cook over high heat for a slight crisp texture.
  • Prepare all ingredients before cooking to streamline the stir-fry process.
  • Avoid overcrowding the pan; cook in batches if necessary.
  • Adjust soy sauce and sesame oil to suit your taste preferences.
  • To reheat, use a hot skillet with a splash of water or broth to maintain moisture.

Nutrition

Keywords: chicken fried rice, restaurant style, quick dinner, stir-fry, Asian recipe, takeout copycat, weeknight meal

Find it online: https://marybaking.com/restaurant-style-chicken-fried-rice/