Restaurant-Style Chicken Fried Rice at Home

Craving a quick, satisfying meal that tastes like your favorite takeout but costs less and feels better? This Chicken Fried Rice recipe checks every box: fast weeknight dinner, meal-prep hero, and total crowd-pleaser with big flavor and minimal fuss. Ever notice how the best fried rice tastes light, smoky, and not gloopy? That’s the goal here—and yes, you can nail it at home without a restaurant wok burner 🙂​​

Here’s the game plan: juicy bites of chicken, fluffy eggs, crisp-tender veggies, and rice that’s tender but not sticky, all tossed with soy sauce, a touch of sesame oil, and just enough heat to make the kitchen smell dangerously good. FYI, day-old rice helps a ton, but warm freshly made rice can work with a few tricks too—no guilt, no gatekeeping. Ready to cook smarter and eat happier?​

Why this chicken fried rice rocks

• You control the salt, oil, and add-ins, so it tastes clean and balanced, not greasy or flat. Ever wondered why takeout rice clumps? Too much moisture and not enough heat.​​
• Day-old rice absorbs sauce like a champ and stays separate, so every bite hits with savory chicken, egg, and veggies without turning into mush.​
• You can build real wok-style flavor at home by heating your pan hard, cooking in batches, and adding soy sauce to the hot pan edges so it sizzles and blooms. Sounds fancy, but it’s actually simple.​​

Quick safety note that matters

Leftover rice needs careful handling to avoid the dreaded “fried rice syndrome” (yes, it’s a thing), caused by Bacillus cereus if rice sits warm too long—cool it fast, refrigerate within 2 hours, and reheat thoroughly. Not sexy, but important.​

Ingredients you’ll need

• Cooked rice: 4 cups, ideally day-old jasmine, chilled and clump-free. If using fresh rice, reduce water slightly or warm it so clumps break easily.​
• Chicken: 12 oz boneless, skinless thighs or breasts, diced small for quick searing and tender bites.​
• Eggs: 2–3 large, lightly beaten for ribbons of richness.​
• Veggies: 1 cup frozen peas and carrots, plus 4 scallions (whites and greens separated).​
• Garlic: 2–3 cloves, minced, for that classic fried rice aroma.​​
• Soy sauce: 2–3 tablespoons, added around the pan edges for maximum sizzle and flavor.​​
• Sesame oil: 1 teaspoon, added at the end for fragrance, not frying.​
• Neutral oil: 2–3 tablespoons (canola, rice bran, or peanut) for high-heat cooking.​
• Optional boosters: 1 teaspoon oyster sauce for umami depth, white pepper to taste, pinch of sugar to balance salt.​​

The best rice for fried rice

Use jasmine rice because it’s fragrant and fluffy, and the grains stay distinct when stir-fried. If you cook rice today, spread it on a sheet pan to steam off moisture, cool fast, and chill before frying. Makes sense, right? Dry rice = crisp rice.​

• Day-old rice: Break clumps with damp fingers or a fork and let it sit at room temp 10 minutes before cooking.​
• Fresh rice hack: Use slightly less water, spread to cool, and warm gently before frying so clumps separate.​​

Pan choice: wok vs skillet

Use a well-heated carbon steel wok if you have one, but a large stainless or nonstick skillet works great if you preheat it and cook in smaller batches. The secret isn’t the shape—it’s high heat, dry rice, and proper sequencing.​

• Wok advantage: high walls, quick heat dispersal, easy tossing, and potential for light smoky notes.​​
• Skillet plan: go hotter, avoid crowding, and let ingredients sear; you’ll still get fantastic results at home, IMO.​

Food safety (important for leftover rice)

Cool rice quickly after cooking, refrigerate within 2 hours, and reheat to at least 165°F before eating to reduce Bacillus cereus risk. Keep rice either hot above 60°C or cold at 4°C—never lingering warm on the counter. Better safe than sorry.​

• Storage: Eat refrigerated rice within 3–4 days; freeze if you need longer.​
• Clue check: If rice smells off or feels slimy, toss it—no heroics needed.​

Step-by-step: chicken fried rice that slaps

1) Prep like a pro

Dice chicken small; mince garlic; slice scallions; beat eggs; loosen rice so it’s crumbled and ready. Simple prep makes the stir-fry fast and drama-free.​​

2) Heat the pan hard

Preheat your wok or skillet until it’s hot enough that oil shimmers right away—this step makes everything fry instead of steam. High heat is the heartbeat of fried rice.​​

3) Sear the chicken

• Add 1 tablespoon oil, then chicken in a single layer; don’t move it for 30–45 seconds to get color.​
• Stir-fry until 80–90% cooked, then remove to a bowl so it stays juicy later.​​

4) Scramble the eggs

• Add a small splash of oil; pour eggs in and scramble until just set, then push aside or remove. Soft eggs mix better and won’t turn rubbery.​

5) Aromatics and veggies

• Add another teaspoon of oil; stir-fry garlic 10–15 seconds until fragrant, then add peas, carrots, and scallion whites. Keep them crisp-tender.​

6) Fry the rice

• Add rice and a bit more oil; press to make contact with the pan and let it sit 15–20 seconds, then toss—repeat to dry and heat the grains evenly.​​
• Drizzle soy sauce around the hot pan edges (not straight on the rice) so it sizzles and blooms; toss to coat evenly. Magic trick unlocked.​​

7) Finish and season

• Return chicken and eggs; add oyster sauce (optional), white pepper, and sesame oil; toss until steamy and cohesive. Fold in scallion greens last.​​
• Taste and adjust soy or a pinch of sugar if needed. Season until it sings, not shouts.​

My go-to marinade for tender chicken

Want juicy, velvety chicken like takeout? Use a quick marinade with soy sauce, a touch of oyster sauce, pinch of sugar, white pepper, cornstarch, and a bit of oil; 10–15 minutes does wonders. Baking soda in tiny amounts can tenderize breast meat fast.​​

• Example: 2 tsp soy, 1 tsp oyster sauce, 1/4 tsp sugar, 1/8 tsp white pepper, 2 tsp cornstarch, 2 tsp oil; optional 1/8 tsp baking soda for breast only.​​

Flavor upgrades you’ll actually taste

• Add minced ginger with garlic for a warming kick.​
• Splash dark soy for color and malty depth; use regular soy for salt and brightness. Ever wonder why restaurant rice looks evenly brown? Dark soy helps.​
• Toss in a spoon of chili crisp or a few dashes of white pepper for heat that doesn’t dominate.​

Common mistakes (and easy fixes)

• Soggy rice: Too much moisture and crowding. Use drier rice, more heat, and fry in batches.​
• Pale, flat flavor: Add soy to the hot pan edges to caramelize slightly, and finish with sesame oil—not earlier.​​
• Rubbery eggs: Cook eggs gently, remove, then fold back at the end.​

Can you use fresh rice?

Yes—warm it slightly and break up clumps, then give it extra time in the pan to dry and toast lightly before seasoning. You lose nothing if you work hot and don’t rush the fry.​​

Meal prep and leftovers

Portion into airtight containers and chill quickly; reheat until piping hot, then finish with a few fresh scallions or a drizzle of sesame oil to revive aromas. Keep it safe and tasty; your future self will thank you.​

Quick reference: master sequence

1. Preheat pan until hot; add oil.​​
2. Sear marinated chicken; remove.​​
3. Soft scramble eggs; remove.​
4. Garlic + veggies + scallion whites.​
5. Rice in with a little oil; press, toss, repeat.​​
6. Soy sauce around pan edges; dark soy optional.​
7. Return chicken and eggs; sesame oil; scallion greens; adjust.​​

Pin this sequence to your brain and you can freestyle forever. Sound good?​​

Variations worth trying

• Garlic-chili chicken fried rice: Add chili crisp with the soy step for a slow burn that hits just right.​
• Pineapple chicken fried rice: Add pineapple chunks at the end for juicy pops that balance salty soy. Sweet-savory harmony? Yes please.​
• Brown rice version: Use day-old short or medium grain brown rice; add a splash more soy since brown rice absorbs flavor differently.​

FAQ lightning round

• Do I really need a wok? No. A large, hot skillet and good technique beat a cold wok any day. Preheat and don’t crowd.​
• Why add soy to the pan edges? It hits blazing metal, sizzles, and intensifies before coating rice. That’s flavor engineering.​​
• Is sesame oil for frying? Save it for the finish; it burns easily but perfumes everything when added last.​
• How do I keep it safe for meal prep? Cool fast, refrigerate within 2 hours, reheat thoroughly, and don’t keep rice warm on the counter. Non-negotiable.

Restaurant-Style Chicken Fried Rice at Home

Course: MainCuisine: Chinese-American, Stir-FryDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

520

kcal

Total time

30

minutes

Fast, flavorful chicken fried rice with juicy marinated chicken, fluffy egg, crisp veggies, and perfectly separate jasmine rice—made hot and fast in a wok or large skillet with soy sauce bloomed on the pan edges and sesame oil added at the end for aroma.

Ingredients

• 4 cups cooked jasmine rice, day-old and chilled, clumps broken

• 12 oz boneless, skinless chicken thighs or breasts, diced small

• 2–3 large eggs, lightly beaten

• 1 cup frozen peas and carrots

• 4 scallions, whites and greens separated and sliced

• 2–3 cloves garlic, minced

• 2–3 tbsp regular soy sauce, to taste

• 1 tsp toasted sesame oil, for finishing

• 2–3 tbsp neutral oil (canola, peanut, or rice bran)

• Optional: 1 tsp oyster sauce, 1/8–1/4 tsp white pepper, pinch sugar

• Quick velveting marinade (recommended)

• 2 tsp soy sauce

• 1 tsp oyster sauce

• 1/4 tsp sugar

• 1/8 tsp white pepper

Directions

• Marinate the chicken (10–15 minutes)
  In a bowl, mix soy sauce, oyster sauce, sugar, white pepper, cornstarch, and oil.
  Toss diced chicken to coat evenly; rest 10–15 minutes while you prep other ingredients.
  If using chicken breast, optionally add baking soda; do not exceed 1/8 tsp.
• Prep the aromatics and rice (5 minutes)
  Mince garlic; slice scallion whites and greens separately.
  Loosen chilled rice with fingers or a fork so the grains are separate and ready.
• Heat the pan hard (1 minute)
  Preheat the wok or skillet over medium-high to high until a drop of water sizzles and vanishes quickly.
  Add 1 tbsp neutral oil and swirl to coat.
• Sear the chicken (2–3 minutes)
  Add chicken in a single layer; leave undisturbed 30–45 seconds for color, then stir-fry until 80–90% cooked.
  Transfer chicken to a clean bowl to keep it juicy.
• Soft-scramble the eggs (45–60 seconds)
  Add 1 tsp oil if the pan looks dry.
  Pour in beaten eggs; stir just until softly set and still tender. Remove or push to one side.
• Aromatics and veggies (1–2 minutes)
  Add 1–2 tsp oil; stir-fry garlic 10–15 seconds until fragrant but not browned.
  Add peas, carrots, and scallion whites; stir-fry until crisp-tender.
• Fry the rice (3–4 minutes)
  Add remaining oil as needed (usually 1 tbsp). Add rice and press to maximize contact with the hot surface.
  Let rice sit 15–20 seconds, then toss. Repeat: press, wait, toss, until rice is hot and lightly toasty in spots.
• Bloom the soy at the edges (30–60 seconds)
  Drizzle soy sauce around the hot inner rim of the pan (not straight onto the rice) so it sizzles and intensifies.
  Toss to evenly coat. Add a small splash of dark soy only if you want deeper color.
  If using, add oyster sauce now; sprinkle white pepper; add a tiny pinch of sugar to balance if needed.
• Finish and season (1–2 minutes)
  Return chicken and eggs; toss until everything is steamy and cohesive.
  Turn off heat. Drizzle sesame oil. Fold in scallion greens. Taste and adjust soy to preference.
• Serve
  Plate hot. Garnish with extra scallion greens. Serve immediately.

Notes

• notes, and swaps
  Rice type: Jasmine delivers the best aroma and distinct grains. Long-grain works in a pinch; brown rice needs a splash more soy.
  Oil: Use neutral, high-smoke-point oil for frying; save sesame oil for finishing.
  Veggies: Peas and carrots keep it classic; add diced bell pepper, corn, or edamame as desired.
  Heat: For spice, finish with chili crisp or a pinch of chili flakes without drowning the rice in oil.
  Gluten-free: Swap soy sauce with tamari and check oyster sauce labels.
• Make-ahead and storage
  Make-ahead: Cook rice a day ahead; chill covered. Pre-slice chicken and mix marinade dry ingredients to save time.
  Storage: Cool quickly and refrigerate in airtight containers up to 3–4 days. Reheat until piping hot.
  Freezer: Portion and freeze up to 1 month. Reheat in a hot pan with a teaspoon of oil to refresh texture.