Restaurant-quality fried rice at home
Chicken Fried Rice
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
4 portions
Difficulty
Easy
Cost
Budget
$
Chicken Fried Rice
Restaurant-quality fried rice at home
★4.5(8)
Perfectly seasoned fried rice with chicken, scrambled eggs, and crisp vegetables. The secret to great fried rice is simpler than you think.
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Great fried rice is all about two things: day-old rice and high heat. That is it. The dried-out grains separate beautifully in a hot wok instead of clumping into a mushy mess, and the high heat creates that signature smoky 'wok hei' flavor.
This chicken fried rice hits all the right notes — savory from soy sauce, sweet from a touch of sesame oil, and texturally satisfying with tender chicken, fluffy eggs, and crisp vegetables. It is the ultimate fridge-cleaner and the reason you should always cook extra rice.
Ingredients
Instructions
- 1
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Season diced chicken with salt and pepper. Stir-fry for 4-5 minutes until golden and cooked through. Remove to a plate.
- 2
Add remaining 1 tbsp oil to the wok. Pour in beaten eggs, scramble for 30 seconds until just set, then break into small pieces. Remove to the plate with the chicken.
- 3
Add frozen peas and carrots to the hot wok. Stir-fry for 2 minutes until heated through.
- 4
Add the cold rice to the wok. Press it flat against the surface and let it sit for 30 seconds to crisp, then toss. Repeat this press-and-toss for 3-4 minutes.
- 5
Return chicken and eggs to the wok. Add soy sauce, garlic, and sesame oil. Toss everything together vigorously for 1 minute.
- 6
Scatter green onions over the top and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Soy sauceTamari or coconut aminos
Both are gluten-free alternatives with similar flavor.
Day-old riceCauliflower rice
For a low-carb version, use riced cauliflower. Cook it slightly differently — it is ready faster.
Chicken breastShrimp or tofu
Both work well. Shrimp cooks in 2-3 minutes. Press and cube extra-firm tofu.
Tips & Storage
Pro Tips
Day-old rice is non-negotiable. If you must use fresh rice, spread it on a sheet pan and refrigerate for 1 hour.
Cook in batches and do not overcrowd the wok — this is the most common mistake in home fried rice.
The rice should sizzle aggressively when it hits the wok. If it does not, the pan is not hot enough.
Add a splash of soy sauce to the pan, not the rice, to get some caramelization on the wok surface.
Storage
Refrigerate for up to 4 days. Fried rice is one of the best leftovers there is.
Reheating
Reheat in a hot skillet or wok for 2-3 minutes, adding a splash of soy sauce. Microwave works but you lose the wok-fried texture.
Nutrition Facts
Per serving (about 1.5 cups) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates42g
Fat10g
Fiber2g
Sugar2g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why does restaurant fried rice taste different?
- Restaurants use extremely high BTU burners that create 'wok hei' — a smoky charred flavor. Get your pan as hot as safely possible to approximate it at home.
- What type of rice is best?
- Long-grain jasmine or regular white rice works best. Short-grain rice tends to be too sticky.
- Can I add other vegetables?
- Absolutely. Bean sprouts, corn, bell peppers, and broccoli are all great additions.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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