Restaurant Style Chicken Fried Rice

Restaurant Style Chicken Fried Rice is a classic, savory, and satisfying dish featuring tender chicken, fluffy rice, and a medley of vibrant vegetables. It’s a complete meal that perfectly replicates the delicious flavors of your favorite takeout. This recipe delivers those sought-after smoky, umami notes while being easy to customize with your preferred ingredients.

Why This Recipe Works

This recipe achieves the authentic restaurant taste through a combination of simple techniques and high-quality ingredients. The key is using day-old rice, which dries out slightly, allowing it to absorb the flavors of the sauce and other ingredients without becoming mushy. I learned this trick after many failed attempts, and it transforms the texture of the final dish. The high heat, combined with a wok or large skillet, is essential for achieving that desirable smoky char, known as “wok hei”.

I’ve tested countless variations of this recipe, and this version consistently delivers the best results. From the perfectly cooked rice to the tender chicken and the balanced flavors, every element contributes to a restaurant-quality experience. The use of a flavorful sauce, incorporating soy sauce, sesame oil and other umami rich ingredients, significantly enhances the overall taste. This method is the secret to making this dish so amazing.

Finally, I ensure the ingredients are properly prepped and ready to go before I start cooking. This enables a quick stir-fry, preventing overcooking and ensuring everything is cooked evenly. This chicken fried rice recipe is your solution for a delicious and easy weeknight meal.

Ingredients

Step-by-Step Instructions

1. Prep the Chicken: Cut the chicken into bite-sized pieces. In a bowl, combine the chicken with 1 tablespoon of soy sauce and 1/2 teaspoon of sesame oil. Marinate for 10 minutes.

2. Prepare the Eggs: Whisk the eggs with a pinch of salt.

3. Sauté the Eggs: Heat 1 teaspoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the whisked eggs and cook, scrambling gently, until just set. Remove the eggs from the pan and set aside.

4. Cook the Chicken: Add 1 tablespoon of vegetable oil to the wok or skillet over high heat. Add the marinated chicken and cook, stirring frequently, until browned and cooked through, about 3-4 minutes. Remove the chicken from the pan and set aside.

5. Sauté the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok or skillet. Add the chopped onion and carrots and stir-fry for 2-3 minutes, until softened. Add the peas, garlic, and ginger and stir-fry for another minute, until fragrant.

6. Add the Rice: Add the day-old rice to the wok and break it up with your spatula or spoon. Stir-fry for 2-3 minutes, ensuring the rice is heated through.

7. Combine Ingredients: Pour the remaining soy sauce, sesame oil, and sugar over the rice. Add the cooked chicken and scrambled eggs back to the wok.

8. Stir-Fry and Serve: Stir-fry all the ingredients together for 1-2 minutes, tossing to ensure everything is well combined and heated through. Garnish with sliced green onions and serve immediately.

Chef Tips for Perfect Results

• Use Day-Old Rice: This is the most crucial tip. Using day-old rice prevents the fried rice from becoming mushy. Freshly cooked rice will be too moist.

• High Heat is Key: Cook your food fast at high heat. Ensure your wok or skillet is very hot before adding any ingredients to achieve that desirable smoky flavor, often called wok hei.

• Prep Everything in Advance: Chop all the vegetables, cook the chicken, and measure out the sauces before you start cooking. This will make the stir-frying process much smoother.

• Don’t Overcrowd the Pan: Cook in batches if necessary, especially when cooking the chicken and rice, to ensure everything gets properly browned and the rice doesn’t steam.

• Taste as You Go: Adjust the soy sauce and other seasonings to your taste. You can also add a pinch of white pepper or a dash of chili oil for extra flavor.

• Invest in a Good Wok: A carbon steel wok is ideal for achieving authentic restaurant style fried rice, because of its ability to retain heat.

Common Mistakes to Avoid

• Using Freshly Cooked Rice: This results in soggy fried rice. Always use day-old, chilled rice for the best texture. You can prepare rice a day ahead for this purpose.

• Overcrowding the Pan: Overcrowding reduces the pan’s temperature, leading to steamed instead of stir-fried ingredients. Cook in batches if necessary, maintaining high heat.

• Not Using High Heat: Low heat prevents the rice from browning and developing the characteristic smoky flavor. Always cook at high heat.

• Adding Too Much Sauce at Once: This can make the rice too wet. Add the soy sauce gradually, tasting and adjusting the seasoning.

• Overcooking the Chicken: Overcooked chicken becomes dry. Cook the chicken until it’s just cooked through and then remove it from the pan.

Variations and Substitutions

Serving Suggestions and Pairings

Restaurant Style Chicken Fried Rice is a complete meal on its own, but it pairs beautifully with several sides. It’s a great choice for a casual weeknight dinner or even a simple gathering. Consider serving it with crispy wontons, egg rolls or spring rolls for a complete Asian-inspired meal. To make it a more substantial meal, serve with a side of steamed vegetables, a light soup, or a fresh, crisp salad.

Fried rice is also perfect for potlucks, easy to transport and can be made in large batches. It also works as a great side for a BBQ, so it can pair with grilled or smoked meats. It complements many cuisines, perfect for family dinners or even a quick workday lunch.

Storage and Reheating

Nutritional Information

Approximate values.

Frequently Asked Questions

Can I substitute brown rice for white rice in this recipe?

Yes, you can substitute brown rice. Brown rice offers more fiber and nutrients. Be prepared that brown rice will require slightly more cooking time than white rice. Add a tablespoon or two of water while stir frying, to help it soften evenly.

How do I know when the chicken is cooked through?

Chicken is cooked when it is no longer pink inside and the internal temperature reaches 165°F (74°C). The easiest and most accurate way to check the doneness is by using an instant-read thermometer. Cut a piece of chicken in half to confirm the inside has cooked.

My fried rice is too dry; what went wrong?

If your fried rice is dry, it likely needs more sauce or cooking liquid. Add a splash more soy sauce or water while stir-frying. Ensure your pan is hot enough and that you aren’t overcrowding the pan. Properly cooked fried rice should be moist, but not soggy.

Can I make this chicken fried rice ahead of time?

Yes, you can prepare the chicken, chop the vegetables and cook the rice in advance. Store each component separately in the refrigerator. When ready to serve, simply assemble and stir-fry the ingredients together. This makes for a quick and easy meal on busy weeknights.

What should I serve with chicken fried rice?

Chicken fried rice is versatile! Serve restaurant style chicken fried rice on its own, with a simple side of steamed or stir-fried vegetables, or pair it with other Asian-inspired dishes. Add some egg rolls, and you have some restaurant inspired flavors.

Conclusion

Mastering Restaurant Style Chicken Fried Rice at home is a rewarding culinary accomplishment. This recipe brings the beloved takeout flavor directly to your kitchen. With its savory notes and tender chicken, restaurant style rice can be customized as needed. Enjoy the satisfying combination of flavors and textures in every bite, which will make you feel like you are eating at your favorite restaurant.

Restaurant Style Chicken Fried Rice

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• Author: Noah Harris
• Total Time: 35
• Yield: 4 servings
• Diet: Omnivore

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Description

A savory and satisfying Asian-inspired dish with tender chicken, fluffy day-old rice, and vibrant vegetables. This easy recipe delivers smoky, umami-rich flavors and restaurant-quality results in 35 minutes.

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Ingredients

4 cups cooked white rice, day-old
1 pound chicken breast, boneless, skinless
1/4 cup soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 large eggs, lightly beaten
1 cup carrots, diced
1/2 cup frozen peas, thawed
1/4 cup green onions, chopped
1 teaspoon cornstarch (for sauce)
1 tablespoon vegetable oil, for cooking

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Instructions

Marinate chicken for 10 minutes with 1 tablespoon soy sauce and 1 teaspoon sesame oil.
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat.
Cook chicken until golden and no longer pink (5-7 minutes). Remove and set aside.
Sauté garlic and ginger in remaining oil for 1 minute.
Add carrots and peas; stir-fry for 2-3 minutes.
Push vegetables to the side, pour in beaten eggs, and scramble briefly.
Add rice to the wok and toss to combine.
Mix remaining soy sauce, sesame oil, and cornstarch with 2 tablespoons water. Pour into the wok and stir until sauce thickens.
Return cooked chicken to the wok and toss with green onions. Cook 1-2 minutes until heated through.

Notes

Use Jasmine or long-grain rice for best results. For gluten-free, substitute tamari for soy sauce.
Brown rice can be used, but increase cooking time by 10-15 minutes.
Prep all ingredients before starting to maintain high heat for stir-frying.
Leftovers store well in airtight containers for up to 3 days.

• Prep Time: 20
• Cook Time: 15
• Method: Stir Fry
• Cuisine: Asian-Inspired