the perfect chicken fried rice recipe that’s better than your favorite takeout? This dish is bursting with flavor, packed with tender chicken, crisp veggies, and seasoned rice that will leave you craving more. Say goodbye to takeout and hello to this homemade classic that’s fresher, healthier, and tastier!
Why Make Fried Rice at Home?
- Fresh Ingredients: Made with tender chicken, fresh veggies, and fluffy rice.
- Flavorful Seasoning: A secret blend of soy sauce, oyster sauce, sesame oil, garlic, and ginger gives it that authentic restaurant taste—without MSG.
- Customizable: Control oil, sodium, and adapt it to your preferences.
FAQs About Homemade Fried Rice
What kind of rice works best?
Use day-old, chilled rice. The starch crystallizes, preventing it from becoming mushy or gummy. Long-grain white rice is ideal, but any leftover rice will work.
Can I skip the chicken?
Absolutely! For a vegetarian version, add crispy tofu or double up on the veggies. Adjust the seasoning with extra soy sauce and sesame oil for flavor.
Which oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil are great. A small amount of sesame oil adds an authentic touch but should be used sparingly due to its low smoke point.
How can I get that signature takeout flavor?
It’s all in the seasoning! A mix of soy sauce, oyster sauce, sesame oil, garlic, and ginger delivers a bold, savory taste.
Ingredients for Chicken Fried Rice
- 2 cups cooked and chilled white rice
- 1 pound boneless, skinless chicken thighs, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, finely chopped
- 1 cup frozen peas and carrots
- 2 eggs, lightly beaten
- 2 green onions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon white pepper
- 2 tablespoons vegetable oil, divided
How to Make the Best Chicken Fried Rice
- Prep the Ingredients:
Dice the chicken, mince garlic, chop ginger, and slice green onions. Thaw frozen peas and carrots under cold water. - Cook the Eggs:
Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Scramble the eggs gently until just set. Remove and set aside. - Sear the Chicken:
Add another tablespoon of oil to the wok. Cook the chicken for 2-3 minutes until browned. Remove and set aside with the eggs. - Stir-Fry the Rice:
Heat the remaining oil and sauté garlic and ginger for 30 seconds until fragrant. Add the chilled rice, breaking up any clumps, and stir-fry for 2-3 minutes. - Add Sauces and Seasonings:
Stir in soy sauce, oyster sauce, sesame oil, rice vinegar, and white pepper. Toss to coat the rice evenly. - Combine Everything:
Add the cooked chicken, eggs, peas, and carrots. Stir-fry for another 2 minutes to blend flavors. - Finish and Serve:
Turn off the heat, mix in green onions, and adjust the seasoning if needed. Serve hot and enjoy!
Pro Tips for Perfect Fried Rice
- Use chilled rice: Freshly cooked rice can get mushy—chill it overnight for best results.
- Don’t overcrowd the pan: Stir-fry in batches if needed for even cooking.
- Gentle on the eggs: Avoid over-scrambling for soft, moist bites.
- Experiment with veggies: Add carrots, mushrooms, or broccoli for extra flavor and nutrition.
- Garnish like a pro: Top with sesame seeds, green onions, or a drizzle of sriracha.
