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Restaurant-Style 30-Minute Chicken Fried Rice

Close-up of a heaping plate of homemade chicken fried rice with visible pieces of chicken, scrambled egg, peas, and carrots.
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Make flavorful, restaurant-quality chicken fried rice quickly using day-old rice. This recipe cooks in one pan and is ready in under 30 minutes.

Ingredients

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  • 2 cups cooked, cold day-old white rice
  • 1 tablespoon vegetable oil
  • 1 cup diced cooked chicken breast
  • 1/2 cup frozen peas and carrots mix
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup chopped yellow onion
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
  3. Add a little more oil if the pan is dry. Add the diced chicken, peas, carrots, onion, and garlic to the pan. Stir-fry for 3 minutes until the vegetables soften slightly.
  4. Push the ingredients to one side of the pan. Add the cold rice to the empty side of the pan. Break up the rice clumps with your spatula.
  5. Stir the rice into the chicken and vegetable mixture. Cook for 4 to 5 minutes, stirring frequently, until the rice is heated through and slightly toasted.
  6. Return the scrambled eggs to the pan. Drizzle with soy sauce and sesame oil. Sprinkle with white pepper.
  7. Toss everything together quickly until evenly combined and heated through. Serve immediately.

Notes

  • Use rice that has been refrigerated for at least 12 hours; this prevents mushy fried rice.
  • For best results, cook the rice mixture over high heat to achieve a slight char.
  • You can substitute cooked shrimp or tofu for the chicken.

Nutrition

Find it online: https://whiskdaily.com/chicken-fried-rice-recipe-quick-easy/