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30-Minute Restaurant-Style Chicken Fried Rice: Better Than Takeout

A close-up of a serving of amazing chicken fried rice, featuring white rice, diced chicken, carrots, peas, egg, and green onions.
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Make this easy, one-pan chicken fried rice in under 30 minutes. You get fluffy rice, tender chicken, and savory vegetables that taste better than your favorite takeout. This recipe is perfect for quick weeknight dinners or using leftover rice.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 cup cooked, chilled white rice (day-old rice works best)
  • 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 yellow onion, finely chopped
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 1 green onion, sliced, for garnish

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the beaten eggs to the pan and quickly scramble them until just set. Remove the eggs from the pan and set them aside.
  3. Add the chopped onion to the hot pan and cook for 1 minute until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the diced chicken and frozen peas and carrots to the pan. Stir fry for 2-3 minutes until the chicken is heated through and the vegetables are tender-crisp.
  5. Push the chicken and vegetables to one side of the pan. Add the cold, cooked rice to the empty side of the pan. Break up the rice with your spatula.
  6. Drizzle the soy sauce over the rice and toss everything together until the rice is heated through and evenly coated with the sauce.
  7. Return the scrambled eggs to the pan. Drizzle with sesame oil and sprinkle with white pepper. Toss everything together for 1 final minute to combine all flavors.
  8. Remove the pan from the heat. Taste and add more soy sauce if needed. Garnish with sliced green onion before serving immediately.

Notes

  • Use cold, day-old rice for the fluffiest texture; fresh, warm rice will result in mushy fried rice.
  • Cook the rice and chicken ahead of time to meet the 30-minute goal.
  • For a deeper flavor, use a combination of light and dark soy sauce.

Nutrition

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