Classic Chicken Fried Rice (Takeout-Style at Home)

Created on December 25th, 2025 at 10:23 am

A Restaurant-Style Chicken Fried Rice

Classic chicken fried rice is one of the most recognizable takeout dishes, known for its savory flavor, tender chicken, fluffy rice, and simple ingredients that come together quickly. This version is designed to replicate the familiar taste and texture of restaurant-style fried rice while using accessible ingredients and straightforward techniques. The goal is not to reinvent the dish but to make it reliably delicious at home.
What sets good chicken fried rice apart is balance. The rice should be light and separate, not greasy. The chicken should be juicy and well seasoned, not dry or bland. The eggs should be soft and integrated, not overcooked. This recipe focuses on cooking each component in the correct order so the final dish tastes cohesive instead of rushed.

This fried rice works well as a complete meal and is ideal for busy weeknights, family dinners, or when you want takeout-style comfort without ordering in. Once you understand the method, you can repeat it anytime with consistent results.

Why This Chicken Fried Rice Tastes Like Takeout

Restaurant-style chicken fried rice relies on high heat, simple seasoning, and proper preparation. Cold rice is essential because it fries instead of steaming. Chicken is cooked separately to maintain tenderness. Eggs are scrambled gently so they stay soft and evenly distributed.
Soy sauce provides the savory backbone, while a small amount of sesame oil adds aroma without overpowering the dish. Green onions bring freshness and contrast. When combined correctly, these elements create the familiar flavor people associate with classic takeout fried rice.

Time Breakdown

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Having all ingredients prepared before turning on the heat is important, as the cooking process moves quickly.

Choosing the Right Chicken

Boneless, skinless chicken breast or chicken thighs both work well in fried rice. Chicken breast creates a lighter dish with lean protein, while chicken thighs offer slightly richer flavor and more moisture.
Cut the chicken into small, bite-sized pieces so it cooks quickly and distributes evenly throughout the rice. Light seasoning before cooking helps build flavor without making the dish salty.

Rice Preparation for Proper Texture

Cold, cooked rice is the foundation of good fried rice. Freshly cooked rice contains too much moisture and will clump together when fried. Long-grain white rice works best because it stays separate and absorbs flavor evenly.
Before cooking, break up the rice using a fork or clean hands so there are no large clumps. This allows the rice to fry evenly and develop light toasting in the pan.

Ingredients

• 3 cups cooked long-grain white rice, cold
• 10 ounces boneless, skinless chicken breast or thighs, diced
• 2 tablespoons neutral oil, divided
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• Salt, to taste
• Black pepper, to taste

Optional additions:

• A pinch of white pepper for classic takeout flavor
• Extra green onions for garnish

Kitchen Tools

• Large skillet or wok
• Spatula or wooden spoon
• Knife and cutting board
• Small bowl for eggs

A wide pan allows moisture to evaporate quickly and helps achieve the correct fried rice texture.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Break up the cold rice so the grains are loose. Dice the chicken into small pieces and lightly season with salt and pepper. Beat the eggs in a small bowl and set aside.

Step 2: Cook the Chicken

Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes, stirring occasionally, until fully cooked and lightly golden. Remove the chicken from the pan and set aside.

Step 3: Scramble the Eggs

Add a small amount of oil if needed, then pour the beaten eggs into the skillet. Cook gently, stirring, until just set but still soft. Transfer the eggs to the plate with the chicken.

Step 4: Cook the Garlic and Vegetables

Lower the heat to medium. Add the remaining oil to the pan, followed by the minced garlic. Stir constantly for about 30 seconds until fragrant. Add the peas and carrots and cook for 1 to 2 minutes until warmed through.

Step 5: Fry the Rice

Add the rice to the skillet and spread it into an even layer. Let it sit undisturbed for 20 to 30 seconds to encourage light toasting. Toss and fry for 2 to 3 minutes until heated through.

Step 6: Season the Rice

Drizzle the soy sauce around the edges of the pan so it sizzles on contact. Toss well to distribute evenly. Add the toasted sesame oil and a pinch of white pepper if using.

Step 7: Combine and Finish

Return the chicken and eggs to the pan along with the green onions. Toss gently until everything is evenly combined and heated through. Taste and adjust salt or seasoning if needed. Serve immediately.

Pro Tips for Takeout-Style Chicken Fried Rice

Cook chicken and eggs separately to prevent overcooking. Use cold rice for best texture. Keep the heat high enough to fry but not so high that garlic burns. Let the rice sit briefly before stirring to create light browning. Avoid adding too much sauce, as excess liquid can make the rice soft.

Serving Suggestions

Classic chicken fried rice is best served hot as a complete meal. It pairs well with simple sides like steamed vegetables, egg rolls, or a light soup. For extra freshness, garnish with additional green onions before serving.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat with a small amount of oil, stirring gently until heated through. Microwaving works, but reheating in a pan preserves texture better.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	420
Carbohydrates	46 g
Protein	27 g
Fat	14 g
Saturated Fat	3 g
Sodium	680 mg
Fiber	2 g
Sugar	2 g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.