Classic Chicken Fried Rice (Takeout-Style at Home)
Classic chicken fried rice made with tender chicken, fluffy cold rice, scrambled eggs, and simple seasonings for a takeout-style meal at home.
Equipment
- Large Skillet or Wok
- Spatula
- Knife and cutting board
Ingredients
Chicken Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 10 oz boneless, skinless chicken breast or thighs diced
- 2 tbsp neutral oil divided
- 2 large eggs lightly beaten
- 3 cloves garlic minced
- 1/2 cup peas and carrots frozen, thawed
- 2 green onions thinly sliced
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- salt to taste
- black pepper to taste
Instructions
- Break up cold rice. Dice chicken and season lightly with salt and pepper. Beat eggs in a small bowl.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken until fully cooked and lightly golden. Remove and set aside.
- Scramble eggs in the skillet until just set. Transfer to the plate with chicken.
- Reduce heat to medium. Add remaining oil, then garlic and cook briefly until fragrant. Add peas and carrots and warm through.
- Add rice, spread into an even layer, and let sit briefly. Toss and fry until hot and lightly toasted.
- Drizzle soy sauce around the edges of the pan and toss well. Stir in sesame oil.
- Add chicken, eggs, and green onions. Toss until evenly combined and heated through. Taste and adjust seasoning. Serve hot.
Notes
Cold rice gives the best texture. Cook chicken and eggs separately to keep them tender. Add soy sauce gradually to avoid making the rice soft.