The Simple Joy of this Restaurant-Style Chicken Fried Rice
Three simple techniques separate mediocre fried rice from the restaurant-quality version that makes you forget about takeout forever.
First, I always use day-old rice that’s been chilled overnight—it prevents that mushy disaster we’ve all experienced.
Second, high heat is your best friend here, though your smoke detector might disagree.
Finally, I cook each ingredient separately before combining everything. Sure, it creates more dishes, but the payoff is incredible.
Each component maintains its distinct texture and flavor instead of becoming one sad, soggy mass. These techniques transform humble leftovers into something genuinely restaurant-worthy.
Ingredients
Getting restaurant-quality fried rice starts with having the right ingredients on hand, and honestly, you probably have most of these sitting in your kitchen right now.
The beauty of this recipe lies in its simplicity—we’re not talking about some exotic ingredient hunt that sends you to three different stores. Just good, honest ingredients that work together to create something way better than what you’d get from that sketchy takeout place down the street.
- 1 1/2 cups long-grain white rice, uncooked
- 1/4 teaspoon salt (for rice cooking)
- 5 tablespoons canola oil, divided
- 2 large eggs
- 2 boneless, skinless chicken breasts
- 4 small carrots (about 4 ounces total)
- 1 1/2 cups broccoli
- Salt and freshly ground black pepper
- 3/4 cup green onions
- 1/3 cup reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
Now, let me tell you where most people mess this up—they think any rice will do, but long-grain white rice is really your best bet here. It stays separate and fluffy instead of turning into that gluey mess that haunts my dreams.
For the soy sauce, reduced-sodium is key because regular soy sauce will turn this dish into a salt bomb, and nobody wants that kind of drama. The toasted sesame oil might seem like a tiny amount, but trust me, a little goes a long way. It’s like the difference between a good haircut and a great one—subtle but absolutely essential.
How to Make this Restaurant-Style Chicken Fried Rice
Let me break this down for you because honestly, the technique here is everything. First things first, you need to cook that 1 1/2 cups of rice properly, and I’m talking about doing it ahead of time—like, way ahead of time. Combine 2 2/3 cups water with your rice and 1/4 teaspoon salt in a rice cooker, then let it do its thing according to whatever instructions came with your particular machine.
Once it’s done, spread that rice out on a baking sheet like you’re tucking it in for a nap, let it cool completely, then stick it in the fridge until it’s cold. This is the secret that separates the pros from the amateurs—cold rice doesn’t clump up and turn into mush when it hits that hot oil. Room temperature rice? That’s just asking for disappointment.
Now comes the fun part, the actual stir-frying, and timing is absolutely essential here because everything moves fast once you start. Heat up 1 tablespoon of canola oil in your largest wok over medium-high heat, then scramble those 2 beaten eggs for about 30 seconds until they’re just set—don’t overthink this part, just stir them around with a fork and pull them out while they’re still a little soft. While a wok works great for this recipe, a Dutch oven cookware set can also handle high-heat stir-frying beautifully if that’s what you have in your kitchen.
Next, add another tablespoon of oil, season your chicken pieces with salt and pepper, and cook them for 4 to 5 minutes until they’re golden and cooked through. Remove the chicken, then heat up those remaining 3 tablespoons of oil and toss in your 4 diced carrots and 1 1/2 cups of small broccoli pieces for exactly 2 minutes.
Add that cold rice and stir-fry for another 2 minutes until everything’s heated through, then bring back your eggs and chicken along with most of those 3/4 cup green onions. Finally, drizzle in that 1/3 cup soy sauce and 1 teaspoon sesame oil, give everything one final minute of stirring, and you’ve got restaurant-quality fried rice that’ll make you wonder why you ever bothered with takeout.
Substitutions and Variations
While this recipe is already pretty fantastic as written, I totally get that you mightn’t have every single ingredient sitting around in your kitchen right now, or maybe you’re dealing with picky eaters who think broccoli is the enemy.
No worries! I always swap carrots for bell peppers when I’m feeling colorful, or toss in frozen peas instead of broccoli.
Got leftover turkey or pork? Perfect protein substitute.
Don’t have sesame oil? A little extra soy sauce works fine.
Even scrambled tofu can replace eggs if you’re going plant-based.
Additional Things to Serve With Restaurant-Style Chicken Fried Rice
Now that you’ve got this incredible fried rice mastered, you’re probably wondering what else belongs on the table to make this a proper feast.
I always reach for crispy egg rolls or spring rolls – that crunch factor is pure magic alongside fluffy rice. Pot stickers work beautifully too, especially when you’re feeling fancy.
Want something lighter? A simple cucumber salad with rice vinegar cuts through all that savory goodness perfectly.
Hot and sour soup makes an excellent starter, or go with wonton soup if you’re craving comfort.
Trust me, your dinner guests will think you’ve ordered takeout.
Final Thoughts
After mastering this chicken fried rice recipe, you’ll discover that homemade truly beats takeout every single time.
I mean, you control the salt, the oil, the vegetables. No more soggy, greasy disappointments from your local spot.
Plus, you’ll save money and actually know what’s in your food. Wild concept, right?
This recipe gives you that perfect balance of textures and flavors, with tender chicken, fluffy rice, and crisp vegetables.
Trust me, once you nail this technique, you’ll wonder why you ever bothered ordering out.
Your kitchen, your rules, your delicious fried rice masterpiece.
