Chicken Fried Rice Recipe that will turn out better than take-out from your favorite Chinese restaurant! Loaded with veggies and chicken, and yet it is still a super kid friendly dinner idea. I also have the best tricks and tips to make sure this turns out perfectly every time.
I live in the middle of nowhere Minnesota and one of the few downfalls of living in a small town is the lack of dining options. However, we had a momentous occasion last week when a sushi restaurant opened. I adore sushi and ever since I devoured a large platter (yes, platter) of it last week, I’ve been in the mood for more Asian food.
I’ve been making my chicken fried rice recipe for so many years and I have learned so much since my early days of making it in my own kitchen. It is about time that I share them with you guys. Even if you have a recipe you love, these tips will make your version even better!
How to Make Chicken Fried Rice
- Use COLD rice: I know this may seem odd, but it is my most important trick for killer fried rice. If your rice is hot and goopy when you try to fry it, your end result will also be goopy. When the rice is cold, the starches reabsorb and gives you individual grains of rice as an end result. If you didn’t plan ahead enough in your day to have cold rice in your fridge, just spread the hot rice onto a thin layer on a cookie sheet and stick in the freezer for about 10 minutes to allow it to cool off quickly.
- Add a few odd sounding ingredients: If you want a restaurant quality result, then guess what? You have to use the same stuff they use 🙂 You may not like the way oyster sauce sounds but don’t let that scare you off from using it! Also, no substitutions when it comes to the finishing drizzle of toasted sesame oil over the top. It MAKES the dish the rock star that it is! Also, I use butter instead of oil because it provides a richer flavor compared to canola oil.
- Veggies….Load them on Baby: Want a boring fried rice? Then skimp on the veggies. The vegetables just aren’t good for you, they give the rice amazing depth of flavor. I know some might turn their noses up at the mushrooms in my recipe, but they add so much richness. If you *think* you hate mushrooms, then chop them up so small and you won’t know they are even there. Feel free to add some of your favorite vegetables and personalize the rice for your family.
If you love this chicken fried rice recipe, then you will adore my Chicken Pad Thai as well so head over and print the recipe here!
The Best Chicken Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
This is the best recipe for making chicken fried rice at home, plus all the tricks and tips to making it at home!
Ingredients
- 1 onion, chopped
- 3 large garlic cloves, minced
- 6 mushrooms, chopped
- 2 carrots, diced
- salt and pepper
- 1 chicken breast, cooked and chopped
- 1/2 C frozen peas
- 4 C cooked rice, cold
- 2 eggs, beaten
- 4 1/2 Tb butter
- 3 green onions, sliced
- 1/4 C soy sauce
- 2 1/2 tsp oyster sauce
- 1 tsp toasted sesame oil
Instructions
- Combine the soy sauce and oyster sauce in a small bowl and set aside. In a large, nonstick skillet heated to medium high heat, melt 1/2 Tb of butter then cook the beaten eggs. Once fully cooked, set them aside in a small bowl.
- Return the pan to a high heat and melt 1 Tb of butter then add the onion, garlic, mushrooms and carrots, along with a generous sprinkle of salt and pepper. Sauté until the veggies begin to soften, about 3-4 minutes. Add the rest of the butter then the cold, cooked rice, frozen peas and cooked chicken breast. “Fry” the rice in this additional butter along with the veggies you were already sautéing. Stir the rice as it cooks for about 3 minutes. Add the bowl of sauce, along with the green onions and scrambled eggs. Stir it well to coat the rice with the sauce. Before serving, drizzle the sesame oil over the finished rice, then toss to distribute it.
Nutrition
- Serving Size: 1/6 th
- Calories: 296
- Sugar: 2 g
- Sodium: 752 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 97 mg
Keywords: how to make fried rice
Your fried rice looks delicious. Thanks for the tips because making good fried rice has been a challenge for me in the past!
I’m so glad you found them helpful Alicia! Thanks for stopping by -Carole
Alright then thank you for sharing I will give it a try and get back to you..
Awesome Dani! Can’t wait to hear what you think -Carole
Thanks Carole! You have a completely original recipe for fried rice …. All the others look just like the other one. I’m excited to try it! It looks fabulous!
It took me many years to get my recipe where I like it Jules so I hope you like it too 🙂
Sounds exciting ,must try
It is so yummy Rose!
I’ve loaded up on my Tupperware freezer mates and I was searching for the fried rice!! Mines been a FLOP lately BUT I see why now!! Thank you for your tip!! I always use hot rice … 🙁 I’m going to master this now because of you!! Thank you!! I’m ready to freeze me some fried rice!!
It makes all the difference Angel! I’m glad I was able to help you out 🙂
I tried this tonight, and it was so yummy! Since I didn’t have cooked chicken on hand, I cut up 2 small breasts and sauteed them in sesame oil. It definitely added more flavor than using another oil. My husband and I ate half of the dish tonight! I was hoping for a few days of leftovers, but that’s not going to happen now. Thanks for encouraging me to use the oyster sauce. It certainly added depth of flavor.
Awesome M’Shel! I’m glad you stepped out of your comfort zone a bit with the oyster sauce 🙂
Your tip about using cold rice is spot on and is a must do!
I have been making fried rice for years and it’s a given that I will show up at a potluck or a neighbors door with a batch every now and then. I’ve been told that at one house its hidden so the receiver at the door can gobble it up without having to share. Lol
I do agree with you as far as vegetables – the more the merrier! I typically add celery and zucchini but do not precook. The steam from the rice seems to finish the veggies to al dente with no intervention from me. I must admit I never use carrots because I can never seem get them to the right texture.
I will absolutely be trying your suggestion and use fresh garlic next time around. In the past I’ve finished the dish off with a light dusting of granulated garlic before a final toss.
If I may offer a suggestion? I’ve found that the beaten eggs seem to taste and look best when cooked in a nonstick pan with butter (for the exact reason you state) and cooked at a low, low temperature – basically how a perfect omelette is achieved.
Oh! And I also almost always add some bacon because, well – who doesn’t love bacon? Lol
Happy cooking!
Hey Chris! Thanks so much for sharing your great tips….and I agree about the bacon 🙂
looks good ! just printed out the recipe and will try it out as soon as I get to the groc.store—THANKS
You are welcome Warren!
Made this tonight, very good, best fried rice I’ve ever made! Thank you for sharing.
Awesome Amy! So happy it was a hit 🙂
Cold rice makes sense. I usually have it made early so it is dryer but not cold. I will make the rice today for preparing tomorrow. Thanks for the tips.
I would love to hear how it turns out Jeanette!
Thank you SO MUCH for this recipe. Made it once before and it was awesome! Getting ready to make it for a second time. Adding in some left over steak & shrimp…YUM!! The cold rice trick really does work!! Thank you!!
You are so welcome Shelby 🙂
Made this tonight for dinner and it was a big success. Omitted the peas and carrots because they aren’t usually put in Chinese rice where I live. It is very tasty and we enjoyed it immensely. Will make it this way again.
Glad you made it work Sharon!
Yum!! i made this tonight without the chicken because i made orange chicken to go with, it was so easy! I didn’t have mushrooms but did have broccoli. I also didn’t use the oyster sauce due to my husbands complete distain of anything from the sea 🙁 but it was a hit! Definitely making again with the chicken. Thanks for the great recipe!
Glad you made it work Paula….please try the oyster sauce next time and don’t let your hubby see the jar. It is the secret ingredient to the best flavor and isn’t fishy at all. You have to trust me 🙂
I can’t find oyster sauce that is gluten free 🙁 Any suggestions for what can replace it? Thanks! 🙂
Here is my favorite gluten free one Wok Mei Gluten Free Oyster Sauce, 8 Oz. https://www.amazon.com/dp/B000I617RG/ref=cm_sw_r_cp_api_lxUrxbGC3AM5H
Out of curiosity, how many does this recipe feed?
Hi Kimberly! As a main dish, it feeds 6.
LOVE, LOVE, LOVE! Made this tonight for my family. My husband said this recipe is a KEEPER and was better than our favorite neighborhood place. Also made it with ham, and threw in some corn & bean sprouts. Thank you!
I’m so glad it was a huge hit Diana! Still one of our favorite go-to meals on a weeknight!
Thanks for this awesome recipe. My family as well as my co-workers absolutely loved it. Oyster sauce and cold rice definitely do the trick!!!
I’m so glad it worked out for you Janitza! We make it all the time.
This was so awesome. Thank you.
★★★★★
you are very welcome Casie!
This recipe is absolutely fantastic! Thank you so much.
★★★★★
You are very welcome Barb!
This is hands down, the best chicken fried rice that I’ve ever had! I’ve made it several times and everyone loves it!! I have had others ask me for the recipe. Thanks so much for sharing this.
★★★★★
So glad you love it as much as I do Rhonda!
Made this tonight-with the mushrooms and the oyster sauce (huh?). Delicious!