This chicken fried rice recipe brings authentic restaurant flavors straight to your kitchen with simple ingredients and quick cooking techniques.
I’ve perfected this dish over years of experimenting, and it consistently delivers that perfect balance of savory flavors, tender chicken, and fluffy rice that makes takeout so addictive.
What sets this recipe apart is the proper sauce combination and cooking method that creates individual grains of rice coated in delicious flavor rather than a mushy mess.
Essential Ingredients for Perfect Fried Rice
These ingredients work together to create authentic Chinese restaurant taste:
- Day-old cooked rice: Use refrigerated rice that’s dried out and crumbly
- Chicken breast: Cut into small, bite-sized pieces for quick cooking
- Fresh eggs: Creates those fluffy scrambled bits we all love
- Bacon or ham: Adds smoky depth that replaces traditional Chinese sausage
- Mixed vegetables: Carrots, peas, and corn provide color and texture
- Aromatics: Garlic, onion, and green onions build the flavor base
The Secret Sauce That Makes the Difference
Restaurant-quality fried rice relies on this simple sauce blend:
- Light soy sauce: Provides umami without overpowering the dish
- Oyster sauce: Adds rich, savory sweetness
- Chinese cooking wine: Creates depth and authentic restaurant flavor
- Sesame oil: Just a touch for aromatic finish
- White pepper: Gives subtle heat without overwhelming spice
I learned this sauce combination from a chef friend who emphasized that Chinese cooking wine makes all the difference. If you can’t find it, mirin or dry sherry work as substitutes.
Step-by-Step Cooking Instructions
Follow these steps for restaurant-quality results every time:
- Prepare the sauce: Mix all sauce ingredients in a small bowl and set aside
- Season the chicken: Toss chicken pieces with 2 teaspoons of sauce and let marinate for 10 minutes
- Scramble the eggs: Cook eggs in hot oil until just set, then remove from pan
- Cook the bacon: Add bacon to the same pan and cook until fat renders
- Add aromatics: Stir in garlic and onion, cooking until fragrant
- Cook vegetables: Add diced carrots, peas, and corn, stirring for one minute
- Add chicken: Cook until chicken turns white and is fully cooked through
- Combine with rice: Add day-old rice and remaining sauce, stirring constantly
- Finish the dish: Return eggs to pan with green onions and toss everything together
Pro Tips for Restaurant-Quality Results
These techniques separate good fried rice from great fried rice:
- Use high heat: Keep your pan or wok hot throughout the cooking process
- Work quickly: Have all ingredients prepped before you start cooking
- Don’t overcrowd: Cook in batches if needed to maintain high heat
- Break up rice clumps: Use your spatula to separate any stuck-together grains
- Taste and adjust: Add more soy sauce or a pinch of salt if needed
The biggest mistake I see home cooks make is using freshly cooked rice. Day-old refrigerated rice has the perfect texture because moisture has evaporated, preventing that sticky, clumpy result.
Nutritional Benefits and Serving Suggestions
This homemade version offers several advantages over takeout:
- Balanced nutrition: Combines protein, vegetables, and carbohydrates in one dish
- Lower sodium: Control salt content by adjusting soy sauce amounts
- Fresh ingredients: No preservatives or mystery additives
- Customizable portions: Adjust protein and vegetable ratios to your needs
Serve this chicken fried rice as a complete meal or alongside other Chinese dishes like beef and broccoli or sweet and sour chicken.
Storage and Reheating Tips
Properly stored fried rice maintains quality for several days:
- Refrigerate: Store leftovers in airtight containers for up to 3 days
- Freeze portions: Divide into meal-sized containers and freeze for up to 3 months
- Reheat properly: Add a splash of water when microwaving to prevent drying out
- Restore texture: Stir-fry leftover rice in a hot pan with a little oil for best results
Common Mistakes to Avoid
Learn from these frequent errors that ruin homemade fried rice:
- Using fresh rice: Creates mushy, sticky texture instead of separated grains
- Overcooking vegetables: They should remain slightly crisp for best texture
- Adding too much sauce: Start with less and add more as needed
- Cooking on low heat: High heat is essential for proper wok hei flavor
- Skipping the wine: Chinese cooking wine adds authentic restaurant depth
Variations and Substitutions
Customize this recipe to match your preferences:
- Different proteins: Try shrimp, beef, or tofu instead of chicken
- Vegetable options: Use whatever vegetables you have on hand
- Spice level: Add chili oil or fresh chilies for heat
- Dietary needs: Use coconut aminos instead of soy sauce for gluten-free version
This chicken fried rice recipe has become my go-to weeknight dinner because it uses simple ingredients and comes together in under 20 minutes.
The key is having everything prepped and ready before you start cooking, since the actual stir-frying happens very quickly. Master this technique, and you’ll never need to order takeout fried rice again.
Best Chicken Fried Rice
Ingredients
Equipment
Method
- Prepare sauce and marinate chicken: Mix all sauce ingredients in a small bowl. Pour 2 teaspoons over chicken pieces, toss to coat, and set aside for 10 minutes.
- Scramble the eggs: Heat 1 tablespoon oil in a large wok or skillet over medium heat. Add whisked eggs and scramble until just cooked but still slightly wet. Remove from pan and set aside.
- Cook bacon and aromatics: Turn heat to high and add remaining oil and chopped bacon to the same pan. Cook for 1 minute until fat starts to render, then add onion and garlic. Cook until bacon is light golden, about 1.5 minutes.
- Add vegetables: Add diced carrot, frozen corn, and frozen peas to the pan. Stir-fry for 1 minute until vegetables are heated through but still crisp.
- Cook chicken: Add marinated chicken to the pan and cook until it changes from pink to white and is fully cooked through, about 1.5 minutes.
- Add rice and sauce: Add day-old rice and remaining sauce ingredients to the pan. Stir constantly for 1.5 minutes, breaking up any rice clumps and ensuring everything is well coated.
- Final assembly: Return scrambled eggs to the pan along with sliced green onions. Toss everything together until well distributed, then remove from heat and serve immediately.