Restaurant-Style 30-Minute Chicken Fried Rice
Make quick, flavorful chicken fried rice in one pan. This recipe uses leftover rice for the best texture and tastes better than takeout.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 2 servings
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Low Fat
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 cup cooked, cold leftover white rice
- 1 cup diced cooked chicken breast
- 1/2 cup frozen peas and carrots mix
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs to the hot pan. Scramble quickly until just set, then remove the eggs from the pan and set them aside.
- Add a little more oil if the pan is dry. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the diced chicken and frozen peas and carrots to the pan. Stir fry for 2 minutes until heated through.
- Add the cold, leftover rice to the pan. Break up any clumps with your spatula and stir fry for 3 to 4 minutes until the rice is heated and slightly toasted.
- Return the scrambled eggs to the pan. Pour the soy sauce and sesame oil over the mixture.
- Stir everything together quickly until the rice is evenly coated and hot. Season with white pepper.
- Serve immediately.
Notes
- Use day-old, cold rice for the fluffiest texture. Freshly cooked rice will become mushy.
- For a deeper flavor, use low-sodium soy sauce and add 1 teaspoon of oyster sauce if you have it.
- High heat is important for achieving a restaurant-style sear on the rice.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 850
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 250