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Restaurant-Style Chicken Fried Rice

Restaurant-Style Chicken Fried Rice
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This Restaurant-Style Chicken Fried Rice recipe brings the savory, well-seasoned flavors of your favorite takeout classic into your home kitchen. Combining tender chicken, fresh vegetables, and day-old jasmine rice, this quick and easy dish is perfect for busy weeknights or meal prep. Customize it with your favorite proteins or veggies, and enjoy a comforting, flavorful meal that’s kid-friendly and great for leftovers.

Ingredients

Scale

Rice

  • 3 cups cooked jasmine rice (preferably day-old and chilled)

Protein

  • 1 lb boneless chicken breast, diced into bite-sized pieces
  • 2 large eggs, lightly beaten

Vegetables & Aromatics

  • 1/2 cup chopped carrots
  • 1/2 cup peas
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated

Sauces & Oils

  • 3 tbsp soy sauce (regular light soy sauce or gluten-free tamari)
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil (for high-heat cooking)

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prep Your Ingredients: Dice the chicken into small bite-sized pieces, chop all vegetables, and beat the eggs lightly in a bowl. Having everything ready before cooking is key for smooth frying and even cooking.
  2. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat, then add the chicken. Stir-fry until golden brown and cooked through, about 4-5 minutes, then set aside on a plate.
  3. Scramble the Eggs: In the same pan, add a splash of oil if needed, then pour in the beaten eggs. Gently scramble and cook just until set, then remove and keep warm with the chicken.
  4. Sauté the Aromatics and Vegetables: Add more oil if necessary, then toss in minced garlic and grated ginger, cooking until fragrant. Follow with chopped carrots and peas, stir-frying until tender but still crisp, about 2-3 minutes.
  5. Combine Rice and Ingredients: Add the chilled cooked rice to the pan, breaking up any clumps. Stir-fry everything together to evenly combine and heat through.
  6. Season and Finish: Return the chicken and scrambled eggs to the pan, then drizzle with soy sauce and sesame oil. Toss everything well to coat and garnish with sliced green onions just before serving.

Notes

  • Use cold, day-old rice to prevent mushiness and achieve the best fried rice texture.
  • Cook over high heat for quick searing and to keep ingredients slightly crisp.
  • Cut all ingredients uniformly for even cooking.
  • Cook in batches if needed to avoid overcrowding and steaming.
  • Use fresh garlic and ginger for vibrant flavor.
  • Add soy sauce gradually, tasting as you go to avoid over-salting.

Nutrition

Keywords: chicken fried rice, restaurant-style fried rice, easy fried rice recipe, takeout fried rice, gluten-free fried rice, quick chicken dinner, healthy fried rice

Find it online: https://tastebudtrek.com/restaurant-style-chicken-fried-rice/