Name: Restaurant-Style Chicken Fried Rice
Ingredients: 3 cups cooked long-grain rice, preferably day-old and chilled; 1 pound boneless, skinless chicken breasts, diced into ½-inch cubes; 3 tablespoons vegetable oil, divided; 2 large eggs, lightly beaten; 1 medium onion, finely diced (about 1 cup); 2 medium carrots, diced small (about ¾ cup); ½ cup frozen peas, thawed; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce (low-sodium preferred); 1 tablespoon oyster sauce; 2 teaspoons toasted sesame oil; ¼ teaspoon white pepper; 3 green onions, thinly sliced; Salt to taste

Description

Skip the takeout tonight! This homemade chicken fried rice recipe gives you that authentic restaurant flavor without leaving your kitchen. It’s faster than delivery and tastes even better.

Ingredients

Scale

3 cups cooked long-grain rice, preferably day-old and chilled
1 pound boneless, skinless chicken breasts, diced into ½-inch cubes
3 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
1 medium onion, finely diced (about 1 cup)
2 medium carrots, diced small (about ¾ cup)
½ cup frozen peas, thawed
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce (low-sodium preferred)
1 tablespoon oyster sauce
2 teaspoons toasted sesame oil
¼ teaspoon white pepper
3 green onions, thinly sliced
Salt to taste

Instructions

Break up any clumps in the cold rice. Season diced chicken with salt and white pepper. Heat 1 tablespoon oil in a wok over high heat until nearly smoking. Add chicken in a single layer and sear for 1 minute, then stir-fry for 2-3 minutes until golden. Remove to a plate.
Reduce heat to medium-high and add ½ tablespoon oil. Pour in beaten eggs and let set for 10 seconds before gently scrambling until just set but still moist (30-45 seconds). Transfer to the plate with chicken.
Return heat to high and add remaining 1½ tablespoons oil. Stir-fry onions for 30 seconds, then add carrots and cook for 1-2 minutes until slightly softened. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
Add cold rice to the wok, breaking up any clumps. Spread rice across the pan surface, let heat for 30 seconds, then stir. Repeat 2-3 times. Drizzle soy sauce and oyster sauce around the pan perimeter and quickly stir to distribute.
Return chicken and eggs to the wok along with peas. Toss for 1-2 minutes until everything is evenly distributed and hot. Finish with sesame oil and white pepper. Fold in most of the green onions, reserving some for garnish. Taste and adjust seasonings if needed. Serve immediately in warmed bowls, garnished with remaining green onions.