Homestyle Chicken Fried Rice
A quick and easy chicken fried rice that's better than takeout, with all the tips you need to make it perfectly at home.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings6
This chicken fried rice is a weeknight lifesaver. It's ready in just 30 minutes, uses simple ingredients you probably already have, and tastes just like your favorite Chinese takeout. The key is using cold rice and high heat to get that perfect texture.
I'll walk you through every step, from prepping the vegetables to getting the rice nice and toasted. Whether you're a beginner or a seasoned cook, this recipe is foolproof and endlessly customizable. Add extra veggies or protein if you like—it's all about making it your own.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small bowl, mix the soy sauce and oyster sauce. Set aside.
- Heat a large nonstick skillet over medium-high heat. Melt 1/2 tablespoon of the butter, then add the beaten eggs. Cook until fully set, then transfer to a plate.
- Return the pan to high heat and melt 1 tablespoon of butter. Add the onion, garlic, ginger, mushrooms, and carrots. Season with a generous pinch of salt and pepper. Sauté until the vegetables start to soften, about 3-4 minutes.
- Add the remaining butter, then the cold rice, frozen peas, and cooked chicken. Stir-fry everything together for about 3 minutes, letting the rice get slightly toasted.
- Pour in the sauce mixture, then add the green onions and scrambled eggs. Stir well to coat everything evenly. Finish by drizzling the sesame oil over the top and tossing once more before serving.
💡 Tips
- Use cold, day-old rice for the best texture; fresh rice can turn mushy.
- Keep the heat high to get that slightly charred, smoky flavor.
- Feel free to swap in other veggies like bell peppers or broccoli.
Inspired by a recipe from My Kitchen Escapades