Easy Chicken Fried Rice (Restaurant-Style) Recipe
Craving the savory, smoky perfection of takeout without the wait? This Restaurant-Style Chicken Fried Rice delivers that iconic wok-charred flavor and fluffy texture right in your own kitchen. After extensive testing, I’ve perfected a method that uses a few key techniques—like using cold rice and a hot pan—to replicate your favorite restaurant’s signature dish. It’s a complete, satisfying meal that’s surprisingly simple to master.
PrintEasy Chicken Fried Rice (Restaurant-Style)
Ingredients
Scale
- 1 ½ teaspoons sesame oil
- 4 teaspoons neutral oil (like avocado or canola; 1 tablespoon + 1 teaspoon, divided)
- ¾ pound chicken breasts (cut into very small pieces, roughly half of "bite-sized")
- 5 tablespoons low-sodium soy sauce (divided)
- 4 tablespoons butter (divided)
- 2 teaspoons fresh lemon juice
- salt (to taste)
- pepper (to taste)
- ½ cup diced white onion
- 1 cup frozen mixed vegetables (peas, carrots)
- 2 large eggs
- 4 cups cooked rice (cool to touch, see Notes)
- sesame seeds (optional, for garnish)
Instructions
- For the Chicken
- For the Fried Rice
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