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Easy Crispy Better-Than-Takeout Chicken Fried Rice

Easy Crispy Better-Than-Takeout Chicken Fried Rice - featured image
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A quick and satisfying chicken fried rice recipe that delivers crispy rice, juicy chicken, and savory flavor, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 3 cups cooked white jasmine or long-grain rice, preferably day-old
  • 1 medium carrot, diced
  • 1/2 cup frozen peas, thawed
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon toasted sesame oil
  • Salt and freshly ground black pepper to taste
  • 2–3 tablespoons vegetable or canola oil
  • 2 large eggs, lightly beaten

Instructions

  1. Prepare the rice: Cook rice according to package directions and spread out on a tray to cool. Ideally use rice cooked the day before and refrigerated overnight.
  2. Prep the chicken and veggies: Cut chicken into small, uniform pieces. Dice the carrot, slice green onions, and mince garlic.
  3. Cook the chicken: Heat 1 tablespoon vegetable oil in a wok over medium-high heat until shimmering. Add chicken, season with salt and pepper, and cook 5-7 minutes until golden and cooked through. Remove and set aside.
  4. Scramble the eggs: In the same wok, add more oil if needed. Pour in beaten eggs and scramble quickly until just set. Remove and set aside with chicken.
  5. Sauté the vegetables: Add another tablespoon of oil to the wok. Add garlic and carrots, stir-fry 2-3 minutes until fragrant and carrots soften. Add peas and green onions, cook 1 more minute.
  6. Add the rice: Increase heat to high. Add cold rice, break up clumps with spatula. Spread rice out and let cook undisturbed 2-3 minutes to develop crispy crust. Stir and repeat a couple of times to maximize crunch without burning.
  7. Combine everything: Return chicken and eggs to wok. Pour soy sauce, oyster sauce, and toasted sesame oil over all. Toss well to coat and heat through. Adjust salt and pepper to taste.
  8. Finish and serve: Remove from heat and serve immediately, garnished with extra sliced green onions if desired.

Notes

Use day-old rice for best crispiness. High heat and not overcrowding the pan are key to avoid soggy rice. Scramble eggs separately to keep them fluffy. For gluten-free, substitute soy sauce with tamari. For a vegetarian version, replace chicken with firm tofu or extra vegetables.

Nutrition

Keywords: chicken fried rice, crispy fried rice, easy fried rice, weeknight dinner, quick chicken recipe, better than takeout

Find it online: https://nadinetable.com/easy-crispy-better-than-takeout-chicken-fried-rice-recipe-for-perfect-weeknight-dinner/