Better Than Takeout Chicken Fried Rice
Day-old rice, savory chicken, scrambled egg, and a glossy soy-sesame finish. The takeout you used to order, made in 15 minutes.
Prep: 20 min · Cook: 15 min · Total: 35 min · Serves: 4 servings · Difficulty: Easy
Ingredients
- 4 cups day-old jasmine rice
- 1 lb chicken breast, diced small
- 3 tbsp neutral oil, divided
- 3 eggs, beaten
- 4 green onions, sliced
- 3 cloves garlic, minced
- 3 tbsp soy sauce (or tamari)
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
Method
- Heat 1 tbsp oil in a wok over high heat. Scramble eggs softly, set aside.
- Add 1 tbsp oil, sear chicken until golden and cooked through. Remove.
- Add remaining oil, then garlic and white parts of green onion. Add cold rice and press into the wok for 60 seconds to crisp.
- Return chicken and eggs. Drizzle with soy sauce, oyster sauce, and sesame oil. Toss until glossy.
- Finish with green onion tops.
Allergen-aware substitutions
- Gluten-free: swap soy sauce for tamari or coconut aminos.
- Egg-free: skip the egg and add extra diced tofu or chicken.
- Peanut-free, shellfish-free, kiwi-free, pea-free (omit the optional green peas).
Storage, reheating & freezer
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat in a hot skillet with a teaspoon of oil to refresh the texture.
Freezer: Freeze in single portions up to 1 month.
Frequently asked
Can I make this ahead of time?
Yes — prep the ingredients up to 24 hours in advance and store in airtight containers. Cook just before serving for the cozyest texture.
What if I don’t have one of the ingredients?
See the substitutions section above. Most pantry swaps work beautifully here — this recipe was designed to be forgiving.
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Photo note: Wok or black skillet, steam, green onions, chopsticks, warm evening light.