Quick Restaurant-Style Chicken Fried Rice Recipe for Easy Weeknight Dinners

Quick Restaurant-Style Chicken Fried Rice Recipe for Easy Weeknight Dinners is the perfect dish to whip up for busy weeknights. With tender chicken, vibrant veggies, and fluffy rice, this meal is packed with flavor and comes together in just a few minutes. Your family will love it, and it’s so quick to make that you’ll want to add it to your regular rotation!

Why You’ll Love This Quick Restaurant-Style Chicken Fried Rice Recipe for Easy Weeknight Dinners

• Flavorful and satisfying: A delicious combination of chicken, rice, and vegetables.
• Quick prep: Ready in under 30 minutes, perfect for busy evenings.
• Meal prep friendly: Great for making ahead; just reheat and enjoy!
• Family favorite: Kids love the tasty bite-sized pieces and colorful veggies.
• Versatile leftovers: Enjoy it the next day for an easy lunch or dinner.

Ingredients Needed

• Protein:
  • 1 lb chicken breast, cut into small cubes
• Rice/Grains:
  • 3 cups cooked white rice (day-old preferred)
• Veggies:
  • 3 stalks green onions, sliced thin (separate white and green parts)
  • ½ cup frozen peas and carrots (optional)
  • 3 cloves garlic, minced
• Sauce:
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
• Spices:
  • ¼ tsp white pepper (optional)
• Fat:
  • 2 tbsp vegetable oil
  • 1 tbsp vegetable oil (for scrambling eggs)
• Other:
  • 2 large eggs

Step-by-Step Instructions

Prep your ingredients:

• Cut chicken into small cubes.
• Mince garlic.
• Slice green onions, separating white and green parts.
• Rinse frozen peas and carrots if using.
• Have cold, separated day-old rice ready.

Sear the chicken:

• Heat 1 tablespoon vegetable oil over medium-high heat in a large skillet.
• Add chicken cubes, spread out, and sear without moving for 3 minutes.
• Stir and cook for another 3-4 minutes until cooked through and lightly golden.
• Remove chicken from pan and set aside.

Scramble the eggs:

• Lower heat to medium. Add more oil if needed.
• Crack in eggs and scramble quickly until just set but still moist.
• Transfer eggs to the plate with chicken.

Stir-fry the veggies:

• Add remaining 1 tablespoon vegetable oil to the pan.
• Toss in white parts of green onions and minced garlic.
• Stir constantly for 1 minute until fragrant but not browned.
• Add peas and carrots if using; cook for 2 minutes until tender but still bright.

Cook the rice:

• Turn heat to medium-high and add cold rice, spreading it out in the pan.
• Let it sit for 1-2 minutes without stirring to crisp, then stir and break clumps.
• Repeat this to get the rice hot and slightly toasted.

Combine everything:

• Return chicken and eggs to the pan.
• Pour in soy sauce and drizzle sesame oil.
• Sprinkle white pepper if using and toss everything until evenly coated and heated through.
• Stir in green parts of green onions for freshness. Adjust seasoning if needed.

Serving Suggestions Quick Restaurant-Style Chicken Fried Rice Recipe for Easy Weeknight Dinners

• Serve with a side of steamed broccoli or bok choy for added greens.
• Top with crispy fried shallots for extra crunch.
• Pair with a simple cucumber salad dressed with rice vinegar.
• Enjoy with hot sauce or chili flakes for those who like it spicy.
• Serve alongside egg rolls or spring rolls for a complete meal.

Tips for Success Quick Restaurant-Style Chicken Fried Rice Recipe for Easy Weeknight Dinners

• Use cold rice: Day-old rice works best for texture; it won’t become mushy.
• Hot, hot pan: Ensure your pan is hot to achieve a nice sear on the chicken and slightly crispy rice.
• Don’t overcrowd: Cook in batches if necessary to avoid steaming the chicken and rice.
• Store properly: Leftovers can be stored in the fridge for up to 3 days; reheat on the stove to maintain texture.

Variations

Here are a few easy ways to change it up:

• Swap proteins: Substitute chicken with shrimp, pork, or tofu for different flavors.
• Make it spicy: Add diced jalapeños or a splash of sriracha for some heat.
• Add more veggies: Include bell peppers, snap peas, or broccoli for extra nutrition.

Follow us on Pinterest for more cozy ideas.

Chicken Fried Rice

A quick and delicious chicken fried rice recipe packed with tender chicken, vibrant veggies, and fluffy rice, perfect for busy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 450

Ingredients Method Notes

Ingredients

  

Protein

• 1 lb chicken breast, cut into small cubes

Rice/Grains

• 3 cups cooked white rice (day-old preferred)

Veggies

• 3 stalks green onions, sliced thin (separate white and green parts)
• ½ cup frozen peas and carrots (optional)
• 3 cloves garlic, minced

Sauce

• 3 tbsp soy sauce
• 1 tsp sesame oil

Spices

• ¼ tsp white pepper (optional)

Fat

• 2 tbsp vegetable oil
• 1 tbsp vegetable oil (for scrambling eggs)

Other

• 2 large eggs

Method

 

Preparation

1. Cut chicken into small cubes.
2. Mince garlic.
3. Slice green onions, separating white and green parts.
4. Rinse frozen peas and carrots if using.
5. Have cold, separated day-old rice ready.

Cooking

1. Heat 1 tablespoon vegetable oil over medium-high heat in a large skillet.
2. Add chicken cubes, spread out, and sear without moving for 3 minutes.
3. Stir and cook for another 3-4 minutes until cooked through and lightly golden.
4. Remove chicken from pan and set aside.
5. Lower heat to medium. Add more oil if needed.
6. Crack in eggs and scramble quickly until just set but still moist.
7. Transfer eggs to the plate with chicken.
8. Add remaining 1 tablespoon vegetable oil to the pan.
9. Toss in white parts of green onions and minced garlic.
10. Stir constantly for 1 minute until fragrant but not browned.
11. Add peas and carrots if using; cook for 2 minutes until tender but still bright.
12. Turn heat to medium-high and add cold rice, spreading it out in the pan.
13. Let it sit for 1-2 minutes without stirring to crisp, then stir and break clumps.
14. Repeat this to get the rice hot and slightly toasted.

Combine

1. Return chicken and eggs to the pan.
2. Pour in soy sauce and drizzle sesame oil.
3. Sprinkle white pepper if using and toss everything until evenly coated and heated through.
4. Stir in green parts of green onions for freshness. Adjust seasoning if needed.

Notes

Use cold rice for the best texture; ensure the pan is hot for a nice sear on the chicken and slightly crispy rice. Store properly in the fridge for up to 3 days.