Restaurant Style Chicken Fried Rice

Recreate the restaurant takeout classic at home.

2-3 servings

Time: 1 hr

By Ethan Chlebowski

A restaurant-style fried rice with my preferred fillings, but feel free to use different vegetables or proteins. For a lower-calorie version, check out the shrimp version of this recipe or my original video on the topic.

Ethan Chlebowski

Ethan Chlebowski



  • Rice

    • rice
      200 g1 parts
    • water
      240 g1.2 parts
    • cooking oil
      for stir frying~20 g
  • Protein & marinade ingredients

    • chicken thighs
      , boneless, cubed
      170 g~1/3 lb
    • salt
      2 ga sprinkle
    • sugar
      4 g1/2 spoonful
    • soy sauce
      10 ga spoonful
    • cooking oil
      5 ga drizzle
    • eggs
      , beaten
    • cooking oil
      for stir frying~20 g
  • Vegetables

    • garlic
      , minced
      2 cloves
    • onions
      , small dice
      60 g1/3
    • carrots
      , small dice
      80 g
    • mushrooms
      , small dice
      80 g
    • peas
      80 g
    • scallions
      , thinly sliced
      1 stalk
    • cooking oil
      for stir frying~20 g
  • Seasoning

    • soy sauce
      5 gor to taste
    • sugar
      4 g1/2 spoonful
    • msg
      3 ga sprinkle


Step 1: Steam the rice

Add the rice to a metal strainer and rinse the starches under water. Ensure the water has completely drained to minimize excess moisture. Add the rinsed rice in a saucepan with the measured amount of water and cover with a lid.

Bring to a over medium heat. Once boiled, turn off the heat, remove the lid, place a kitchen towel over top, and place the lid back on. Let the rice off the heat for 15 to 20 minutes. If the water hasn't fully absorbed, you can put it back on low heat for a few minutes to finish cooking.

Once done, spread on a plate to let excess steam .

  • Note: Rice can be made ahead of time and stored in the fridge, which also improves its texture during stir-frying.

Step 2: Marinade the chicken

Chop the chicken into small cubes and place into a bowl on a scale. Add the salt, sugar, soy sauce, and oil. Mix together. Let the chicken for 15 minutes.

Meanwhile, use this time to gather the remaining ingredients or prep vegetables.

Step 3: Stir fry the chicken

Heat a wok or skillet over high heat. Add about 20 g of the oil to the wok and swirl it around to establish a nonstick surface. Add the marinated chicken and until done, about 2-3 minutes depending on the size of the pieces. Take the chicken out and set aside in a bowl.

Step 4: Stir fry the vegetables

Add another 20 grams of the oil to the wok and bring back to high heat. Add the minced garlic and for 10-15 seconds until just fragrant. Add the onions and carrots and until while mixing constantly about 60-90 seconds. Add in the mushrooms and stir fry for another 30 seconds. Remove the vegetables and add to the bowl with the chicken.

Step 5: Fry the egg and rice; add seasoning

Add the final 20 grams of the oil to the wok, swirl to coat the surface, and set the heat to high. Add the beaten egg and cook until the curds start to set.

Add in the cooked rice. Stirring constantly, the rice for 2-3 minutes. It should toast some and become without clumps, and the egg should become dispersed into small pieces.

Add the sugar, soy sauce, and MSG to the rice and stir it in.

Step 6: Combine & finish the stir fry

Return the cooked shrimp and vegetables to the wok. Add the peas to the rice and for another 15-20 seconds. Shut off the heat and add the scallions, then mix to combine.

Taste it! Adjust the soy sauce, msg, or sugar as you see fit.



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