Takeout-Style Chicken Fried Rice Recipe

Easy Chicken Fried Rice is a favorite at my house — quick to make, family-friendly, and consistently a crowd-pleaser. If you ask my kids what they want for dinner, this one often tops the list. This simple takeout-style fried rice comes together fast using a few pantry staples and a couple of fresh ingredients for flavor. Follow these clear steps and tips to make a perfectly textured, savory chicken fried rice at home.

Two finished white bowls of Simple Chicken Fried Rice on a gray countertop. A small pink dish of toasted sesame seeds and a small white dish of sliced green onions are also on the countertop.

The secret to restaurant-style fried rice is using day-old cooked white rice. Freshly cooked rice holds too much moisture and can make the dish soggy, while rice that has been chilled dries slightly and separates better during frying. This recipe is also a great way to use leftover rice and leftover or rotisserie chicken for a fast weeknight meal. Aromatic garlic, fresh ginger, and green onions bring brightness while tamari and toasted sesame oil add that essential savory depth.

Ingredients

2 tablespoons avocado oil
3/4 pound chicken tenderloins, cut into 1/2-inch pieces
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 cup finely diced carrots (about 2 small carrots)
1 cup finely diced yellow onion (about 1/2 onion)
1/2 cup finely chopped green onion (about 3 green onions), reserve some for garnish
2 garlic cloves, minced
1 teaspoon freshly grated ginger
2 cups day-old cooked white rice
2 tablespoons tamari (or soy sauce)
1 teaspoon toasted sesame oil
2 large eggs, beaten
2 teaspoons toasted sesame seeds, for finishing

Step-by-step Instructions

Step 1: Prep your skillet or wok

Place a large skillet or wok over medium-high heat. Add the avocado oil and allow it to get hot but not smoking.

Step 2: Cook the chicken

Season the diced chicken with kosher salt and black pepper. Add the chicken to the hot pan in a single layer and let it cook undisturbed for 3 to 4 minutes so a golden crust forms. Toss and continue cooking for another 1 to 2 minutes until cooked through. Use a slotted spoon to transfer the cooked chicken to a clean plate and set aside.

The chicken for Simple Chicken Fried Rice browning in a black skillet with a gold handle.

Step 3: Cook the vegetables

Add the butter to the pan and let it melt. Add the carrots, yellow onion, green onions, minced garlic, and grated ginger. Cook, stirring frequently, until the vegetables are tender and fragrant, about 4 minutes.

The veggies for Simple Chicken Fried Rice cooking in a black skillet with a gold handle.

Step 4: Add the rice

Add the day-old rice to the pan and toss to combine with the vegetables. Spread the rice into an even layer and press down gently with a spatula. Let it cook undisturbed for about 3 minutes so the bottom gets lightly golden and a bit crispy, then stir.

Rice added to the veggies in a black skillet with a gold handle for Simple Chicken Fried Rice.

Step 5: Add the sauce

Pour the tamari and toasted sesame oil over the rice. Stir well so the sauce evenly coats the rice and allows about 1–2 minutes for the flavors to soak in.

Step 6: Scramble the eggs

Return the cooked chicken to the pan and toss to combine. Push the rice mixture to one side of the skillet and pour the beaten eggs into the empty side. Stir the eggs until softly scrambled, 1 to 2 minutes, then mix them through the rice until evenly distributed.

A black skillet with a gold handle is on a gray countertop with rice, chicken, and veggies, as well as a couple of eggs being scrambled on the side. A white spatula is in the skillet.

Step 7: Garnish and serve

Remove the pan from the heat and stir in the toasted sesame seeds and any remaining sliced green onions. Taste and adjust salt if needed. Serve hot, garnished with extra green onions and sesame seeds if you like.

A finished white bowl of Simple Chicken Fried Rice on a gray countertop. A small pink dish of toasted sesame seeds and a small white dish of sliced green onions are also on the countertop.

Recipe Notes & Tips

Day-old rice: Using chilled rice keeps the grains separate and prevents sogginess. If you need to use freshly cooked rice, spread it out on a sheet pan and chill for 30–60 minutes to dry it slightly before frying.
Substitutions: Tamari can be swapped for regular soy sauce. Coconut aminos also work if you prefer a soy-free option.
Time-saver: Swap cooked rotisserie chicken for the pan-seared chicken to skip step two — fold chopped rotisserie chicken into the pan before adding the rice.
Vegetable additions: Frozen peas, bell peppers, or finely chopped broccoli can be added with the carrots for extra color and nutrition.
Reheating: Reheat leftovers in a skillet over medium heat for best texture, adding a splash of water or oil if needed to loosen the rice.

Recipe FAQs

Is it really important to use day-old rice?

Yes. Freshly cooked rice is too moist and can make fried rice mushy. Chilled rice dries out slightly and fries up with better texture. If you must use fresh rice, spread it on a tray and refrigerate for 30–60 minutes to cool and dry.

Can I use soy sauce instead of tamari?

Absolutely. Regular soy sauce is a fine substitute. Tamari is simply a gluten-free alternative with a similar savory flavor.

Can I use rotisserie chicken?

Yes — chopped rotisserie chicken is a great shortcut. Add it to the skillet when you would normally return the cooked chicken, so it warms through as you combine the rice and sauce.

Recipe Details

Servings: 4
Calories: 400 per serving (approximate)
Author: Alex Snodgrass
Course: Main Course

Nutrition information is automatically calculated and should be used as an approximation.

Looking for more family-friendly recipes? Try these titles:

One-Pot Hamburger Helper

Creamy Fettuccine Alfredo

Easy Crispy Salmon Fish Sticks

Food photography and styling credited to Eat Love Eats.