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Crispy Chicken Fried Rice Recipe Easy Better Than Takeout

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This crispy chicken fried rice is a quick, easy, and flavor-packed meal that rivals your favorite takeout. Crunchy chicken, fluffy rice, and a savory sauce come together for a comforting dish perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb), cut into small cubes
  • 2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons vegetable oil (canola or sunflower)
  • 3 cups cooked jasmine rice (preferably cold, day-old)
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed
  • 3 green onions, thinly sliced (plus extra for garnish)
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce (plus more to taste)
  • 1 tablespoon oyster sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper (optional)
  • 1 tablespoon vegetable oil (for stir-frying)
  • Sesame seeds (toasted, for garnish)
  • Sriracha or chili crisp (optional, for heat)
  • Extra sliced green onions (for garnish)

Instructions

  1. In a medium bowl, toss cubed chicken breast with cornstarch, soy sauce, salt, and pepper. Let sit for 5 minutes.
  2. Heat a large nonstick skillet or wok over medium-high heat. Add vegetable oil and heat until shimmering.
  3. Add chicken in a single layer (work in batches if needed). Cook for 3-4 minutes without stirring, then flip and cook another 2-3 minutes until golden brown and crispy. Transfer to a plate.
  4. Wipe out excess oil from the pan. Pour in beaten eggs and scramble gently for 1-2 minutes until just set. Transfer eggs to the plate with chicken.
  5. Add 1 tablespoon oil to the skillet. Add minced garlic and cook for 30 seconds until fragrant. Add peas and carrots; stir-fry 2-3 minutes until bright and tender.
  6. Crumble in cold cooked jasmine rice. Stir and break up clumps, cooking for 3-4 minutes until rice sizzles and starts to crisp.
  7. Drizzle in soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Toss well and cook for about 2 minutes until rice is evenly coated and heated through. Taste and adjust seasoning as needed.
  8. Add cooked chicken and scrambled eggs back to the pan. Stir in sliced green onions. Cook for 1-2 more minutes until everything is hot and chicken remains crispy.
  9. Transfer to bowls and garnish with sesame seeds, extra green onions, and sriracha or chili crisp if desired. Serve hot.

Notes

Use day-old rice for best texture; fresh rice can be cooled quickly on a tray or in the freezer. Cook chicken in batches for maximum crispiness and avoid overcrowding the pan. For gluten-free, use tamari and check oyster sauce labels. Add extra veggies or swap proteins as desired. Leftovers keep well and taste even better the next day.

Nutrition

Keywords: chicken fried rice, crispy chicken, easy fried rice, better than takeout, weeknight dinner, Asian recipe, family meal, meal prep, comfort food, homemade fried rice

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