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Crispy Chicken Fried Rice Recipe Easy and Better Than Takeout

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A quick and easy crispy chicken fried rice recipe that rivals takeout with perfectly seared chicken, crunchy rice, and fresh veggies. Made with simple ingredients and a secret technique for the perfect crisp.

Ingredients

Scale
  • 3 cups day-old cooked white rice (about 600g)
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 large eggs, beaten, room temperature
  • 4 stalks green onions, thinly sliced
  • 1 medium carrot, finely diced
  • 1/2 cup frozen peas, thawed (about 75g)
  • 2 garlic cloves, minced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce (optional)
  • 1 tsp toasted sesame oil
  • 3 tbsp vegetable oil (canola or peanut oil recommended)
  • Salt and black pepper to taste

Instructions

  1. Prep your ingredients: Cut the chicken thighs into bite-sized pieces, dice the carrot finely, mince the garlic, and slice the green onions. Have your peas thawed if using frozen.
  2. Heat 2 tablespoons of vegetable oil in your skillet or wok over medium-high heat. When the oil shimmers, add chicken pieces in a single layer. Let them sear without moving for 2-3 minutes to get a nice crust, then stir and cook until cooked through, about 5-6 minutes total. Season lightly with salt and pepper. Remove chicken from the pan and set aside.
  3. In the same pan, add 1 tablespoon of vegetable oil. Toss in the minced garlic and diced carrots. Stir frequently for about 2 minutes until fragrant and carrots start to soften.
  4. Add the beaten eggs to the pan. Allow them to set slightly for 30 seconds, then scramble gently until just cooked but still soft.
  5. Add the day-old rice. Break up any clumps with your spatula, then spread the rice evenly across the pan. Let it cook undisturbed for 3-4 minutes so the bottom crisps up.
  6. Stir and flip the rice to allow crisping on other sides. Continue to stir-fry for another 3 minutes, mixing in the peas and cooked chicken.
  7. Pour in the soy sauce and oyster sauce. Stir well to coat everything evenly. Taste and add salt or pepper as needed.
  8. Finish with a drizzle of toasted sesame oil and the sliced green onions. Stir to combine and remove from heat.
  9. Serve immediately, optionally with a wedge of lime or a side of pickled vegetables.

Notes

Use day-old rice refrigerated overnight or cooled and dried freshly cooked rice to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Let chicken sear undisturbed for a crust. Add toasted sesame oil off heat to preserve aroma. Cooking in batches helps maintain crisp texture. For vegetarian version, swap chicken for firm tofu and use tamari instead of soy sauce.

Nutrition

Keywords: crispy chicken fried rice, fried rice recipe, easy fried rice, chicken fried rice, takeout fried rice, quick dinner, leftover rice recipe

Find it online: https://tempotaste.com/crispy-chicken-fried-rice-recipe-easy-and-better-than-takeout/