Easiest – Better than Restaurant Chicken Fried Rice


While making Chicken fried rice sounds simple – and it is once you’ve learned some of the tricks.  You will be able to get the perfect fried rice every time.

The first and most important ingredient is COLD RICE!! You can use day old rice. Just cook extra a day or two before you want to make to fried rice. I find that cooking it the same day and chilling it works out just fine. I prefer the flavor of Jasmine rice but plain old fast cook white rice works good too.

Why, you ask – cold rice ??? The rice gets drier as is cools and the grains become like individual “pellets” that will not get mushy. Also the rice will now take on more of the flavor of the other ingredients.

So- what do I do if I cook the rice on the same day? One – you could make it in the morning before work, fluff the rice with a fork really well and then put the pot in the fridge. Two – you can spread out on a rimmed pan and put it in the fridge for at least an hour. If you are good at planning ahead, the day before method is great but I’m not much good at doing that.

Another trick is adding sesame oil to the mix. Yes it makes a difference – it takes it  beyond the ordinary.

Having a good grade of Gluten free soy sauce {Tamari} is imperative too. I like the San – J brand. It’s made with 100% soy and no wheat, it has a richer, milder, more complex taste than regular soy sauce.

A shout out to all of you vegetarian eaters out there!!  You can easily make this dish without chicken.  Just leave out the step where chicken is added and skip straight to the next step.  It will still a make kick  a$$  made-at-home take-out!

Serve this with some GF egg rolls and you will think you’re at the local Asian restaurant.


Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Cheryl


  • 2-3 Chicken breasts
  • 3 Cups Cooked cold rice
  • 1/2 Yellow onion chopped
  • 1 Cup Frozen mixed vegetables
  • 2-3 T. Gluten free soy sauce {Tamari} I prefer San-J
  • 2 T. Sesame oil
  • 2 Beaten eggs
  • 1 T. Olive oil
  • 2 T. Chopped green onion
  • 1 Small hand full of chopped fresh cilantro for garnish {optional}
  • 2 Cloves of chopped garlic
  • 1 T. Sesame oil to drizzle on finished rice


  1. Chop the chicken up finely with a knife. Saute' in olive oil until cooked through. Remove to a plate.

  2. Preheat a large skillet or wok. Add 1 T. of sesame oil and 1 T. of olive oil to the pan. Heat til medium heat. Add the onion and mixed vegetables and heat until they are tender. Toss in the chopped garlic.

  3. Push the vegetable and onions over to one side. Add the eggs and scramble. Incorporate the eggs into the vegetables. 

  4. Add the cold rice and chicken to the egg and vegetable mixture. *You might need to add a little more oil at this point if the pan is dry. Let all of it sit for a couple of minutes.Pour the soy sauce of all over it and toss until everything is evenly combined.

  5. Add the green onion, 1T. of sesame oil  and give it one more toss. Top with cilantro if using. Serve with additional soy sauce to taste.

Recipe Notes

Make sure your skillet or wok is large enough to handle all the ingredients that you will have at the end. You will need room enough to be able to comfortably tossing everything.  

You may need to add more oil to your pan as you go through the steps. Remember to use a touch of sesame oil when adding olive oil.

Chop your chicken into small pieces
After cooking add chicken to a plate
Cook your vegetable
Push veg to the side and cook the eggs
Combine the eggs, vegetables and cooked chicken & toss

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