Fried Rice King Old National: Copycat Fried Rice

Fried Rice King Old National–style fried rice is a savory, wok-style takeout favorite made with chilled rice, vegetables, egg, soy sauce, and a choice of chicken or shrimp. This home version aims for separate, lightly browned grains and balanced seasoning; adjust the vegetables and protein to suit what you have.

Ingredients

4 cups (600 g) cooked, cold long-grain white rice, preferably refrigerated overnight
2 tablespoons (30 ml) neutral cooking oil, such as canola or vegetable oil, divided
8 ounces (225 g) boneless, skinless chicken breast, cut into ½-inch (1.3 cm) pieces
½ teaspoon fine salt (about 3 g), divided
¼ teaspoon ground black pepper (about 0.5 g)
2 large eggs (about 100 g), lightly beaten
1 cup (130 g) frozen peas and carrots, thawed and patted dry
¼ cup (40 g) finely chopped yellow onion
2 tablespoons (30 ml) regular soy sauce
1 teaspoon (5 ml) toasted sesame oil
2 scallions, thinly sliced (about 20 g)
Optional: ¼ teaspoon (1 ml) MSG, for a closer takeout-style savory flavor

Instructions

Prepare the rice and ingredients. Break up cold rice clumps with clean fingers or a fork. Keep the chicken, vegetables, beaten eggs, soy sauce, and seasonings within reach; the cooking moves quickly. If your rice is freshly cooked, spread it in a shallow layer and refrigerate until thoroughly chilled before frying. Do not leave cooked rice at room temperature for more than 2 hours.
Cook the chicken. Heat a large wok or 12-inch (30 cm) skillet over medium-high heat. Add 1 tablespoon (15 ml) oil. Season chicken with half the salt and the pepper, then spread it out in the pan. Cook for 4–6 minutes, stirring occasionally, until browned and cooked through. Check the thickest pieces with a food thermometer: USDA FSIS recommends that poultry reach a safe minimum internal temperature of 165°F (74°C). Transfer the chicken to a clean plate.
Scramble the eggs. Add the remaining 1 tablespoon (15 ml) oil to the pan. Pour in the beaten eggs and stir for about 30–60 seconds, just until set in soft curds. Move them to the plate with the chicken. Cook egg dishes to 160°F (71°C) for safety; the eggs should be fully set, not runny.
Stir-fry the vegetables. Add the onion, peas, and carrots to the hot pan. Stir-fry for 2–3 minutes, until hot and the onion begins to soften. If the pan looks dry, add a teaspoon of oil rather than pouring in extra soy sauce.
Fry the rice. Add the cold rice, spreading it across the pan. Stir and toss for 3–4 minutes, pressing apart any clumps and letting the grains make contact with the hot surface. Work in batches if the pan is crowded; a heap of rice steams instead of frying.
Season and finish. Return the chicken and egg to the pan. Add soy sauce, sesame oil, the remaining salt, and optional MSG. Toss for 1–2 minutes, until everything is evenly hot. Fold in the scallions and serve promptly.

Tips

Use cold, dry rice. Refrigerated rice fries into distinct grains. Fresh, moist rice tends to clump; chill it in a shallow container first, and never cool it for hours on the counter.
Keep the pan hot and uncrowded. A wok is helpful but not essential. If you have a smaller skillet, cook the rice in two batches so it fries rather than steams.
Season gradually. Soy sauces vary in saltiness. Start with the listed amount, taste after tossing, and add a little more if needed. Reduced-sodium soy sauce works, though the flavor will be less salty.
Swap the protein thoughtfully. Cooked shrimp can replace chicken; add it near the end to heat through and check that it reaches 145°F (63°C). For raw shrimp, cook separately until opaque and 145°F (63°C). Keep raw meat and seafood separate from ready-to-eat ingredients.

Serving Suggestions

Serve the fried rice hot as a filling main dish or as a side with stir-fried greens, steamed broccoli, or a simple cucumber salad. For a takeout-style plate, add a small bowl of soup or a crisp vegetable side. Extra sliced scallions and a modest splash of soy sauce can be offered at the table; chili crisp or hot sauce is an easy option for anyone who wants heat.

Variations

Shrimp fried rice: Replace the chicken with 8 ounces (225 g) peeled, deveined shrimp. Cook the shrimp in the pan until opaque and 145°F (63°C), then set aside and return it with the eggs. Smaller shrimp cook quickly, so check them early.

Vegetable version: Omit the chicken and use an extra cup (130 g) of mixed vegetables, such as diced bell pepper, corn, or finely chopped broccoli. The rice and vegetables still make a substantial meal; add a little more soy sauce only after tasting.

More takeout-style seasoning: The optional MSG adds a distinct savory note. Leave it out if you prefer; the soy sauce, browned rice, and scallions still provide plenty of flavor. A pinch of white pepper can be used instead of black pepper for a different, familiar fried-rice aroma.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. Keep them refrigerated at 40°F (4°C) or below and eat within 3–4 days. Cooked rice needs careful handling: do not keep it at room temperature, and discard it if it has been left out longer than 2 hours (or 1 hour above 90°F / 32°C).

Reheat only the portion you plan to eat, in a skillet over medium heat with a teaspoon of water or oil, stirring until steaming hot throughout. A microwave also works: cover loosely, stir halfway through, and heat evenly. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeatedly cooling and reheating the same batch. For longer storage, freeze promptly in airtight portions; thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I make fried rice with freshly cooked rice?
Yes, but it is easier to get a good texture when the rice is cold and relatively dry. Spread freshly cooked rice in a shallow layer and refrigerate it until chilled; avoid leaving it at room temperature for extended cooling.

What kind of rice works best?
Long-grain white rice is a dependable choice because the grains tend to stay separate. Jasmine rice also works and gives a fragrant result. Short-grain rice is stickier, so use it only if you do not mind a softer, more clumped texture.

Can I use brown rice?
Yes. Use 4 cups (600 g) cooked, chilled brown rice in the same way. It is chewier and has a nuttier flavor, and it may need an extra minute in the pan to heat through.

Why did my fried rice turn soggy?
Common causes are warm or wet rice, a crowded pan, and too much sauce. Use chilled rice, heat the pan well, fry in batches if necessary, and add seasonings in the amounts listed before adjusting.

Can I make it without a wok?
Yes. A wide, heavy skillet works well. Preheat it over medium-high heat, avoid overcrowding, and toss the rice frequently so it heats evenly.

Is this an exact copy of the restaurant dish?
No restaurant-specific formula is assumed here. This is a practical home-style interpretation of the fried rice associated with the search term, and seasoning, vegetables, or protein can vary by cook and order.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).