Chicken fried rice from a Chinese restaurant is generally not so good because of the quantity of oil used. However, the word "fried" has got a bad reputation. The very healthy option of foods being stir-fried is still "fried", if you want to use that word, but it isn't soaked in tons of oil. You also don't know what kind of chicken they're using and whether or not they use MSG.
I once had fried rice from a street stall that was made fresh to order with a minimum of oil in a huge wok, and it was nothing like the gunk you get in most restaurants.
Your best bet is to try to make your own, and this way you'll know exactly has gone into it. It's not hard to make. Basically, you just need:
Cooked COLD rice (like cooked the day before, not freshly cooked or it will be mush) You can use any kind of rice you like, but brown rice and Basmati rice are healthiest (even though Basmati rice is white, it has a lower GI count than ordinary white rice and even brown rice, and so is very good for diabetics)
Whatever veggies you want in it cut up into even-sized pieces (carrots, regular onions, mushrooms, etc.)
Some chopped green onions (scallions), some minced garlic and ginger (you can buy jars of already chopped garlic and ginger) if you like
Some thin slices of raw chicken breast
1 or 2 eggs (depending on how much you're making...I'd use 1 large egg for every 2-3 cups of cooked rice), slightly beaten
A handful of frozen green peas (frozen are best as they hold their shape), thawed
Some soy or tamari sauce to taste
A bit of toasted sesame oil just for flavour (you don't use it to cook with, it's a seasoning)
This is healthiest using a non-stick wok or large frying pan, because you can use very little oil to stir-fry everything.
Heat a wok or large frying pan until hot, then pour in no more than 1 tablespoon of cooking oil. I use whatever is highest in monosaturates, but not olive oil as the flavour is wrong for Chinese food. Peanut oil is used a lot in Chinese home cooking; it's not quite as healthy, but it's not very bad for you either in small amounts.
Anyway, when the oil is quite hot, toss in the garlic and ginger and stir-fry for about 30 seconds, no more. Then add the chicken pieces and stir-fry for about a minute just until the outside is seared. Then toss in your veggies and stir-fry for about another minute. Then add the cold, cooked rice, stir-frying it and mixing it with the other ingredients until any clumps are broken up and it's nicely heated through and very slightly "fried", then add the peas. Then push everything to the outside so you have a space in the middle, and add the eggs. Let them cook until they're pretty much done, like making scrambled eggs, then break them up with whatever you're tossing everything around with and mix them up with everything else. Then add your soy sauce and sesame oil, make sure it's all heated through, and that's it.
It sounds more complicated than it is, but the whole thing shouldn't take more than about 4 minutes. It's just a matter of having everything ready to go and next to your before you start, and putting the items that require the longest cooking into the wok first. You can also use other ingredients/seasonings. For example, I like to add a bit of chilli paste and a dash of rice wine (or dry sherry) to mine.
So much better, healthier, cheaper and tastier than anything you can get at a restaurant!