Restaurant-Style Chicken Fried Rice
This restaurant-style chicken fried rice brings hibachi-style cooking straight to your kitchen! Loaded with tender chicken, colorful vegetables, and perfectly seasoned rice, it’s a quick, flavorful, and satisfying meal that’s better than takeout.
Servings: 6
Ingredients
For the Chicken:
- 1 ½ teaspoons sesame oil
- 1 tablespoon neutral oil e.g., avocado or canola oil
- ¾ pound chicken breasts cut into very small pieces
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon butter
- 2 teaspoons fresh lemon juice
- Salt to taste
- Pepper to taste
For the Fried Rice:
- 1 teaspoon neutral oil
- ½ cup diced white onion
- 1 cup frozen mixed vegetables peas and carrots
- 2 large eggs
- 4 cups cooked rice cooled to room temperature (see Notes)
- 3 tablespoons butter
- 3 tablespoons low-sodium soy sauce
- Sesame seeds optional, for garnish
Instructions
For the Chicken:
- Heat 1 ½ teaspoons sesame oil and 1 tablespoon neutral oil in a large skillet or wok over medium-high heat.
- Once the oils are hot, add the chicken pieces and cook for 1 minute without stirring.
- Add 2 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, and season with salt and pepper. Stir gently and cook for another 1–3 minutes, until the chicken is browned and no longer pink.
- Transfer the chicken to a medium bowl and set aside. Wipe out the skillet or wok to reuse.
For the Fried Rice:
- Heat 1 teaspoon neutral oil in the same skillet over medium-high heat. Add the diced onion and frozen mixed vegetables. Sauté for 3 minutes, until the onions are translucent and vegetables are tender.
- Push the vegetables to one side of the skillet. Crack the eggs into the skillet and scramble them until fully cooked.
- Add the cooked rice and 3 tablespoons butter to the skillet. Stir frequently and cook for 5 minutes, breaking up clumps of rice.
- Stir in 3 tablespoons soy sauce and cook for an additional minute.
- Add the cooked chicken back to the skillet. Season with salt and pepper, then stir everything together until well combined and heated through.
- Portion into bowls, garnish with sesame seeds if desired, and serve warm.
Notes
Rice: Use leftover or cooled rice for the best texture. Freshly cooked rice tends to be too moist. Microwaveable ready rice works well too.
Chicken: Double the chicken for a higher-protein dish.
Seasoning: Adjust salt and pepper to taste for balanced flavor. Don’t rely solely on soy sauce to season the rice.
Add-Ons: Feel free to add diced bell peppers, mushrooms, or scallions for extra flavor and texture.
Chicken: Double the chicken for a higher-protein dish.
Seasoning: Adjust salt and pepper to taste for balanced flavor. Don’t rely solely on soy sauce to season the rice.
Add-Ons: Feel free to add diced bell peppers, mushrooms, or scallions for extra flavor and texture.