Restaurant-Style Chicken Fried Rice
This flavorful chicken fried rice is a homemade twist on the hibachi classic. With tender chicken, colorful vegetables, and perfectly seasoned rice, it’s a quick, delicious dish that rivals takeout.
Servings: 6
Ingredients
For the chicken:
- 1 ½ teaspoons sesame oil
- 1 tablespoon 3 teaspoons neutral oil (like avocado or canola oil)
- ¾ pound chicken breasts cut into very small pieces (roughly half of bite-sized)
- 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 let cook for 1 minute without stirring.
- Add 2 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and pepper. Cook the chicken until it is no longer pink (approximately 1-3 minutes), stirring no more than once or twice to allow the chicken to brown nicely.
- Transfer the cooked chicken to a medium bowl and set aside. Wipe out the skillet or wok to use again.
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 about 3 minutes, until the onions are almost translucent.
- Push the vegetables to one side of the skillet. Crack the eggs into the skillet and scramble them with a spatula until fully cooked.
- Add the cooked rice and 3 tablespoons butter to the skillet. Stir frequently and cook for 5 minutes.
- Stir in 3 tablespoons soy sauce and cook for an additional 1 minute.
- Add the cooked chicken back into the skillet. Season with salt and pepper, then stir everything together until well combined and heated through.
- Portion the fried rice into bowls, garnish with sesame seeds if desired, and serve warm.
Notes
Rice Tip: Use cold, day-old rice for the best texture. Freshly cooked rice tends to clump.
Customizations: Swap chicken for shrimp or tofu, and add veggies like broccoli or mushrooms.
Storage: Keeps well in the fridge for up to 3 days. Reheat in a skillet for the best flavor.
Customizations: Swap chicken for shrimp or tofu, and add veggies like broccoli or mushrooms.
Storage: Keeps well in the fridge for up to 3 days. Reheat in a skillet for the best flavor.