Restaurant-Style Chicken Fried Rice
This restaurant-style chicken fried rice is inspired by hibachi-style cooking, offering a flavorful and satisfying meal that you can easily make at home. Packed with chicken, veggies, and perfectly seasoned rice, it's a quick and easy dish that's better than takeout!
Servings: 6
Ingredients
For the chicken:
- 1 ½ teaspoons sesame oil
- 1 tablespoon neutral oil like 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
- 3 tablespoons butter
- 3 tablespoons low-sodium soy sauce
- Sesame seeds optional, for garnish
Instructions
- Start by heating 1 ½ teaspoons of sesame oil and 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Once the oils are hot, add the chicken pieces and let them cook for 1 minute without stirring.
- Next, add the soy sauce, butter, 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. Transfer the cooked chicken to a medium bowl and set it aside. Wipe out the skillet to use it again for the fried rice.
- In the same skillet, heat 1 teaspoon of neutral oil over medium-high heat. Add the diced onion and frozen mixed vegetables, sautéing 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 butter to the skillet. Stir frequently and cook for about 5 minutes.
- Stir in the soy sauce and cook for an additional minute.
- Add the cooked chicken back into the skillet, season with salt and pepper, and 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
For a higher-protein dish, you can double the amount of chicken. Leftover or cooled rice works best for fried rice as freshly cooked rice tends to be too moist and clumpy. Be sure to season with enough salt and pepper to avoid an overly soy-flavored or soggy dish.