Restaurant-Style Chicken Fried Rice
This restaurant-style chicken fried rice is inspired by hibachi-style cooking, packed with flavorful chicken, veggies, and perfectly seasoned rice. Quick, easy, and better than takeout, it’s a crowd-pleasing meal you can make at home!
Servings: 6
Calories: 400kcal
Ingredients
For the Chicken:
- 1 ½ teaspoons sesame oil
- 1 tablespoon neutral oil 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 hot, add the chicken pieces and let cook for 1 minute without stirring.
- Add 2 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons lemon juice, salt, and pepper.
- Cook the chicken until no longer pink (about 1–3 minutes), stirring only once or twice to allow for browning.
- Transfer the cooked chicken to a bowl and set aside. Wipe out the skillet to reuse.
For the Fried Rice:
- Heat 1 teaspoon neutral oil in the same skillet over medium-high heat. Add diced onion and frozen mixed vegetables. Sauté for about 3 minutes, until onions are nearly translucent.
- Push the vegetables to one side of the skillet. Crack the eggs into the open space and scramble with a spatula until fully cooked.
- Add the cooked rice and 3 tablespoons butter. Stir frequently and cook for 5 minutes.
- Stir in 3 tablespoons soy sauce and cook for another minute.
- Add the cooked chicken back to the skillet. Season with salt and pepper, then stir everything together until well combined and heated through.
- Serve warm, garnished with sesame seeds if desired.
Notes
Chicken: For extra protein, double the amount of chicken.
Rice: Leftover rice or cooled rice works best. Freshly cooked rice tends to be too moist and clumpy. Microwaveable ready rice is also a good option.
Seasoning: Don’t rely solely on soy sauce for flavor—use salt and pepper to balance the taste and avoid overly salty or soggy rice.