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Restaurant-Style Chicken Fried Rice
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Restaurant-Style Chicken Fried Rice

This restaurant-style chicken fried rice is inspired by hibachi-style cooking, delivering a flavorful and satisfying meal you can easily make at home. Packed with tender chicken, vegetables, and perfectly seasoned rice, this dish is quick, delicious, and even better than takeout!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian
Servings: 6
Calories: 400kcal

Ingredients

For the Chicken:

  • 1 ½ teaspoons sesame oil
  • 1 tablespoon neutral oil such as 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 the sesame oil and neutral oil in a large skillet or wok over medium-high heat.
  • Once hot, add the chicken pieces and cook for 1 minute without stirring.
  • Add the soy sauce, butter, lemon juice, salt, and pepper. Cook until the chicken is no longer pink (about 1–3 minutes), stirring minimally to allow it to brown nicely.
  • Transfer the cooked chicken to a bowl and set aside. Wipe out the skillet or wok to use again.

For the Fried Rice:

  • Heat the 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 become translucent.
  • Push the vegetables to one side of the skillet. Crack the eggs into the empty space and scramble them with a spatula until fully cooked.
  • Add the cooked rice and butter to the skillet. Stir frequently and cook for 5 minutes.
  • Stir in the soy sauce and cook for another minute.
  • Return the cooked chicken 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 a higher-protein dish, double the amount of chicken.
  • Rice: Leftover rice or cooled rice works best, as fresh rice tends to be too moist and clumpy. Microwaveable ready rice is a convenient option.
  • Seasoning: Don’t rely solely on soy sauce for flavor—use salt and pepper to balance the seasoning and prevent overly salty or soggy rice.