Restaurant-Style Chicken Fried Rice
This restaurant-style chicken fried rice brings hibachi-inspired flavor right to your kitchen. Featuring tender bites of seared chicken, sautéed vegetables, fluffy scrambled eggs, and perfectly seasoned rice, it's a quick, delicious dish that's better than takeout and ready in under an hour.
Servings: 6
Calories: 410kcal
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
- 3 tablespoons butter
- 3 tablespoons low-sodium soy sauce
- Sesame seeds optional, for garnish
Instructions
- Cook the Chicken
- a. In a large skillet or wok, heat sesame oil and neutral oil over medium-high heat.
- b. Add the chicken and cook undisturbed for 1 minute.
- c. Stir in soy sauce, butter, lemon juice, salt, and pepper. Cook for 1–3 minutes, stirring just once or twice, until the chicken is cooked through and lightly seared.
- d. Transfer chicken to a bowl and set aside. Wipe out the skillet to reuse.
- Make the Fried Rice
- a. In the same skillet, heat 1 teaspoon neutral oil over medium-high heat.
- b. Add the onion and frozen vegetables. Sauté for about 3 minutes until onions are nearly translucent.
- c. Push vegetables to one side of the skillet. Crack eggs into the pan and scramble until fully cooked.
- d. Add cooled rice and butter. Stir frequently and cook for about 5 minutes until the rice is heated through.
- e. Stir in soy sauce and cook for 1 more minute.
- f. Return the cooked chicken to the skillet, season with salt and pepper, and stir everything together until well combined and hot.
- g. Serve in bowls, garnished with sesame seeds if desired.
- Notes
- For extra protein, double the amount of chicken.
- Use cold, day-old, or microwaveable rice to prevent clumping.
- Balance flavor with salt and pepper—don’t over-rely on soy sauce.