Description
Restaurant-Style Chicken Fried Rice is a quick and flavorful dish that brings the essence of hibachi cooking right to your dining table. This delightful recipe features tender chicken, an array of fresh vegetables, and perfectly cooked rice, all tossed in a savory sauce that elevates the meal beyond typical takeout. In just 45 minutes, you can whip up this delicious dish that’s perfect for family dinners, casual gatherings, or meal prep. Plus, it’s customizable—feel free to swap in your favorite proteins or veggies. Get ready to enjoy a homemade Asian-inspired feast that will impress everyone at your table!
Ingredients
- ¾ pound chicken breasts, cut into very small pieces
- 4 cups cooked rice, cooled to room temperature
- 1 cup frozen mixed vegetables (peas and carrots)
- 2 large eggs
- 3 tablespoons low-sodium soy sauce
- 1 ½ teaspoons sesame oil
- 1 tablespoon (3 teaspoons) neutral oil (like avocado or canola oil)
- 1 tablespoon butter
- 2 teaspoons fresh lemon juice
- Salt, to taste
- Pepper, to taste
- ½ cup diced white onion
- 1 teaspoon neutral oil
- 3 tablespoons butter
- Sesame seeds (optional, for garnish)
Instructions
- 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. Let them cook for 1 minute without stirring. Add 2 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and pepper. Cook until the chicken is no longer pink (approximately 1-3 minutes), stirring no more than once or twice to allow it to brown nicely. Transfer the cooked chicken to a medium bowl and set aside. Wipe out the skillet or wok.
- 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 that side of 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 about 5 minutes to heat through. Stir in 3 tablespoons soy sauce and cook for an additional minute. Finally, add the cooked chicken back into the skillet. Season with salt and pepper as needed then stir everything together until well combined and heated through.
- Portion the fried rice into bowls. Garnish with sesame seeds if desired, then serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 135mg
Keywords: Use day-old rice for the best texture; it’s less sticky than freshly made rice. Customize by adding shrimp or tofu for protein diversity. Enhance flavor with a drizzle of sesame oil before serving.