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Get ready for restaurant-style dinner magic! I’ve created a different version of my popular Hibachi-Style Chicken Fried Rice Recipe, adding garlic butter that brings out an intensely delicious flavor. So quick and easy to make, this is a family favorite at our house!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- You won’t be chained to the stove with this garlicky chicken and fried rice, we’re talking 20 minutes from start to finish, which means you can have restaurant-quality eats on the table faster than you could get takeout delivered.
- I’m not exaggerating when I say this creates almost zero extra dishes or cleanup. One skillet does all the heavy lifting – from browning the chicken to scrambling the eggs to bringing it all together.
- When it comes to chicken fried rice dishes, you can serve this one with confidence that your crew will eat well and be full. You’ve got lean protein from the chicken, wholesome carbs from the rice, and vegetables all mixed together in one delicious bowl. Plus, that garlic buttery flavor tastes incredible!
What You Need to Know Before You Start
- Pack it into bowls for restaurant-style presentation – seriously, this little trick keeps the rice piping hot and makes it look like it came from your favorite takeout spot. Just press the fried rice firmly into bowls, place a plate on top, and flip!
- Every brand of soy sauce is different, so taste your fried rice before serving and add more salt, pepper, or soy sauce as needed (don’t scrimp on salt and pepper either!).
- Use day-old rice if you can! Fresh rice is too moist and will turn your fried rice into a clumpy, soggy mess. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet and pop it in the fridge for at least 30 minutes to dry out.
- Cut your chicken tiny – I’m talking half the size of normal “bite-sized” pieces. Small chicken pieces cook faster and distribute more evenly, giving you protein in every single forkful, and we so want that!
More Delicious Asian-Inspired Recipes
- Hibachi Chicken with Fried Rice and Vegetables
- Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
- Chicken Egg Roll in a Bowl
- Shrimp Fried Rice
- Vegan Pad Thai
- 15 Minute Spicy Ramen
- Szechuan Chicken
- Asian Slaw
- Egg Roll in a Bowl with Creamy Chili Sauce
- Tom Kha Goong (Thai Coconut Shrimp Soup)
- Hibachi-Style Chicken Fried Rice
- Instant Pot Chicken Teriyaki
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Garlic Butter Chicken Fried Rice
Want the best chicken fried rice recipe? I took my Hibachi-Style Chicken Fried Rice and added garlic butter, which brings out an intensely delicious flavor. It’s so quick and easy to do, too!
Equipment
- Large skillet or wok 12-inch prefered
- small mixing bowl
- spatula or wooden spoon
- Medium bowl for cooked chicken
Ingredients
- 6 tablespoons butter divided, softened
- ½ teaspoon garlic powder
- 3 cloves garlic minced
- 1 ½ teaspoons sesame oil + 1 tsp, like avocado or canola
- 1 tablespoon neutral oil
- ¾ pound chicken breast cut into very small pieces, about half of "bite-sized"
- 2 teaspoons fresh lemon juice
- ½ cup white onion diced
- 1 cup frozen vegetables
- 2 large eggs
- 4 cups cooked rice cool to the touch
- 5 tablespoons soy sauce divined
- salt and pepper
Instructions
Prep the Garlic Butter
- In a small bowl, use a fork to mash together 5 tablespoons softened butter, 1/2 teaspoon garlic powder, and 3 cloves minced garlic until well combined. Set aside.
Cook the Chicken
- Heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil in a large skillet or wok over medium-high heat.
- Add 3/4 pound chicken breast cut into very small pieces and cook without stirring for 1 minute.
- Add 2 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and pepper to the skillet.
- Cook chicken until no longer pink, about 1 to 3 minutes more, stirring only once or twice so chicken browns nicely. Transfer to a medium bowl and wipe out skillet.
Cook the Vegetables and Eggs
- Heat 1 tablespoon avocado oil in the same large skillet over medium-high heat.
- Add 1/2 cup diced white onion and 1 cup frozen vegetables, and sauté until onions are almost translucent, about 3 minutes.
- Move vegetables to one side of the pan and crack 2 large eggs into the empty space. Scramble with a spatula until cooked through and fully scrambled.
Finish the Fried Rice
- Add 4 cups cooked, cooled rice and the prepared garlic butter to the skillet.
- Cook for 5 minutes, stirring frequently to distribute the garlic butter evenly.
- Add 3 tablespoons soy sauce and cook 1 additional minute.
- Stir in the cooked chicken and season with salt and pepper to taste.
Make it Keto: Replace the rice with cauliflower rice (about 4-5 cups). Cook the cauliflower rice separately first to remove excess moisture, then add it to the skillet in the final step. Use tamari or coconut aminos instead of soy sauce for a cleaner keto option.
Make it Paleo: Swap rice for cauliflower rice, use ghee or coconut oil instead of butter, and replace soy sauce with coconut aminos. This creates a Whole30-compliant version too!
Make it Vegetarian: Skip the chicken and add extra veggies like bell peppers, mushrooms, or snap peas. For protein, try diced tempeh (sauté it first until golden or try our Tempeh Recipe), scrambled tofu, or toss in some toasted cashews for added crunch.
Rice Substitutions: Long-grain white rice works best, but you can use jasmine, basmati, or even brown rice. Just make sure whatever rice you use is completely cooled and day-old for the best texture.
Storage: Store in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet with a splash of oil. You can freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Approximate Information for One Serving
Calories: 2407calProtein: 121gFat: 114gSaturated Fat: 52gTrans Fat: 3gCholesterol: 770mgSodium: 6203mgPotassium: 2791mgTotal Carbs: 226gFiber: 24gSugar: 6gNet Carbs: 202gVitamin A: 11986IUVitamin C: 36mgCalcium: 271mgIron: 11mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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