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Overhead view of chicken fried rice in a large cast iron skillet.

Easy Chicken Fried Rice (Restaurant-Style)

40aprons.com/restaurant-style-chicken-fried-rice/
This is the best chicken fried rice recipe because it's loaded with tender, savory chicken, fluffy rice, scrambled eggs, and crisp vegetables, all tossed together with butter, soy sauce, and sesame oil for that authentic hibachi flavor you crave!
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • 1 large skillet or work (12-inches is ideal)
  • Spatula
  • Paper towels
  • 1 Medium bowl

Ingredients

  • 1 ½ teaspoons sesame oil
  • 4 teaspoons neutral oil (like avocado or canola; 1 tablespoon + 1 teaspoon, divided)
  • ¾ pound chicken breasts (cut into very small pieces, roughly half of "bite-sized")
  • 5 tablespoons low-sodium soy sauce (divided)
  • 4 tablespoons butter (divided)
  • 2 teaspoons fresh lemon juice
  • salt (to taste)
  • pepper (to taste)
  • ½ cup diced white onion
  • 1 cup frozen mixed vegetables (peas, carrots)
  • 2 large eggs
  • 4 cups cooked rice (cool to touch, see Notes)
  • sesame seeds (optional, for garnish)

Instructions

For the Chicken

  • In large skillet or wok over medium-high heat, warm 1 ½ teaspoons sesame oil and 1 tablespoon (3 teaspoons) neutral oil. Once oils are hot, add chicken pieces. Let chicken cook for 1 minute without stirring.
  • Add 2 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and pepper to skillet. Cook until chicken is no longer pink, approximately 1 to 3 minutes. Stir no more than once or twice so that chicken will brown nicely.
  • Transfer cooked chicken to medium bowl and set aside. Wipe out skillet (or wok) to use again.

For the Fried Rice

  • Heat 1 teaspoon neutral oil in skillet over medium-high heat. Add diced onion and frozen vegetables. Sauté until onions are almost translucent, approximately 3 minutes.
  • Move vegetables to one side of skillet. Crack eggs into skillet and scramble with spatula until cooked through.
  • Add 4 cups cooked rice and 3 tablespoons butter to skillet. Stir frequently and cook 5 minutes, then stir in 3 tablespoons soy sauce and cook 1 additional minute.
  • Stir in chicken, salt, and pepper. Cook until everything is well combined and warmed through, then portion into bowls, garnish with sesame seeds if desired, and serve warm.

Recipe Notes

Chicken: You can double the amount of chicken for more protein.
Rice: Don't use fresh rice - it'll be clumpy and way too moist. Leftover rice works best, and I like to use microwaveable ready rice, too.
Flavor: Be sure to salt and pepper your fried rice! Don't rely solely on the soy sauce - if you rely on it to season to taste, you'll end up with soppy rice that's overly soy-flavored. I use plenty of salt and lots of pepper in this recipe.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 359calProtein: 20gFat: 15gSaturated Fat: 6gTrans Fat: 1gCholesterol: 118mgSodium: 1010mgPotassium: 389mgTotal Carbs: 36gFiber: 2gSugar: 1gNet Carbs: 34gVitamin A: 1881IUVitamin C: 5mgCalcium: 39mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/restaurant-style-chicken-fried-rice/