Garlic Butter Chicken Fried Rice
40aprons.com/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!
Recipe Makes (Approximate):
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.
Recipe Notes
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.
Nutrition Information (Approximate)
Calories: 2407calProtein: 121gFat: 114gSaturated Fat: 52gTrans Fat: 3gCholesterol: 770mgSodium: 6203mgPotassium: 2791mgTotal Carbs: 226gFiber: 24gSugar: 6gNet Carbs: 202gVitamin A: 11986IUVitamin C: 36mgCalcium: 271mgIron: 11mg
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