Restaurant-Style Chicken Fried Rice

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

Restaurant-Style Chicken Fried Rice

This chicken fried rice tastes just like your favorite hibachi restaurant! That's because we took this recipe straight from the hibachi grill and our mega-popular Hibachi Chicken recipe. On the table in just about 20 minutes, this fried rice is perfect as a main course or a side dish, and it's guaranteed to please the whole family.

Course Main Course, Side Dish

Cuisine Asian

Keyword copycat recipe, one-pan meal, takeout fakeout

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 359kcal

Author Cheryl Malik

Equipment

1 large skillet or work
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 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.

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