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

Restaurant-Style Chicken Fried Rice

We took this recipe straight from the hibachi grill and our mega-popular Hibachi Chicken recipe, for a perfect restaurant-style meal made at home.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Yield:6 servings


  • 1 large skillet or work
  • Spatula
  • Paper towels
  • 1 Medium bowl


  • 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


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.


  • 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.


Serving Size: 1serving | Calories: 359kcal | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1010mg | Potassium: 389mg | Total Carbs: 36g | Fiber: 2g | Sugar: 1g | Net Carbs: 34g | Vitamin A: 1881IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg
Recipe By:Cheryl Malik