Restaurant-Style Chicken Fried Rice

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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.

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

What Makes This Recipe So Good

  • This hibachi-inspired chicken fried rice tastes just like the rice you’d order at your favorite restaurant, but it’s made right in the comfort of your own kitchen.
  • Depending on your portion sizes, this is filling enough to be its own meal, or you can pair it with something like my hibachi chicken or Instant Pot orange chicken. If you’re making it as a stand-alone dish, feel free to double the amount of chicken you put in the rice, to really pack in the protein.
  • All of the cooking happens right in one skillet, so clean up is a breeze! You’ll cook the chicken first, then set it aside and wipe out the skillet to start over with the veggies and rice.

Key Ingredients

Rice – Fried rice is traditionally a way to use up leftover rice, and leftover rice absolutely gives you the best “fried rice” texture. You can cook the rice ahead of time, or use pre-cooked rice from the grocery store. If you use fresh rice, it’ll be way too moist and clumpy.

Soy Sauce – Coconut aminos or lite tamari would also work here, so feel free to substitute if you’re avoiding soy. I like to use a low-sodium soy sauce, then just salt the rice and chicken to my preference.

Chef’s Tips

  • Don’t rely solely on the soy sauce to season your chicken fried rice. If that’s where all your seasoning comes from, you’ll end up using so much that the rice is soggy and too soy-flavored. I use plenty of salt and lots of pepper in both my chicken and fried rice.
  • You can also use this method for pork fried rice instead of chicken, or you can skip the meat altogether for a plain fried rice with egg. If you’re looking for a low-carb variation, use riced cauliflower instead of typical rice.
  • No need to thaw the peas and carrots, just toss them in the skillet straight from the freezer! You can use other vegetables, too, if you’d rather.

Overhead view of a bowl of chicken fried rice on a wooden table.Overhead view of a bowl of chicken fried rice on a wooden table.

More Restaurant-Style Recipes You’ll Love

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

5

from

4

votes

Restaurant-Style Chicken Fried Rice

Prep:

15

minutes

Cook:

30

minutes

Total:

45

minutes

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.

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6

servings

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

Equipment

  • 1 large skillet or work

  • Spatula

  • Paper towels

  • 1 Medium bowl

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 Information

Serving:

1

serving

,

Calories:

359

kcal

,

Carbohydrates:

36

g

,

Protein:

20

g

,

Fat:

15

g

,

Saturated Fat:

6

g

,

Polyunsaturated Fat:

2

g

,

Monounsaturated Fat:

5

g

,

Trans Fat:

1

g

,

Cholesterol:

118

mg

,

Sodium:

1010

mg

,

Potassium:

389

mg

,

Fiber:

2

g

,

Sugar:

1

g

,

Vitamin A:

1881

IU

,

Vitamin C:

5

mg

,

Calcium:

39

mg

,

Iron:

1

mg

,

Net Carbs:

34

g

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.

© Author:

Cheryl Malik