Restaurant-Style Chicken Fried Rice is a delicious and satisfying dish that’s perfect for lunch or dinner. This recipe brings the flavors of your favorite Chinese restaurant right to your kitchen. With tender chicken, colorful vegetables, and fluffy rice, every bite is a treat!
Why Make This Recipe
Making Chicken Fried Rice at home is not only easy but also gives you control over the ingredients. You can use fresh vegetables, adjust the flavors to your liking, and reduce the sodium if you prefer. Plus, it’s a great way to use leftover rice and make a quick meal that everyone will enjoy!
How to Make Restaurant-Style Chicken Fried Rice
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)
Directions
For the Chicken
- Heat the sesame oil and 1 tablespoon of neutral oil in a large pan over medium-high heat.
- Add the chicken pieces and season with salt and pepper. Cook until they are golden and fully cooked, about 5-7 minutes.
- Once done, add 2 tablespoons of soy sauce and stir well. Remove the chicken from the pan and set it aside.
For the Fried Rice
- In the same pan, add another teaspoon of neutral oil.
- Add the diced onion and cook until it becomes soft, about 2-3 minutes.
- Stir in the frozen mixed vegetables and cook for another 2 minutes.
- Push the vegetables to one side of the pan and crack the two eggs on the other side. Scramble the eggs until cooked through.
- Combine the eggs with the vegetables, then add the rice to the pan. Stir well to combine everything.
- Pour in the remaining soy sauce, chicken, butter, and lemon juice. Mix well and cook until everything is heated through.
- Taste and adjust salt and pepper if needed.
How to Serve Restaurant-Style Chicken Fried Rice
Serve your Chicken Fried Rice hot, garnished with sesame seeds if you like. It’s a perfect main dish and goes well with some soy sauce or extra lemon juice on the side.
How to Store Restaurant-Style Chicken Fried Rice
To store leftovers, let the fried rice cool completely. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh for 3-4 days. You can also freeze it for up to 2 months. Reheat in a pan or microwave until hot.
Tips to Make Restaurant-Style Chicken Fried Rice
- Use leftover rice for the best texture. Day-old rice is drier and helps prevent clumping.
- Customize your vegetables based on what you have on hand.
- Adjust the soy sauce to your taste. You can always add more later if needed.
Variation
Feel free to swap out chicken for shrimp, beef, or tofu for a different protein. You can also add different vegetables like bell peppers or broccoli.
FAQs
1. Can I use uncooked rice?
- No, it’s best to use pre-cooked rice. Freshly cooked rice is too moist and will clump together.
2. How can I make it spicy?
- For some heat, add red pepper flakes or Sriracha sauce while cooking.
3. Is it possible to make this vegetarian?
- Yes! Simply omit the chicken and use tofu or just add more vegetables for a tasty vegetarian option.
Chicken Fried Rice
Ingredients
For the Chicken
- ¾ pound chicken breasts (cut into very small pieces) roughly half of ‘bite-sized’
- 1 ½ teaspoons sesame oil
- 4 teaspoons neutral oil (like avocado or canola) divided (1 tablespoon + 1 teaspoon)
- 5 tablespoons low-sodium soy sauce divided
- Salt to taste
- Pepper to taste
For the Fried Rice
- ½ cup diced white onion
- 1 cup frozen mixed vegetables (peas, carrots)
- 2 large eggs
- 4 cups cooked rice cool to touch
- 4 tablespoons butter divided
- 2 teaspoons fresh lemon juice
- Sesame seeds optional, for garnish
Instructions
For the Chicken
- Heat the sesame oil and 1 tablespoon of neutral oil in a large pan over medium-high heat.
- Add the chicken pieces and season with salt and pepper. Cook until they are golden and fully cooked, about 5-7 minutes.
- Once done, add 2 tablespoons of soy sauce and stir well. Remove the chicken from the pan and set it aside.
For the Fried Rice
- In the same pan, add another teaspoon of neutral oil.
- Add the diced onion and cook until it becomes soft, about 2-3 minutes.
- Stir in the frozen mixed vegetables and cook for another 2 minutes.
- Push the vegetables to one side of the pan and crack the two eggs on the other side. Scramble the eggs until cooked through.
- Combine the eggs with the vegetables, then add the rice to the pan. Stir well to combine everything.
- Pour in the remaining soy sauce, chicken, butter, and lemon juice. Mix well and cook until everything is heated through.
- Taste and adjust salt and pepper if needed.
