Restaurant-Style Chicken Fried Rice (2024)

• ▢ 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.

  See Also

  Biscoff Apple Crumble

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.