Why You’ll Love This Recipe
This fried rice tastes just like the kind you’d order from your favorite hibachi restaurant. It’s made in just one skillet, making it easy to clean up afterward. You can enjoy it as a main course or pair it with other dishes like hibachi chicken. Plus, it’s customizable with your choice of meat or even vegetables.
Ingredients
- 2 cups cooked rice (preferably leftover)
- 1 lb chicken breasts, diced
- 1/2 cup peas and carrots (frozen or fresh)
- 3 tablespoons soy sauce (low-sodium recommended)
- 2 eggs, beaten
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken, seasoning with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add the sesame oil and the peas and carrots. Stir-fry until tender, about 2-3 minutes.
- Push the veggies to one side of the skillet and pour the beaten eggs into the other side. Scramble until cooked through, then mix everything together.
- Add the cooked rice, chicken, and soy sauce to the skillet. Stir well to combine, ensuring everything is heated through and evenly seasoned.
- Serve hot and enjoy!
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 15 minutes
Variations
- Meat options: Use beef, or shrimp instead of chicken for a different protein.
- Vegetarian: Skip the meat and double the veggies or use tofu for a plant-based version.
- Low-carb: Use cauliflower rice as a substitute for regular rice.
Storage/Reheating
Store any leftover fried rice in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of soy sauce or water to restore moisture.
FAQs
1. Can I use fresh rice for fried rice?
It’s best to use day-old rice for fried rice, as fresh rice is too moist and may become clumpy.
2. Can I make this recipe without soy sauce?
Yes, you can substitute soy sauce with coconut aminos or tamari for a gluten-free option.
3. Can I add more vegetables?
Absolutely! Feel free to add bell peppers, onions, or broccoli to your fried rice.
4. How do I make my fried rice crispy?
To get crispy rice, let the rice sit undisturbed in the skillet for a couple of minutes to develop a crunchy layer before stirring.
5. Can I use frozen veggies?
Yes, you can use frozen peas and carrots straight from the freezer without thawing.
6. Can I make fried rice without eggs?
You can skip the eggs or substitute them with tofu or a vegan egg replacer for a plant-based version.
7. How can I make this dish spicier?
Add some chili flakes or sriracha sauce for an extra kick of spice.
8. Can I freeze leftover fried rice?
Yes, you can freeze fried rice for up to 1-2 months. Reheat thoroughly when ready to eat.
9. How do I prevent the rice from getting too soggy?
Don’t rely solely on soy sauce for seasoning. Use enough seasoning to enhance flavor without making the rice soggy.
10. Can I use a non-stick skillet for this recipe?
Yes, a non-stick skillet works perfectly for frying the rice and preventing sticking.
Conclusion
This restaurant-style chicken fried rice is a fast, flavorful dish that brings hibachi right to your kitchen. Perfect as a quick weeknight dinner or a side to your favorite Asian-inspired dishes, this recipe is a crowd-pleaser and easy to customize!
Print
Restaurant-Style Chicken Fried Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This restaurant-style chicken fried rice is a quick and flavorful dish that brings the delicious taste of hibachi grills right to your home. Packed with juicy chicken, vibrant vegetables, and seasoned rice, it’s a one-pan meal that’s perfect for a busy weeknight or a satisfying lunch. Easy to customize with different proteins or veggies, this fried rice recipe is sure to please everyone.
Ingredients
2 cups cooked rice (preferably leftover)
1 lb chicken breasts, diced
1/2 cup peas and carrots (frozen or fresh)
3 tablespoons soy sauce (low-sodium recommended)
2 eggs, beaten
2 tablespoons sesame oil
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and fully cooked through. Remove chicken and set aside.
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In the same skillet, add sesame oil and peas and carrots. Stir-fry until tender, about 2-3 minutes.
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Push the vegetables to one side of the skillet. Pour the beaten eggs into the other side and scramble until cooked through, then combine everything together.
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Add the cooked rice, chicken, and soy sauce to the skillet. Stir well to combine, making sure everything is heated through and evenly seasoned.
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Serve hot and enjoy!
Notes
You can substitute chicken with beef, shrimp, or tofu for different variations.
For a low-carb version, use cauliflower rice instead of regular rice.
If you like crispy rice, let the rice sit undisturbed in the skillet for a couple of minutes before stirring.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Asian-inspired, One-Pan Meals, Chicken Recipes
- Method: Skillet, Stir-Fry
- Cuisine: Asian, Hibachi-Inspired
