Description
Restaurant-Style Chicken Fried Rice is a quick and flavorful stir-fry made with tender chicken, mixed vegetables, and perfectly seasoned rice. Finished with butter, soy sauce, and a touch of lemon juice, it’s a restaurant-quality dish you can make at home.
Ingredients
Units
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- 1 1/2 teaspoons salt
- 4 teaspoons neutral oil (like avocado or canola; divided as 1 tablespoon + 1 teaspoon)
- 3/4 pound chicken breasts, cut into very small pieces
- 5 tablespoons low-sodium soy sauce, divided
- 4 tablespoons butter, divided
- 2 teaspoons fresh lemon juice
- Salt, to taste
- Pepper, to taste
- 1/2 cup diced white onion
- 1 cup frozen mixed vegetables (peas and carrots)
- 2 large eggs
- 4 cups cooked rice, cooled to touch
- Sesame seeds (optional, for garnish)
Instructions
- Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sprinkle with 1 ½ teaspoons salt. Cook until the chicken is fully cooked and lightly browned, about 5-6 minutes. Remove from skillet and set aside.
- In the same skillet, melt 2 tablespoons of butter with 1 teaspoon of oil. Add diced onion and sauté until translucent, about 2-3 minutes.
- Add frozen mixed vegetables and cook until heated through.
- Push the vegetables to one side of the skillet and scramble the eggs in the other side until fully cooked. Mix the eggs with the vegetables.
- Add the cooled rice to the skillet and stir to combine with the chicken, vegetables, and eggs.
- Pour in 4 tablespoons of soy sauce, 2 tablespoons of butter, and lemon juice. Stir well to evenly coat the rice and ingredients.
- Add the cooked chicken back into the skillet and mix everything together. Adjust salt and pepper to taste.
- Serve hot, optionally garnished with sesame seeds.
Notes
- Use day-old rice or rice that has been cooled to prevent it from becoming mushy.
- Adjust soy sauce according to taste preference for saltiness.
- You can substitute chicken with shrimp, beef, or tofu for variation.
- For extra flavor, add a splash of sesame oil at the end.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg