Restaurant-style Chicken Fried Rice Recipe

Restaurant-style chicken fried rice is one of those dishes that hits just right. There’s something about the savory, slightly smoky flavor, the perfectly cooked rice, and the tender chicken that makes it an absolute crowd-pleaser. My family? They are obsessed! We used to order takeout constantly, especially on busy weeknights. But honestly, the quality was inconsistent, and the cost really added up. That’s when I decided to try making it at home. I stumbled upon this recipe, claiming to be straight from the hibachi grill, and let me tell you, it’s a game-changer. The first time I made it, the aroma alone transported us to our favorite Japanese restaurant. The taste? Even better than takeout, and definitely healthier because I controlled the ingredients and sodium. It was a unanimous hit! My kids, who are usually picky eaters, devoured it. My husband, a self-proclaimed fried rice connoisseur, declared it the best homemade fried rice he’s ever had. This recipe has become a regular in our rotation, and I’m so excited to share it with you. If you’re looking for that authentic restaurant-style chicken fried rice experience without leaving your kitchen, you’ve found the perfect recipe. Get ready to impress your family and friends with this incredibly flavorful and surprisingly easy dish!

Ingredients

To create that authentic restaurant-style chicken fried rice, using the right ingredients is key. Each component plays a vital role in building the complex flavors and textures we’re aiming for. Let’s break down each ingredient in this recipe and understand why they are important.

• 1 ½ teaspoons sesame oil: Sesame oil is the secret weapon for that distinctive restaurant flavor. It has a nutty, aromatic quality that elevates fried rice from simple to spectacular. However, sesame oil is potent, so a little goes a long way. Using too much can overpower the dish and make it taste bitter. We use it sparingly to infuse a subtle, savory depth.
• 4 teaspoons neutral oil (like avocado or canola), divided (1 tablespoon + 1 teaspoon): Neutral oils like avocado or canola are essential for cooking at high heat without imparting their own flavor. They have a high smoke point, which is crucial for stir-frying and achieving that slightly charred, wok-hei (wok breath) effect that is characteristic of restaurant-style fried rice. We divide the neutral oil, using some for cooking the chicken and some for the vegetables and rice, ensuring each component cooks perfectly.
• ¾ pound chicken breasts, cut into very small pieces (roughly half of “bite-sized”): Chicken is the star protein in this dish, and the way it’s prepared makes a big difference. Cutting the chicken into very small pieces is crucial for a couple of reasons. First, it ensures quick and even cooking in the hot skillet, preventing the chicken from drying out. Second, smaller pieces distribute more evenly throughout the fried rice, giving you a satisfying bite of chicken in almost every spoonful. Chicken breasts are lean and readily available, but you can also use boneless, skinless chicken thighs for a richer flavor.
• 5 tablespoons low-sodium soy sauce, divided: Soy sauce is the primary seasoning agent in fried rice, providing saltiness, umami, and that signature savory flavor. Using low-sodium soy sauce is important because it allows you to control the saltiness of the dish. Regular soy sauce can be quite salty, and it’s always easier to add salt than to take it away. Dividing the soy sauce – some for the chicken and some for the rice – ensures that both components are well-seasoned and flavorful.
• 4 tablespoons butter, divided: Butter might seem like an unusual ingredient in fried rice, but it adds richness, flavor, and a beautiful sheen to the dish. It also helps to emulsify the sauces and create a silky texture. Dividing the butter, like the soy sauce, ensures that both the chicken and the rice benefit from its flavor and richness. Unsalted butter is recommended so you can control the overall salt level.
• 2 teaspoons fresh lemon juice: A touch of acidity is essential to balance the richness and savory flavors of fried rice. Fresh lemon juice provides a bright, clean acidity that cuts through the richness of the butter and soy sauce, adding a layer of complexity and preventing the dish from tasting too heavy. Freshly squeezed lemon juice is always preferred for its vibrant flavor, but in a pinch, bottled lemon juice can be used.
• Salt and pepper to taste: Salt and pepper are fundamental seasonings that enhance the natural flavors of all the ingredients. While soy sauce provides a significant amount of salt, you may still need to add a little more to taste, especially if you’re using low-sodium soy sauce. Freshly ground black pepper adds a subtle warmth and depth of flavor. Seasoning to taste at the end allows you to adjust the flavors perfectly to your preference.
• ½ cup diced white onion: Onion is a foundational aromatic in many cuisines, and it’s no different in fried rice. White onion has a slightly milder flavor than yellow onion and cooks down nicely in stir-fries. Dicing the onion into small pieces ensures that it cooks quickly and evenly, releasing its sweet and savory flavors into the dish. Onion provides a subtle background flavor that complements the other ingredients without overpowering them.
• 1 cup frozen mixed vegetables (peas, carrots): Frozen mixed vegetables are a convenient and budget-friendly way to add color, texture, and nutrients to fried rice. Peas and carrots are classic additions to fried rice, providing sweetness, a bit of crunch, and visual appeal. Frozen vegetables are pre-cut and ready to use, making prep time minimal. You can use other frozen vegetable mixes as well, such as corn and green beans, or even edamame. Just be sure to thaw them slightly before adding them to the skillet to prevent them from cooling down the cooking temperature too much.
• 2 large eggs: Eggs are another classic component of fried rice, adding protein, richness, and a custardy texture. Scrambling the eggs in the skillet before adding the rice ensures that they cook through and become incorporated into the dish. Eggs also help to bind the rice together slightly, creating a more cohesive texture. Large eggs are standard in most recipes, but you can use medium eggs if that’s what you have on hand.
• 4 cups cooked rice, cool to touch (see Notes): The type and preparation of rice are absolutely critical for successful fried rice. Using day-old cooked rice that has been cooled is essential. Freshly cooked rice is too moist and sticky, and it will clump together and become mushy when stir-fried. Day-old rice, on the other hand, has had time to dry out slightly, making it ideal for stir-frying. Long-grain rice, such as jasmine or basmati rice, works best for fried rice because it has a drier texture and grains that separate nicely. Avoid using short-grain rice like sushi rice, which is too sticky. Cooling the rice in the refrigerator further dries it out and helps to prevent clumping. Make sure the rice is cool to the touch before adding it to the skillet.
• Sesame seeds (optional, for garnish): Sesame seeds are an optional but highly recommended garnish for restaurant-style chicken fried rice. They add a subtle nutty flavor, a pleasant textural crunch, and a beautiful visual appeal. Toasted sesame seeds have an even more intense flavor. You can toast them in a dry skillet over medium heat for a few minutes until they are fragrant and lightly browned, being careful not to burn them. A sprinkle of sesame seeds adds a final touch of elegance and elevates the presentation of the dish.

Instructions

Now that we’ve explored each ingredient, let’s dive into the step-by-step instructions for making this delicious restaurant-style chicken fried rice. Following these instructions carefully will ensure that you achieve that perfect texture and flavor every time.

For the Chicken:

1. Heat the oils: In a large skillet or wok over medium-high heat, warm 1 ½ teaspoons sesame oil and 1 tablespoon (3 teaspoons) neutral oil. It’s crucial to get the skillet or wok hot before adding the chicken. You’ll know the oils are hot enough when they shimmer and a drop of water flicked into the pan sizzles immediately. Using a combination of sesame oil and neutral oil at this stage is important. The neutral oil provides a high smoke point for cooking at high heat, while the sesame oil infuses its aroma into the chicken as it cooks.
2. Add chicken and sear: Once the oils are hot, add the chicken pieces to the skillet. Spread them out in a single layer as much as possible. Let the chicken cook for 1 minute without stirring. This is a key step for achieving browning and developing flavor. Resist the urge to stir immediately. Allowing the chicken to sear undisturbed for a minute will create a beautiful golden-brown crust on the bottom, enhancing both the flavor and texture.
3. Season and cook: Add 2 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and pepper to the skillet. These seasonings will create a flavorful sauce that coats the chicken as it cooks. The soy sauce provides saltiness and umami, the butter adds richness, and the lemon juice provides a touch of acidity to balance the flavors. Season with salt and pepper to your taste, keeping in mind that the soy sauce is already salty.
4. Cook until no longer pink: Cook until the chicken is no longer pink, approximately 1 to 3 minutes. Stir no more than once or twice so that the chicken will brown nicely. Over-stirring will prevent the chicken from browning properly. We want to achieve that slightly caramelized exterior for maximum flavor. The small size of the chicken pieces ensures that they cook quickly and evenly.
5. Transfer chicken and wipe skillet: Transfer the cooked chicken to a medium bowl and set aside. Wipe out the skillet (or wok) to use again for the fried rice. Wiping out the skillet removes any browned bits or residue from the chicken, preventing them from burning and imparting a bitter flavor to the fried rice. It also ensures a clean cooking surface for the next steps.

For the Fried Rice:

1. Sauté aromatics and vegetables: Heat 1 teaspoon neutral oil in the same skillet over medium-high heat. Add the diced white onion and frozen vegetables. Sauté until the onions are almost translucent, approximately 3 minutes. Sautéing the onions and vegetables first softens them slightly and releases their flavors before adding the rice. Cooking the onions until translucent mellows their raw sharpness and brings out their sweetness.
2. Scramble eggs: Move the vegetables to one side of the skillet. Crack the eggs into the skillet and scramble with a spatula until cooked through. Creating a space for the eggs to cook separately allows them to scramble properly without getting mixed in with the vegetables immediately. Scramble the eggs until they are just cooked through but still slightly soft and moist. Overcooked eggs can become dry and rubbery.
3. Add rice and butter: Add 4 cups cooked rice and 3 tablespoons butter to the skillet. Break up any clumps of rice with your spatula as you add it. The butter will melt and coat the rice, adding richness and flavor. Using cold, day-old rice is crucial at this stage. It will prevent the fried rice from becoming mushy.
4. Stir-fry and season: Stir frequently and cook for 5 minutes, then stir in 3 tablespoons soy sauce and cook 1 additional minute. Stirring frequently ensures that the rice cooks evenly and doesn’t stick to the bottom of the skillet. Stir-frying for 5 minutes allows the rice to heat through, absorb the butter, and develop a slightly toasted flavor. Adding the soy sauce towards the end prevents it from burning and allows it to coat the rice evenly.
5. Combine and serve: Stir in the cooked chicken, salt, and pepper. Cook until everything is well combined and warmed through. Taste and adjust seasoning with salt and pepper as needed. Ensure that the chicken is heated through before serving. Once everything is well combined and heated, the fried rice is ready to serve.
6. Garnish and serve: Portion into bowls, garnish with sesame seeds if desired, and serve warm. Garnishing with sesame seeds adds a final touch of flavor, texture, and visual appeal. Serve the fried rice immediately while it’s hot and flavorful.

Nutrition Facts

(Per serving, approximate)

• Servings: 6
• Calories: Approximately 450-550 calories per serving (This is an estimate and can vary based on portion size and specific ingredients used. Using more oil or butter will increase the calorie count. Leaner chicken breast will slightly reduce it. Vegetable content can also subtly affect calorie count.)

These nutrition facts are estimates and can vary based on the specific brands and types of ingredients used, as well as portion sizes. For a more precise nutritional breakdown, you can use online nutrition calculators, inputting the exact ingredients and quantities you use.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

This recipe is relatively quick to prepare and cook, making it perfect for weeknight meals. The prep time mainly involves chopping the chicken and onion, and gathering the ingredients. The cook time is efficient thanks to the high-heat stir-frying method.

How to Serve Restaurant-Style Chicken Fried Rice

Restaurant-style chicken fried rice is a delicious and satisfying meal on its own, but it can also be enhanced with various accompaniments. Here are some ideas on how to serve it to create a complete and balanced dining experience:

• As a Main Course: Chicken fried rice is substantial enough to be served as a main course for lunch or dinner. Portion it into generous bowls and enjoy it as is.
• With Appetizers: Start your meal with some classic Asian appetizers to complement the fried rice. Consider:
  • Spring Rolls or Egg Rolls: Crispy and flavorful, these are always a crowd-pleaser.
  • Gyoza or Potstickers: Pan-fried or steamed dumplings filled with meat and vegetables.
  • Edamame: Steamed and salted edamame pods for a healthy and light starter.
  • Miso Soup: A warm and comforting soup that cleanses the palate.
• Alongside Side Dishes: To create a more balanced and varied meal, serve chicken fried rice with complementary side dishes:
  • Steamed Broccoli or Green Beans: Add some extra vegetables for nutrition and freshness.
  • Asian Salad: A light and refreshing salad with a ginger or sesame dressing.
  • Hibachi Vegetables: If you want to lean into the hibachi theme, serve some grilled or stir-fried hibachi vegetables alongside.
  • Clear Soup: A light broth-based soup to balance the richness of the fried rice.
• With Protein Options: While chicken fried rice already contains chicken, you can offer additional protein options for variety:
  • Grilled or Teriyaki Chicken Skewers: Enhance the chicken theme with extra chicken prepared in different ways.
  • Shrimp or Beef: Offer grilled or stir-fried shrimp or beef as a side protein for those who want more variety.
  • Tofu: For a vegetarian option, serve grilled or pan-fried tofu alongside the fried rice.
• Garnishes: Enhance the presentation and flavor of your chicken fried rice with various garnishes:
  • Sesame Seeds: As mentioned in the recipe, sesame seeds add a nutty flavor and visual appeal.
  • Chopped Green Onions: Fresh green onions add a mild onion flavor and a pop of color.
  • Sriracha or Chili Garlic Sauce: For those who like a bit of heat, offer sriracha or chili garlic sauce on the side.
  • Soy Sauce: Keep extra soy sauce on the table for those who prefer a saltier flavor.
  • Lemon or Lime Wedges: Offer lemon or lime wedges for an extra squeeze of acidity if desired.

Additional Tips for Perfect Restaurant-Style Chicken Fried Rice

To truly master restaurant-style chicken fried rice, here are five additional tips that will elevate your dish from good to exceptional:

1. Rice is King: Prepare it Right: The foundation of great fried rice is, of course, the rice. Using day-old, cold, cooked rice is non-negotiable. But beyond that, the type of rice and cooking method matter. Opt for long-grain rice like jasmine or basmati. Cook the rice the day before and spread it out on a baking sheet or plate to cool down quickly and allow excess moisture to evaporate. This ensures each grain is separate and slightly dried out, preventing mushy fried rice. If you’re short on time, you can spread freshly cooked rice in a thin layer on a baking sheet and place it in the refrigerator or freezer for a quicker cooling process, but day-old rice is still ideal.
2. High Heat is Your Friend (and Wok if You Have One): Restaurant-style fried rice is cooked at high heat, often in a wok, which imparts a slightly smoky “wok hei” flavor. While a wok is ideal, a large skillet will also work. The key is to get your pan screaming hot before adding ingredients. High heat ensures quick cooking, prevents vegetables from becoming soggy, and helps the rice to toast slightly, creating those desirable textures and flavors. Don’t overcrowd the pan; cook in batches if necessary to maintain high heat and even cooking.
3. Don’t Skimp on the Aromatics and Seasoning: Onion is just the beginning. Consider adding other aromatics like minced garlic and ginger for a deeper flavor profile. Add them after the onion has softened, and sauté briefly until fragrant, being careful not to burn them. Don’t be shy with the soy sauce and butter. They are essential for that rich, savory restaurant flavor. Taste and adjust seasoning throughout the cooking process, adding more soy sauce, salt, pepper, or even a touch of sugar or oyster sauce to balance the flavors to your liking.
4. Vegetable Versatility: Customize Your Mix: While the recipe calls for frozen peas and carrots, feel free to customize your vegetable mix based on your preferences and what you have on hand. Other great additions include:
   • Diced bell peppers: Add color and sweetness.
   • Mushrooms: Sliced or diced mushrooms add umami and earthy notes.
   • Broccoli florets: Add texture and nutrients (cook briefly to tender-crisp).
   • Water chestnuts or bamboo shoots: Add a crunchy texture.
   • Edamame: For extra protein and a vibrant green color.
   • Bean sprouts: Add a delicate crunch and freshness (add towards the end of cooking).
     Remember to adjust cooking times based on the vegetables you choose. Heartier vegetables like broccoli may need to be sautéed a bit longer than softer vegetables like bean sprouts.
5. Eggcellent Egg Technique: The way you cook the eggs in fried rice also impacts the final texture. For those fluffy, scrambled egg pieces you find in restaurant fried rice, make sure to scramble them separately in the skillet before adding the rice. Move the vegetables to one side, create a well, add a little oil, crack the eggs in, and scramble them quickly. Cook until just set but still slightly moist. Then, break them into smaller pieces and incorporate them into the fried rice. Avoid overcooking the eggs, as they can become dry and rubbery.

Frequently Asked Questions (FAQ) – Ingredients Focus

Here are five frequently asked questions specifically focused on the ingredients used in this restaurant-style chicken fried rice recipe:

Q1: Can I use regular soy sauce instead of low-sodium soy sauce?

A: Yes, you can use regular soy sauce, but be mindful of the salt content. Regular soy sauce is significantly saltier than low-sodium soy sauce. If you use regular soy sauce, you may want to reduce the amount of soy sauce slightly (start with 3 tablespoons total instead of 5) and taste as you go. It’s always easier to add more soy sauce than to remove saltiness once it’s in the dish. Using low-sodium soy sauce gives you more control over the final salt level and allows the other flavors to shine through without being overpowered by salt. If you are sensitive to sodium, definitely stick with low-sodium soy sauce and consider even using a very low-sodium option.

Q2: What other neutral oils can I use besides avocado or canola oil?

A: Avocado and canola oil are excellent choices for neutral oils due to their high smoke points and lack of distinct flavor. However, you have several other good options for neutral oils in fried rice cooking:

• Vegetable oil: A readily available and affordable neutral oil with a high smoke point. It’s a classic choice for stir-frying.
• Grapeseed oil: Another neutral oil with a high smoke point and a slightly lighter texture than some other oils.
• Peanut oil: While technically not completely neutral, refined peanut oil has a very mild flavor and a high smoke point, making it suitable for stir-frying and adding a subtle nutty note. However, be cautious if cooking for someone with peanut allergies.
• Sunflower oil: A good neutral option with a high smoke point and a mild flavor.
• Safflower oil: Similar to sunflower oil, safflower oil is neutral and has a high smoke point.
  Avoid using oils with strong flavors or low smoke points, such as olive oil or butter (for the initial stir-frying), as they are not ideal for high-heat cooking and can impart unwanted flavors to the fried rice.

Q3: Can I use fresh vegetables instead of frozen mixed vegetables?

A: Absolutely! Fresh vegetables can be a wonderful addition to chicken fried rice and often provide a crisper texture and brighter flavor. If using fresh vegetables, you’ll want to adjust the preparation slightly:

• Harder Vegetables (like carrots, broccoli, bell peppers): These should be diced into small, even pieces and sautéed for a bit longer than frozen vegetables to ensure they are tender-crisp. Start by sautéing them with the onions, allowing them to soften before adding the rice.
• Softer Vegetables (like peas, spinach, bean sprouts): Softer vegetables require less cooking time. Fresh peas can be added around the same time as frozen peas, or even towards the end of cooking. Spinach and bean sprouts should be added right at the very end of cooking, just until wilted or heated through, to maintain their freshness and texture.
  Using a mix of fresh and frozen vegetables can also be a great option, combining the convenience of frozen with the freshness of seasonal produce.

Q4: Can I substitute the chicken breasts with another protein?

A: Yes, you can definitely substitute chicken breasts with other proteins to create different variations of this fried rice recipe. Here are some excellent protein alternatives:

• Shrimp: Shrimp fried rice is a classic and delicious variation. Use peeled and deveined shrimp, and cook them in a similar manner to the chicken – sear them quickly in hot oil until pink and cooked through.
• Beef: Thinly sliced beef steak, such as flank steak or sirloin, works well in fried rice. Marinate the beef briefly for extra tenderness and flavor, and stir-fry it quickly at high heat.
• Pork: Diced or shredded pork tenderloin or leftover cooked pork is a great option. Pork adds a rich and savory flavor.
• Tofu (for vegetarian option): Firm or extra-firm tofu, pressed to remove excess water and cubed, can be stir-fried until golden brown and crispy. Tofu is a great plant-based protein alternative.
• Eggs (for simpler option): You can increase the amount of eggs for a simpler, vegetarian fried rice. Scramble extra eggs and incorporate them into the dish for added protein and richness.
  When substituting proteins, keep in mind their cooking times and adjust accordingly. Seafood and tofu generally cook faster than beef or pork.

Q5: What type of rice is best for restaurant-style fried rice, and can I use freshly cooked rice if I don’t have day-old rice?

A: Long-grain rice, such as jasmine rice or basmati rice, is the best choice for restaurant-style fried rice. These types of rice have a drier texture and grains that separate nicely, which is crucial for achieving that non-mushy, stir-fried texture. Avoid using short-grain rice like sushi rice or Arborio rice, as they are too sticky and will result in clumpy fried rice.

While day-old, cold rice is ideal, if you are in a pinch and only have freshly cooked rice, you can make it work with a few adjustments:

• Cook the rice slightly drier than usual: Use a bit less water when cooking the rice than you normally would.
• Cool the rice quickly: Spread the freshly cooked rice in a thin layer on a baking sheet or plate and place it in the refrigerator or freezer to cool down rapidly and dry out slightly. The freezer method is faster but requires careful monitoring to prevent the rice from freezing solid.
• Don’t over-stir: Be gentle when stir-frying freshly cooked rice, and avoid over-stirring, as this can break the grains and make the fried rice mushy.
  While using freshly cooked rice is not ideal, these tips can help minimize the mushiness and still yield a reasonably good fried rice dish when you’re short on time or haven’t planned ahead. However, for the best restaurant-style texture, day-old rice is always recommended.

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