Description
A quick and easy hibachi-style chicken fried rice recipe that’s perfect for weeknight dinners.
Ingredients
- 2 cups cooked rice, preferably day-old
- 1 cup diced chicken breast (about 6–8 oz)
- 1 cup mixed vegetables (carrots, peas, and corn — frozen is fine)
- 2 tablespoons soy sauce (low-sodium if preferred)
- 1 tablespoon sesame oil
- 2 large eggs, beaten
- 2 green onions, thinly sliced
- Salt and pepper to taste
Instructions
- Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat.
- Add the diced chicken in a single layer. Season lightly with salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
- Push the chicken to one side of the skillet. Pour the beaten eggs into the empty space and scramble until just set, about 1 minute. Mix the eggs with the chicken.
- Add the cooked rice and mixed vegetables to the pan. Break up any clumps of rice with your spatula and stir-fry for 5–7 minutes, letting some grains contact the hot pan to develop slight char.
- Pour in the soy sauce and toss to combine. Taste and adjust seasoning — more soy for salt, a pinch of sugar if desired.
- Stir in the sliced green onions just before serving. Serve hot.
Notes
For a richer finish, add a pat of butter at the end. This dish is great for using leftover rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese