What Makes This Recipe So Good
This hibachi-inspired chicken fried rice tastes just like the rice you’d order at your favorite restaurant, but it’s made right in the comfort of your own kitchen.Depending on your portion sizes, this is filling enough to be its own meal, or you can pair it with something like my hibachi chicken or Instant Pot orange chicken. If you’re making it as a stand-alone dish, feel free to double the amount of chicken you put in the rice, to really pack in the protein.All of the cooking happens right in one skillet, so clean up is a breeze! You’ll cook the chicken first, then set it aside and wipe out the skillet to start over with the veggies and rice.
Key Ingredients
Rice – Fried rice is traditionally a way to use up leftover rice, and leftover rice absolutely gives you the best “fried rice” texture. You can cook the rice ahead of time, or use pre-cooked rice from the grocery store. If you use fresh rice, it’ll be way too moist and clumpy.Soy Sauce – Coconut aminos or lite tamari would also work here, so feel free to substitute if you’re avoiding soy. I like to use a low-sodium soy sauce, then just salt the rice and chicken to my preference.
Chef’s Tips
Don’t rely solely on the soy sauce to season your chicken fried rice. If that’s where all your seasoning comes from, you’ll end up using so much that the rice is soggy and too soy-flavored. I use plenty of salt and lots of pepper in both my chicken and fried rice.You can also use this method for pork fried rice instead of chicken, or you can skip the meat altogether for a plain fried rice with egg. If you’re looking for a low-carb variation, use riced cauliflower instead of typical rice.No need to thaw the peas and carrots, just toss them in the skillet straight from the freezer! You can use other vegetables, too, if you’d rather.
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Whole30 Burgers – Burger Joint Style (Paleo, Low Carb)Air Fryer Chicken Nuggets (Chick-Fil-A Style)Best Chicken Tikka Masala Recipe (Restaurant Style)Big Mac SaladChili’s Southwest Chicken Soup
