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5.0 from 6 votes

Chicken Fried Rice

This chicken fried rice recipe tastes just like the one served at Benihana! The secret? Lots of garlic butter. Chewy and delicious, it is easy to make at home, no special tricks required! (Total time to make this recipe includes cooking the rice and chilling overnight.)

Prep Time
15 mins
Cook Time
15 mins
Additional Time
8 hrs
Total Time
9 hrs
Servings: 6
Calories: 548 kcal
Course: Side Dish
Cuisine: Asian

Ingredients

  • 2 cups medium grain white rice
  • 1 teaspoon kosher salt plus more to taste
  • 3 cups cold water
  • 1 tick (½ cup) unsalted butter softened
  • 2 tablespoons lemon juice
  • 1 teaspoon soy sauce plus more to finish
  • 2 cloves garlic minced
  • 1 ½ pounds chicken breasts
  • About ¼ cup vegetable oil divided
  • 1 large onion finely chopped
  • 2 large carrots peeled and finely diced
  • ½ cup green onions thinly sliced
  • 3 eggs beaten
  • freshly ground black pepper to taste
  • sesame seeds to garnish optional

Instructions

    Cup of Yum
  1. Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Transfer to a medium saucepan, adding 1 teaspoon of salt and 3 cups of water.
  2. Bring to a boil, then cover and reduce the heat to the lowest setting. Simmer, undisturbed, for 15 minutes. Then, remove from the heat and let it stand for at least 15 minutes. Uncover and fluff the rice to break down the clumps. Let it cool completely, then transfer to a baking sheet, cover with plastic and refrigerate overnight.
  3. The next day, mix the softened butter, lemon juice, 1 teaspoon soy sauce and garlic cloves in a bowl. Stir vigorously until smooth. Reserve.
  4. Season the chicken breasts with salt. Heat 1 tablespoon of vegetable oil in a large non-stick skillet, over medium-high heat, and brown the chicken breasts on all sides, about 2 minutes per side.
  5. Transfer the chicken breast to a cutting board and cut into cubes. Return the cubes to the skillet and continue cooking until golden brown, about 3-5 more minutes. Add 1 tablespoon of the garlic butter and mix to combine. Remove the chicken cubes to a plate and reserve.
  6. Return the skillet to the heat, adding another tablespoon of oil. Add the chopped onion and carrots, sautéing until softened, about 5-8 minutes. Then, add the green onions and continue cooking for another couple minutes. Remove and reserve.
  7. Heat more oil in the skillet and add the eggs, scrambling them, about 1-2 minutes. Remove and reserve.
  8. Place a large wok pan on the stove and heat on medium-high. Add enough oil to coat the whole pan. Add the cooked rice and let it cook for about 5 minutes, or until warmed through. Then, add the remaining garlic butter and toss to combine, making sure all the rice gets coated with the butter.
  9. Add the reserved veggies and mix until combined. Then, carefully stir in the reserved chicken and eggs. Stir-fry for another 2-3 minutes or until the rice begins to brown slightly.
  10. Season with salt and pepper, and drizzle soy sauce to taste.
  11. Serve, garnished with toasted sesame seeds.

Notes

  • Rice that has been refrigerated for 8 to 24 hours is ideal for fried rice, as the grains dry out and firm up, making it easier to separate them so they don't clump up when stir-frying.
  • That being said, an alternative would be to cook the rice and then place in the oven at 200 degrees F for one hour to dry out.
  • Fried rice needs to be refrigerated within 2 hours of cooking. Store in an airtight container, in the fridge, for 3-4 days.
  • You can freeze it in an airtight container or freezer bags for up to 3 months. Thaw overnight in the fridge before using.
  • Reheat in the microwave or in an oiled wok, over medium-high heat, adding more butter to bring it back to the original consistency.

Nutrition Information

Calories 548kcal (27%) Carbohydrates 55g (18%) Protein 32g (64%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 195mg (65%) Sodium 636mg (27%) Potassium 673mg (19%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 4719IU (94%) Vitamin C 8mg (9%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 548

% Daily Value*

Calories 548kcal 27%
Carbohydrates 55g 18%
Protein 32g 64%
Fat 21g 32%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 195mg 65%
Sodium 636mg 27%
Potassium 673mg 14%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 4719IU 94%
Vitamin C 8mg 9%
Calcium 66mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.