Description
Classic hibachi-style fried rice with tender chicken, scrambled eggs, and a flavorful blend of soy sauce and aromatics.
Ingredients
Scale
- 2 cups cooked jasmine rice, chilled
- 1 lb boneless, skinless chicken breast, diced
- 2 tbsp vegetable oil, divided
- 3 large eggs, beaten
- 1/2 cup diced onion
- 1/2 cup frozen peas and carrots
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
- Add remaining 1 tbsp vegetable oil to the pan. Pour in beaten eggs and scramble until just set. Remove eggs and set aside.
- Add onion, garlic, and frozen peas and carrots to the pan. Stir-fry for 2-3 minutes until vegetables are tender.
- Add chilled rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes until heated through.
- Return chicken and scrambled eggs to the pan. Pour soy sauce and sesame oil over the rice mixture and toss to combine evenly.
- Cook for another 2 minutes, stirring frequently.
- Remove from heat and stir in sliced green onions before serving.
Notes
- Use day-old rice for best texture.
- Feel free to add other veggies like bell peppers or mushrooms.
- Adjust soy sauce to taste for saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 130mg