This beef and broccoli is a popular Chinese take-out meal and it’s also easy enough to make at home. It’s also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner. {Gluten-Free Adaptable}

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Chinese Beef and Broccoli

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• Author: Chef Emy

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Description

This beef and broccoli is a popular Chinese take-out meal and it’s also easy enough to make at home. It’s also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner. {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce.

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Ingredients

Scale 1x2x3x

• 1 lb flank steak (, skirt steak, or other cut (*see footnote 1))
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil ((or vegetable oil))
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda ((Optional) (*see footnote 1))
• 1/2 cup chicken stock ((or beef stock))
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce ((*footnote 2))
• 2 teaspoons brown sugar ((or white sugar))
• 1 tablespoon cornstarch
• 1 head broccoli (, cut to bite-size florets)
• 1 tablespoon peanut oil (or vegetable oil) ((*Footnote 3))
• 3 garlic cloves (, minced)
• 2 teaspoons ginger (, minced)

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Instructions

1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
3. Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if theres any water left.
4. Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

The Ultimate Copycat PF Chang’s Fried Rice Recipe: Better Than Takeout in 30 Minutes

Why This Copycat PF Chang’s Fried Rice Recipe is a Game-Changer

If you’re anything like us at The Kitchen Team, PF Chang’s holds a special place in your heart. The sleek ambiance, the clinking of woks from the open kitchen, and that unforgettable aroma of their signature dishes. Among their legendary menu items, the Fried Rice stands as a towering favorite—a deceptively simple dish that delivers an explosion of savory, umami-rich flavor in every bite. But what if we told you that you could recreate that exact magic, that iconic PF Chang’s taste, right in your own kitchen, in less than 30 minutes, and for a fraction of the price?

This isn’t just another fried rice recipe. This is a meticulously crafted copycat PF Chang’s fried rice recipe that captures the essence of the restaurant’s version. We’ve decoded the flavor profile, perfected the technique, and are sharing all the secrets that make this dish so crave-worthy. The beauty of this recipe lies in its brilliant simplicity and speed. With just a handful of pantry staples and fresh vegetables, you can transform ordinary ingredients into an extraordinary meal that will have your family thinking you ordered takeout.

Beyond the incredible taste, this recipe empowers you. It breaks down the barrier between restaurant-quality dining and your weeknight dinner routine. No more waiting for delivery or paying premium prices. This copycat version gives you control—over the ingredients, the spice level, the protein additions, and the satisfaction of creating something truly delicious with your own hands. Let’s embark on this culinary journey together and bring the iconic taste of PF Chang’s directly to your dining table.

Why Our Recipe Tastes Better Than Takeout

You might wonder, “What makes this copycat PF Chang’s fried rice recipe stand out from the dozens of others online?” The answer lies in the details. We’ve spent countless hours testing and tasting to isolate the specific elements that define the PF Chang’s experience. First, it’s the Jasmine rice. This isn’t just a random choice. Jasmine rice, when cooked properly, has a subtle floral aroma and a slightly sticky yet separate texture that is perfect for frying. It absorbs the sauce beautifully without becoming mushy.

Second, the sauce blend is the undisputed heart of the dish. While many recipes stop at soy sauce, we include the critical trio of ground mustard, fresh ginger, and molasses. The ground mustard adds a subtle pungent depth, the ginger provides a bright, clean heat, and the molasses brings a touch of caramel-like sweetness and rich color that mimics the signature glaze PF Chang’s achieves. This combination creates a complex, layered flavor that goes far beyond simple saltiness.

Finally, our cooking method is designed for maximum “wok hei” or “breath of the wok”—that smoky, charred flavor characteristic of great stir-fry. By spreading the rice thinly against the hot pan in the final stages, we maximize surface area for caramelization. This technique, often missed in home recipes, is what gives the dish its authentic restaurant-quality finish. We guide you through each step to ensure you get that perfect texture where every grain of rice is distinct, flavorful, and has just the right amount of char.

Ingredients: The Secret Sauce & Key Components

Gathering the right ingredients is the first step to success. This copycat PF Chang’s fried rice recipe uses a balance of fresh vegetables, pantry staples, and a few special components that make all the difference. Here’s your complete shopping list, broken down for clarity.

Step-by-Step Cooking Instructions

Follow these detailed steps closely to achieve perfect, restaurant-quality fried rice. The process is fast, so have all your ingredients prepped and within arm’s reach before you turn on the heat.

Serving Suggestions & Pairings

This copycat PF Chang’s fried rice recipe is incredibly versatile and can be the star of the show or a supporting player. As a main course, it’s hearty enough to satisfy on its own, especially if you’ve added protein. For a true PF Chang’s-inspired feast, pair it with other copycat favorites. It makes a phenomenal side to PF Chang’s Mongolian Beef or Chicken Lettuce Wraps. The rich, savory rice perfectly balances the sweet and salty notes of the beef or the cool, crisp texture of the lettuce wraps.

For a simpler weeknight meal, serve it alongside a quick Asian-style cucumber salad (sliced cucumbers tossed with rice vinegar, a pinch of sugar, and red pepper flakes) or a basic egg drop soup. The fried rice also makes fantastic filling for lettuce cups—spoon it into large butter lettuce leaves for a fun, hands-on, and lighter meal option. Don’t forget the condiments! Offer extra soy sauce, chili garlic sauce, or sriracha on the side for those who like an extra kick.

Storage & Reheating Instructions

Leftovers? They reheat beautifully! Allow the fried rice to cool completely to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze it for up to 2 months, though the texture of the vegetables may soften slightly upon thawing.

Reheating is critical to restoring texture. Avoid the microwave if possible, as it tends to steam the rice and make it mushy. The best method is to reheat it in a wok or skillet over medium-high heat. Add a tiny splash of water or broth to the cold pan, then add the rice. The liquid will create steam to heat it through quickly without drying it out. Stir constantly until piping hot. This method helps revive the texture and prevents it from becoming oily or soggy.

Creative Variations & Add-Ins

The basic framework of this copycat PF Chang’s fried rice recipe is perfect for customization. Here are some of our favorite ways to mix it up:

• Protein Power: Add 1 cup of diced cooked chicken, shrimp, pork, or beef. Stir-fry the protein in 1 tsp of oil before the eggs, then remove and add back in with the eggs at the end. For a vegetarian protein, try cubed extra-firm tofu or edamame.
• Vegetable Medley: Swap or add vegetables like diced bell peppers, corn kernels, chopped broccoli florets, or sliced mushrooms. Just ensure they are cut small for quick cooking.
• Spicy Kick: Add 1-2 teaspoons of chili paste or sambal oelek to the sauce mixture, or garnish with sliced fresh jalapeños.
• Pineapple Fried Rice: Add ½ cup of small pineapple chunks (fresh or canned, well-drained) with the vegetables for a sweet and savory Hawaiian twist.
• Brown Rice Version: For a whole-grain option, use cooked and cooled brown jasmine rice. Note that it may absorb a bit more sauce, so you might want to mix an extra tablespoon of broth with the sauce before adding.

Frequently Asked Questions (FAQ)

We hope you love this Copycat PF Chang’s Fried Rice Recipe as much as we do! It’s a testament to the fact that with the right technique and a few flavor secrets, you can recreate restaurant magic at home. Give it a try, and don’t forget to share your results with us!

PF Changs Fried Rice

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• Author: Chef Emy

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PF Chang’s Fried Rice is a huge favorite among my friends and I!! Its really pretty easy to make and ready in less than 30 minutes and you can add chicken to it to make it a meal.

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Ingredients

Scale 1x2x3x

• 1 cup Jasmine rice
• 1 3/4 cup chicken broth (or water)
• 3 tsp sesame oil
• 2 eggs
• 1/3 cup shoestring carrots
• 1/3 cup frozen peas
• 1/4 cup green onion (sliced)
• 1/3 cup fresh bean sprouts
• 3 tbsp soy sauce
• 1/2 tsp ground mustard
• 1/2 tsp minced ginger
• 1 tsp minced garlic
• 2 tsp molasses

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Instructions

1. Heat chicken broth (or water) in sauce pan to boiling
2. Add rice and turn down to simmer for 15 minutes until liquid is gone and rice is fluffy
3. While rice is cooking, whisk together soy sauce, mustard, ginger, garlic and molasses and set aside
4. Once rice is ready remove from heat
5. Place stir fry pan on heat and add 1 tsp of sesame oil
6. Crack eggs into pan and scramble in pan
7. Once eggs are scrambled, add 1 tsp sesame oil to pan
8. Add carrots, green onion, peas and bean sprouts stir fry for 3-4 minutes
9. Add remaining tsp of sesame oil and rice and stir fry for 3-4 minutes
10. Spread rice around pan up around sides so rice is spread out as much as possible
11. Add soy sauce mixture and stir fry additional 3-4 minutes
12. Serve and top with green onions

This beef and broccoli is a popular Chinese take-out meal and it’s also easy enough to make at home. It’s also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner. {Gluten-Free Adaptable}

Print

Chinese Beef and Broccoli

---

• Author: Chef Emy

Print Recipe

Pin Recipe

Description

This beef and broccoli is a popular Chinese take-out meal and it’s also easy enough to make at home. It’s also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner. {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce.

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Ingredients

Scale 1x2x3x

• 1 lb flank steak (, skirt steak, or other cut (*see footnote 1))
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil ((or vegetable oil))
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda ((Optional) (*see footnote 1))
• 1/2 cup chicken stock ((or beef stock))
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce ((*footnote 2))
• 2 teaspoons brown sugar ((or white sugar))
• 1 tablespoon cornstarch
• 1 head broccoli (, cut to bite-size florets)
• 1 tablespoon peanut oil (or vegetable oil) ((*Footnote 3))
• 3 garlic cloves (, minced)
• 2 teaspoons ginger (, minced)

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Instructions

1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
3. Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if theres any water left.
4. Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

Golden Garlic Turmeric Rice: Your 20-Minute Secret to Restaurant-Quality Meals

The Golden Secret to Effortless Flavor

Imagine a side dish so vibrant, fragrant, and flavorful that it transforms a simple weeknight dinner into a memorable feast. That’s the magic of this Garlic Turmeric Rice. More than just a pile of grains, this recipe is a celebration of aroma and color, where earthy turmeric, sweet sautéed onions, and pungent garlic meld together in a buttery embrace. In just 20 minutes on your stovetop, you can create a soft, fluffy, and incredibly aromatic rice that promises to be the star of your table, complementing everything from grilled chicken to roasted vegetables.

At Cooking With Emy, we believe the best dishes are often the simplest. This one-pot wonder is a testament to that philosophy. It draws inspiration from Middle Eastern and South Asian culinary traditions, where rice is not an afterthought but a carefully seasoned centerpiece. The brilliant golden hue from the turmeric doesn’t just make your plate Instagram-worthy; it’s a visual promise of the warmth and depth of flavor in every forkful. Let’s unlock the secret to making this stunning, flavorful rice a staple in your kitchen.

Why This Garlic Turmeric Rice Recipe is the Best

You might wonder what sets this recipe apart from other turmeric rice dishes you’ve tried. The answer lies in the details. First, we start by toasting the rice in butter with the aromatics. This crucial step coats each grain in fat, helping them stay separate and fluffy after cooking, while also unlocking a subtle nutty flavor. Second, we build the flavor in layers: butter (or coconut oil) forms the rich base, onions and garlic provide sweet and savory notes, and turmeric adds its distinctive earthy warmth without bitterness.

Furthermore, using a good-quality stock instead of water is a game-changer. It infuses the rice with a savory backbone that makes it satisfying enough to stand on its own. The method is foolproof—truly a set-it-and-forget-it process that yields consistent, perfect results every single time. Whether you’re a seasoned cook or just starting out, this recipe is designed to build your confidence and deliver a spectacular result.

Ingredients & Why They Matter

Using the right ingredients is key to this recipe’s success. Here’s exactly what you need and why each component is essential.

Step-by-Step Instructions for Perfect Rice

Follow these simple steps for flawless Garlic Turmeric Rice every time.

1. Prep Your Ingredients: Finely dice the onion and mince the garlic. Rinse the basmati rice in a fine-mesh strainer under cold water until the water runs clear. This removes surface starch and prevents gummy rice. Let it drain well.
2. Sauté the Aromatics: In a medium-sized pot with a tight-fitting lid, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for 1-2 minutes, stirring frequently, until they become very fragrant and the onion starts to soften. Do not let the garlic brown.
3. Bloom the Turmeric: Add the turmeric powder and black pepper to the pot. Stir constantly for about 30 seconds. You’ll notice the color deepen and the aroma become more pronounced. This step “blooms” the spice in the fat.
4. Toast the Rice: Add the drained rice to the pot. Stir continuously for 1-2 minutes, ensuring every grain is coated in the golden butter and spice mixture. The rice will become slightly translucent at the edges.
5. Add Liquid and Season: Pour in the chicken or vegetable stock and add the salt. Give everything one good stir to combine and scrape up any bits from the bottom of the pot.
6. Cook the Rice: Increase the heat to high and bring the mixture to a boil. Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot tightly with the lid. Let it simmer undisturbed for 15 minutes. Do not lift the lid.
7. Rest and Fluff: After 15 minutes, turn off the heat. Leave the covered pot to sit on the warm stove for another 5 minutes. This allows the rice to finish steaming and become perfectly tender. Finally, remove the lid and fluff the rice gently with a fork, incorporating the garnishes if using.
8. Serve and Enjoy: Transfer the fluffy, golden rice to a serving bowl. Garnish with freshly chopped parsley for a pop of color and freshness.

Serving Suggestions: Building the Perfect Plate

This versatile rice is the ultimate supporting actor that can play the lead role. Here are some of our favorite ways to serve it:

• With Grilled Proteins: Serve alongside Marinated Chicken Kebabs, grilled shrimp, lamb chops, or pan-seared salmon. The rice soaks up any juices or sauces beautifully.
• Vegetarian/Vegan Feast: Pair it with a medley of grilled vegetables (like zucchini, bell peppers, and eggplant), a creamy chickpea curry, or crispy baked tofu.
• Bowl Meal Base: Create a nourishing bowl. Start with a base of this rice, add roasted veggies, a protein like black beans or shredded chicken, a dollop of yogurt or tahini sauce, and a sprinkle of fresh herbs.
• As a Stuffing: Use cooled rice as a flavorful stuffing for bell peppers, tomatoes, or even as a filling for wraps and burritos.

Storage & Reheating Guide

Creative Variations to Try

Once you’ve mastered the basic recipe, make it your own with these delicious twists:

• Coconut Turmeric Rice: Substitute the butter with coconut oil and use coconut milk for half of the stock. Garnish with toasted coconut flakes and cilantro.
• Lemon Herb Turmeric Rice: Stir in the zest of one lemon and 2 tbsp of chopped fresh dill or parsley after fluffing the cooked rice.
• Pilaf-Style with Nuts & Raisins: After toasting the rice, add 1/4 cup of golden raisins or chopped dried apricots and 2 tbsp of slivered almonds or pine nuts to the pot before adding the liquid.
• Spicy Turmeric Rice: Add 1/2 tsp of cumin seeds with the turmeric and a finely chopped small chili pepper (like a serrano or jalapeño) with the onions.

Your Garlic Turmeric Rice Questions Answered

Can I use fresh turmeric instead of powder?
Yes, you can! Substitute 1 tablespoon of finely grated fresh turmeric root for the 1 teaspoon of powder. The flavor will be brighter and slightly more peppery.

My rice turned out mushy. What went wrong?
This is usually due to too much liquid or not rinsing the rice. Ensure you use the correct 1:1.5 rice-to-liquid ratio (for basmati) and rinse thoroughly until the water runs clear to remove excess starch.

Can I make this in a rice cooker?
Absolutely! Simply follow steps 1-4 in a skillet on the stovetop. Then transfer the toasted rice and spice mixture to your rice cooker, add the stock and salt, and cook using the standard white rice setting.

Is this recipe gluten-free and vegan?
It is naturally gluten-free. To make it vegan, ensure you use vegetable stock and substitute the butter with coconut oil or a plant-based butter alternative.

What can I use if I don’t have basmati rice?
Any long-grain white rice like jasmine or American long-grain will work. Adjust the liquid slightly according to the package instructions for the specific rice variety, as absorption rates can vary.

Why is my turmeric rice not very yellow?
The potency of turmeric powder can vary. Make sure you “bloom” it in the fat as directed. Also, check that your turmeric powder is fresh—old spices lose their vibrant color and flavor.

Can I add other vegetables to this rice?
Definitely! Try adding 1/2 cup of finely diced carrots or peas when you add the stock. For greens like spinach, stir them in during the last 2 minutes of cooking, or just after fluffing the hot rice.

Does the black pepper really make a difference?
Scientifically, yes! Piperine in black pepper significantly enhances the absorption of curcumin, the beneficial compound in turmeric. For both health and flavor, don’t skip it.

We hope this Garlic Turmeric Rice becomes your new go-to side dish! If you make it, share your creation with us. Tag @cookingwithemy on social media—we love seeing your kitchen triumphs!

Garlic Turmeric Rice

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• 
  Author: Chef Emy

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This soft & fluffy turmeric rice is so easy to make yet loaded with heavenly aromas in every bite. Fragranced with garlic, butter, and onion, this one-pot middle eastern rice comes together in less than 20 minutes on the stovetop.

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Ingredients

Scale
1x2x3x

• 2 tbsp unsalted butter (or coconut oil)
• 1/2 medium onion (finely diced)
• 4 cloves garlic (minced)
• 1 tsp turmeric powder
• 2 cups (370g) basmati rice (or your choice of long-grain rice, rinsed and drained)
• 3 cups chicken stock (or vegetable stock)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• parsley (for garnish, optional)
• marinated chicken kebabs (or any grilled veggies, seafood, or meat to serve)

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Instructions

1. Melt butter in a pot over medium heat. Add onion and garlic and sauté for about 1-2 minutes or until fragrant. Add turmeric powder and stir to combine. Mix in the rice until the grains are evenly coated and lightly toasted.
2. Add stock, salt, and pepper. Mix to combine and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and set aside for about 5 minutes before fluffing the rice with a fork. Enjoy!

Golden Garlic Turmeric Rice: Your 20-Minute Ticket to Vibrant, Flavorful Meals

The Golden Secret to Effortless Flavor

Imagine a side dish so vibrant it brightens your plate, so fragrant it fills your kitchen with warmth, and so incredibly easy it becomes your weeknight superhero. That’s exactly what this Garlic Turmeric Rice recipe is. More than just a pile of grains, this is a culinary hug in a bowl—soft, fluffy, and infused with the earthy warmth of turmeric and the savory punch of garlic and onion. In just 20 minutes on your stovetop, you can transform simple pantry staples into a stunning, golden-hued masterpiece that complements virtually any meal. Whether you’re pairing it with marinated chicken kebabs, grilled salmon, or a medley of roasted vegetables, this rice is the reliable, flavor-packed foundation that turns a simple dinner into a memorable feast. At cookingwithemy.com, we believe the best recipes are both beautiful and practical, and this one-pot wonder is a perfect example.

Why This Is The Best Garlic Turmeric Rice Recipe You’ll Find

You might be wondering what sets this turmeric rice apart from others. The answer lies in our method and balance. Many recipes simply stir turmeric into boiling water, resulting in a bland, sometimes bitter flavor. Our technique starts by toasting the turmeric in butter (or oil) with the aromatics. This crucial step, known as “blooming,” unlocks the spice’s full potential, deepening its flavor and color, and ensuring every grain of rice is evenly coated and perfumed. We also insist on rinsing the basmati rice, which is non-negotiable for achieving that perfect, separate, fluffy texture. Furthermore, we build layers of flavor: the sweetness of sautéed onion, the pungency of fresh garlic, the richness of butter, and the savory depth of a good stock. The result isn’t just yellow rice; it’s a complex, aromatic, and utterly satisfying dish that stands proudly on its own while making everything else on your plate taste even better.

Ingredients for Perfect Garlic Turmeric Rice

Simplicity is key here. Each ingredient plays a specific role in creating the final symphony of flavor and texture. Here’s what you’ll need:

How to Make Garlic Turmeric Rice: Step-by-Step Guide

Follow these simple steps for foolproof, fluffy rice every single time.

1. Prep the Rice: Place your basmati rice in a fine-mesh strainer and rinse under cold running water for 1-2 minutes, until the water runs mostly clear. This removes surface starch and prevents gummy rice. Let it drain thoroughly.
2. Bloom the Spices: In a medium-sized pot with a tight-fitting lid, melt the butter over medium heat. Add the diced onion and sauté for 2-3 minutes until it begins to soften. Add the minced garlic and cook for another 30-60 seconds until incredibly fragrant—be careful not to burn it.
3. Toast the Turmeric: Sprinkle the turmeric powder over the onion and garlic. Stir constantly for about 30 seconds. You’ll notice the color deepen and the aroma become more intense. This is the flavor magic happening!
4. Coat the Rice: Add the drained rice to the pot. Stir well, toasting the rice in the spiced butter for 1-2 minutes. Each grain should become lightly coated and slightly translucent at the edges.
5. Add Liquid & Simmer: Pour in the chicken or vegetable stock, and add the salt and pepper. Give it one good stir to combine. Increase the heat to high and bring the mixture to a rolling boil.
6. Cook Low and Slow: As soon as it boils, immediately reduce the heat to the lowest possible setting. Cover the pot tightly with the lid. Let it simmer undisturbed for 15 minutes. Do not lift the lid! The steam is cooking the rice.
7. Rest and Fluff: After 15 minutes, turn off the heat. Leave the pot covered and let it sit for 5 full minutes. This allows the rice to finish steaming and firms up the grains. Finally, remove the lid and fluff the gorgeous golden rice with a fork. Garnish with fresh parsley if desired.

What to Serve With Your Golden Turmeric Rice

This rice is the ultimate versatile side. Its warm, savory flavor profile pairs beautifully with a world of cuisines. Here are some of our favorite pairings:

• Protein Power: Serve alongside marinated chicken kebabs, grilled shrimp, pan-seared salmon, butter chicken, or slow-cooked lamb chops.
• Vegetarian/Vegan Feast: It’s fantastic with a chickpea curry, roasted cauliflower steaks, black bean burgers, or a simple lentil dal.
• Bowl Builder: Create a nourishing bowl with this rice as the base, topped with roasted veggies (like sweet potatoes and broccoli), a soft-boiled egg, avocado slices, and a drizzle of tahini sauce.
• Simple Side: It’s elegant enough for a dinner party yet simple enough for a Tuesday night next to baked fish and a green salad.

Storage, Freezing, and Reheating Instructions

This rice stores and reheats beautifully, making it perfect for meal prep.

Refrigeration: Allow the rice to cool completely to room temperature (within 2 hours of cooking). Transfer it to an airtight container and refrigerate for up to 4-5 days.

Freezing: For longer storage, spread cooled rice on a baking sheet to flash-freeze for 1 hour, then transfer to a freezer-safe bag or container. It will keep for up to 3 months. This prevents it from freezing into one solid block.

Reheating Best Practices:

• Stovetop (Best Method): Sprinkle 1-2 tablespoons of water or stock over the rice in a saucepan. Cover and heat over low heat, fluffing occasionally, until heated through (5-7 minutes).
• Microwave: Place rice in a microwave-safe dish, sprinkle with water, cover with a damp paper towel, and heat in 30-second intervals, fluffing in between.

Creative Variations to Try

Once you’ve mastered the basic recipe, make it your own with these delicious twists:

Garlic Turmeric Rice: Frequently Asked Questions

Can I use fresh turmeric instead of powder?

Absolutely! Substitute 1 tablespoon of finely grated fresh turmeric root for the 1 teaspoon of powder. The flavor will be brighter and slightly more peppery. Bloom it the same way with the garlic and onion.

My rice turned out sticky or gummy. What went wrong?

The most common culprits are not rinsing the rice (which leaves excess starch) or using too much liquid. Ensure you’re using the correct 2:3 rice-to-liquid ratio by volume and that your pot lid is tight-fitting so steam doesn’t escape.

Can I make this in a rice cooker?

Yes! Simply follow steps 1-4 on the stovetop to sauté the aromatics and toast the rice with turmeric. Then transfer everything to your rice cooker, add the stock, salt, and pepper, and cook using the standard white rice setting.

Is turmeric rice good for you?

Yes! Turmeric contains curcumin, a compound with powerful anti-inflammatory and antioxidant properties. Consuming it with black pepper (which contains piperine) and a fat (like butter or oil) significantly enhances your body’s ability to absorb these beneficial compounds.

Can I use brown rice instead of white basmati?

You can, but adjustments are needed. Use brown basmati rice, increase the liquid to about 3.5 cups, and extend the simmering time to 35-40 minutes. The resting time remains the same.

How do I prevent turmeric from staining my pots and utensils?

Turmeric is a potent natural dye. To minimize staining, use stainless steel or non-stick cookware and rinse utensils immediately after use. A paste of baking soda and water can help lift any stubborn stains.

What can I use if I don’t have stock?

You can use water, but the flavor will be much less complex. To compensate, add an extra tablespoon of butter and consider adding a bay leaf or a teaspoon of bouillon paste to the water.

This recipe is a bit plain for me. How can I add more flavor?

Great question! Build more layers by adding 1 tsp of cumin seeds or mustard seeds with the butter at the very beginning. You can also add a cinnamon stick or a few cardamom pods to the pot before adding the liquid for a subtle, warming fragrance.

Loved This Recipe? Share the Golden Goodness!

If this Garlic Turmeric Rice brought a splash of color and ease to your kitchen, we’d be thrilled if you shared it with friends and family! Pin the image below to your Pinterest boards to save it for later, or share it on Facebook and Instagram. Don’t forget to tag us @cookingwithemy—we love seeing your creations!

Garlic Turmeric Rice

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• 
  Author: Chef Emy

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Description

This soft & fluffy turmeric rice is so easy to make yet loaded with heavenly aromas in every bite. Fragranced with garlic, butter, and onion, this one-pot middle eastern rice comes together in less than 20 minutes on the stovetop.

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Ingredients

Scale
1x2x3x

• 2 tbsp unsalted butter (or coconut oil)
• 1/2 medium onion (finely diced)
• 4 cloves garlic (minced)
• 1 tsp turmeric powder
• 2 cups (370g) basmati rice (or your choice of long-grain rice, rinsed and drained)
• 3 cups chicken stock (or vegetable stock)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• parsley (for garnish, optional)
• marinated chicken kebabs (or any grilled veggies, seafood, or meat to serve)

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Instructions

1. Melt butter in a pot over medium heat. Add onion and garlic and sauté for about 1-2 minutes or until fragrant. Add turmeric powder and stir to combine. Mix in the rice until the grains are evenly coated and lightly toasted.
2. Add stock, salt, and pepper. Mix to combine and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and set aside for about 5 minutes before fluffing the rice with a fork. Enjoy!

The 20-Minute Secret to Perfect Restaurant-Style Chicken Fried Rice

This chicken fried rice tastes exactly like your favorite hibachi restaurant! We’ve decoded the techniques straight from the grill to bring you a foolproof, family-friendly meal that’s ready faster than delivery.

Why This Recipe Beats Takeout Every Single Time

Craving that iconic, savory, buttery flavor of hibachi grill fried rice but don’t want to leave the house? You’re in the right place. This Restaurant-Style Chicken Fried Rice recipe is a direct result of our obsession with recreating the magic of teppanyaki at home. It’s not just another fried rice—it’s a systematic breakdown of the methods hibachi chefs use to achieve those distinct, crave-worthy flavors: high heat, specific ingredient order, and a masterful balance of soy sauce, butter, and sesame oil.

What makes this recipe truly special is its dual nature. It’s incredibly quick and simple enough for a hectic weeknight, yet the flavors are complex and authentic enough to serve at a weekend gathering. It transforms basic pantry staples—chicken, rice, eggs, frozen veggies—into a dazzling one-pan wonder. Forget soggy, greasy takeout. This version is all about distinct, fluffy grains of rice, tender, well-seasoned chicken, and the perfect amount of smoky wok hei (that coveted “breath of the wok” flavor) you can only get from proper high-heat cooking.

The Secret to Hibachi-Grill Flavor at Home

Most homemade fried rice recipes fall short because they miss the core principles of restaurant cooking. Here’s what sets this recipe apart and makes it the best chicken fried rice you’ll make:

1. The Rice Foundation: We insist on using cold, day-old rice. This isn’t just a suggestion; it’s the law of great fried rice. Freshly cooked rice is too moist and steamy, causing it to clump and become mushy when stir-fried. Cold rice has dried out slightly, giving each grain structural integrity so it can fry independently, soak up sauces, and achieve that perfect fluffy texture.

2. The Flavor Trinity: The soul of this dish lies in the combination of soy sauce, butter, and sesame oil. The soy sauce provides the deep, salty umami base. The butter (used generously, just like at the hibachi grill) adds a rich, creamy, and nutty flavor that oil alone cannot. The sesame oil, added at the beginning and sometimes a drop at the end, gives that unmistakable aromatic, toasty signature.

3. The Cooking Sequence: Every ingredient is cooked separately before being combined at the end. This ensures each component—chicken, vegetables, eggs, rice—is cooked to perfection. The chicken gets a beautiful sear, the veggies stay crisp-tender, and the eggs remain soft and fluffy. This method prevents overcooking and sogginess.

Ingredient Deep Dive: Building Blocks of Flavor

Using the right ingredients is 90% of the battle. Here’s exactly what you need and why each one matters.

Step-by-Step Guide to Perfect Fried Rice

Follow these steps precisely for guaranteed restaurant-quality results every time.

Step 1: Cook the Chicken to Perfection. In a large skillet or wok over medium-high heat, warm 1 ½ teaspoons sesame oil and 1 tablespoon (3 teaspoons) of your neutral oil. Once the oils are hot and shimmering, add the chicken pieces in a single layer. Let them cook, undisturbed, for 1 full minute. This creates a flavorful sear. Add 2 tablespoons soy sauce, 1 tablespoon butter, the lemon juice, and a pinch of salt and pepper. Continue cooking, stirring only once or twice, until the chicken is fully cooked through (1-3 more minutes). Transfer the chicken and all its juices to a bowl and set aside.

Step 2: Sauté the Aromatics & Vegetables. In the same wiped skillet, melt 1 tablespoon of butter over medium-high heat. Add the diced onion and cook for 1-2 minutes until it begins to soften. Add the frozen mixed vegetables and cook for another 2-3 minutes, stirring frequently, until they are heated through and crisp-tender.

Step 3: Scramble the Eggs. Push the vegetable mixture to one side of the skillet. Add the remaining 1 teaspoon of neutral oil to the empty side. Crack the two eggs into this space. Let them set for 15-20 seconds, then quickly scramble them with your spatula until just softly set. Immediately mix the scrambled eggs in with the vegetables.

Step 4: The Grand Finale – Fry the Rice. Increase the heat to high. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add all of the cold, cooked rice. Use your spatula to break up any clumps and stir-fry for 2 minutes, allowing the rice to heat through and lightly toast. Pour the remaining 3 tablespoons of soy sauce evenly over the rice. Stir-fry vigorously for another 1-2 minutes, ensuring every grain is coated.

Step 5: Combine and Serve. Add the cooked chicken (and any accumulated juices) back into the skillet with the rice. Toss everything together until uniformly combined and piping hot. Taste and adjust seasoning with a touch more soy sauce if needed. Garnish with sesame seeds and serve immediately.

Serving & Pairing Suggestions

This chicken fried rice is incredibly versatile. As a main course, it’s a complete meal packed with protein, veggies, and carbs. For a true hibachi restaurant experience at home, pair it with our Hibachi Chicken, a simple side of ginger salad with that famous orange dressing, and some quick sautéed zucchini and onions.

As a side dish, it’s phenomenal alongside grilled teriyaki salmon, honey garlic shrimp, or even simple egg rolls or potstickers from the freezer aisle. No matter how you serve it, have extra soy sauce, chili garlic sauce, or sriracha on the table for those who like an extra kick.

Storage & Reheating Instructions

Storage: Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.

Reheating for Best Results: The microwave can make fried rice soggy. For best results, reheat in a skillet or wok over medium heat. Add a tiny splash of water or broth to the pan to create steam and prevent drying out. Stir frequently until heated through. You can also reheat in an air fryer at 350°F for 3-4 minutes, shaking the basket halfway through.

Creative Recipe Variations

This recipe is a perfect template for creativity. Here are some popular twists:

• Pork or Shrimp Fried Rice: Substitute the chicken with ¾ lb of small shrimp (add in the last 2 minutes of cooking) or diced pork loin.
• Vegetarian Fried Rice: Omit the chicken. Add extra veggies like diced bell peppers, mushrooms, or broccoli florets. For protein, add cubed firm tofu (pressed and pan-fried first) or edamame.
• Pineapple Fried Rice: Add ½ cup of diced fresh pineapple with the vegetables for a sweet and savory tropical version.
• Spicy Kimchi Fried Rice: Add ½ cup of chopped kimchi and 1 teaspoon of gochujang (Korean chili paste) when you add the soy sauce for a fiery kick.

Your Restaurant-Style Chicken Fried Rice Questions Answered

We strongly advise against it. Fresh rice is too moist and will result in gummy, clumpy fried rice. If you’re in a pinch, spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for 1-2 hours to dry out.

Long-grain varieties like Jasmine or Basmati are ideal because they are less sticky than short-grain rice. Day-old leftover Chinese takeout rice works perfectly!

Absolutely! Boneless, skinless chicken thighs will be even more flavorful and juicy. Cut them into the same small pieces and follow the cooking time exactly.

This usually means your pan wasn’t hot enough before adding ingredients, or you didn’t use enough fat. Ensure your skillet is preheated over medium-high heat and that you’re using the oils and butter as directed.

Yes! Simply substitute the soy sauce with an equal amount of tamari or a certified gluten-free soy sauce alternative.

Butter provides unmatched flavor but burns at high heat. The neutral oil raises the smoke point, allowing you to cook at the necessary high temperature without burning the butter, giving you the best of both worlds.

Of course! Diced bell peppers, mushrooms, broccoli, bean sprouts, or water chestnuts are all excellent additions. Add harder veggies (like broccoli) with the onions to ensure they cook through.

That’s the elusive wok hei. To approximate it at home, ensure your pan is screaming hot before adding the rice, and don’t stir constantly. Let the rice sit for 30-45 seconds at a time to develop a slight sear on the bottom before stirring.

We hope you love this Restaurant-Style Chicken Fried Rice as much as we do! It’s the ultimate solution for a quick, satisfying, and impressively delicious meal. Don’t forget to share your creations with us!

Easy Chicken Fried Rice (Restaurant-Style)

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  Author: Chef Emy

Print Recipe

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Description

This is the best chicken fried rice recipe because it’s loaded with tender, savory chicken, fluffy rice, scrambled eggs, and crisp vegetables, all tossed together with butter, soy sauce, and sesame oil for that authentic hibachi flavor you crave!

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Ingredients

Scale
1x2x3x

• 1 ½ teaspoons sesame oil
• 4 teaspoons neutral oil (like avocado or canola; 1 tablespoon + 1 teaspoon, divided)
• ¾ pound chicken breasts (cut into very small pieces, roughly half of “bite-sized”)
• 5 tablespoons low-sodium soy sauce (divided)
• 4 tablespoons butter (divided)
• 2 teaspoons fresh lemon juice
• salt (to taste)
• pepper (to taste)
• ½ cup diced white onion
• 1 cup frozen mixed vegetables (peas, carrots)
• 2 large eggs
• 4 cups cooked rice (cool to touch, see Notes)
• sesame seeds (optional, for garnish)

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Instructions

1. In large skillet or wok over medium-high heat, warm 1 ½ teaspoons sesame oil and 1 tablespoon (3 teaspoons) neutral oil. Once oils are hot, add chicken pieces. Let chicken cook for 1 minute without stirring.
2. Add 2 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and pepper to skillet. Cook until chicken is no longer pink, approximately 1 to 3 minutes. Stir no more than once or twice so that chicken will brown nicely.
3. Transfer cooked chicken to medium bowl and set aside. Wipe out skillet (or wok) to use again.
4. Heat 1 teaspoon neutral oil in skillet over medium-high heat. Add diced onion and frozen vegetables. Sauté until onions are almost translucent, approximately 3 minutes.
5. Move vegetables to one side of skillet. Crack eggs into skillet and scramble with spatula until cooked through.
6. Add 4 cups cooked rice and 3 tablespoons butter to skillet. Stir frequently and cook 5 minutes, then stir in 3 tablespoons soy sauce and cook 1 additional minute.
7. Stir in chicken, salt, and pepper. Cook until everything is well combined and warmed through, then portion into bowls, garnish with sesame seeds if desired, and serve warm.

The 20-Minute Secret to Perfect Restaurant-Style Chicken Fried Rice

Unlock the authentic flavor of your favorite hibachi grill with this foolproof, family-friendly recipe that’s faster than delivery.

Why This Recipe Beats Takeout Every Single Time

Craving that irresistible, savory flavor of hibachi restaurant-style chicken fried rice but don’t want to leave home or pay premium prices? You’re in the right place. At Cooking With Emy, we’ve cracked the code. This isn’t just another fried rice recipe—it’s a direct translation of the techniques used on the sizzling hibachi grill, adapted for your home kitchen. The result? A dish that’s loaded with tender, juicy chicken, fluffy grains of rice, perfectly scrambled eggs, and crisp vegetables, all harmoniously tossed in a rich, buttery sauce with soy and a hint of sesame.

What makes this recipe truly special is its dual nature. It’s elegant and impressive enough to serve at a dinner party, yet it’s simple and quick enough to be your go-to weeknight lifesaver. In just about 20 minutes, you can have a complete, satisfying meal on the table that will have your family wondering if you secretly ordered takeout. The magic lies in a few key techniques and ingredient choices that we’ll unveil, ensuring your homemade version rivals—and often surpasses—what you get from restaurants.

The Secret to Hibachi Magic at Home

Most homemade fried rice falls short because it misses the high-heat “wok hei” (the breath of the wok) and the balanced seasoning of professional kitchens. We’ve solved that. This restaurant-style chicken fried rice recipe succeeds for three fundamental reasons:

1. The Rice Foundation: We insist on using day-old, cooled rice. This is non-negotiable. Freshly cooked rice is too moist and steamy, causing it to clump and become mushy when stir-fried. Day-old rice has dried out slightly, giving each grain structural integrity so it can fry up separately, achieving that desirable light and fluffy texture.

2. The Layered Cooking Method: Authentic fried rice isn’t a dump-and-stir affair. Each component—chicken, vegetables, eggs, rice—is cooked separately and then combined at the end. This ensures everything is cooked to perfection. The chicken gets a beautiful sear, the veggies stay crisp-tender, and the eggs remain soft and cloud-like.

3. The Flavor Trinity: The combination of butter, soy sauce, and sesame oil is the soul of this dish. The butter adds a rich, creamy, and nutty depth that oil alone cannot provide. Low-sodium soy sauce gives the necessary salty, umami punch without overpowering. Finally, a touch of toasted sesame oil added at the right moment provides the aromatic, nutty finish that makes the dish instantly recognizable.

Ingredient Breakdown & Shopping List

Using the right ingredients is just as important as the technique. Here’s your detailed guide to what you need and why each component matters for authentic restaurant-style chicken fried rice.

Step-by-Step Cooking Instructions

Follow these steps precisely for foolproof, restaurant-quality results every time. We recommend having all your ingredients measured, chopped, and within arm’s reach (this is called mise en place) before you turn on the heat.

Step 1: Cook the Chicken to Perfection

Place a large skillet or wok over medium-high heat. Add 1 ½ teaspoons of sesame oil and 1 tablespoon (3 teaspoons) of your neutral oil. Once the oils are hot and shimmering (about 60 seconds), carefully add the small chicken pieces in a single layer. Let them cook, UNDISTURBED, for 1 full minute. This creates a flavorful sear.

After a minute, add 2 tablespoons of soy sauce, 1 tablespoon of butter, the lemon juice, and a pinch of salt and pepper. Now, stir and cook until the chicken is just cooked through and no longer pink, about 1-3 more minutes. Resist the urge to stir constantly—one or two turns is enough for nice browning. Transfer the chicken and all its juices to a clean bowl and set aside.

Step 2: Sauté the Aromatics & Vegetables

Wipe out the skillet with a paper towel. Return it to medium-high heat and add the remaining 1 teaspoon of neutral oil. Add the diced onion and cook for 1-2 minutes until it begins to soften. Add the frozen mixed vegetables (straight from the freezer is fine) and cook for another 2-3 minutes, stirring occasionally, until they are heated through and crisp-tender. Transfer this veggie mixture to the bowl with the chicken.

Step 3: Scramble the Eggs

In the same skillet, reduce heat to medium. Add 1 tablespoon of butter. Once melted, pour in the beaten eggs. Let them set for about 15 seconds, then gently scramble and fold with a spatula until they are just set but still soft and slightly creamy. Immediately transfer them to the bowl with the chicken and veggies. Overcooked eggs become rubbery.

Step 4: The Grand Finale – Fry the Rice

Increase the heat back to medium-high. Add the final 2 tablespoons of butter to the skillet. Once melted and foamy, add all of the cooled rice. Use your spatula to break up any clumps. Stir-fry the rice for 2-3 minutes, letting some grains lightly toast in the butter.

Push the rice to one side of the skillet. Pour the remaining 3 tablespoons of soy sauce onto the hot, empty part of the skillet. It will sizzle and steam instantly—this “deglazes” the pan and caramelizes the soy slightly, deepening its flavor. Immediately toss the rice with the soy sauce to coat evenly.

Step 5: Combine and Serve

Add the entire contents of the bowl (chicken, veggies, eggs) back into the skillet with the rice. Gently toss and fold everything together until it’s uniformly mixed and heated through, about 1-2 minutes. Taste and adjust seasoning with a final pinch of pepper or salt if needed. Garnish with sesame seeds and serve immediately while hot and sizzling!

Serving Suggestions & Perfect Pairings

This restaurant-style chicken fried rice is incredibly versatile. As a main dish, it’s a complete meal with protein, veggies, and carbs. For a true hibachi steakhouse experience at home, pair it with our popular Hibachi Chicken or simple grilled shrimp. It also makes a phenomenal side dish for teriyaki salmon, Korean BBQ ribs, or miso-glazed eggplant.

Start your meal with a light, refreshing ginger salad with carrot-ginger dressing or a clear soup. For a quick weekday lunch, pack any leftovers (if you have them!) in a thermos—they reheat beautifully. A drizzle of sriracha, a side of yum yum sauce, or pickled ginger are all excellent condiments to have on the table for customizing each bite.

Storage, Reheating & Meal Prep Guide

This recipe is a meal-prepper’s dream. Proper storage ensures you enjoy the same great texture and flavor later.

Storage: Allow the fried rice to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

Freezing: We do not recommend freezing this fried rice, as the texture of the rice and vegetables can become mushy and watery upon thawing and reheating.

Reheating for Best Results: The microwave is convenient but can make rice soggy. For best results, reheat in a skillet or wok over medium heat with a tiny splash of water or broth. Cover for a minute to steam, then uncover and stir-fry to restore the texture. You can also use the microwave: place in a microwave-safe bowl, sprinkle with 1 teaspoon of water, cover loosely, and heat in 60-second intervals, fluffing with a fork between intervals.

Creative Recipe Variations

Once you’ve mastered the base recipe, the world of fried rice is your oyster! Here are some delicious twists:

Your Top Questions Answered (FAQ)

1. Can I use freshly cooked rice for restaurant-style chicken fried rice?

We strongly advise against it. Fresh rice contains too much moisture and will steam and clump together, resulting in a gummy, mushy texture. Day-old, refrigerated rice is drier, allowing each grain to fry separately and become fluffy. In a pinch, you can spread freshly cooked rice on a baking sheet and let it cool in the fridge for an hour to dry out.

2. What type of rice is best for fried rice?

Long-grain varieties like Jasmine or Basmati are ideal because they are less sticky and have a firm texture. Medium-grain rice can work if it’s thoroughly cooled. Avoid using short-grain or sushi rice, as they are too starchy and sticky.

3. Can I make this recipe gluten-free?

Absolutely! Simply replace the soy sauce with an equal amount of gluten-free tamari or a certified gluten-free soy sauce. All other ingredients in this recipe are naturally gluten-free.

4. My fried rice always sticks to the pan. What am I doing wrong?

Sticking is usually caused by insufficient oil/butter or a pan that’s not hot enough. Ensure your skillet is preheated over medium-high heat before adding oil. Also, using a well-seasoned carbon steel wok or a non-stick skillet can help immensely.

5. Can I use different vegetables?

Yes! This recipe is very flexible. Bell peppers, broccoli florets, snap peas, corn, or water chestnuts are all excellent additions. Just ensure they are diced small and added at the right time so everything finishes cooking together.

6. Why do you add butter? Isn’t oil traditional?

Butter is the “secret weapon” for that unmistakable hibachi restaurant flavor. It adds a rich, nutty, and creamy dimension that vegetable oil alone cannot provide. The combination of butter for flavor and oil for high-heat cooking is key to the authentic taste.

7. How can I make my fried rice less salty?

First, ensure you are using low-sodium soy sauce. Second, be mindful of adding extra salt during cooking—taste first. The soy sauce provides plenty of seasoning. You can also balance saltiness with a squeeze of fresh lime juice at the end.

8. Is there a way to make this recipe lower in fat?

You can reduce the butter by half and use a non-stick cooking spray for the pan. However, note that this will slightly alter the rich, authentic restaurant-style flavor and texture.

Easy Chicken Fried Rice (Restaurant-Style)

---

• 
  Author: Chef Emy

Print Recipe

Pin Recipe

Description

This is the best chicken fried rice recipe because it’s loaded with tender, savory chicken, fluffy rice, scrambled eggs, and crisp vegetables, all tossed together with butter, soy sauce, and sesame oil for that authentic hibachi flavor you crave!

---

Ingredients

Scale
1x2x3x

• 1 ½ teaspoons sesame oil
• 4 teaspoons neutral oil (like avocado or canola; 1 tablespoon + 1 teaspoon, divided)
• ¾ pound chicken breasts (cut into very small pieces, roughly half of “bite-sized”)
• 5 tablespoons low-sodium soy sauce (divided)
• 4 tablespoons butter (divided)
• 2 teaspoons fresh lemon juice
• salt (to taste)
• pepper (to taste)
• ½ cup diced white onion
• 1 cup frozen mixed vegetables (peas, carrots)
• 2 large eggs
• 4 cups cooked rice (cool to touch, see Notes)
• sesame seeds (optional, for garnish)

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Instructions

1. In large skillet or wok over medium-high heat, warm 1 ½ teaspoons sesame oil and 1 tablespoon (3 teaspoons) neutral oil. Once oils are hot, add chicken pieces. Let chicken cook for 1 minute without stirring.
2. Add 2 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and pepper to skillet. Cook until chicken is no longer pink, approximately 1 to 3 minutes. Stir no more than once or twice so that chicken will brown nicely.
3. Transfer cooked chicken to medium bowl and set aside. Wipe out skillet (or wok) to use again.
4. Heat 1 teaspoon neutral oil in skillet over medium-high heat. Add diced onion and frozen vegetables. Sauté until onions are almost translucent, approximately 3 minutes.
5. Move vegetables to one side of skillet. Crack eggs into skillet and scramble with spatula until cooked through.
6. Add 4 cups cooked rice and 3 tablespoons butter to skillet. Stir frequently and cook 5 minutes, then stir in 3 tablespoons soy sauce and cook 1 additional minute.
7. Stir in chicken, salt, and pepper. Cook until everything is well combined and warmed through, then portion into bowls, garnish with sesame seeds if desired, and serve warm.