I have always enjoyed going out to hibachi steakhouse restaurants; it’s just a lot harder with young kids because you are there for a long time usually, and they get bored before the “show” even starts. One of my go-to meals is chicken fried rice. It’s so good, and light, and has lots of vegetables that I am willing to eat mixed together.
One night I decided I wanted to make my own chicken fried rice, and just started cooking. I knew the basics of what was in the recipe and went for it. I’ve always loved fried egg in my rice, so I use three eggs. Most recipes call for one egg or maybe two at the most.
That’s one of the wonderful things about making chicken fried rice: you can make it to your tastes. If you are like me and like a lot of egg, then add more. If you want it heavy on vegetables, add more of those. You can’t easily customize each individual bowl, but you can customize the entire dish to your liking.
As I was cooking the first time, I looked up recipes for the white sauce or yum-yum sauce (depending on where you go) and made that with it too. It’s really easy and makes plenty of the sauce. Of course, if you don’t want it, you don’t have to make the sauce. I like the extra flavor that it adds to the rice.
The last thing I figured out was how to make the broth soup you are usually given to start at many hibachi restaurants, so now we have a full meal without having to drag the kids out! The broth soup is simple, but it takes about 30 minutes to boil, so you want to get this started first if you are making soup.
The soup is probably the easiest part of this entire meal. In a medium saucepan, combine the chicken and beef broth over high heat. Chop the celery, carrot, onion, and garlic into large pieces and add them to the soup. Cover the pan and boil for 30 minutes, then strain the soup to get the vegetables out. Serve the soup warm over the mushrooms and garnish with green onion.
While the soup is cooking, start the rice by cutting the chicken into bite-sized pieces and frying those in a large skillet with a bit of butter and season with salt and pepper. Cook the chicken until it is completely cooked through and then remove it from the pan.
Add another tablespoon of butter to the pan and pour in the frozen mixed vegetables. Stir these for a few minutes until they are tender, then push them to the side of the pan.
Crack the eggs into the pan and immediately stir to scramble them.
Place the chicken back in the pan and add the cooked rice. Stir it all to combine everything together.
Drizzle the soy sauce on the fried rice and stir until it’s warmed through.
Turn the rice to low and whisk all of the ingredients for the sauce. Serve the rice with the sauce on the side and soup for an appetizer.
- 2 cups chicken broth
- 2 cups vegetable broth
- 1 stalk celery
- 1 carrot
- 1/2 onion
- 2 cloves garlic
- 1/2 mushroom thinly sliced
- 1 scallion chopped
- 1 chicken breasts boneless, skinless
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup vegetables frozen
- 3 eggs
- 2 tsp butter
- 2 cups brown rice cooked
- 1/4 cup soy sauce
- 8 oz mayonnaise
- 1/2 tbsp sugar
- 1/8 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp ketchup
- 1/2 tsp yellow mustard
- 1/2 tsp Paprika
- 1/8 tsp pepper
- 1/4 cup water
In medium saucepan combine both broths over high heat
Chop celery, carrot, onion, and garlic into large pieces and add to broth
Boil covered for 30 minutes
Strain soup and serve warm over mushroom slices and top with scallions
Cut chicken into bite-sized pieces and season with salt and pepper
Heat 2 tbsp butter in large skillet over medium-high heat
Add chicken to pan and saute until cooked through, then remove from pan
Add 1 tbsp butter and all vegetables to pan, stirring until tender
Move vegetables to the side and add the egg, scrambling until soft
Add chicken and cooked rice, stirring to combine
Drizzle with soy sauce and fry until heated through
Mix all ingredients together except water
Add water slowly, a little at a time, until desired consistency
Serve sauce over rice for added flavor
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