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. My boys tend to get bored before the “show” even starts. Chicken fried rice is one of my go-to meals. 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.
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.
Step by Step
The soup is probably the easiest part of this entire meal. In a medium saucepan, combine the chicken broth and vegetable 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, prepare the rice according to the directions. I like to use my rice steamer for this so I can let that work while I prep the rest of the meal.
Cut the chicken into bite-sized pieces and fry 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.
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 with the chicken.
Crack the eggs into the pan and immediately stir to scramble them.
After the egg has cooked, stir it
Serve the rice with the sauce on the side and soup for an appetizer.
Chicken Fried Rice with Clear Onion Soup
- 2 cups chicken broth
- 2 cups vegetable broth
- 1 stalk celery
- 1 carrot
- 1/2 onion
- 2 cloves garlic
- 4 mushrooms (thinly sliced)
- 1 green onion (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 granulated 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 green onion
- 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 move it to the side of the pan
- Add 1 tbsp butter and all vegetables to pan, stirring until tender
- Move vegetables to the side with the chicken and add the egg, scrambling until soft
- Stir the eggs into the chicken and vegetables
- Add the 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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