Chicken Fried Rice with Clear Onion Soup

An easy one-pan recipe for making homemade chicken fried rice! It could easily be changed to fit what you and your family prefers in your fried rice as well.

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 into the chicken and vegetables. Add the prepared 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 fried rice to low. In a small mixing bowl, whisk all of the ingredients for the sauce. 

Serve the rice with the sauce on the side and soup for an appetizer.

Recipe

Chicken Fried Rice with Clear Onion Soup

An easy one-pan recipe for making homemade chicken fried rice! It could easily be changed to fit what you and your family prefers in your fried rice as well.

Cook Time 45 minutes minutes

Total Time 45 minutes minutes

Course:

Main Dish

Cuisine:

American

|

Asian

Keyword:

chicken

|

eggs

|

rice

|

vegetable

Servings: 4

5 from 3 votes

Ingredients

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)

Rice:

• 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

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

Recommended Equipment

• Saucepan – Medium
• Chef Knife
• Cutting Board
• Kitchen Shears
• Skillet
• Rice Steamer
• Mixing Bowls – Stainless Steel
• Whisk – Wire

Instructions

Soup

• 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

Rice

• 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

Sauce

• 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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Nutrition Facts

Chicken Fried Rice with Clear Onion Soup

Amount Per Serving

Calories 934 Calories from Fat 468

% Daily Value*

Fat 52g80%

Saturated Fat 9g45%

Cholesterol 188mg63%

Sodium 2605mg109%

Potassium 928mg27%

Carbohydrates 88g29%

Fiber 6g24%

Sugar 7g8%

Protein 27g54%

Vitamin A 3310IU66%

Vitamin C 18.2mg22%

Calcium 94mg9%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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