Chicken fried rice in a white bowl with wooden chopsticks across the top next to a bowl of clear onion soup and a small dish of white sauce on a bamboo placemat (with logo overlay)

Chicken Fried Rice with Clear Onion Soup

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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.

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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.

Chicken Fried Rice with Clear Onion Soup Step by Step

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

Preparation

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.

Cut onion, celery, and carrots on a wooden cutting board next to a knife and vegetable peeler with the scraps behind it all on a wooden surface

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.

Medium saucepan full of broth and cut vegetables on a gas stovetop

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.

Large skillet with bite-sized chicken sauteing in butter on a gas stovetop

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.

Large skillet with bite-sized chicken and frozen vegetables sauteing in butter on a gas stovetop

Crack the eggs into the pan and immediately stir to scramble them.

Large skillet with bite-sized chicken and frozen vegetables in a pan next to eggs scrambling on a gas stovetop

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.

Large skillet with bite-sized chicken, vegetables, and scrambled eggs covered with a pile of cooked brown rice over a gas stovetop

Turn the fried rice to low. In a small mixing bowl, whisk all of the ingredients for the sauce. 

Wire whisk covered with white sauce

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

Chicken fried rice in a white bowl with wooden chopsticks across the top next to a bowl of clear onion soup and a small dish of white sauce on a bamboo placemat (vertical)

Chicken Fried Rice with Clear Onion Soup Leftovers

Storage: Store all of the pieces of this meal in separate airtight containers. Keep the soup in one, refrigerate for up to 3-4 days. The chicken fried rice will stay good in the refrigerator for 2-3 days. And the sauce is good for 2-3 days as well.

Reheating: The best way to reheat the soup is in a saucepan over medium heat until just warmed through. Reheat the fried rice in a skillet over medium heat as well until warmed through. The sauce needs to be stirred before serving.

Recipe

Originally Published On: January 19, 2016

Last Updated On: July 24, 2023

Chicken fried rice in a white bowl with wooden chopsticks across the top next to a bowl of clear onion soup and a small dish of white sauce on a bamboo placemat

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
Total Time 45 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

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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26 thoughts on “Chicken Fried Rice with Clear Onion Soup”

  1. Tanya Connor

    5 stars
    Yuuum, I can definitely make this veganized but using the vegan ingredient in replacement of the ones listed! Another one to add to my list of meal planning 🙂

    Reply
  8. Norma

    Your recipe for:
    Chicken Fried Rice with Clear Onion Soup was awesome. I will for sure try it at home with my kids. My kids will love it I know it, they love anything fried.

    Reply

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