Ingredients
Method
- Gather all ingredients and prepare by cutting the chicken and dicing the onion.
- In a large skillet or wok, heat sesame oil and neutral oil over medium-high heat.
- Add chicken and cook until golden brown, about 5-7 minutes.
- Stir in diced onion and mixed vegetables; stir-fry for another 3-5 minutes until tender.
- Push ingredients to one side, scramble eggs on the other side, then mix everything together.
- Add rice and half of the soy sauce along with lemon juice; stir well to combine.
- Season with salt, pepper, and remaining soy sauce; cook for an additional 3-4 minutes until heated through.
Nutrition
Notes
Ingredient Swap: I always use day-old, cold rice from the fridge for this recipe, as it fries up perfectly without getting mushy, a lesson I learned after a few soggy attempts with fresh rice.
Storage Tip: This fried rice keeps wonderfully in the fridge for up to 3 days in a sealed container, and I find it reheats best in a skillet over medium heat with a tiny splash of water to refresh it.
Make-
Ahead Secret: You can chop the chicken and onion a day in advance and store them together in the fridge, which makes throwing this dinner together on a busy night incredibly fast.
Common Mistake: Don't skip the step of pushing the chicken and veggies to the side to scramble the eggs.
It gives the eggs their own space to set properly before being incorporated, creating those perfect, fluffy ribbons.
Serving Suggestion: I love to serve this with extra soy sauce on the side and a big pile of quick-pickled cucumber slices for a bright, crunchy contrast.
Equipment Note: While I use a large skillet, a wok is fantastic if you have one.
The high, sloping sides make the stir-frying action even easier and more authentic.