Chicken Fried Rice Hibachi Style

image of a realistic top down mise en place shot showing fresh chicken breast jasmine rice eggs peas carrots green onions garlic ginger soy sauce sesame oil arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Benjamin

Chicken Fried Rice Hibachi Style

This restaurant-quality Chicken Fried Rice Hibachi Style brings the sizzle and flavor of your favorite steakhouse home. It's a quick, easy weeknight dinner featuring savory chicken, fluffy rice, eggs, and vegetables in a perfectly seasoned sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Asian, Hibachi, Japanese

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

Main Components

1 lb chicken breast or thighs boneless, skinless, cut into bite-sized pieces
3 cups cooked and chilled long-grain white rice preferably day-old
3 tablespoons high smoke point oil canola, vegetable, or peanut
2 tablespoons Japanese-style garlic butter or regular unsalted butter mixed with minced garlic
1 medium yellow onion finely diced
3 cloves garlic minced (in addition to the butter garlic)
1 cup frozen peas and carrots blend thawed
1/2 cup scallions/green onions divided
3 large eggs lightly beaten

Signature Hibachi Sauce

4 tablespoons low-sodium soy sauce use Tamari or Coconut Aminos for gluten-free
1 tablespoon oyster sauce optional, for depth and color; substitute with vegetarian stir-fry sauce
1 teaspoon sugar or honey/maple syrup
1/2 teaspoon white pepper
1 teaspoon sesame oil added off-heat

Equipment

Wok or Large Skillet
Wooden Spoon or Spatula
Chef's Knife
cutting board,

Method

Prepare the sauce and rice: In a small bowl, whisk together the soy sauce, oyster sauce (if using), sugar, and white pepper. Set aside. Ensure your rice is broken up; you don't want large clumps.
Cook the chicken: Heat 1 tablespoon of cooking oil in your wok or large skillet over high heat. Add the chicken pieces and cook until golden brown and fully cooked through, about 4-6 minutes. Remove the cooked chicken and set it aside, leaving any oil/fond in the pan.
Scramble the eggs: Add 1/2 tablespoon of oil to the same hot pan. Pour in the lightly beaten eggs, let them set briefly, then gently scramble until just cooked. Remove the eggs and set aside with the chicken.
Sauté aromatics and vegetables: Add the remaining 1.5 tablespoons of oil along with the 2 tablespoons of garlic butter to the hot pan. When the butter foams, add the diced onion and minced garlic. Stir-fry for 1 minute until fragrant. Add the peas and carrots and cook for 2 minutes until slightly softened but still crisp.
Fry the rice: Push the vegetables to one side of the pan. Add the chilled rice to the clear space, letting it heat for 1 minute. Toss the rice and vegetables together, breaking up clumps. Stir-fry continuously for 3-5 minutes until the rice is lightly toasted and separate.
Combine everything: Return the cooked chicken and scrambled eggs to the pan. Pour the prepared Hibachi sauce mixture evenly over the rice, chicken, and vegetables.
Toss and finish: Immediately begin tossing the mixture aggressively to coat everything evenly in the sauce. Cook for 1-2 minutes until heated through. Turn off the heat and drizzle with sesame oil. Serve immediately, garnished with chopped green onions.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 4gCholesterol: 185mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 3500IUVitamin C: 10mgCalcium: 30mgIron: 2.5mg

Notes

Tips for Perfect Fried Rice: Use cold, day-old rice for the best texture. Freshly cooked rice is too moist and will turn mushy. If short on time, spread fresh rice on a baking sheet and freeze for 15-20 minutes to dry it out.

Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat using the skillet method: heat a tablespoon of oil or garlic butter in a skillet over medium-high heat, add the rice, and stir-fry for 3-5 minutes until hot. Add a splash of water or broth if dry.

Variations: Add shrimp or steak for a combination plate. Use firm tofu for a vegetarian version. Boost heat with Sriracha or chili garlic sauce. Add more vegetables like bell peppers or cabbage.

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