Hibachi Style Chicken Fried Rice

This hibachi style chicken fried rice comes together fast and packs in all the fun flavors you get at a Japanese steakhouse. With juicy chicken, tender veggies, and that signature buttery rice, it is perfect for a busy weeknight or when you are craving some classic takeout taste at home.

The first time I made this recipe, my kitchen felt like a mini hibachi table. My husband loved the savory teriyaki chicken ribbons throughout the rice and now it is his birthday dinner request every year.

Ingredients

• Boneless skinless chicken breasts: Diced for even cooking and easy bites Try to pick fresh chicken and trim any fat for the best texture
• Yellow onion: Gives subtle sweetness and savory depth Look for a firm onion with papery skin
• Zucchini: Adds color and moisture in every bite Pick small to medium zucchini with glossy skin for tender results
• Baby bella mushrooms: Offer a hearty flavor Choose mushrooms with smooth caps and avoid any with dark or slimy spots
• White rice: Day old rice is best as it fries up fluffier Use a long grain type for classic fried rice texture
• Unsalted butter: Adds richness and that steakhouse flavor Look for high quality butter for the best taste
• Eggs: Bring protein and creaminess to the dish Use large eggs for easy scrambling
• Soy sauce: Layers in classic umami and saltiness Opt for low sodium if you prefer to control the salt
• Teriyaki baste: Gives body and deep sweet savor Choose a thick style like Kikkoman for best coating
• Black pepper: Adds a gentle heat and finishes the flavor Freshly cracked will make a difference

Step-by-Step Instructions

Prep and chill the rice:

Cook the rice according to your package instructions then spread it on a tray and cool in the fridge at least three hours Ideally use rice made the day before Since chilled rice absorbs flavors and crisps up better this step is essential for fried rice

Cook the vegetables:

Heat your outdoor griddle or a large skillet over medium high Add one quarter cup of unsalted butter then add the diced onion zucchini and mushrooms Toss to coat them in butter and let them sauté for about five minutes until they start to soften and brown Move the veggies to the side to make room for the rice

Add and heat the rice:

Place your chilled rice in the center of the griddle Break up any clumps with a spatula Spread the rice out to help it heat through evenly Add another quarter cup of butter over the rice Let it melt in to help the rice fry and pick up a little crispness

Scramble the eggs:

Crack the eggs directly onto the surface next to the rice Scramble quickly until fully set and no longer glossy Then gently fold the scrambled eggs into the rice for even distribution

Season and combine:

Pour soy sauce and a good amount of freshly cracked black pepper over the rice Toss everything together for two to three minutes letting the rice pick up flavor and a bit of color Fold the cooked vegetables back into the rice so they are evenly mixed Then move the mixture aside to make room for the chicken

Cook the chicken:

Add the diced chicken breasts onto the clear side of the griddle Let them sear and cook for about four minutes then pour teriyaki baste over top Mix well and cook until the chicken is thoroughly done about four more minutes making sure each piece is coated and sizzling

Bring it all together:

Combine the chicken with the rice and vegetables Mix everything well so every bite has a little bit of everything Taste and adjust seasoning if needed Serve immediately while steaming hot

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My favorite part is the teriyaki chicken because it soaks up every bit of the sauce and stays super juicy The first time I nailed the rice texture my kids thought we ordered takeout and asked for second helpings

Storage Tips

Let leftovers cool completely before transferring to an airtight container Store in the fridge for up to three days For longer storage freeze meal sized portions for up to two months Always reheat gently in a skillet with a splash of water to revive the rice

Ingredient Substitutions

This fried rice is endlessly flexible Try swapping chicken for shrimp steak or tofu You can use brown rice instead of white for a nuttier bite If you cannot find baby bella mushrooms regular white mushrooms work great For a gluten free version be sure to choose gluten free soy and teriyaki sauces

Serving Suggestions

Serve this dish on its own for a one pan meal or add a quick Asian slaw on the side For extra hibachi flair drizzle with spicy mayo or a squeeze of fresh lemon Top with chopped scallions or toasted sesame seeds if you like a little crunch

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Hibachi At Home

This recipe is inspired by Japanese teppanyaki where chefs cook in front of you on a hot flat grill Bringing this experience home is easy and always makes for a fun hands on family dinner My kids love watching the sizzling action It is a great way to introduce new veggies to picky eaters

Recipe FAQs

→ Why is chilled rice important for this dish?

Chilled rice helps achieve the characteristic fried texture and prevents the grains from clumping or becoming mushy during cooking.

→ Can I use a regular skillet instead of a griddle?

Yes, a large skillet works well. Just ensure it’s heated thoroughly and give ingredients room to move for even browning.

→ What kind of vegetables work best?

Onion, zucchini, and mushrooms are classic, but you can try carrots, peas, or bell peppers based on your preference.

→ How do I get my chicken juicy and flavorful?

Dice the chicken evenly, cook thoroughly, and toss with teriyaki baste for a savory, succulent finish that locks in juices.

→ Can I make substitutions for the teriyaki baste?

If you don’t have teriyaki baste, combine soy sauce, garlic, sugar, and a splash of mirin to create a similar glaze effect.

→ How do I reheat leftovers for best texture?

For best results, reheat on a hot skillet with a bit of butter or oil to restore the crispy texture and revive flavors.