Hibachi Style Chicken Fried Rice (Print Format)
Juicy chicken, golden rice, veggies and teriyaki come together for bold Japanese-inspired flavor in every bite.
# Ingredients:
→ Proteins
01 -
3 large boneless skinless chicken breasts, diced
02 -
3 eggs
→ Vegetables
03 -
1 yellow onion, diced
04 -
2 zucchinis, diced
05 -
1 cup baby bella mushrooms, diced
→ Grain
06 -
3 cups uncooked white rice
→ Seasonings and Sauces
07 -
½ cup unsalted butter
08 -
3 tablespoons soy sauce
09 -
1 cup teriyaki baste
10 -
black pepper
# Steps:
01 -
Cook the rice according to the package instructions, then let it cool and refrigerate for 3–4 hours.
02 -
Preheat a griddle over medium-high heat. Add ¼ cup (½ stick) of butter, then add the diced onion, zucchini, and mushrooms. Toss the vegetables to coat them in the butter, then push them to one side of the griddle and let them cook for 4–5 minutes.
03 -
Add the chilled rice to the griddle. Use a spatula to break it up and stir as it begins to warm. Add another ¼ cup of butter to the rice and let it melt.
04 -
Crack 3 eggs onto the griddle, scramble them until fully cooked, then mix them into the rice.
05 -
Season the rice with soy sauce and black pepper, toss to combine, and allow the rice to cook for an additional 2–3 minutes. Mix in the cooked vegetables.
06 -
On the other side of the griddle, add the diced chicken breasts. Let the chicken begin to cook, then pour the teriyaki sauce over it. Continue cooking for 7–8 minutes, or until the chicken is fully cooked.
07 -
Once the chicken is done, combine it with the rice and vegetables. Toss everything together until well mixed, then serve and enjoy.
# Tips:
01 -
The rice must be completely chilled before attempting this dish, as fresh rice is too moist to achieve the desired fried texture.
02 -
Using Kikkoman Teriyaki Baste and Glaze is recommended for its thick texture and excellent coating properties.
03 -
If a griddle is unavailable, this recipe can be made using a large skillet.