Hibachi Chicken Fried Rice

This hibachi style chicken fried rice is my go-to dish when I want big flavor and a little bit of restaurant magic at home. With juicy chunks of teriyaki chicken, tender rice, and crisp-tender vegetables, every bite feels like a dinner show right in my kitchen. This recipe recreates the fun and bold tastes of Japanese-American hibachi in a way that is approachable enough for a weeknight meal.

My family always asks for this on Friday nights and it is the first thing gone at potlucks. The sizzle and steam from the griddle always gets everyone excited for dinner. Once you master the chilled rice trick you will find yourself making this again and again.

Ingredients

• Chicken breasts: Choose fresh boneless skinless chicken for juicy and tender bites dice the pieces evenly for quick cooking
• Eggs: Fresh eggs add richness and body scramble them for a soft bite throughout the rice
• White rice: Day-old or thoroughly chilled rice is key for a non-sticky fried rice select a medium or long grain variety for best texture
• Yellow onion: Adds natural sweetness and aromatic flavor look for a firm onion with shiny skin
• Zucchini: Brings color and crunch pick small to medium zucchinis that feel heavy for their size
• Baby bella mushrooms: Give a deep savory boost choose firm mushrooms with smooth caps
• Unsalted butter: Coats each grain of rice and vegetable in flavor use real butter for a creamy finish
• Soy sauce: Gives salty umami always check for a good quality low-sodium version if you prefer less salt
• Teriyaki baste: For bold sweet and tangy notes go for a thick glaze style that clings to the chicken
• Black pepper: Adds just the right hit of warmth grind fresh if possible

Tips

When shopping for teriyaki look for a brand like Kikkoman with a thick saucy texture so it sticks well to the chicken and rice

Step-by-Step Instructions

Prepare the Rice:

Cook white rice following package instructions until tender then cool it completely before refrigerating for at least three hours This keeps the rice grains firm and prevents sticking when frying

Sauté the Vegetables:

Preheat your griddle to medium-high Once hot add half of the butter then scatter diced onion zucchini and mushrooms Mix to coat everything in butter and let them cook undisturbed for four to five minutes so the edges caramelize and vegetables soften

Heat and Butter the Rice:

Add the chilled rice to the griddle Use your spatula to gently break it apart and stir Let it warm for a minute or two before adding the rest of the butter turning the grains glossy and helping them separate

Scramble and Mix the Eggs:

Crack eggs onto the griddle next to the rice Scramble them gently until just cooked then fold them into the rice for bits of egg in every bite

Season the Rice:

Pour in soy sauce and grind in black pepper Toss the rice well to season every grain Let it fry another two to three minutes then add your sautéed vegetables mixing until evenly combined

Cook the Chicken with Teriyaki:

Spread diced chicken on the cleared area of your griddle Let it cook for a minute then pour teriyaki sauce over Let the chicken sautée in the sauce for seven to eight minutes making sure each piece is glazed and fully cooked through

Combine Everything:

Add the cooked chicken to your rice and vegetables Toss everything together until each bite is coated in sauce and studded with crunchy veg and juicy chicken Serve piping hot

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The glossy teriyaki chicken is my signature twist and my daughter always asks for extra pieces Her favorite part is sneaking bites of chicken straight from the pan while I stir in the rice I love how this recipe brings the family to the kitchen every single time

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days To reheat sprinkle a little water over the rice and microwave covered or warm in a skillet over low heat to prevent drying Do not freeze cooked rice and chicken together as the texture may become grainy or rubbery

Ingredient Substitutions

Swap chicken for tofu for a vegetarian version or use shrimp for a seafood spin Any sturdy vegetables like bell pepper carrots or snap peas can be used if you do not have zucchini or mushrooms Tamari can replace soy sauce for a gluten-free version

Serving Suggestions

Serve hibachi style fried rice as the centerpiece or alongside simple cucumber salad and miso soup A drizzle of spicy mayo or a sprinkle of sesame seeds is a great finishing touch For a fun dinner experience serve on warmed plates with chopsticks and extra sauce

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Cultural and Historical Context

Hibachi cuisine traces its roots to Japanese teppanyaki grilling but has become iconic in American restaurants for interactive tableside cooking This recipe captures that festive and smoky vibe without special equipment so you can enjoy the flavors and fun at home

Recipe FAQs

→ Why should the rice be chilled before cooking?

Chilling the rice removes excess moisture, which helps in achieving a distinct fried texture without clumping during cooking.

→ Can a skillet replace the griddle for cooking?

Yes, a large skillet works well as an alternative to a griddle and can cook the ingredients evenly.

→ What type of teriyaki sauce works best here?

A thick teriyaki baste, like Kikkoman’s, coats the chicken beautifully and adds concentrated flavor.

→ How do the eggs integrate into the dish?

The eggs are scrambled separately on the griddle and then mixed into the rice, adding richness and texture.

→ Which vegetables complement this dish?

Onions, zucchini, and baby bella mushrooms provide a fresh, earthy balance that enhances the overall flavor.