Hibachi Chicken Fried Rice is savory, smoky, and loaded with flavor—perfect for easy weeknight dinners or recreating your favorite takeout at home.
Ingredients You’ll Need
There’s true magic in the simplicity of these ingredients—each one plays a starring role in the flavor, texture, or visual appeal of Hibachi Chicken Fried Rice. Grab these essentials and see just how easy it is to throw together a restaurant-style classic in your own home!
- Chicken breasts: Go for boneless, skinless—these cook up fast, stay juicy, and are the perfect canvas for teriyaki flavor.
- Cooked, chilled white rice: Day-old rice is key! Chilling dries it out just enough so it fries up with gorgeous, distinct grains and zero mushiness.
- Diced onion: Adds a gentle sweetness that balances all the savory and peppery notes in the dish.
- Zucchini: A pop of color and a little crunch—plus it soaks up that buttery, umami sauce beautifully.
- Baby bella mushrooms: These bring meaty flavor and a silky bite that makes the fried rice deeply satisfying.
- Unsalted butter: Don’t skimp here! Butter is the secret to authentic hibachi richness and that golden finish.
- Large eggs: For classic fried rice fluff and extra protein, plus they soak up soy sauce like little flavor sponges.
- Soy sauce: Low sodium keeps things balanced—this classic seasoning ties everything together with salty-savory goodness.
- Teriyaki baste or sauce: This infuses the chicken with bold Japanese steakhouse flavor and a glossy glaze.
- Black pepper: A little bite of heat that perks up the entire dish!
- Salt: Just a pinch to taste, so you control the seasoning perfectly.
- Optional toppings: Sliced green onions, toasted sesame seeds, or spicy mayo make every plate extra special and add lovely contrast and crunch.
How to Make Hibachi Chicken Fried Rice
Step 1: Prep the Rice
If you haven’t done this already, cook your rice ahead of time and let it chill for a few hours or overnight. This step is super important—dried-out, cold rice fries beautifully, separating into little chewy and crispy bits that set a restaurant-quality fried rice apart from the rest.
Step 2: Sauté the Vegetables
Heat up your largest skillet or a flat griddle over medium-high. Melt half the butter, toss in the diced onion, zucchini, and mushrooms, and sauté for about five minutes. You’re aiming for soft, lightly golden veggies that release their flavor without getting soggy—don’t rush them! Push the cooked veggies to one side when they’re done.
Step 3: Toast the Rice
Add the rest of the butter into that empty space in your pan and pile in the chilled rice. Break up any clumps with your spatula, coat the grains in butter, and then let them sit undisturbed for a minute or two; this creates those signature hibachi-style crispy bits that everyone loves.
Step 4: Scramble the Eggs
Make a little well in the pan, crack in the eggs, and scramble until just set. Fold the softly cooked eggs right into the rice. They’ll bring extra richness and those classic pops of yellow.
Step 5: Season the Rice and Combine with Vegetables
Drizzle the soy sauce and sprinkle on the black pepper evenly over the rice. Mix and toss so the rice takes on that beautiful, glossy sheen and yummy aroma. Now, fold the sautéed veggies back in and give everything a quick stir to mingle the flavors.
Step 6: Cook the Chicken
On the open side of the pan, scatter your diced chicken and cook for 6 to 8 minutes, stirring so all sides get a golden crust and the inside cooks through. Add teriyaki baste when the chicken is nearly done, and toss to caramelize it into a sticky, sweet-savory glaze.
Step 7: Finish and Serve
Bring it all together by stirring the chicken into the rice and veggies. Give everything a taste and adjust seasoning if needed. Serve hot, and don’t forget the optional toppings—green onions, sesame seeds, and spicy mayo take Hibachi Chicken Fried Rice completely over the top!
How to Serve Hibachi Chicken Fried Rice
Garnishes
Bring your Hibachi Chicken Fried Rice to life with fresh, colorful toppings. A sprinkle of sliced green onions adds sharpness, while toasted sesame seeds bring aroma and crunch. If you like things spicy, a drizzle of spicy mayo (just mix mayo with a squirt of sriracha) gives every forkful a creamy, fiery finish that’s absolutely irresistible.
Side Dishes
Turn dinner into a full hibachi experience by pairing this fried rice with classic sides like miso soup, a crisp side salad with ginger dressing, or even seared shrimp for surf-and-turf vibes. Steamed edamame or simple sautéed greens are wonderful options for adding color and nutrition to your meal.
Creative Ways to Present
For a Japanese steakhouse-style evening at home, serve Hibachi Chicken Fried Rice right off the skillet at the center of your table, letting everyone scoop their share. Or try packing the rice into a bowl, then inverting it onto a plate for a fun restaurant-style dome—top it with all the fixings and a quick drizzle of extra teriyaki.
Make Ahead and Storage
Storing Leftovers
Pack any leftover Hibachi Chicken Fried Rice into airtight containers and refrigerate as soon as it cools. It stays fresh and tasty for up to three days—just be sure to store it promptly, as rice and cooked chicken both need proper chilling to keep flavors and textures at their best.
Freezing
For longer storage, you can freeze portions of Hibachi Chicken Fried Rice. Use airtight freezer bags or containers, pressing out extra air. Freeze for up to two months, and label with the date so nothing gets lost in the freezer shuffle.
Reheating
Reheat in the microwave or in a skillet over medium heat. If using the microwave, sprinkle a little water over the rice and cover loosely to steam and restore moisture. On the stove, add a splash of broth or water for extra softness, stirring gently so all ingredients heat evenly without drying out.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works well and adds a nutty flavor plus extra fiber. Just be sure it’s cooked and chilled, just like with white rice, so you still get that great texture in your Hibachi Chicken Fried Rice.
What vegetables can I substitute or add to this recipe?
Feel free to swap in whatever veggies you love or have on hand! Diced carrots, peas, bell peppers, or even snap peas are all fantastic. The goal is a colorful, crunchy medley that complements the savory rice and chicken.
Is it possible to make this dish vegetarian?
You sure can! Omit the chicken or swap it for firm tofu (pressed and cubed), and choose a vegan butter substitute if needed. The rest of the ingredients are already vegetarian-friendly, so you still get all the flavor of classic Hibachi Chicken Fried Rice without the meat.
Do I need a special pan or wok to make Hibachi Chicken Fried Rice?
Not at all! A large non-stick skillet or a flat griddle works perfectly. The key is plenty of surface area so you can spread things out, get those crispy bits on the rice, and quickly sauté everything together.
How can I make this dish spicier?
If you like it hot, add a pinch of crushed red pepper flakes while stir-frying, or toss in some extra sriracha or chili garlic sauce before serving. A zesty spicy mayo drizzle also amps up the heat and the fun factor!
Final Thoughts
If you’re craving a fun, flavorful dinner that’s as good as any Japanese steakhouse (but way easier and cozier), you have to try Hibachi Chicken Fried Rice. Every step delivers huge flavor and satisfying texture, and it’s such a blast to make at home. Grab your skillet and treat yourself—you deserve it!
More Asian-Inspired Favorites to Try
If you loved this Hibachi Chicken Fried Rice, you’ll enjoy more quick and flavorful recipes from our kitchen. For another savory skillet meal, try our Black Pepper Chicken with Mushrooms. If you’re in the mood for a lighter dish, the Curried Potatoes with Chickpeas adds a bold twist to mealtime. For seafood lovers, the Shrimp and Vegetable Dumplings are a must-try appetizer. If you enjoy quick and spicy meals, our Spicy Thai Pasta Salad makes a perfect side. And when you’re craving a creamy Italian-style dinner, the Creamy Basil Tomato Chicken Pasta Bake offers rich, comforting flavors in every bite.
Print
Hibachi Chicken Fried Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Hibachi Chicken Fried Rice captures all the crave-worthy flavors of your favorite Japanese steakhouse—from juicy, teriyaki-glazed chicken and buttery fried rice to perfect veggies—all in one quick and simple skillet meal you can whip up at home.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons teriyaki baste or sauce
- Salt to taste
- 1/2 teaspoon black pepper
For the Rice and Vegetables
- 3 cups cooked, chilled white rice (preferably day-old)
- 1/2 cup diced onion
- 1 small zucchini, diced
- 1 cup sliced baby bella mushrooms
- 1/2 cup unsalted butter, divided
- 3 tablespoons soy sauce (low sodium preferred)
For the Eggs
- 2 large eggs
Optional Toppings
- Sliced green onions
- Toasted sesame seeds
- Spicy mayo
Instructions
- Prepare the Rice: Cook white rice ahead of time and chill for at least 3 hours, preferably overnight. This helps ensure your fried rice is fluffy and not mushy.
- Cook the Vegetables: Heat a large skillet or griddle over medium-high heat. Melt 1/4 cup butter, then add the onion, zucchini, and mushrooms. Sauté for about 5 minutes, until vegetables are softened and lightly browned. Move the veggies to one side of the pan.
- Fry the Rice: Add the remaining 1/4 cup butter and the chilled rice to the empty spot in the pan. Break up any clumps and stir the rice to coat it in butter. Let the rice cook undisturbed for 1–2 minutes to begin crisping.
- Scramble the Eggs: Crack eggs onto the skillet and scramble until just set. Mix the eggs into the rice to evenly distribute.
- Season the Rice: Pour soy sauce and black pepper over the rice mixture, stirring well to combine. Fold the sautéed vegetables back into the rice and egg mixture.
- Cook the Chicken: On the cleared side of the skillet, add diced chicken. Stir-fry for 6–8 minutes until golden and fully cooked. Pour in the teriyaki sauce, toss to coat, and cook for another 1–2 minutes until caramelized.
- Combine and Finish: Mix the chicken with the rice and vegetables until everything is evenly combined. Taste and adjust seasoning with salt if needed.
- Serve: Dish out hot, garnished with optional toppings like sliced green onions, toasted sesame seeds, or a drizzle of spicy mayo.
Notes
- Day-old, cold rice is key for perfect fried rice texture—freshly cooked rice tends to get mushy.
- Don’t overcrowd your pan; use a large skillet or griddle for the best results.
- Feel free to swap in or add extra vegetables like carrots, peas, or bell peppers.
- For extra flavor, add a splash of sesame oil at the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 4g
- Sodium: 670mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 190mg