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
Scale
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