Creamy, savory, and packed with caramelized bites of chicken and veggies, this Hibachi-Style Chicken Fried Rice is comfort food with a show-off side. Imagine a sizzling griddle, butter browning, and that irresistible caramelized teriyaki coating the chicken—this recipe brings restaurant-style flavors to your home kitchen without the fuss. Fun fact: hibachi-style cooking became popular in America because it’s theatrical and fast, making weeknight dinners feel like a mini celebration. This version is simple enough for busy families yet impressive enough for guests.
Why try it? Because it’s quick to prepare, uses familiar ingredients, and pleases picky eaters. Compared to a classic stir-fry on this blog, this recipe leans into buttery richness and a slightly crisp fried rice texture for maximum comfort. Get ready to sizzle in your own kitchen—you’ll want to make this again and again.
What is Hibachi-Style Chicken Fried Rice?
Ever wonder why they call it hibachi-style? Is there a tiny grill in the name? Hibachi conjures images of teppanyaki chefs flipping shrimp and spraying soy like they’re painting a masterpiece. So what we call hibachi-style here is a playful nod to that theatrical, griddle-cooked vibe—big flavor, quick sear, and lots of butter. Who wouldn’t believe “the way to a man’s heart is through his stomach.”? Maybe that’s why everyone crowds around the hibachi table. Try this recipe and see if it doesn’t get applause at your dinner table.
Why You’ll Love This:
- Mouthwatering main highlight: Tender, teriyaki-glazed chicken paired with golden, slightly crisp rice and buttery sautéed veggies creates a craveable balance of textures and flavors.
- Cost-saving and convenient: Making this at home saves money compared to restaurant takeout and uses pantry staples and a few fresh veggies—perfect for weeknights.
- Flavor boosts that pop: The combination of soy sauce, teriyaki glaze, butter, and optional Yum Yum sauce turns simple ingredients into bold, savory comfort. A sprinkle of chopped green onions adds freshness and color.
If you enjoy the flavors of our simple chicken stir-fry recipe, this hibachi-style version offers a richer, more indulgent take—definitely worth a try. Make it tonight and savor every buttery, caramelized bite.
How to Make:
Quick Overview
This recipe is easy, fast, and incredibly satisfying. It’s built on cold, day-old rice that fries up crisp, butter-seared veggies for creaminess, fluffy scrambled eggs for richness, and tender chicken caramelized in teriyaki sauce for depth. Expect about 15 minutes prep and 20–25 minutes active cooking time for a total of roughly 35–45 minutes from start to finish. The standout element is the buttery, slightly crisp fried rice combined with sticky-sweet teriyaki chicken.
Ingredients
- 3 boneless, skinless chicken breasts, diced into 1/2-inch pieces
- 3 cups uncooked white rice (cook according to package instructions), cooled completely and refrigerated 3–4 hours
- 1 yellow onion, diced small
- 2 zucchinis, diced into 1/2-inch pieces
- 1 cup baby bella mushrooms, chopped
- 1/2 cup unsalted butter, divided (1/4 cup + 1/4 cup), at room temperature or slightly softened
- 3 large eggs, at room temperature
- 3 tablespoons soy sauce
- 1 cup teriyaki sauce or glaze
- Black pepper, to taste
- Optional: Yum Yum sauce (for drizzling)
- Optional garnish: Chopped green onions
Directions
- Cook the Rice: Prepare white rice according to package instructions. Spread it out on a tray or plate to cool. Once cool, refrigerate for 3–4 hours (cold rice fries up crispier and won’t clump).
- Sauté the Veggies: Heat a griddle or large skillet over medium-high heat. Melt 1/4 cup butter. Add diced onion, zucchini, and chopped mushrooms. Sauté for 4–5 minutes, stirring occasionally, until vegetables are tender and starting to brown. Push the veggies to the side of the griddle.
- Fry the Rice: Add the chilled rice to the hot griddle in an even layer. Use a spatula to break up any clumps. Add the remaining 1/4 cup butter around the rice and toss. Let the rice sit a bit to get lightly golden and a little crispy before stirring.
- Scramble the Eggs: Make a small well in the rice and crack the eggs directly onto the griddle. Scramble them quickly until fully cooked, then mix the scrambled eggs into the rice so they’re evenly distributed.
- Season the Rice: Pour 3 tablespoons soy sauce over the rice and eggs. Season with black pepper to taste. Add the sautéed vegetables back into the rice and stir everything together until well combined.
- Cook the Chicken: Clear a section of the griddle. Add a touch of oil or butter if needed, then spread the diced chicken in a single layer. Cook until the edges are white and the chicken is almost done. Pour 1 cup teriyaki sauce over the chicken and continue cooking for about 7–8 minutes, stirring occasionally, until the chicken is fully cooked and slightly caramelized.
- Combine: Mix the teriyaki chicken into the rice and vegetable mixture. Toss until everything is well combined and evenly coated in sauce.
- Serve: Serve hot. Drizzle with Yum Yum sauce if desired, and sprinkle with chopped green onions for a fresh finish.
What to Serve With:
- Simple cucumber salad or Asian slaw for a crisp contrast.
- Edamame or steamed broccoli to add bright greens and extra fiber.
- Miso soup or hot and sour soup as a starter for a full hibachi feel.
- Pickled ginger or kimchi for a tangy, palate-cleansing bite.
- For drinks: green tea, chilled sake, or a citrusy sparkling water pair nicely.
Top Tips for Perfecting:
- Use cold rice: Freshly cooked rice is too moist and will clump. Cook ahead and refrigerate to get the best texture.
- Prep everything first: Hibachi-style cooking is fast. Have ingredients chopped and sauces measured before heating the griddle.
- Control the heat: Medium-high is ideal. Too hot and the butter burns; too low and you won’t get those golden, slightly crispy bits.
- Teriyaki balance: Taste your teriyaki sauce before using—some are very sweet. Adjust the amount or add a splash of rice vinegar for brightness if needed.
- Substitutions: Swap chicken for shrimp, steak, or tofu for a different protein. Use brown rice if you prefer, but it won’t crisp up as much.
- Don’t overcrowd the pan: Cook in batches if necessary to get good caramelization.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: You can freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating on stovetop: Reheat in a skillet over medium heat with a splash of oil or a pat of butter to revive crispiness. Toss until heated through.
- Reheating in microwave: Microwave in 1-minute bursts, stirring between, to ensure even heating. Note: rice won’t be as crispy.
- Tip: Add a splash of water or soy sauce when reheating to restore moisture and flavor.
FAQs
Can I use leftover rice from the night before?
Yes — leftover rice is perfect. Refrigerated rice fries up crispier and separates better than freshly cooked rice.
What can I substitute for teriyaki sauce?
Substitute with a mix of soy sauce, brown sugar or honey, and a splash of rice vinegar. Add garlic and ginger for more depth.
Is Yum Yum sauce necessary?
No, Yum Yum sauce is optional but adds a creamy, slightly sweet finish. The dish is delicious on its own with just teriyaki and soy.
How do I know when the chicken is fully cooked?
Cook until the chicken pieces are no longer pink inside and juices run clear, or use a thermometer—165°F (74°C) internal temperature.
Can I make this gluten-free?
Yes. Use gluten-free soy sauce or tamari and a gluten-free teriyaki sauce to make the dish gluten-free.
Conclusion
This Hibachi-Style Chicken Fried Rice is an easy weeknight winner—rich, buttery rice, caramelized teriyaki chicken, and crisp-tender veggies all come together in under an hour. It’s family-friendly, forgiving for beginners, and impressive enough to serve guests. Love the idea but want another take or inspiration? Check out this classic Hibachi-Style Fried Rice Recipe by Allrecipes for a slightly different spin: Hibachi-Style Fried Rice Recipe. For a closely related home-cooked version with useful tips, see the Hibachi Chicken Fried Rice guide at Closet Cooking: Hibachi Chicken Fried Rice – Closet Cooking.
Give this recipe a try, share it with loved ones, and enjoy the sizzle and smiles that come with every buttery, flavorful bite.
Hibachi-Style Chicken Fried Rice
Equipment
- Griddle or Large Skillet
- Spatula
- Mixing Bowl
Ingredients
Ingredients
- 3 pieces Boneless, skinless chicken breasts, diced Diced into 1/2-inch pieces
- 3 cups Uncooked white rice Cook according to package instructions, cooled completely and refrigerated for 3–4 hours
- 1 piece Yellow onion, diced Diced small
- 2 pieces Zucchinis, diced Diced into 1/2-inch pieces
- 1 cup Baby bella mushrooms, chopped
- 1/2 cup Unsalted butter, divided 1/4 cup + 1/4 cup, at room temperature or slightly softened
- 3 large Eggs At room temperature
- 3 tablespoons Soy sauce
- 1 cup Teriyaki sauce or glaze
- Black pepper To taste
- Yum Yum sauce Optional, for drizzling
- Chopped green onions Optional garnish
Instructions
- 1. Cook the Rice: Prepare white rice according to package instructions. Spread it out on a tray or plate to cool. Once cool, refrigerate for 3–4 hours (cold rice fries up crispier and won’t clump).
- 2. Sauté the Veggies: Heat a griddle or large skillet over medium-high heat. Melt 1/4 cup butter. Add diced onion, zucchini, and chopped mushrooms. Sauté for 4–5 minutes, stirring occasionally, until vegetables are tender and starting to brown. Push the veggies to the side of the griddle.
- 3. Fry the Rice: Add the chilled rice to the hot griddle in an even layer. Use a spatula to break up any clumps. Add the remaining 1/4 cup butter around the rice and toss. Let the rice sit a bit to get lightly golden and a little crispy before stirring.
- 4. Scramble the Eggs: Make a small well in the rice and crack the eggs directly onto the griddle. Scramble them quickly until fully cooked, then mix the scrambled eggs into the rice so they’re evenly distributed.
- 5. Season the Rice: Pour 3 tablespoons soy sauce over the rice and eggs. Season with black pepper to taste. Add the sautéed vegetables back into the rice and stir everything together until well combined.
- 6. Cook the Chicken: Clear a section of the griddle. Add a touch of oil or butter if needed, then spread the diced chicken in a single layer. Cook until the edges are white and the chicken is almost done. Pour 1 cup teriyaki sauce over the chicken and continue cooking for about 7–8 minutes, stirring occasionally, until the chicken is fully cooked and slightly caramelized.
- 7. Combine: Mix the teriyaki chicken into the rice and vegetable mixture. Toss until everything is well combined and evenly coated in sauce.
- 8. Serve: Serve hot. Drizzle with Yum Yum sauce if desired, and sprinkle with chopped green onions for a fresh finish.