Hibachi-Style Chicken Fried Rice
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.
Servings: 4 servings
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.
Notes
Use cold rice for the best texture. Prep all ingredients before starting to cook for a smooth process.