Why You’ll Love Hibachi‑Style Chicken Fried Rice Recipe
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The teriyaki‑glazed chicken is juicy and full of flavor.
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Using chilled rice gives you those crispy, golden edges that make fried rice stand out.
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It’s highly customizable: you can swap vegetables, adjust seasoning, or pick your protein.
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It’s fast enough for a weeknight but offers that elevated “eating out” feeling at home.
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Leftovers reheat well, making it ideal for meal prep or busy nights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 boneless, skinless chicken breasts, diced
3 cups uncooked white rice
1 yellow onion, diced
2 zucchinis, diced
1 cup baby bella mushrooms, chopped
½ cup unsalted butter, divided
3 large eggs
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
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Cook the Rice: Prepare the white rice according to package instructions. Allow it to cool completely, then refrigerate for at least 3–4 hours or overnight.
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Sauté the Veggies: Heat a griddle or large skillet over medium‑high heat. Melt ¼ cup of the butter, then add the diced onion, zucchini, and chopped mushrooms. Sauté for 4‑5 minutes, stirring occasionally, until the veggies are tender but still have a bit of bite. Push them to the side of the pan when done.
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Fry the Rice: Add the chilled rice directly to the hot griddle/skillet. Break up any clumps with your spatula. Add the remaining ¼ cup butter and fry the rice, allowing it to get lightly golden and crispy in spots.
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Scramble the Eggs: Crack the eggs onto the open space of the griddle/skillet. Use your spatula to scramble until just cooked, then fold them into the rice.
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Season the Rice: Drizzle the soy sauce over the rice. Season with black pepper and mix well. Add the sautéed veggies back in and stir to combine so everything is evenly distributed.
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Cook the Chicken: On a cleared section of your griddle/skillet, add the diced chicken. Cook until the outsides are turning golden and the chicken is almost cooked through, about 5‑6 minutes. Pour the teriyaki sauce over the chicken and cook for another 7‑8 minutes, or until the chicken is fully cooked and beautifully caramelized.
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Combine: Mix the teriyaki chicken into the rice and veggie mixture. Toss everything until well combined and coated in the sauces.
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Serve: Serve the hibachi‑style fried rice piping hot. Drizzle with Yum Yum sauce if desired and sprinkle with chopped green onions for a restaurant‑style finish.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
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Swap in brown rice instead of white rice – make sure it’s chilled to get good texture.
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Change up the veggies: use broccoli florets, shredded carrots, snap peas, bell peppers, or peas.
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Use a different protein: shrimp, steak strips, tofu or a mix of proteins work beautifully.
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Make it spicier by adding chili garlic sauce or sriracha.
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For a lighter version, reduce butter or use a butter‑olive oil blend; for richer flavor, add a touch of sesame oil at the end.
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For gluten‑free, replace soy sauce with tamari and ensure the teriyaki glaze is gluten‑free.
Storage/Reheating
To store leftovers: allow the fried rice to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
To reheat: microwave individual portions on high for 1‑2 minutes, or warm in a skillet over medium heat with a splash of water to help prevent drying out and to keep the rice texture better.
To freeze: portion the cooled rice into freezer bags or containers and store for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat as above.
FAQs
What can I use if I don’t have a griddle?
A large, heavy‑bottomed skillet or wok works just fine. The key is a wide, hot cooking surface so the rice can get those crispy bits.
Can I use brown rice instead of white rice?
Yes — brown rice works well. Just make sure it’s fully cooked, cooled, and chilled before frying so you get the right texture.
Is Yum Yum sauce necessary?
No, it’s optional. It adds that classic hibachi‑restaurant flair, but the dish is delicious without it.
Can I add other proteins besides chicken?
Definitely. Shrimp, steak, pork, or tofu are all great substitutes or additions.
How do I get the rice crispy and not mushy?
Use day‑old or properly chilled rice so it’s drier and less likely to clump. Also make sure your pan is hot and don’t overcrowd it.
What vegetables work best?
Onion, zucchini, mushrooms are used here, but you can use broccoli, bell peppers, snap peas, carrots, or any quick‑cooking vegetable you like.
Can this recipe be gluten‑free?
Yes. Use gluten‑free soy sauce (tamari) and check the teriyaki sauce label to ensure it’s gluten‑free.
How do I avoid overcooking the chicken?
Dice the chicken into small, even‑sized pieces so it cooks quickly and evenly. Cook over medium‑high heat and finish with the glaze for best flavor and texture.
Can I make this ahead or for meal prep?
Yes — you can cook the components ahead and finish them quickly when ready to eat. The leftovers store well for up to 4 days in the fridge or up to 2 months in the freezer.
What should I pair this dish with?
It’s satisfying on its own as a one‑bowl meal, but you can also serve a simple cucumber salad, miso soup, steamed edamame, spring rolls, or gyoza to round out the meal.
Conclusion
This Hibachi‑Style Chicken Fried Rice delivers big on flavor while staying approachable and adaptable. Juicy teriyaki chicken, crispy buttery rice, fresh veggies and easy techniques come together to bring the Japanese‑steakhouse vibe into your home kitchen. Whether you’re feeding a family, meal‑prepping for the week, or just craving something fun and satisfying, this recipe checks all the boxes. Give it a try and enjoy the “wow” factor without the fuss.
Hibachi‑Style Chicken Fried Rice
A flavorful and easy Hibachi Chicken Fried Rice recipe inspired by Japanese steakhouse cuisine, featuring tender chicken, scrambled eggs, vegetables, and seasoned rice cooked to perfection.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Japanese
- Diet: Halal
Ingredients
- 2 cups cooked white rice (preferably day-old)
- 1 lb boneless skinless chicken breasts, diced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 eggs, lightly beaten
- 1/2 cup chopped onion
- 1/2 cup frozen peas and carrots, thawed
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: yum yum sauce for serving
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add diced chicken and cook until browned and fully cooked. Remove and set aside.
- Add sesame oil to the skillet, then sauté onions, peas, and carrots until soft.
- Push the vegetables to one side and scramble the eggs on the other side of the skillet.
- Add the cooked rice and cooked chicken back into the skillet.
- Pour in soy sauce and mix everything together thoroughly.
- Add garlic and butter, stir well, and cook for an additional 2–3 minutes.
- Season with salt and pepper to taste. Serve hot with optional yum yum sauce.
Notes
- Use day-old rice for the best texture.
- You can substitute chicken with shrimp or steak.
- Customize with additional vegetables like bell peppers or zucchini.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 170mg
