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Hibachi-Style Chicken Fried Rice Recipe

Hibachi-Style Chicken Fried Rice Recipe
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★★★★★

5.1 from 14 reviews

This delicious Hibachi-Style Chicken Fried Rice combines tender teriyaki chicken, sautéed vegetables, and crispy fried rice, all finished with a drizzle of Yum Yum sauce and fresh green onions. Perfect for a flavorful, satisfying meal that’s easy to prepare at home.

Ingredients

Scale

Chicken

  • 3 pieces boneless, skinless chicken breasts, diced
  • 1 cup teriyaki sauce or glaze
  • Black pepper, to taste

Rice and Eggs

  • 3 cups uncooked white rice
  • 3 large eggs
  • 3 tablespoons soy sauce

Vegetables

  • 1 piece yellow onion, diced
  • 2 pieces zucchinis, diced
  • 1 cup baby bella mushrooms, chopped

Butter and Garnishes

  • 1/2 cup unsalted butter, divided
  • Yum Yum sauce, for drizzling
  • Chopped green onions, for garnish

Instructions

  1. 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 if possible, to ensure the rice fries nicely without becoming mushy.
  2. Sauté the Veggies: Heat a griddle or large skillet over medium-high heat. Melt 1/4 cup of butter, then add the diced onion, zucchini, and chopped mushrooms. Sauté for 4–5 minutes until the vegetables are tender but still retain some bite.
  3. Fry the Rice: Add the chilled rice directly to the hot griddle. Break up any clumps with your spatula. Add the remaining 1/4 cup butter and fry the rice until it turns lightly golden and crispy, stirring frequently to prevent sticking.
  4. Scramble the Eggs: Clear a space on the griddle and crack the eggs into it. Scramble them gently until just cooked, then fold the eggs into the fried rice mixture evenly.
  5. Season the Rice: Drizzle the soy sauce over the rice and eggs. Add black pepper according to your taste, then mix well. Reintroduce the sautéed vegetables and stir to combine thoroughly.
  6. Cook the Chicken: Push the rice mixture to one side of the griddle. Add the diced chicken to the cleared space and cook until golden and nearly cooked through, about 5–6 minutes. Pour teriyaki sauce over the chicken and continue cooking for another 7–8 minutes until the chicken is fully cooked and glazed with the sauce.
  7. Combine: Mix the teriyaki chicken thoroughly into the rice and vegetable mixture. Toss everything together until well combined and heated through.
  8. Serve: Serve the hibachi-style fried rice hot, drizzled with Yum Yum sauce if desired, and sprinkled with chopped green onions for a fresh finish.

Notes

  • Using chilled, day-old rice is key to achieving the perfect texture for fried rice.
  • You can substitute baby bella mushrooms with cremini or white mushrooms if preferred.
  • Adjust the amount of soy sauce and teriyaki sauce to your taste preferences, especially if watching sodium intake.
  • For a vegetarian version, omit chicken and use tofu or additional vegetables instead.
  • Yum Yum sauce can be homemade or store-bought and adds a sweet, creamy finish to the dish.

Nutrition

Keywords: Hibachi chicken fried rice, teriyaki chicken, fried rice recipe, Japanese fried rice, hibachi style, homemade fried rice, Yum Yum sauce

Find it online: https://leofoster.com/hibachi-style-chicken-fried-rice-recipe/