Description
This Easy Hibachi Chicken with Fried Rice recipe brings the authentic hibachi grill experience right to your home. Ready in under 30 minutes, it features tender chicken, savory fried rice with classic vegetables, aromatic garlic and ginger, and a rich buttery finish. Perfect for a quick, delicious, and customizable meal that the whole family can enjoy.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 large eggs, lightly beaten
Rice
- 3 cups day-old cooked white rice
Vegetables
- 1/2 cup zucchini, chopped
- 1/2 cup carrots, chopped
- 1/2 cup onions, chopped
- Optional: mushrooms, broccoli, or snap peas for variations
Flavorings & Oils
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon butter
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
- Prepare Your Ingredients: Chop the chicken into bite-sized pieces and dice the vegetables. Crack and beat the eggs in a small bowl to ensure a smooth cooking process.
- Cook the Chicken: Heat 1 tablespoon of butter and a little sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Sauté the Vegetables: In the same pan, add a bit more butter if needed and toss in the garlic, ginger, and chopped vegetables. Cook until just tender but still crisp, about 3-4 minutes, to maintain that perfect hibachi crunch.
- Scramble the Eggs: Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble gently until cooked, then mix the eggs into the vegetables.
- Add Rice and Sauce: Combine the chilled rice with the veggies and eggs. Pour soy sauce evenly over the top and stir well to coat every grain. Let it cook for a few minutes so the rice starts to crisp slightly.
- Return Chicken and Finish: Add the cooked chicken back into the pan, stir everything together, and heat through for another minute or two. Drizzle a little extra sesame oil and give it one last toss for that authentic flavor and shine.
Notes
- Use day-old rice for best texture; fresh rice tends to be too moist and clumpy.
- Cook on high heat to replicate the sear and quick cooking of hibachi grills.
- Avoid overcrowding the pan; cook in batches if necessary to prevent steaming.
- Prep all ingredients before cooking to ensure a smooth, fast process.
- Using real butter adds signature richness to the dish.
- For a gluten-free version, substitute soy sauce with tamari.
- To add spice, incorporate crushed red pepper flakes or sriracha.
- Vegetable options can be customized to your preference or availability.
- Chicken thighs can be used instead of breast for juicier meat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 185 mg
Keywords: hibachi chicken, fried rice, easy hibachi recipe, Japanese fried rice, quick dinner, gluten free hibachi