If you’ve ever wished you could bring the smoky, buttery magic of your favorite Japanese steakhouse home, look no further: this Hibachi Style Chicken Fried Rice is a sizzling, flavor-packed celebration in a bowl. Tender bits of golden chicken, fresh vegetables, fluffy rice, and an irresistible kisses of soy sauce and garlic all come together in under half an hour. Whether you’re recreating a takeout experience or just looking for a new family favorite, this dish is the ultimate crowd-pleaser—every bite tastes like a night out without leaving your kitchen!
Ingredients You’ll Need
One of the best things about Hibachi Style Chicken Fried Rice is how it relies on a handful of simple, everyday staples. Each ingredient is chosen for maximum flavor—none are just for show. The secret is in how every component pulls its weight: from giving a slight crunchy bite, golden color, or savory heat to the finished rice.
- Day-old jasmine or long-grain rice: Leftover rice is the secret to that authentic texture—no soggy grains here!
- Sesame oil: Just a tablespoon lends that unmistakable hibachi aroma and subtle nuttiness.
- Butter: Adds richness and helps the rice crisp up with each toss.
- Boneless, skinless chicken breasts: Diced small for quick, juicy cooking and bites in every forkful.
- Salt and pepper: Essential for seasoning every layer, starting with the chicken.
- Eggs: Scrambled right in the pan to add fluffiness and rich taste.
- Frozen mixed vegetables: Peas, carrots, and corn for crunch, sweetness, and color.
- Green onions: Fresh and sharp, stirred in at the end for a burst of brightness.
- Low-sodium soy sauce: For deep savoriness without overwhelming saltiness.
- Oyster sauce (optional): Completely optional, but a tablespoon takes umami through the roof.
- Garlic: Just a teaspoon adds aromatic warmth to everything.
- Ginger: For that warm, subtly spicy undertone you expect from hibachi-style dishes.
How to Make Hibachi Style Chicken Fried Rice
Step 1: Prep and Sauté the Chicken
This is where your culinary adventure begins! Heat up the sesame oil and half the butter in a big skillet or wok over medium-high until glossy and shimmering. Season your diced chicken with a good sprinkle of salt and pepper, then add it to the pan. The goal is a gorgeous, golden sear and juicy pieces all the way through—about five to six minutes. Once the chicken is cooked, scoop it out and set aside; it’ll get reunited with the gang soon.
Step 2: Sauté the Vegetables and Aromatics
Add the rest of your butter to the now-empty pan—letting it sizzle is key to unlocking that buttery hibachi flavor. Toss in your minced garlic and ginger, giving them around thirty seconds to bloom and scent the kitchen, then add the frozen mixed vegetables. Stir and sauté for two to three minutes, until they’re just tender but still vibrant. Your pan should smell absolutely amazing at this point!
Step 3: Scramble the Eggs
Push the veggies off to one side, clearing a little space for the eggs. Pour your beaten eggs into this open spot and scramble them gently. The idea is to cook them until they’re just set, soft, and a little glossy—they’ll get more action when everything comes together, so don’t overdo it. Once cooked, combine the eggs with vegetables.
Step 4: Add the Rice and Chicken
Now it’s time for the true heart of Hibachi Style Chicken Fried Rice: grab your day-old rice (cold and slightly dry is perfect) and add it to the pan, along with your lovely browned chicken. Pour in the soy sauce and, if you’re feeling indulgent, the oyster sauce. Stir and toss until every grain gets evenly coated and the chicken is fully mixed in. Sauté for another two to three minutes so the flavors meld and the rice gets just a bit crispy in spots.
Step 5: Finish with Green Onions and Serve
Take your chopped green onions and sprinkle them in right at the finish. Stir them through for a little sharpness and crunch—they ensure your fried rice tastes super fresh and lively! Your Hibachi Style Chicken Fried Rice is now ready to serve steamy and irresistibly fragrant.
How to Serve Hibachi Style Chicken Fried Rice
Garnishes
The right finishing touches take this dish over the top. Try a final flourish of extra green onions, a sprinkle of toasted sesame seeds, or even a quick drizzle of sriracha mayo or classic yum yum sauce. Each adds its own burst of color, creaminess, or mild heat, making every bowl even more irresistible.
Side Dishes
Hibachi Style Chicken Fried Rice is perfectly hearty on its own, but for a true Japanese steakhouse vibe, serve it alongside crispy shrimp tempura, miso soup, or a simple cucumber salad. A few slices of orange or a scoop of pickled ginger on the side can also brighten up your plate and palate!
Creative Ways to Present
For fun presentation, try packing the rice into a small bowl, then unmolding onto individual plates for neat domes. Or, serve family-style in a large platter with extra sauces on the side, so everyone can dress up their portion as they like. You can even top it with a sunny-side-up egg for a breakfast twist or layer on avocado slices for a modern upgrade!
Make Ahead and Storage
Storing Leftovers
If you have extra Hibachi Style Chicken Fried Rice (lucky you!), transfer it to an airtight container once completely cooled. It’ll stay fresh in the refrigerator for three to four days without losing its flavor or texture. Be sure to keep it tightly sealed to avoid absorbing any fridge odors.
Freezing
This recipe freezes like a dream. Once cooled, portion the fried rice into freezer-safe bags or containers and lay them flat for easy storage. When ready to eat, just thaw overnight in the refrigerator and reheat—perfect for meal prepping busy weeks or saving portions for later cravings!
Reheating
To revive that just-made, hibachi-fresh taste, reheat your chicken fried rice in a hot skillet with a tiny splash of water or chicken broth. Stir frequently so it heats through evenly, and finish with a pat of butter or extra soy sauce if desired. Microwave reheating works, too—just cover loosely and heat in short bursts, fluffing between each.
FAQs
Can I use freshly cooked rice instead of day-old rice?
Day-old rice really does make a difference by keeping things from getting mushy. But if you’re pressed for time, spread freshly cooked rice out on a tray and let it cool in the fridge for at least 30 minutes before using—it’ll help dry it out for perfect Hibachi Style Chicken Fried Rice.
What other proteins can I use?
This recipe is endlessly adaptable! Swap the chicken for shrimp, steak, or tofu. Just adjust the cooking time based on which protein you pick, and enjoy a hibachi feast tailored to your taste.
What vegetables work well in this rice?
Frozen mixed vegetables are super convenient, but feel free to add chopped bell peppers, mushrooms, snap peas, or even broccoli florets. It’s a great way to use up whatever is in your fridge.
Is there a substitute for oyster sauce?
Oyster sauce delivers a deep umami hit, but you can omit it if you prefer, or swap in hoisin sauce or a dash of fish sauce for different flavor profiles. The fried rice will still be utterly delicious!
How can I make Hibachi Style Chicken Fried Rice gluten-free?
Simply use tamari or a gluten-free soy sauce, and double-check that your oyster sauce (if using) is gluten-free as well. All the remaining ingredients are naturally gluten-free, so it’s easy to adapt.
Final Thoughts
I can’t recommend this Hibachi Style Chicken Fried Rice enough—it’s one of those recipes that impresses guests but is totally doable on a weeknight. Once you taste the smoky, savory goodness and see how easy it is to recreate the hibachi experience at home, you’ll want to make it again and again. Give it a try and let your own kitchen become the hottest table in town!
Print
Hibachi Style Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American
- Diet: Non-Vegetarian
Description
Enjoy the flavors of a hibachi grill at home with this delicious Hibachi Style Chicken Fried Rice recipe. Tender chicken, mixed vegetables, and seasoned rice come together in a savory dish that’s perfect for a quick and satisfying meal.
Ingredients
For the Fried Rice:
- 2 cups cooked jasmine or long-grain rice (preferably day-old)
- 1 tablespoon sesame oil
- 2 tablespoons butter
For the Chicken:
- 2 boneless, skinless chicken breasts (diced)
- Salt and pepper to taste
Additional Ingredients:
- 2 eggs (lightly beaten)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 green onions (chopped)
- 2–3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (minced)
Instructions
- Cook the Chicken: Heat sesame oil and 1 tablespoon of butter in a large skillet or wok. Cook diced chicken with salt and pepper until golden brown and cooked through. Set aside.
- Prepare the Vegetables: Add the remaining butter to the skillet. Sauté garlic, ginger, and mixed vegetables until tender.
- Scramble Eggs: Push vegetables aside, pour in beaten eggs, scramble until cooked, then mix everything together.
- Combine Ingredients: Add rice, cooked chicken, soy sauce, and oyster sauce. Cook until heated through. Stir in green onions before serving.
Notes
- For extra flavor, drizzle with yum yum sauce or sriracha mayo.
- Use leftover rice for best texture.
- Substitute chicken with shrimp, steak, or tofu if desired.
Your email address will not be published. Required fields are marked *