Hibachi-Style Chicken and Fried Rice

This Hibachi-Style Chicken and Fried Rice brings the sizzling flavors of your favorite Japanese steakhouse right into my kitchen. Tender, buttery chicken, savory fried rice, and a touch of garlic and soy come together in a simple, satisfying dish I can whip up any night of the week.

Why You’ll Love This Recipe

I love how this recipe delivers that hibachi restaurant experience—complete with the signature buttery rice and golden-brown chicken—without needing a flat-top grill or a chef flipping spatulas. It’s quick, packed with umami, and uses everyday ingredients I usually have on hand. The best part? It all comes together in one pan, making cleanup a breeze.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• Soy sauce
• Garlic, minced
• Butter
• Sesame oil
• Salt and pepper

For the fried rice:

• Cooked rice (day-old works best)
• Eggs, lightly beaten
• Onion, finely chopped
• Carrots, diced
• Green peas (fresh or frozen)
• Garlic, minced
• Soy sauce
• Butter
• Sesame oil
• Green onions, sliced (for garnish)

directions

1. I start by heating sesame oil and butter in a large skillet or wok over medium-high heat.

2. I add the chopped chicken, season with salt and pepper, and cook until browned and cooked through. I stir in minced garlic and a splash of soy sauce, then remove the chicken and set it aside.

3. In the same skillet, I melt a bit more butter, then sauté onions and carrots until tender.

4. I push the veggies to the side, pour in the beaten eggs, and scramble them until cooked.

5. I add the cooked rice, stirring to combine everything, then toss in the peas and cooked chicken.

6. I season with soy sauce and a touch more sesame oil, stirring until everything is hot and coated evenly.

7. I finish with a sprinkle of green onions before serving.

Servings and timing

This recipe makes about 4 servings and takes around 30–35 minutes total. It’s perfect for weeknight dinners or when I’m craving a quick hibachi fix without going out.

Variations

• I swap the chicken for shrimp, steak, or tofu depending on what I’m in the mood for.

• Sometimes I add zucchini or mushrooms to the fried rice for extra veggies.

• For a spicy kick, I drizzle in some sriracha or add chili oil before serving.

• I like using brown rice or cauliflower rice if I want a lighter option.

storage/reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. I reheat in a skillet with a touch of oil or butter to bring back the texture, or in the microwave for a quick meal. A splash of soy sauce helps freshen up the flavor if needed.

FAQs

What kind of rice works best?

Day-old, cold rice is best because it’s drier and won’t get mushy. I use jasmine or long-grain white rice for the best texture.

Can I use frozen vegetables?

Yes, I often use a frozen veggie mix for convenience—just thaw them slightly before adding to the skillet.

Is this dish gluten-free?

To make it gluten-free, I use tamari or a certified gluten-free soy sauce. Everything else is naturally gluten-free.

Can I prep this ahead of time?

Definitely. I prep and chop everything ahead so it’s ready to go when I start cooking. The chicken and rice can even be made the day before.

Do I need a wok to make this?

Nope! A large non-stick skillet or sauté pan works just fine. I just make sure it’s hot enough to get that seared hibachi flavor.

Conclusion

This Hibachi-Style Chicken and Fried Rice brings the sizzling flavor and comfort of a restaurant-style meal straight to my table in under an hour. It’s simple, satisfying, and totally customizable—exactly what I want when I’m craving something hearty with a touch of flair. Whether it’s a family dinner or a meal-prep win, it always delivers.