Description
This Hibachi-Style Chicken and Fried Rice brings the sizzling, savory flavors of a Japanese steakhouse to your kitchen. Juicy chicken, buttery fried rice, and veggies come together in one pan for a quick, umami-packed meal perfect for weeknights. Skip the takeout—this easy hibachi dinner is just as satisfying and way more affordable.
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp sesame oil
- Salt and pepper, to taste
For the fried rice:
- 3 cups cooked rice (preferably day-old)
- 2 eggs, lightly beaten
- 1/2 cup onion, finely chopped
- 1/2 cup carrots, diced
- 1/2 cup green peas (fresh or frozen)
- 2 cloves garlic, minced
- 2–3 tbsp soy sauce (to taste)
- 1 tbsp butter
- 1 tsp sesame oil
- 2 green onions, sliced (for garnish)
Instructions
- In a large skillet or wok, heat sesame oil and butter over medium-high heat.
- Add chicken, season with salt and pepper, and cook until browned and fully cooked.
- Stir in garlic and soy sauce. Cook 1 minute more, then remove chicken and set aside.
- In the same pan, melt more butter. Sauté onions and carrots until tender, about 4–5 minutes.
- Push veggies to the side, add eggs, and scramble until just cooked.
- Add rice and mix with the veggies and eggs.
- Stir in peas and the cooked chicken.
- Add soy sauce and a dash of sesame oil. Toss everything together and cook until heated through.
- Garnish with sliced green onions and serve hot.
Notes
- Use shrimp, steak, or tofu in place of chicken.
- Add mushrooms or zucchini for more veggies.
- Drizzle with sriracha or chili oil for extra heat.
- Use tamari for a gluten-free version.
- Brown rice or cauliflower rice make great substitutes for a lighter option.
