Introduction
Oh, the smell of takeout… it’s a comforting aroma, isn’t it? But what if I told you that you can recreate that delicious, satisfying Hibachi-style Chicken Fried Rice right in your own kitchen, and it’s surprisingly simple to make? This recipe is like a warm hug in a bowl, perfect for those nights when you’re craving something incredibly flavorful without spending hours slaving away. Get ready to impress yourself (and anyone lucky enough to share it with you)!
Why You’ll Love This Recipe
- Fast: Whip this up in under an hour, making it perfect for busy weeknights.
- Easy: Simple steps and common ingredients mean even beginner cooks can nail it.
- Giftable: Make a big batch and share it with friends or neighbors – it’s always a hit!
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores this classic combo.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need:
- 3 large boneless, skinless chicken breasts, diced: The star of our show! Make sure they’re cut into bite-sized pieces for even cooking.
- 1 yellow onion, diced: This adds a sweet and savory base that’s just perfect.
- 2 zucchinis, diced: A little bit of healthy goodness snuck in! They get wonderfully tender when sautéed.
- 1 cup baby bella mushrooms, chopped: These add a lovely earthy depth of flavor.
- 3 cups uncooked white rice: The foundation of any great fried rice. Cooked and cooled is best!
- ½ cup unsalted butter, divided: Because butter makes everything better, right?
- 3 eggs: For that classic scrambled egg goodness woven throughout.
- 3 tablespoons soy sauce: The salty, umami backbone of our dish.
- 1 cup teriyaki baste or sauce: This is where the magic happens! It brings that signature Hibachi sweetness and glaze.
- Black pepper, to taste: Just a little something to wake up all those flavors.
- Optional: Yum Yum sauce: If you really want to go for that authentic Hibachi restaurant feel, this is your secret weapon!
- Optional garnish: Chopped green onions: For a pop of color and a fresh, mild onion bite.
How to Make It
Alright, let’s get cooking! This is going to be so good, you won’t believe you made it yourself.
Step 1: Get Your Rice Ready
First things first, cook your rice according to the package directions. It’s best if you can let it cool down a bit – leftover, day-old rice actually works wonderfully for fried rice as it’s drier and won’t get mushy. So, if you have time, cook it ahead!
Step 2: Brown That Chicken
Grab your largest skillet or a wok if you have one. Melt 1 tablespoon of butter over medium-high heat. Toss in your diced chicken. Cook it until it’s beautifully browned and cooked all the way through. Once it’s ready, scoop it out of the skillet and set it aside on a plate. We’ll be adding it back later!
Step 3: Sauté Your Veggies
Add the rest of your butter to the same skillet. Now, toss in your diced onion, zucchini, and chopped mushrooms. Sauté them until they’re nice and tender – you want them cooked but with just a little bit of a bite left. This usually takes about 5-7 minutes.
Step 4: Scramble Those Eggs
This is a fun little trick! Push your sautéed veggies to one side of the skillet. Pour your eggs into the empty space. Let them set for a moment, then scramble them right there in the skillet until they’re cooked through. They’ll blend in beautifully with the rest of the ingredients!
Step 5: Bring It All Together
Now for the grand finale! Add your cooked rice, soy sauce, and teriyaki baste or sauce to the skillet. Stir everything together gently, making sure to combine the rice, vegetables, and scrambled eggs. This is where that incredible aroma really starts to fill your kitchen!
Step 6: Reintroduce the Chicken
It’s time to bring back our delicious cooked chicken! Stir it into the rice and veggie mixture. Keep stirring and cooking for a few more minutes until everything is heated through and coated in that luscious teriyaki sauce.
Step 7: Season and Serve
Give your Hibachi Chicken Fried Rice a final season with black pepper to taste. You’ve worked hard, so now it’s time to enjoy! Serve it up hot. If you’re feeling extra fancy (and I highly recommend it!), drizzle with Yum Yum sauce and sprinkle with chopped green onions. Pure bliss!
Substitutions & Additions
One of the best things about fried rice is how adaptable it is! Here are some ideas to make it your own:
- Protein Swap: Don’t have chicken? No problem! Diced pork, shrimp, or even firm tofu would be delicious.
- Veggie Power-Up: Feel free to add other vegetables you love! Broccoli florets, bell peppers (any color!), snap peas, or carrots all work beautifully.
- Spice It Up: For a little kick, add a pinch of red pepper flakes when you’re sautéing the vegetables.
- Garlic Lover’s Dream: Minced garlic added with the onions would be amazing.
- Sesame Oil Splash: A drizzle of toasted sesame oil at the very end adds a wonderful nutty flavor.
Tips for Success
A few little tricks can make your Hibachi Chicken Fried Rice even better:
- Rice is Key: As mentioned, day-old, cooked, and cooled rice is your best friend for fried rice. It prevents sogginess and gives you that perfect texture.
- Don’t Overcrowd the Pan: If your skillet isn’t big enough to cook the chicken or vegetables in a single layer, cook them in batches. This ensures everything browns nicely instead of steaming.
- Prep Ahead: Dice all your veggies and chicken before you start cooking. This makes the actual cooking process super speedy!
- High Heat is Your Friend: For that authentic wok-seared flavor, don’t be afraid of medium-high to high heat, especially when cooking the chicken and veggies.
How to Store It
Leftovers? Lucky you! This Hibachi Chicken Fried Rice stores wonderfully.
Once cooled, transfer any leftovers to an airtight container and pop it in the refrigerator. It should stay delicious for about 3-4 days. Reheat gently on the stovetop or in the microwave until heated through. Sometimes, a little splash of soy sauce or teriyaki sauce during reheating can bring it back to its former glory!
FAQs
Can I use brown rice instead of white rice?
Yes, you can! Just make sure to cook it according to package directions. Brown rice might take a little longer to cook, and it has a slightly different texture, but it will still be delicious.
Is Yum Yum sauce necessary?
It’s optional, but highly recommended if you want that true Hibachi restaurant experience! It adds a creamy, slightly sweet, and tangy finish that’s irresistible.
Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and add extra vegetables like broccoli, carrots, or edamame. You could also add firm or extra-firm tofu, pressed and cubed, and pan-fry it until golden brown before adding it back to the skillet.
How can I make it spicier?
You can add a pinch of red pepper flakes when you sauté the vegetables. For a bit more heat and flavor, you could also stir in some sriracha or your favorite hot sauce at the end, or serve it with a side of chili garlic sauce.
Easy Hibachi Chicken Fried Rice
Equipment
- Large skillet or wok
- Airtight container for leftovers
Ingredients
Main ingredients
- 3 large boneless, skinless chicken breasts diced into bite-sized pieces
- 1 yellow onion diced
- 2 zucchinis diced
- 1 cup baby bella mushrooms chopped
- 3 cups uncooked white rice cooked and cooled is best
- 0.5 cup unsalted butter divided
- 3 eggs
- 3 tablespoons soy sauce
- 1 cup teriyaki baste or sauce
- black pepper to taste
- Yum Yum sauce optional
- green onions chopped, for garnish, optional
Instructions
- First things first, cook your rice according to the package directions. It's best if you can let it cool down a bit – leftover, day-old rice actually works wonderfully for fried rice as it's drier and won't get mushy. So, if you have time, cook it ahead!
- Grab your largest skillet or a wok if you have one. Melt 1 tablespoon of butter over medium-high heat. Toss in your diced chicken. Cook it until it's beautifully browned and cooked all the way through. Once it's ready, scoop it out of the skillet and set it aside on a plate. We'll be adding it back later!
- Add the rest of your butter to the same skillet. Now, toss in your diced onion, zucchini, and chopped mushrooms. Sauté them until they're nice and tender – you want them cooked but with just a little bit of a bite left. This usually takes about 5-7 minutes.
- Push your sautéed veggies to one side of the skillet. Pour your eggs into the empty space. Let them set for a moment, then scramble them right there in the skillet until they're cooked through. They'll blend in beautifully with the rest of the ingredients!
- Now for the grand finale! Add your cooked rice, soy sauce, and teriyaki baste or sauce to the skillet. Stir everything together gently, making sure to combine the rice, vegetables, and scrambled eggs. This is where that incredible aroma really starts to fill your kitchen!
- It's time to bring back our delicious cooked chicken! Stir it into the rice and veggie mixture. Keep stirring and cooking for a few more minutes until everything is heated through and coated in that luscious teriyaki sauce.
- Give your Hibachi Chicken Fried Rice a final season with black pepper to taste. You've worked hard, so now it's time to enjoy! Serve it up hot. If you're feeling extra fancy (and I highly recommend it!), drizzle with Yum Yum sauce and sprinkle with chopped green onions. Pure bliss!