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Easy Hibachi Chicken Fried Rice

Recreate delicious, satisfying Hibachi-style Chicken Fried Rice in your own kitchen. This recipe is perfect for busy weeknights, offering incredible flavor without spending hours cooking.
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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!

Notes

Day-old, cooked, and cooled rice is best for fried rice to prevent sogginess. Don't overcrowd the pan when cooking chicken or vegetables to ensure proper browning. Prep all ingredients before starting to cook for a faster process. High heat is recommended for an authentic wok-seared flavor.