Hibachi Chicken Fried Rice

Hibachi style chicken fried rice brings all those Japanese steakhouse flavors right into your kitchen with very little fuss. Tender chunks of diced chicken combine with crisp onions, zucchini, and mushrooms, all tossed with fluffy, chilled white rice. Eggs are scrambled right on the hot surface, and the rice is coated with butter and soy sauce so it picks up that delicious savory layer. The teriyaki baste finishes the chicken with a sticky, sweet, and smoky glaze. The secret to great texture is using dayold rice and cooking everything on high heat for those irresistible crispy bits. It’s quick, satisfying, and perfect for a family meal when you’re short on time but want that special homemade touch.

I first made this recipe on a busy weeknight and the sizzling sounds made my kitchen feel like a hibachi table. Now it’s a regular request, especially for celebrations, thanks to those savory teriyaki chicken ribbons running through the rice.

Ingredients

• Boneless skinless chicken breasts: dice them for even cooking and easy bites. Choose fresh chicken and trim fat for the best texture
• Yellow onion: adds subtle sweetness and flavor depth. Pick a firm onion with dry, papery skin
• Zucchini: brings color and moisture to every bite. Small to medium zucchinis with shiny skin work best
• Baby bella mushrooms: provide a hearty, earthy flavor. Look for smooth caps without any slimy spots
• White rice: day old rice fries up much better, staying fluffy with a lovely texture. Use long grain for that classic fried rice feel
• Unsalted butter: gives richness and mimics that signature steakhouse flavor. Use good quality butter for best results
• Eggs: lend protein and creaminess. Large eggs scramble easily and evenly
• Soy sauce: classic umami and saltiness layer. Low sodium soy sauce is a good choice to control saltiness
• Teriyaki baste: adds a sticky, sweet, smoky glaze that transforms the chicken. Thick sauces like Kikkoman work wonderfully
• Black pepper: adds a gentle heat and finishes the flavor nicely. Freshly cracked for best impact

Instructions

Prep and chill the rice:

Cook rice according to package instructions then spread it out on a tray and chill in the refrigerator for at least three hours or ideally overnight. The key is fully cooled rice that absorbs flavors and crisps up nicely during frying.

Cook the vegetables:

Heat your griddle or large skillet over mediumhigh heat. Add about a quarter cup of unsalted butter and toss in the diced onion, zucchini, and mushrooms. Coat the veggies in butter and cook for about five minutes until they soften and start to brown lightly. Push them to one side to clear space for the rice.

Add and heat the rice:

Place the chilled rice in the center of the cooking surface. Break up any clumps with your spatula and spread it out for even heating. Add another quarter cup of butter on top, letting it melt into the rice. This step helps the rice develop a slightly crispy texture and rich flavor.

Scramble the eggs:

Crack the eggs directly onto the hot surface beside the rice. Quickly scramble them until they are fully set with no gloss remaining. Gently fold the scrambled eggs into the rice so everything is evenly distributed.

Season and combine:

Pour soy sauce and freshly cracked black pepper over the rice mixture. Stir everything together for two to three minutes to allow the rice to pick up flavor and color. Fold the cooked vegetables back in, mixing them evenly throughout. Move the rice and veggies aside once combined.

Cook the chicken:

Add the diced chicken breasts to the empty side of the griddle. Let them sear and cook without moving them for about four minutes. Pour teriyaki baste over the chicken, stirring to coat each piece thoroughly. Continue cooking for another four minutes or until chicken is cooked through and sizzling.

Bring it all together:

Combine the chicken with the rice and vegetables. Mix everything well so each bite has a balance of meat, veggies, and rice. Taste and adjust seasoning if needed. Serve immediately while hot and steaming.

My personal favorite is the teriyaki chicken. It soaks up every bit of that luscious sauce and remains juicy with every bite. The first time I nailed the rice texture my kids thought we had ordered takeout and asked for seconds right away, which is always the best compliment in my book.

Storage Tips

Allow leftovers to cool completely before packing them into an airtight container. Store in the refrigerator for up to three days. For longer storage, freeze in meal sized portions for up to two months. When reheating, heat gently in a skillet with a splash of water or butter to bring back that lovely fried rice texture.

Ingredient Substitutions

This dish is very versatile. You can swap chicken for shrimp steak or tofu without losing that classic vibe. Brown rice can be used instead of white if you prefer a nuttier flavor and more fiber. Regular white mushrooms work well if baby bellas are not available. For those avoiding gluten, choose gluten free soy sauce and teriyaki baste to keep things safe and delicious.

Serving Suggestions

Enjoy this as a complete onepan meal or serve it with a quick Asian style slaw for bright contrast. For extra flair, drizzle with spicy mayo or a fresh squeeze of lemon juice. Finish with chopped scallions or toasted sesame seeds to add a little crunch and pop of color.

This hibachi style chicken fried rice is quick to make and full of flavor. It reheats well and makes a great family meal.

FAQs About This Recipe

→ Why is chilled rice essential?

Chilled rice keeps grains separate and helps develop a nice crisp when pan-fried, preventing mushiness.

→ Can I use a skillet instead of a griddle?

Yes, a large skillet heated thoroughly works well to distribute heat evenly for frying.

→ Which vegetables pair best here?

Onions, zucchini, and mushrooms provide balance of sweetness, moisture, and earthiness but carrots or peas are good alternatives.

→ How to keep chicken juicy and flavorful?

Dice chicken evenly, cook fully, and coat with teriyaki baste to lock in moisture and enhance taste.

→ Can I substitute teriyaki baste?

A mix of soy sauce, garlic, sugar, and a splash of mirin can mimic teriyaki's sweet and savory glaze.

→ What's the best way to reheat leftovers?

Gently reheat in a skillet with butter or oil to revive the crisp texture and flavors.