Hibachi Chicken Fried Rice (Printer-Friendly)

Tender chicken, fresh veggies, and fluffy rice come together with a savory teriyaki glaze and soy sauce finish.

# What You’ll Need:

→ Protein

01 - 8 ounces boneless, skinless chicken breasts, diced
02 - 2 large eggs

→ Vegetables

03 - ½ cup yellow onion, diced
04 - ½ cup zucchini, diced
05 - ½ cup baby bella mushrooms, diced

→ Grains

06 - 3 cups cooked long grain white rice, chilled at least 3 hours

→ Fats and Oils

07 - 4 tablespoons unsalted butter

→ Seasonings and Sauces

08 - 2 tablespoons soy sauce, low sodium preferred
09 - 3 tablespoons teriyaki baste
10 - Freshly cracked black pepper, to taste

# Steps to Make This:

01 - Cook rice according to package directions; spread on a tray and refrigerate for at least three hours or overnight to ensure the grains dry out and firm up.
02 - Heat a large skillet or griddle over medium-high heat. Melt 2 tablespoons unsalted butter then add diced onion, zucchini, and mushrooms. Sauté for about five minutes until softened and lightly browned. Push vegetables to the side.
03 - Add chilled rice to the center of the skillet, breaking apart any clumps. Spread evenly and sprinkle remaining 2 tablespoons butter over the rice. Allow the butter to melt and the rice to develop slight crispness.
04 - Crack eggs directly onto a clear spot beside the rice. Scramble quickly until fully cooked with no glossiness remaining. Fold scrambled eggs gently into rice for consistent distribution.
05 - Add soy sauce and freshly cracked black pepper to the rice mixture. Toss continuously for 2–3 minutes to evenly coat and warm thoroughly. Fold sautéed vegetables back in, mixing well.
06 - Clear a section of the skillet and place diced chicken breasts to sear, cooking about 4 minutes. Pour teriyaki baste over and stir to coat. Continue cooking 4 more minutes until chicken is fully cooked and sauce has caramelized.
07 - Mix cooked chicken into the rice and vegetable mixture thoroughly. Adjust seasoning if necessary and serve immediately while hot.

# Additional Notes:

01 - Use day-old chilled rice for optimal texture and flavor absorption. High heat and proper browning create authentic hibachi-style crispiness.

Go Back