Hibachi Chicken Fried Rice: Just the name conjures up images of sizzling grills, theatrical chefs, and that irresistible, savory aroma that fills the air. Have you ever craved that delicious, slightly smoky flavor of restaurant-style hibachi but wanted to enjoy it in the comfort of your own home? Well, you’re in luck! This recipe brings the magic of the hibachi grill right to your kitchen, offering a quick, easy, and incredibly satisfying meal.
While the term “hibachi” technically refers to a small, portable charcoal grill, it’s become synonymous with Japanese teppanyaki cooking in the West. Teppanyaki, meaning “grilled on an iron plate,” is a culinary performance art as much as it is a cooking method. The chefs, with their dazzling knife skills and playful banter, create an unforgettable dining experience. But the real star of the show is, of course, the food, and Hibachi Chicken Fried Rice is a classic favorite.
What makes this dish so universally loved? It’s the perfect combination of textures and flavors: tender chicken, fluffy rice, crisp vegetables, and a hint of umami from soy sauce and sesame oil. Plus, it’s incredibly versatile! You can easily customize it with your favorite vegetables or protein. And let’s be honest, who doesn’t love a one-pan meal that’s ready in under 30 minutes? Get ready to impress your family and friends with this restaurant-quality dish that’s surprisingly simple to make!
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon sake (or dry sherry)
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- For the Fried Rice:
- 4 cups cooked and cooled rice (preferably day-old long-grain rice)
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas and carrots mix
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, but recommended)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 2 green onions, thinly sliced, for garnish
- For the Hibachi Vegetables (Optional):
- 1 tablespoon vegetable oil
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1/2 red bell pepper, sliced
- 1/2 white onion, quartered
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Hibachi Sauce (Optional):
- 1/4 cup mayonnaise
- 2 tablespoons sriracha (or more, to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
Marinating the Chicken:
- In a medium bowl, combine the chicken pieces, soy sauce, sake (or sherry), sesame oil, grated ginger, garlic powder, and black pepper.
- Mix well to ensure the chicken is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!
Cooking the Chicken:
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil.
- Once the oil is hot, add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. If necessary, cook the chicken in batches.
- Cook the chicken for 5-7 minutes per side, or until it is cooked through and nicely browned. The internal temperature should reach 165°F (74°C).
- Remove the cooked chicken from the skillet and set aside. Tent it with foil to keep it warm.
Preparing the Fried Rice:
- In the same skillet or wok (wipe it clean if necessary), heat 1 tablespoon of vegetable oil over medium heat.
- Add the diced onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are softened and slightly translucent.
- Add the frozen peas and carrots mix and minced garlic. Cook for another 2-3 minutes, stirring occasionally, until the peas and carrots are heated through and the garlic is fragrant.
- Push the vegetables to one side of the skillet. Pour the lightly beaten eggs into the empty space.
- Scramble the eggs until they are cooked through and set. Break them into small pieces with a spatula.
- Combine the scrambled eggs with the cooked vegetables.
- Add the cooked and cooled rice to the skillet. Break up any clumps of rice with a spatula.
- Pour in the soy sauce, oyster sauce (if using), and sesame oil. Sprinkle with ground ginger and white pepper.
- Stir-fry the rice mixture for 5-7 minutes, or until the rice is heated through and evenly coated with the sauce. Make sure to scrape the bottom of the pan to prevent sticking and to incorporate any flavorful bits.
Combining Chicken and Fried Rice:
- Add the cooked chicken to the skillet with the fried rice.
- Stir everything together until the chicken is evenly distributed throughout the rice.
- Cook for another 2-3 minutes, allowing the flavors to meld together.
Preparing Hibachi Vegetables (Optional):
- While the fried rice is cooking, you can prepare the hibachi vegetables. Heat 1 tablespoon of vegetable oil in a separate skillet or on a griddle over medium-high heat.
- Add the zucchini, yellow squash, red bell pepper, and white onion.
- Cook for 5-7 minutes, or until the vegetables are tender-crisp and slightly charred.
- Drizzle with soy sauce and sesame oil. Toss to coat.
- Remove from heat and set aside.
Serving:
- Spoon the Hibachi Chicken Fried Rice into bowls.
- Garnish with thinly sliced green onions.
- If desired, serve with the optional hibachi vegetables on the side.
- For an extra touch, drizzle with Hibachi Sauce (recipe below).
Making Hibachi Sauce (Optional):
- In a small bowl, combine the mayonnaise, sriracha, rice vinegar, and garlic powder.
- Stir well until smooth and creamy.
- Adjust the amount of sriracha to your desired level of spiciness.
- Store the sauce in an airtight container in the refrigerator for up to 3 days.
Tips for the Best Hibachi Chicken Fried Rice:
- Use Day-Old Rice: This is crucial for achieving the right texture. Freshly cooked rice is too moist and will result in mushy fried rice. Day-old rice has had time to dry out, making it perfect for stir-frying.
- Don’t Overcrowd the Pan: When cooking the chicken, make sure to cook it in batches if necessary to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and cause the chicken to steam instead of sear, resulting in less flavorful chicken.
- High Heat is Key: Use medium-high to high heat for stir-frying the rice. This will help to create a slightly crispy texture and prevent the rice from sticking to the pan.
- Prep Your Ingredients: Before you start cooking, make sure all of your ingredients are prepped and ready to go. This will make the cooking process much smoother and more efficient.
- Adjust the Seasoning: Taste the fried rice and adjust the seasoning as needed. You may want to add more soy sauce for saltiness, sesame oil for flavor, or white pepper for a touch of spice.
- Get Creative with Vegetables: Feel free to add other vegetables to your fried rice, such as mushrooms, bean sprouts, or water chestnuts.
- Make it Spicy: If you like your fried rice spicy, add a pinch of red pepper flakes or a drizzle of sriracha to the rice while stir-frying.
- Add Protein: In addition to chicken, you can also add other proteins to your fried rice, such as shrimp, beef, or tofu.
- Garnish Generously: Don’t be shy with the garnishes! Green onions, sesame seeds, and a drizzle of hibachi sauce will add flavor and visual appeal to your fried rice.
Variations:
- Shrimp Fried Rice: Substitute the chicken with 1 pound of peeled and deveined shrimp. Cook the shrimp in the same way as the chicken, until pink and opaque.
- Beef Fried Rice: Substitute the chicken with 1 pound of thinly sliced beef sirloin. Cook the beef in the same way as the chicken, until browned.
- Tofu Fried Rice: Substitute the chicken with 1 block of firm tofu, pressed and cubed. Cook the tofu in the same way as the chicken, until golden brown and crispy.
- Vegetarian Fried Rice: Omit the chicken and add extra vegetables, such as mushrooms, bean sprouts, and water chestnuts.
- Spicy Fried Rice: Add a pinch of red pepper flakes or a drizzle of sriracha to the rice while stir-frying.
Storing Leftovers:
- Store leftover Hibachi Chicken Fried Rice in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave for 1-2 minutes,
Conclusion:
And there you have it! This Hibachi Chicken Fried Rice recipe is more than just a meal; it’s a passport to a delicious, restaurant-quality experience right in your own kitchen. I truly believe this will become a weeknight staple for you, just as it has for me. The combination of tender chicken, perfectly cooked rice, and those signature Hibachi flavors is simply irresistible.
Why is this a must-try? Well, beyond the incredible taste, it’s surprisingly easy to make. Forget expensive takeout or waiting in line at your favorite Hibachi restaurant. With this recipe, you have complete control over the ingredients, ensuring a fresh and healthy meal for yourself and your family. Plus, it’s a fantastic way to use up leftover cooked rice, making it both economical and environmentally friendly. The vibrant colors and enticing aromas will fill your kitchen, creating a truly enjoyable cooking experience.
But the best part? It’s incredibly versatile! Feel free to get creative with your serving suggestions and variations. For a complete Hibachi experience, serve it alongside some grilled vegetables like zucchini, onions, and bell peppers. A side of Yum Yum sauce is, of course, a must! If you’re feeling adventurous, try adding some shrimp or steak to the mix for an even more decadent meal.
Serving Suggestions and Variations:
* Spice it up: Add a pinch of red pepper flakes or a dash of sriracha for an extra kick.
* Vegetarian option: Substitute the chicken with tofu or extra vegetables like mushrooms and broccoli.
* Seafood delight: Replace the chicken with shrimp, scallops, or a combination of your favorite seafood.
* Egg-cellent addition: Top your fried rice with a fried egg for added richness and protein.
* Sauce it up: Experiment with different sauces like teriyaki sauce, soy sauce with ginger, or even a homemade peanut sauce.
* Garnish galore: Sprinkle with sesame seeds, chopped green onions, or a drizzle of sesame oil for added flavor and visual appeal.I’ve personally tested this recipe countless times, tweaking it to perfection to ensure it’s both delicious and easy to follow. I’m confident that you’ll be able to recreate this restaurant favorite in your own kitchen with ease. The key is to have all your ingredients prepped and ready to go before you start cooking, as the process moves quickly. Don’t be afraid to experiment with different vegetables and seasonings to create your own unique version of Hibachi Chicken Fried Rice.
So, what are you waiting for? Grab your wok (or a large skillet), gather your ingredients, and get ready to embark on a culinary adventure. I’m so excited for you to try this recipe and experience the joy of creating a delicious and satisfying meal from scratch.
I truly believe that cooking should be fun and rewarding, and this recipe is a perfect example of that. It’s a chance to unleash your inner chef, experiment with flavors, and create something truly special for yourself and your loved ones.
Once you’ve tried it, I would absolutely love to hear about your experience! Share your photos, tips, and variations in the comments below. Let me know what you loved about the recipe, what you changed, and how you made it your own. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking, and enjoy your delicious Hibachi Chicken Fried Rice! I can’t wait to see what you create!
Hibachi Chicken Fried Rice: The Ultimate Recipe and Guide
Delicious and easy Hibachi Chicken Fried Rice made at home! Tender chicken and flavorful fried rice with optional hibachi vegetables and a creamy, spicy sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon sake (or dry sherry)
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 cups cooked and cooled rice (preferably day-old long-grain rice)
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas and carrots mix
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, but recommended)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon vegetable oil
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1/2 red bell pepper, sliced
- 1/2 white onion, quartered
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup mayonnaise
- 2 tablespoons sriracha (or more, to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
Instructions
- Marinating the Chicken: In a medium bowl, combine the chicken pieces, soy sauce, sake (or sherry), sesame oil, grated ginger, garlic powder, and black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!
- Cooking the Chicken: Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil. Once the oil is hot, add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. If necessary, cook the chicken in batches. Cook the chicken for 5-7 minutes per side, or until it is cooked through and nicely browned. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside. Tent it with foil to keep it warm.
- Preparing the Fried Rice: In the same skillet or wok (wipe it clean if necessary), heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are softened and slightly translucent. Add the frozen peas and carrots mix and minced garlic. Cook for another 2-3 minutes, stirring occasionally, until the peas and carrots are heated through and the garlic is fragrant. Push the vegetables to one side of the skillet. Pour the lightly beaten eggs into the empty space. Scramble the eggs until they are cooked through and set. Break them into small pieces with a spatula. Combine the scrambled eggs with the cooked vegetables. Add the cooked and cooled rice to the skillet. Break up any clumps of rice with a spatula. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Sprinkle with ground ginger and white pepper. Stir-fry the rice mixture for 5-7 minutes, or until the rice is heated through and evenly coated with the sauce. Make sure to scrape the bottom of the pan to prevent sticking and to incorporate any flavorful bits.
- Combining Chicken and Fried Rice: Add the cooked chicken to the skillet with the fried rice. Stir everything together until the chicken is evenly distributed throughout the rice. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Preparing Hibachi Vegetables (Optional): While the fried rice is cooking, you can prepare the hibachi vegetables. Heat 1 tablespoon of vegetable oil in a separate skillet or on a griddle over medium-high heat. Add the zucchini, yellow squash, red bell pepper, and white onion. Cook for 5-7 minutes, or until the vegetables are tender-crisp and slightly charred. Drizzle with soy sauce and sesame oil. Toss to coat. Remove from heat and set aside.
- Serving: Spoon the Hibachi Chicken Fried Rice into bowls. Garnish with thinly sliced green onions. If desired, serve with the optional hibachi vegetables on the side. For an extra touch, drizzle with Hibachi Sauce (recipe below).
- Making Hibachi Sauce (Optional): In a small bowl, combine the mayonnaise, sriracha, rice vinegar, and garlic powder. Stir well until smooth and creamy. Adjust the amount of sriracha to your desired level of spiciness. Store the sauce in an airtight container in the refrigerator for up to 3 days.
Notes
- Use Day-Old Rice: This is crucial for achieving the right texture. Freshly cooked rice is too moist and will result in mushy fried rice. Day-old rice has had time to dry out, making it perfect for stir-frying.
- Don’t Overcrowd the Pan: When cooking the chicken, make sure to cook it in batches if necessary to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and cause the chicken to steam instead of sear, resulting in less flavorful chicken.
- High Heat is Key: Use medium-high to high heat for stir-frying the rice. This will help to create a slightly crispy texture and prevent the rice from sticking to the pan.
- Prep Your Ingredients: Before you start cooking, make sure all of your ingredients are prepped and ready to go. This will make the cooking process much smoother and more efficient.
- Adjust the Seasoning: Taste the fried rice and adjust the seasoning as needed. You may want to add more soy sauce for saltiness, sesame oil for flavor, or white pepper for a touch of spice.
- Get Creative with Vegetables: Feel free to add other vegetables to your fried rice, such as mushrooms, bean sprouts, or water chestnuts.
- Make it Spicy: If you like your fried rice spicy, add a pinch of red pepper flakes or a drizzle of sriracha to the rice while stir-frying.
- Add Protein: In addition to chicken, you can also add other proteins to your fried rice, such as shrimp, beef, or tofu.
- Garnish Generously: Don’t be shy with the garnishes! Green onions, sesame seeds, and a drizzle of hibachi sauce will add flavor and visual appeal to your fried rice.
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