Hibachi Chicken with Fried Rice

Why You’ll Love This Recipe

This recipe captures the smoky, savory flavors of hibachi-style cooking right in your kitchen. It’s easy to prepare, quick to cook, and combines protein, veggies, and rice in a balanced and tasty dish that the whole family will enjoy.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Hibachi Chicken:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 2 tablespoons soy sauce or tamari

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• Salt and pepper, to taste

For the Fried Rice:

• 3 cups cooked and cooled white rice (preferably day-old)

• 2 tablespoons vegetable oil

• 1/2 cup diced onion

• 1/2 cup diced carrots

• 1/2 cup frozen peas

• 2 eggs, lightly beaten

• 3 green onions, sliced

• 2 tablespoons soy sauce or tamari

• Salt and pepper, to taste

directions

1. Marinate chicken in soy sauce, sesame oil, garlic, ginger, salt, and pepper for at least 15 minutes.

2. Heat a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.

3. In the same skillet, heat vegetable oil. Add onion and carrots, sauté until softened, about 3-4 minutes.

4. Push veggies to one side and pour beaten eggs into the empty side. Scramble eggs until just set.

5. Add cooked rice and frozen peas to the skillet, stirring everything together.

6. Pour soy sauce over rice and stir-fry for 3-5 minutes until heated through and slightly crispy.

7. Stir in cooked chicken and green onions. Adjust seasoning with salt and pepper.

8. Serve immediately.

Servings and timing

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

• Add mushrooms, bell peppers, or zucchini to the fried rice.

• Use brown rice or cauliflower rice for healthier alternatives.

• Swap chicken for shrimp or tofu.

• Drizzle with a little sesame seeds or drizzle with sriracha for heat.

• Serve with a side of steamed vegetables or salad.

storage/reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.

FAQs

Can I use fresh rice for fried rice?

Day-old rice works best as it’s drier and less sticky.

Is this recipe gluten-free?

Use tamari or gluten-free soy sauce.

Can I prepare this ahead?

Yes, cook components separately and reheat before serving.

How do I get crispy rice?

Cook on high heat without stirring too much to allow slight crisping.

Can I make this vegan?

Use tofu and omit eggs.

How spicy is this dish?

Mild; add chili flakes or hot sauce to taste.

Can I freeze leftovers?

Yes, freeze in airtight containers for up to 2 months.

What sides go well with this meal?

Steamed broccoli or a light Asian cucumber salad.

Can I cook chicken and rice together?

It’s best to cook separately for optimal texture.

Can I use frozen chicken?

Thaw completely before marinating and cooking.

Conclusion

Hibachi Chicken with Fried Rice is a quick, flavorful, and satisfying meal that brings the taste of Japanese grill cooking to your home kitchen. With juicy chicken and savory fried rice, this dish is perfect for weeknight dinners or casual gatherings.

Hibachi Chicken with Fried Rice

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Hibachi Chicken with Fried Rice is a delicious and satisfying meal inspired by Japanese teppanyaki cooking. Juicy chicken is grilled to perfection and served alongside flavorful fried rice loaded with vegetables, making it a perfect homemade takeout favorite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sautéing
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

1. For the Hibachi Chicken:
2. 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
3. 2 tablespoons soy sauce or tamari
4. 1 tablespoon sesame oil
5. 2 cloves garlic, minced
6. 1 teaspoon grated fresh ginger
7. Salt and pepper, to taste
8. For the Fried Rice:
9. 3 cups cooked and cooled white rice (preferably day-old)
10. 2 tablespoons vegetable oil
11. 1/2 cup diced onion
12. 1/2 cup diced carrots
13. 1/2 cup frozen peas
14. 2 eggs, lightly beaten
15. 3 green onions, sliced
16. 2 tablespoons soy sauce or tamari
17. Salt and pepper, to taste

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Instructions

Marinate chicken in soy sauce, sesame oil, garlic, ginger, salt, and pepper for at least 15 minutes.

1. Heat a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. In the same skillet, heat vegetable oil. Add onion and carrots, sauté until softened, about 3-4 minutes.
3. Push veggies to one side and pour beaten eggs into the empty side. Scramble eggs until just set.
4. Add cooked rice and frozen peas to the skillet, stirring everything together.
5. Pour soy sauce over rice and stir-fry for 3-5 minutes until heated through and slightly crispy.
6. Stir in cooked chicken and green onions. Adjust seasoning with salt and pepper.
7. Serve immediately.

Notes

1. Add mushrooms, bell peppers, or zucchini to the fried rice.
2. Use brown rice or cauliflower rice for healthier alternatives.
3. Swap chicken for shrimp or tofu.
4. Drizzle with sesame seeds or sriracha for heat.
5. Serve with a side of steamed vegetables or salad.
6. Store leftovers in airtight containers in the refrigerator for up to 3 days.
7. Reheat in a skillet or microwave until warmed through.

Nutrition

• Serving Size: 1 serving
• Calories: Approx. 500 kcal
• Sugar: 5 g
• Sodium: 700 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 4 g
• Protein: 35 g
• Cholesterol: 115 mg