Description
Hibachi-Style Chicken Fried Rice is a savory and satisfying dish inspired by Japanese steakhouse flavors. Featuring tender chicken, scrambled eggs, vegetables, and perfectly seasoned rice, it’s quick to make and full of umami goodness.
Ingredients
Scale
- 2 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 1 pound boneless, skinless chicken breast, diced
- Salt and black pepper, to taste
- 2 cups cooked and chilled jasmine or long-grain rice
- 1/2 cup diced onion
- 1/2 cup frozen peas and carrots, thawed
- 2 tablespoons soy sauce
- 1 tablespoon butter
- 1 teaspoon sesame oil (optional, for flavor)
- 2 tablespoons chopped green onions (optional garnish)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add beaten eggs and scramble until just set. Transfer to a plate and set aside.
- In the same skillet, add the remaining tablespoon of oil and diced chicken. Season with salt and pepper and cook until browned and cooked through, about 5–6 minutes.
- Add onion and cook for 2 minutes until slightly softened. Stir in peas and carrots.
- Add the cooked rice and toss to combine, breaking up any clumps. Cook for 2–3 minutes until heated through.
- Stir in soy sauce, butter, and sesame oil (if using). Return scrambled eggs to the pan and mix everything well.
- Cook for 1–2 more minutes, adjust seasoning if needed, and garnish with chopped green onions before serving.
Notes
- Use day-old rice for best texture and prevent sogginess.
- Substitute chicken with shrimp, beef, or tofu for variety.
- For a spicy kick, drizzle with sriracha or add chili flakes.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 2g
- Sodium: 730mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 145mg
Keywords: chicken fried rice, hibachi, Japanese fried rice, easy stir fry, takeout style, quick dinner