Hibachi style chicken fried rice

Hibachi style chicken fried rice brings the excitement of Japanese steakhouse cooking into your kitchen with simple ingredients and a quick skillet method. Tender bites of diced chicken mingle with crisp onions, zucchini, and mushrooms while fluffy, chilled white rice gets tossed with buttery richness and savory soy sauce. Scrambled eggs add creaminess, and a sticky teriyaki baste coats the chicken with sweet, smoky depth. Using dayold rice and cooking over high heat creates those beloved crispy edges. It is fast, satisfying, and packed with fresh veggies, making it a go to meal for busy weeknights or when you crave classic takeout flavors at home.

I first made this recipe with my husband watching in awe as the kitchen filled with sizzling sounds and aromas. Now it’s a birthday tradition because of the delicious savory teriyaki chicken throughout the rice.

Ingredients

• Boneless skinless chicken breasts: Diced into bite sized pieces to ensure quick, even cooking. Choose fresh chicken and trim fat for the best texture
• Yellow onion: Adds subtle sweetness and depth. Pick a firm onion with dry, papery skin for freshness
• Zucchini: Contributes color and moisture, making each bite tender. Select small to mediumsized zucchini with shiny skin
• Baby bella mushrooms: Provide a hearty, earthy flavor. Look for smooth, dry caps and avoid any with slimy spots
• White rice: Is best when cooked a day ahead and chilled so it fries up fluffy without becoming mushy. Use long grain rice for classic texture
• Unsalted butter: Gives richness and that signature steakhouse flavor. Look for high quality butter to enhance taste
• Eggs: Bring protein and creaminess, helping bind the rice while adding moisture. Use large eggs for perfect scrambling
• Soy sauce: Layers in savory umami and saltiness. Low sodium is a good choice if you want to control salt levels
• Teriyaki baste: Coats the chicken with a sticky, sweet glaze. Thick styles like Kikkoman work best for clinging to the meat
• Black pepper: Adds gentle heat and rounds out flavors. Freshly cracked will always taste better

Instructions

Prep and chill the rice:

Cook the rice following package directions then spread it onto a tray and chill in the fridge for at least three hours or preferably overnight. Using chilled rice is crucial because it absorbs flavors better and develops the firmness needed to brown well when fried

Cook the vegetables:

Heat a large skillet or outdoor griddle over medium high heat. Add a quarter cup of butter then toss in the diced onion, zucchini, and mushrooms. Cook for about five minutes stirring occasionally until vegetables soften and start to brown. Push them to one side of the pan to clear space for the rice

Add and heat the rice:

Place chilled rice at the center of the pan. Break up any clumps with a spatula so it spreads evenly. Dot another quarter cup of butter over the rice and allow it to melt. This helps the grains fry and develop a slight crispness without sticking

Scramble the eggs:

Crack the eggs directly onto the hot surface next to the rice and scramble quickly until no longer glossy and fully set. Fold the cooked eggs gently into the rice to ensure even distribution

Season and combine:

Pour soy sauce evenly over the rice along with plenty of freshly cracked black pepper. Toss the mixture for two to three minutes so the rice soaks up the flavors and gains a hint of caramel color. Fold the sautéed vegetables back in so they are incorporated, then move the whole mixture to one side

Cook the chicken:

Arrange the diced chicken on the clear side of the pan. Let it sear undisturbed for about four minutes until starting to brown, then pour the teriyaki baste over the top. Stir well and continue cooking for an additional four minutes or until the chicken is cooked through and coated in the sticky sauce

Bring it all together:

Combine the chicken with the rice and vegetables. Mix thoroughly so every bite includes a bit of chicken, veggies, and that luscious rice. Taste and adjust seasoning if needed. Serve immediately while the dish is hot and steaming

My favorite part has to be the teriyaki chicken which soaks up every bit of the sauce, staying juicy and flavorful. When I finally mastered the rice’s crispy texture, my kids were convinced we ordered takeout and begged for seconds every time

Storage Tips

Allow the fried rice to cool completely before transferring to an airtight container. Keep refrigerated for up to three days. For longer storage, freeze portions individually for up to two months. When reheating, do so gently in a skillet with a splash of water or butter to revive the texture and prevent drying

Ingredient Substitutions

This recipe is incredibly flexible. Chicken can be swapped for shrimp, steak, or tofu depending on your preference. Brown rice works well for a nuttier flavor and different texture. If you cannot find baby bella mushrooms, regular white mushrooms are a fine substitute. For a gluten free option, opt for gluten free soy sauce and teriyaki baste variants

Serving Suggestions

Enjoy the dish on its own for a convenient all in one meal or serve alongside a crisp Asian slaw for contrast. For extra flair, drizzle spicy mayo on top or squeeze fresh lemon for brightness. Garnishing with scallions or toasted sesame seeds adds nice texture and visual appeal

This hibachi style chicken fried rice is a fast, flavorful weeknight favorite that tastes like takeout at home. Chill the rice and cook over high heat for the best crispy texture.

Common Recipe Questions

→ Why is chilled rice important for this dish?

Chilled rice helps maintain a firm texture and prevents clumping, allowing for better browning and a crispier finish during cooking.

→ Can I use a regular skillet instead of a griddle?

Yes, a large skillet works well as long as it’s heated evenly and you leave enough space to move ingredients for even cooking and browning.

→ What vegetables work best in this dish?

Onion, zucchini, and baby bella mushrooms are classic choices, but carrots, peas, or bell peppers also complement the flavors nicely.

→ How do I keep the chicken juicy and flavorful?

Dice chicken evenly and cook it thoroughly on high heat; tossing it in teriyaki baste locks in juices and adds a savory sweet glaze.

→ What can I substitute for teriyaki baste?

If unavailable, mix soy sauce, garlic, sugar, and a splash of mirin to create a similar flavorful glaze.

→ How should I reheat leftovers to keep texture?

Reheat gently in a hot skillet with a little butter or oil to revive the crispy texture and enhance flavors.