Hibachi style chicken fried rice (Printer-Friendly)
Quick hibachi style dish featuring tender chicken, fresh veggies, and buttery soy-seasoned rice with teriyaki glaze.
# What You’ll Need:
→ Protein
01 -
2 boneless skinless chicken breasts, diced into 1-inch pieces
02 -
2 large eggs
→ Vegetables
03 -
1 medium yellow onion, diced
04 -
1 medium zucchini, diced
05 -
1 cup baby bella mushrooms, sliced
→ Grains
06 -
3 cups cooked long grain white rice, chilled overnight
→ Condiments and Fats
07 -
4 tablespoons unsalted butter
08 -
3 tablespoons soy sauce (low sodium preferred)
09 -
3 tablespoons teriyaki baste sauce
→ Seasonings
10 -
Freshly cracked black pepper, to taste
# Steps to Follow:
01 -
Cook long grain white rice according to package instructions, spread on a tray, and chill in the refrigerator for at least 3 hours or preferably overnight to achieve the ideal texture.
02 -
Heat a large skillet or griddle over medium-high heat, add 2 tablespoons of unsalted butter, then stir in diced onion, zucchini, and sliced mushrooms. Cook for 5 minutes, stirring occasionally, until vegetables become tender and slightly caramelized. Push vegetables to one side.
03 -
Place chilled rice in the center of the skillet, breaking up any clumps, and spread evenly. Add the remaining 2 tablespoons of butter on top and let it melt, allowing the rice to fry and develop some crispness.
04 -
Crack the eggs directly onto the hot surface beside the rice and scramble quickly until fully set with no glossy parts remaining. Gently fold the scrambled eggs into the rice for even distribution.
05 -
Pour soy sauce and freshly cracked black pepper over the rice mixture. Toss and stir continuously for 2–3 minutes to blend flavors and promote slight browning. Fold cooked vegetables back into the rice evenly, then push the mixture aside to clear space.
06 -
Add diced chicken breasts to the cleared area of the skillet, sear for 4 minutes until partially cooked, then pour teriyaki baste evenly over the chicken. Continue cooking and stirring for another 4 minutes until chicken is fully cooked, coated, and sizzling.
07 -
Mix chicken thoroughly with the rice and vegetables ensuring even distribution. Adjust seasoning if needed and serve immediately while piping hot.
# Helpful Hints:
01 -
Use day-old chilled rice for optimal texture and crispiness. Avoid rushing the browning process to enhance flavor through caramelization.
02 -
Leftovers reheat best in a skillet with a splash of water to restore moisture and crispness.