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★ Why You'll Love this Recipe ★
Stay Home
Skip takeout, and make hibachi chicken fried rice at home. It's easier than you think!
Once you know how to make your own hibachi at home, you might never go back to a restaurant. It's easy, delicious, and healthy, too.
Flavorful
This recipe uses chicken breasts seasoned with garlic and ginger, a tasty vegetable medley sauteed until fragrant, and fried rice seasoned with my bottled stir fry sauce that has a ton of flavor built in.
Got leftover rice?
A great way to use up leftover rice in your fridge, this hibachi at home is made with perfectly seasoned chicken, lots of vegetables, and a delicious umami flavor. You can also make rice fresh for slightly stickier stir fry but still very tasty!
Top it with Yummy Sauce
Enjoy your homemade Hibarchi served with store-bought yum yum sauce or try whipping up some homemade bang bang sauce and watch as everyone comes back for seconds! This is totally optional but adds an extra layer of flavor that a lot of peopel seem to like.
More reasons you'll love making your own hibatchi:
- Flavorful: If you want pure comfort and lots of savory flavor, this chicken fried rice is the perfect dinner to whip up. We make it at our house often!
- Healthy: With chunks of chicken for protein, delicious, bright vegetables, and a seasoned grain, this recipe makes for a healthy dinner.
- Versatile: Not only does the recipe use up leftover rice but if you have zucchini from your garden, this is such a delicious way to use it.
★ Ingredients You'll Need ★
Many of the ingredients listed below are pantry staples that overlap in each of the steps, making this dish is even simpler than it may seem.
Here's a look at everything you'll need:
For the chicken:
- Chicken: Boneless, skinless chicken breasts work best here. Though thighs can be used they give off much more juice and won’t have as thick of bites.
- Sesame oil: A little bit goes a long way, and it brings a familiar aroma and flavor to the dish.
- Garlic and ginger: I like to use paste but you can use powders to save time vs. using fresh. Of course, feel free to use fresh if you prefer.
- White pepper: Though traditional pepper will work; white pepper brings an earthier flavor to the dish.
- Stir fry sauce: My favorite sauce is Kinder's Japanese BB Cooking Sauce and Glaze. The flavor is just unmatched. You can also just use plain soy sauce if that's what you have on hand.
For the vegetables:
- Vegetables: Zucchini, mushrooms, carrots, and onions are used. Make sure to slice them well so that they blend together with each bite.
- Sesame oil and soy sauce.
- Garlic and ginger paste.
For the fried rice:
- Sesame oil. For helping the rice not stick to itself.
- Stir fry sauce: Using a little more of that delicious Kinder's Japanese BB Cooking Sauce and Glaze. But again, you can use plain soy sauce if that's what you have on hand.
- Garlic and ginger paste or powder.
- Eggs: This will thicken up the rice and give it a traditional flavor/texture and added protein.
- White rice: The dish tastes best with white rice that’s a day old as it takes on the flavors much better and has a chewy texture but fresh rice works fine too.
Optional Toppings:
These are totally optional but are some things I like to add:
- Green onion. Just sliced and added as a garnish.
- Cashews - for extra protein!
- Sweet chili sauce. Just a drizzle on top add a touch of sweet and spicy.
- Fish sauce. For depth of flavor I add just a few drops in with the chicken.
- Rice vinegar. The stir fry sauce has this built in but if I'm using soy sauce, I add a splash of rice vinegar in with the rice to season it.
★ How to Make this Recipe ★
This recipe works best on a big flat-top griddle. If you don't have a Blackstone grill or a giant griddle, you can break up cooking the veggies and rice on their own. So don't worry.
Here's a look at how to prepare this recipe, step by step:
- Season and cook chicken.
- Sauté all vegetables with seasonings.
- Season and heat rice.
- Cook eggs with rice and add soy sauce.
- Add chicken, veggies and rice to plate or bowl.
- Serve with yum yum sauce to dip.
★ Tips & FAQs ★
Once everything has cooled, store the chicken and vegetables together in an airtight container and the rice separately. Both can be kept in the fridge for up to 3 days. To enjoy it again, reheat everything in the microwave in intervals or in a skillet on low to medium heat until warmed through.
Chicken breast, boneless chicken thighs or tenderloins work well. Steak bites, shrimp, pork, or even tofu works if you want a vegetarian meal.
You can also experiment with a medley of proteins. Choose a combo that sounds best to you — there is no right or wrong here.
Any vegetables you have on hand will work for the recipe. Broccoli, cauliflower, and cabbage all taste great. Just make sure to leave a bit of crunch to the vegetables for texture.
If you don’t have day-old rice, that's OK. You can use fresh made rice. Try to let it cool as much as possible before using it. This just offers a better, less sticky texture traditional of hibachi.
Though you can purchase yum yum sauce at the store, it’s very simple to make too. All you need to do is combine together the following ingredients in a mason jar and store it in the fridge until you need it.
1 cup Mayo
3 tablespoons soy sauce
1 tablespoon sesame oil
⅓ cup ketchup
2 teaspoons paprika
¼ cup Honey
1 teaspoon onion powder
2 cloves garlic, minced or grated
★ More Rice Bowl Recipes ★
Love rice dishes?
I have lots of dinner ideas made with rice for you! Browse all my rice dinner dishes and Pin your favorites for later.
Hibachi Chicken Fried Rice
Equipment
- hibachi flat-top grill a skillet or wok can also be used
Ingredients
Chicken
- 1 lb chicken breast diced
- 2 tablespoon sesame oil
- 2 teaspoon white pepper
- 1 teaspoon ginger paste or powder
- 2 teaspoon garlic paste or powder
- 3 tablespoon Kinder's Japanese BB Cooking Sauce and Glaze or use soy sauce
Vegetables
- 2 small zucchini sliced
- 11 oz sliced mushrooms
- 3 carrots peeled and sliced
- 1 onion diced
- 2 tablespoon sesame oil
- 3 tablespoon Kinder's Japanese BB Cooking Sauce and Glaze or soy sauce
- 2 teaspoon garlic paste or powder
- 1 teaspoon ginger paste or powder
Fried Rice
- 2 tablespoon sesame oil
- 2 teaspoon garlic paste or powder
- 1 teaspoon ginger paste or powder
- 2 cups cooked white rice (best if it’s a day old)
- 2 eggs
- 3 tablespoon Kinder's Japanese BB Cooking Sauce and Glaze or soy sauce
Sauce
- 4 tablespoon Yum Yum sauce optional for topping
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Instructions
- Season and cook chicken. Heat your griddle, skillet or large wok to medium-high heat. Add sesame oil, garlic, and ginger. Once fragrant add diced chicken. Cook chicken for 5-7 minutes until internal temp reaches 165ºF, stirring to get a golden brown sear on the outside. Toss with stir fry sauce, then move chicken to a plate; cover with foil to keep warm.
- Season and cook vegetables. To your griddle or skillet, add all vegetables, garlic, sesame oil, and ginger. Toss to combine and sauté for 5 minutes until softened, but still have a bite. Toss with stir fry sauce, then remove from the griddle and add with the chicken on a plate and cover.
- Season and cook rice. To the hot griddle, add sesame oil, garlic, ginger, and rice. Toss to combine and heat through. Once heated through, create a well in the center and add your two eggs. Break yolks and using a large spatula, combine slowly with rice, cooking the eggs. Finish rice with stir fry sauce.
- Serve with sauce. Scoop rice onto serving plates then add chicken and vegetables. Drizzle with yum yum sauce or offer it on the side for dipping.
Notes
- Feel free to swap out the rice with noodles.
- Feel free to use any blend of vegetables you prefer.
- Try steak, pork, or shrimp in place of or in addition to chicken! Just be sure to cook each to the proper internal temperature.
- To save time, or if you have picky eaters, you can use onion powder in place of onions.
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