Name: Hibachi Chicken With Fried Rice: The Ultimate Amazing Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese-Inspired
Ingredients: 1 pound boneless, skinless chicken breast, cut into bite-sized pieces; 2 cups cooked white rice (preferably day‑old); 2 tablespoons soy sauce (divided); 2 tablespoons sesame oil (divided); 1 tablespoon vegetable oil; 2 garlic cloves, minced; 1 tablespoon ginger, minced; 2 eggs, lightly beaten; 1 cup mixed vegetables (carrots, peas, bell peppers); 3 green onions, sliced (for garnish); Salt and pepper, to taste

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Short Description

A flavorful and satisfying dish combining tender hibachi-style chicken with perfectly seasoned fried rice packed with vegetables and eggs. This meal delivers restaurant-quality taste with minimal fuss at home.

Why You’ll Love This Recipe

You’ll love this dish for its balance of savory marinated chicken, aromatic garlic and ginger, fluffy rice with scrambled eggs and veggies, and the nutty richness from sesame oil. Quick, customizable, and packed with flavor from start to finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 2 cups cooked white rice (preferably day‑old)
• 2 tablespoons soy sauce (divided)
• 2 tablespoons sesame oil (divided)
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 eggs, lightly beaten
• 1 cup mixed vegetables (such as carrots, peas, bell peppers)
• 3 green onions, sliced (for garnish)
• Salt and pepper, to taste

Directions

Marinate the Chicken
In a bowl, combine chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Let sit for about 10–15 minutes to develop flavor.
Prepare the Rice
Use day-old rice for best texture. If using fresh rice, allow it to cool and dry slightly before stir-frying.
Cook the Chicken
Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Add marinated chicken, and cook until golden‑brown and cooked through, about 5–7 minutes. Remove from skillet and set aside.
Scramble the Eggs
In the same skillet, push chicken aside. Pour in beaten eggs and scramble quickly until just set, then mix with the chicken pieces.
Add Vegetables and Aromatics
Add minced garlic and ginger, sautéing for about 30 seconds until fragrant. Then stir in mixed vegetables and cook for 2–3 minutes, or until vegetables are tender-crisp.
Fry the Rice
Add cooked rice to the skillet along with the remaining tablespoon each of soy sauce and sesame oil. Stir thoroughly to coat rice and distribute flavors, heating through evenly.
Combine Everything
Return cooked chicken and scrambled eggs to the pan. Stir well to combine all ingredients and season with salt and pepper to taste.
Garnish and Serve
Remove from heat and portion into bowls or plates. Garnish with sliced green onions and serve immediately while hot.

Servings And Timing

Yields 4 servings.
Prep time: ~15 minutes (marinating and prepping ingredients).
Cook time: ~15–20 minutes.
Total time: ~30–35 minutes.

Variations

Protein Swaps: Substitute chicken with shrimp, tofu, or thinly sliced beef.
Vegetable Mix‑Ins: Add broccoli, zucchini, bean sprouts, or mushrooms.
Spice It Up: Stir in a splash of sriracha, chili oil, or a pinch of red pepper flakes.
Flavor Boost: Add a teaspoon of fish sauce or a dash of rice vinegar for extra depth.
Low‑Sodium Option: Choose reduced-sodium soy sauce or replace with tamari.

Storage/Reheating

Store leftover fried rice and chicken in an airtight container in the fridge for up to 3 days.
To reheat, warm gently in a skillet over medium heat with a small splash of oil or water to rehydrate and prevent sticking. Add fresh green onions for garnish before serving.

FAQs

Can I use fresh rice instead of day‑old rice?

Yes, but ensure it cools completely and dries slightly so it doesn’t become mushy when frying.

What type of rice should I use?

Plain long-grain or jasmine rice works best. Avoid very soft or sticky rice varieties.

Can I meal‑prep this dish?

Absolutely. Prepare components in advance, store separately, and assemble just before eating to preserve texture.

How do I keep the chicken juicy?

Do not overcook—cook just until the centers are opaque. Marinating and quick cooking help retain moisture.

Is sesame oil necessary?

It adds signature nutty aroma and flavor. You may reduce it or use less if preferred.

Can I use other oils?

Vegetable or canola oil works for cooking; sesame oil is added for flavor, not frying.

Can I make this gluten‑free?

Use tamari or gluten‑free soy sauce to ensure it’s safe. Check that breaking or frozen rice is gluten‑free if purchased.

What if I don’t have ginger?

You can omit it, but the dish may lack a layer of aromatic depth. Garlic alone still works.

Why scramble eggs separately from rice?

Scrambling eggs separately ensures fluffy texture and even mixing. Adding them after keeps them distinct and prevents over-cooking.

Can I add more sauce at the end?

Yes—feel free to drizzle more soy sauce, sesame oil, or other sauces to taste after plating.

Conclusion

Hibachi Chicken with Fried Rice brings restaurant-level flavor and satisfaction to your kitchen in under 40 minutes. With savory marinated chicken, fluffy rice, crisp veggies, and aromatic seasonings, it’s a balanced and crowd-pleasing meal. Ideal for dinners or meal prep, this recipe is easy to customize and always delicious.

Maggie

Hibachi Chicken With Fried Rice: The Ultimate Amazing Recipe