Go Back
Hibachi Chicken Fried Rice

Hibachi Chicken Fried Rice Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 3 cups cooked and cooled white rice
  • 2 tbsp vegetable oil, divided
  • 1 small onion, diced
  • 1 medium carrot, diced small
  • 1 small zucchini, diced
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tbsp unsalted butter
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp sugar (optional)
  • Salt and black pepper
  • Sliced green onions and toasted sesame seeds for garnish

Method
 

  1. Heat 1 tbsp oil in a large skillet over high heat. Season chicken with salt and pepper, sear in a single layer for 2 minutes per side until golden; set aside.
  2. Add remaining 1 tbsp oil to the skillet. Sauté onion, carrot, and zucchini for 3 to 4 minutes until crisp-tender, adding garlic in the last 30 seconds.
  3. Push vegetables to sides, pour eggs into center, scramble until just set. Add cold rice and butter; toss and fry for 4 minutes until rice is hot and lightly toasted.
  4. Return chicken to pan, drizzle soy sauce and sesame oil, add sugar (if using), and toss for 1 minute. Top with green onions and sesame seeds; serve immediately.

Notes

For best results, use day-old rice. If you only have fresh rice, spread it on a tray and chill for at least 30 minutes to dry out. A splash of mirin or sake can deepen the fried rice flavor.