Hibachi Style Chicken Fried Rice

Hibachi style chicken fried rice brings the exciting flavors of a Japanese steakhouse right into your kitchen quickly and easily. With tender chicken pieces, sauteed onions, zucchini, mushrooms, and chilled fluffy white rice, this dish combines the perfect balance of textures and tastes. The eggs scramble directly on the cooking surface, mixing creamy protein throughout, while butter and soy sauce add buttery richness and classic umami. The teriyaki baste adds a glossy sweet and smoky layer that keeps the chicken juicy and flavorful. This quick dish comes together in under forty minutes and is ideal for busy weeknights or whenever you want that familiar hibachi taste without the wait.

I first cooked this recipe on a busy weeknight when I wanted hibachi without going out. The sizzling teriyaki chicken combined with buttery rice was a hit, and now it’s our go to meal on busy days or whenever cravings hit.

Ingredients

• Boneless skinless chicken breasts: diced to cook evenly and for easy bites Choose fresh chicken and trim any excess fat for better texture
• Yellow onion: adds subtle sweetness and savory depth Select firm onions with dry, papery skin for freshness
• Zucchini: adds color, moisture, and a tender bite Opt for small to medium zucchini with glossy skin for best quality
• Baby bella mushrooms: bring a rich, earthy flavor Pick mushrooms with smooth caps and avoid any that are dark or slimy
• White rice: day old rice fries up fluffier and less sticky Use long grain for ideal fried rice texture
• Unsalted butter: lends richness and authentic steakhouse flavor Choose good quality butter to enhance taste
• Eggs: provide protein and creamy texture Use large eggs for easier scrambling
• Soy sauce: layers in umami and saltiness Opt for low sodium if you want more control over salt
• Teriyaki baste: gives the chicken a thick sticky coating with deep sweet savor Pick a thick style like Kikkoman for the best effect
• Black pepper: adds gentle heat and finishes the flavor Always use freshly cracked for maximum impact

Instructions

Prepare and chill the rice:

Cook the rice according to the package instructions. Once cooked, spread it in a thin layer on a tray and chill in the refrigerator for at least three hours. Ideally use rice made the day before. Chilled rice absorbs flavors better and crisps up nicely during cooking which is key to great fried rice.

Cook the vegetables:

Heat your outdoor griddle or a large skillet over medium high heat. Add a quarter cup of unsalted butter then toss in the diced onion, zucchini, and mushrooms. Stir to coat the vegetables in butter and let them saute for about five minutes until they begin to soften and develop some golden brown color. Afterward, move the vegetables to one side of the pan to clear space for the rice.

Add and heat the rice:

Place the chilled rice in the center of the griddle or skillet. Use a spatula to break up any clumps and spread the rice evenly. Add another quarter cup of butter over the rice and let it melt. This step helps the rice fry evenly and encourages the crispy bits that make fried rice so delightful.

Scramble the eggs:

Crack the eggs directly onto the cooking surface beside the rice. Quickly scramble them with a spatula until fully set and no longer glossy. Then gently fold the scrambled eggs into the rice to distribute creaminess and protein throughout the dish.

Season and combine:

Drizzle soy sauce and freshly cracked black pepper over the rice and eggs. Toss everything together for two to three minutes to allow the rice to soak up the flavor and get a bit of golden color. Fold the cooked vegetables back into the rice and mix so they are fully incorporated. Move the rice mixture aside to free up space for cooking the chicken.

Cook the chicken:

Add the diced chicken breasts to the now empty side of the cooking surface. Sear and cook for about four minutes until beginning to brown. Pour the teriyaki baste over the chicken and stir well so each piece is coated. Continue cooking for about four more minutes until the chicken is cooked through and sizzling.

Bring it all together:

Combine the chicken with the rice and vegetable mixture. Mix thoroughly so every bite contains a little of everything. Taste and adjust seasoning if needed. Serve immediately while hot and steamy for the best experience.

My favorite part is the teriyaki chicken as it soaks up every bit of sauce and remains wonderfully juicy. The first time I got the rice texture just right my kids thought I had ordered takeout and immediately asked for seconds.

Storage tips

Leftovers should be cooled completely before storing in an airtight container. Keep in the refrigerator for up to three days. For longer storage, freeze individual meal sized portions for up to two months. Reheat gently in a skillet with a splash of water or butter to revive the rice’s texture and flavors.

Ingredient substitutions

This recipe is very flexible. You can swap chicken for shrimp, steak, or tofu depending on your preference. Brown rice is a great substitution for white rice for a nuttier flavor and more fiber. If you cannot find baby bella mushrooms, regular white mushrooms work well too. For gluten free preparation, choose gluten free soy sauce and teriyaki baste options.

Serving suggestions

Enjoy this dish on its own for a satisfying one pan meal, or add a fresh Asian slaw on the side for crunch and brightness. Drizzle with spicy mayo or a squeeze of fresh lemon to elevate the hibachi flavors. Topping with chopped scallions or toasted sesame seeds adds a nice finishing texture.

Serve immediately while hot and enjoy the hibachi experience at home. It’s perfect for busy nights and makes great leftovers.

Common Questions About Recipes

→ Why is chilled rice important for this dish?

Chilled rice prevents clumping and ensures each grain fries up with a perfect texture and slight crispness.

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

Yes, a large skillet works well if heated thoroughly and the ingredients have room to brown evenly.

→ What vegetables pair best with this dish?

Onions, zucchini, and mushrooms offer classic flavors, but carrots, peas, or bell peppers also work nicely.

→ How do I keep chicken juicy and flavorful?

Dice chicken evenly, cook on high heat, and baste with teriyaki sauce to lock in moisture and add savory notes.

→ Are there substitutes for teriyaki baste?

You can mix soy sauce, garlic, sugar, and mirin as a homemade glaze to mimic teriyaki flavor.

→ What’s the best way to reheat leftovers?

Reheat gently in a skillet with a bit of butter or oil to restore crispy texture and fresh flavors.