Description
Alright, so you know that amazing fried rice you get at hibachi restaurants where the chef does all those fancy tricks with the spatulas and everything tastes like it’s been kissed by butter and garlic magic? Well, we’re bringing that exact experience to your kitchen (minus the onion volcano, sadly). This Hibachi Style Chicken Fried Rice is basically what happens when you take perfectly cooked rice, tender chicken, fresh vegetables, and that iconic buttery garlic sauce that makes hibachi food so addictive. We’re talking rice that’s got that perfect slightly crispy texture, chicken that’s juicy and flavorful, and enough butter and garlic to make you understand why everyone loves hibachi night. It’s the kind of dish that tastes like you went out to eat but cost a fraction of the price, and honestly? Sometimes it’s even better than the restaurant version.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp garlic powder
- Salt and pepper to taste
For the Fried Rice:
- 4 cups cooked rice, preferably day-old and cold
- 3 large eggs, beaten
- 1 cup frozen peas and carrots
- 1/2 cup white onion, diced
- 4 green onions, sliced (white and green parts separated)
- 4 cloves garlic, minced
- 3 tbsp butter (divided)
- 2 tbsp vegetable oil
For the Hibachi Magic Sauce:
- 4 tbsp butter
- 2 tbsp soy sauce
- 1 tbsp garlic, minced
- 1 tbsp sugar
- 1 tsp sesame oil
- 1/2 tsp black pepper
For Finishing:
- 2 tbsp soy sauce (for the rice)
- 1 tbsp oyster sauce (optional but adds depth)
- 1 tsp sesame oil
- Extra green onions for garnish
- Sesame seeds for sprinkling
- Yum yum sauce for serving (optional)
Instructions
This is crucial: use day-old rice that’s been refrigerated overnight.
Fresh rice is too moist and gets mushy instead of getting that perfect fried rice texture.
Break up any clumps with your hands before cooking.
Toss diced chicken with soy sauce, sesame oil, garlic powder, salt, and pepper.
Let it sit for at least 10 minutes while you prep everything else.
In a small saucepan, melt 4 tbsp butter over low heat.
Add minced garlic and cook for 1 minute until fragrant (don’t burn it!).
Stir in soy sauce, sugar, sesame oil, and black pepper.
Let it simmer for 2 minutes, then remove from heat and set aside.
Heat 1 tbsp butter in a large wok or skillet over medium-high heat.
Pour in beaten eggs and scramble until just cooked through.
Remove to a plate and set aside — they’ll go back in later.
In the same wok, heat 1 tbsp oil over high heat.
Add marinated chicken and cook for 5-7 minutes until golden brown and cooked through.
Remove to a plate and set aside with the eggs.
Add another 1 tbsp oil to the wok.
Toss in diced white onion and white parts of green onions, cooking for 2 minutes.
Add frozen peas and carrots, cooking for another 2-3 minutes until tender.
Add minced garlic and cook for 30 seconds until fragrant.
Push vegetables to the side and add remaining 1 tbsp butter to the center.
Add the cold rice and break up any clumps with your spatula.
Let it sit undisturbed for 2 minutes to get crispy on the bottom.
Then toss and stir-fry for 3-4 minutes, pressing rice against the hot pan.
Add the cooked chicken and scrambled eggs back to the wok.
Drizzle with 2 tbsp soy sauce, oyster sauce (if using), and 1 tsp sesame oil.
Pour in half of the magic garlic butter sauce.
Toss everything together vigorously for 2-3 minutes.
Add green parts of green onions and toss again.
Transfer to serving plates or bowls.
Drizzle with remaining garlic butter sauce.
Garnish with extra green onions and sesame seeds.
Serve with yum yum sauce on the side if you’re feeling authentic.
Notes
Serve with hibachi vegetables (zucchini, mushrooms, onions) on the side.
Yum yum sauce or spicy mayo for dipping makes it extra restaurant-style.
A simple cucumber salad with rice vinegar dressing cuts through the richness.
Miso soup as a starter completes the hibachi experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~465 kcal
- Carbohydrates: ~48g
- Protein: ~32g