Description
Hibachi Chicken Fried Rice delivers restaurant-style magic straight from your kitchen, making weeknight dinner feel like a special occasion. Sizzling with savory Japanese-inspired flavors, this quick and satisfying dish comes together faster than ordering takeout.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken breasts
- 2 large eggs
Grains:
- 4 cups cooked and cooled rice
Vegetables:
- 1 cup frozen mixed vegetables
- 8 to 10 ounces zucchini
- 2 cups sliced white onion
- ½ cup diced white onion
- 2 cups quartered baby bella mushrooms
Oils and Fats:
- 2 tablespoons neutral oil
- 4 tablespoons butter
- 1 ½ teaspoons sesame oil
- 1 tablespoon avocado oil
- 1 ½ teaspoons sesame oil
- 1 tablespoon butter
Seasonings and Sauces:
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon white sesame seeds
- 2 tablespoons ground mustard
- 2 teaspoons honey
- ½ cup half-and-half
- 1 tablespoon hot water
- ½ tablespoon minced garlic
- 2 teaspoons fresh lemon juice
- Salt
- Black pepper
Instructions
- Blend all mustard sauce ingredients in a blender until completely smooth. Scrape down sides and taste, adjusting seasoning as needed.
- Heat 2 tablespoons neutral oil in a large skillet over medium-high heat at 375°F. Sauté ½ cup diced white onion and 1 cup frozen mixed vegetables for 5 minutes until onions become translucent.
- Push vegetables to pan edges. Crack 2 large eggs into center and scramble completely.
- Add 4 cups cooked rice and 4 tablespoons butter to pan. Stir and cook for 5 minutes until rice edges become lightly golden.
- Pour 4 tablespoons soy sauce over rice mixture. Blend thoroughly and cook an additional 2 minutes.
- Heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil in separate skillet over medium heat at 350°F.
- Add 1 pound chicken chunks, 3 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons lemon juice, salt, and pepper. Cook 6-7 minutes, stirring occasionally.
- In another skillet, heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil over medium-high heat at 400°F.
- Sauté 8 ounces zucchini, 2 cups onion, and 2 cups mushrooms with 1 tablespoon butter and 1 tablespoon soy sauce for 7 minutes.
- Transfer fried rice to serving bowl. Top with cooked chicken and vegetables.
- Serve mustard sauce alongside for dipping or drizzling.
Notes
- Swap white rice for brown or cauliflower rice to make the dish healthier and more nutritious.
- Marinate chicken in the sauce for 30 minutes before cooking to enhance flavor penetration and tenderness.
- Use a well-seasoned cast-iron skillet or carbon steel wok for the best caramelization and authentic hibachi flavor.
- Prepare all ingredients beforehand and have them within reach to make the cooking process smooth and quick.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 452 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 135 mg