Savor the exquisite flavors of Hibachi Chicken Rice – a mouthwatering blend of tender chicken and perfectly seasoned rice. Indulge your taste buds today!
Hi everyone, my name is James Anderson and I’m so excited to share my latest Japanese cooking adventure with you all. As some of you may know, I work at Food And Meal where I get to experiment with all kinds of delicious recipes. Lately I’ve become a bit obsessed with Japanese hibachi cuisine. There’s just something about the sizzling griddle and flavorful sauces that gets my creative juices flowing.
I’ll admit, when I first tried making hibachi at home I was pretty intimidated. All those flashy knife skills the chefs use looked so complex! But I soon realized the secret is having the right ingredients prepared ahead of time so you can focus on quick cooking.
My journey with hibachi chicken rice has become a real passion project. I love taking something you’d normally pay $30 a plate for at a restaurant and figuring out how to make it affordable and fun at home! The crispy rice, tender chicken, and sweet and spicy sauce combo just hits the spot.
The best part is hibachi chicken rice has become my go-to meal when I’m feeling stressed or overwhelmed. There’s something so soothing about prepping all the vegetables and firing up the griddle. Cooking really helps me clear my mind and recenters me. Plus, enjoying the finished dish is so gratifying!
I hope my hibachi chicken fried rice recipe can bring some more joy and mindfulness into your kitchen as well. Let me know if you have any questions in the comments!
Hibachi Chicken Rice Recipes
Hibachi chicken rice is a delicious combination. The meaty pieces are seared on a hot skillet and finished in butter and soy sauce. This Japanese meal is great for a night in or a cheap meal for the family. The hibachi chicken is best served with a side of yum sauce. Yummy yum sauce can be purchased at Japanese steakhouses or made with regular mayo.
Hibachi Chicken and Fried Rice
Equipment
Ingredients
For chicken
- 1 ½ pounds boneless chicken breast sliced thinly into bite-sized pieces (may be substituted with beef, pork, or seafood)
- 1 tablespoon vegetable oil
- ½ teaspoon sesame oil
- 1 tablespoon butter
- 3 tablespoons soy sauce
- 2 teaspoons fresh lemon juice Salt and pepper to taste
For med rice
- 2 tablespoons vegetable oil
- ½ teaspoon sesame oil
- 1 small white onion chopped
- 1 cup bean sprouts
- 2 large eggs beaten Salt and pepper, to taste
- 4 cups rice cooked, preferably chilled for a few hours or overnight
- 4 tablespoons butter
- 1 teaspoon garlic powder
- 3 tablespoons soy sauce or to taste
- 1 tablespoon sake optional
Instructions
- Prepare all the ingredients in advance and have them lined up for quick succession in cooking and to maximize the use of heat and flavors in the pan or skillet, which serves as your “hibachi” or grill.
- Break the chilled rice apart using your hands or a large spoon, to separate the grains. Set it aside.
- Heat a large heavy skillet or large wok over medium-high heat.
For chicken
- Pour the vegetable and sesame oils in the pan.
- Add the chicken and toss with a spatula while adding the butter, soy sauce, lemon juice, salt, and pepper. Continue sauteing the chicken until it is cooked through (about 6-8 minutes).
- Transfer the chicken to a serving dish and reserve the skillet (do not clean) for the next dish. The oils and seasonings left on the skillet from the chicken will add to the overall flavor of the next dish. Keep it warm and follow immediately with the next dish. You may need to scrape off charred bits, if any.
For fried rice
- With the same skillet used previously, warm the oils.
- Add the chopped onion and saute until almost tender (about 3-4 minutes).
- Add the bean sprouts and continue sauteing (about 2 minutes).
- Move onions and bean sprouts to the side of the pan and add the eggs, mixing to scramble as you add them, and seasoning lightly with salt and pepper.
- Add the rice, butter, and garlic powder, and continue stirring for about 5 minutes. Use a shoveling motion to mix.
- Add the soy sauce and sake and continue cooking, mixing constantly (about 1 to 2 minutes). Adjust the taste with more salt and pepper or soy sauce, as needed.
- This may be followed with hibachi vegetables and sprouts.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Baked Hibachi Chicken and Fried Rice
Ingredients:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups cooked and chilled jasmine rice
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and black pepper, to taste
- Green onions, chopped, for garnish
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Chicken:
- In a large oven-safe skillet or casserole dish, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until they are no longer pink, about 5-6 minutes. Remove the chicken and set it aside.
- Stir-Fry the Veggies:
- In the same skillet, add the frozen mixed vegetables and stir-fry for about 2-3 minutes until they’re heated through. Remove the vegetables and set them aside.
- Rice and Eggs:
- Add the cooked and chilled jasmine rice to the skillet. Make a well in the center and pour in the beaten eggs. Scramble the eggs within the well until they’re fully cooked and incorporated into the rice.
- Sauce and Seasoning:
- Return the cooked chicken and vegetables to the skillet. Add soy sauce, sesame oil, minced garlic, and minced ginger. Stir everything together until well combined. Season with salt and black pepper to taste.
- Oven-Bake:
- Place the skillet or casserole dish in the preheated oven and bake for about 15 minutes. This will allow the flavors to meld and the top layer to get a nice, crispy texture.
- Garnish and Serve:
- Once out of the oven, garnish with chopped green onions and serve your oven-baked Hibachi Chicken Rice hot.
Tips for making Hibachi Chicken Rice and vegetables
Serving Suggestions
The hibachi chicken rice would pair nicely with some grilled vegetables like zucchini, eggplant, peppers, or mushrooms. You could also serve it alongside a fresh green salad with a light dressing.
For something heartier, the chicken and rice would complement beef or pork dishes like teriyaki skewers, ribs, or meatballs. A side of Yakiudon or fried rice would also round out the meal.
I think the sweet and spicy flavors of the hibachi chicken would balance nicely with seafood as well. Grilled shrimp, scallops or tuna would be delicious.
Don’t forget a nice cold beer or some hot sake to wash it all down! A sweet plum wine would also compliment the Asian flavors beautifully.
Let me know what you end up serving with the hibachi chicken with fried rice at home. I’m taking notes for my next dinner party!
Cooking Tips
- Hot Skillet: Ensure your skillet or casserole dish is hot when you start cooking to get a nice sear on the chicken and vegetables.
- Chilled Rice: For ideal fried rice, use chilled, day-old rice. Freshly cooked rice tends to become too soft during stir-frying.
- Even Distribution: When adding the beaten eggs, stir them well into the rice, distributing them evenly for a balanced flavor.
- Overcrowding: Avoid crowding the skillet or casserole dish; this can result in uneven cooking and steaming rather than frying.
- Excessive Sauce: While sauces are delicious, avoid over-saucing the dish. Start with a moderate amount and add more if needed to avoid overpowering the flavors.
- Overcooking: Be cautious not to overbake the dish in the oven. Overcooking can make it dry, so follow the recommended baking time closely.
FAQs about Hibachi Chicken and Fried Rice
- Can I store leftover oven-baked Hibachi Chicken and Fried Rice? Certainly! Store leftovers in an airtight container in the refrigerator. Reheat in the oven at 350°F (175°C) for about 10 minutes for the best results.
- Can I use different vegetables for this dish? Absolutely! Feel free to use your favorite vegetables, just be mindful of their cooking times. Broccoli, bell peppers, and onions work well.
- What can I substitute for chicken in this recipe? You can use shrimp, beef, or tofu as delicious alternatives to chicken. Adjust cooking times accordingly based on your choice.
- Can I make the fried rice in advance? Yes, you can prepare the fried rice in advance and store it in the refrigerator for up to 2 days. Reheat it in the skillet with a touch of oil before serving.
- Can I skip the oven step? If you prefer, you can finish the dish entirely on the stovetop. After mixing all the ingredients, stir-fry them in the skillet for a few minutes until heated through and garnish as usual.
- Can I Use Homemade Wasabi? If you’re wondering, “Can I use homemade wasabi?”, the answer is yes! Making your own wasabi sauce is easy when you know the right steps. By following a simple recipe on how to make wasabi sauce, you can create a flavorful and spicy condiment that can enhance your meals. Enjoy the unique taste and kick of homemade wasabi!
Conclution
So, What is hibachi fried rice ??
Hibachi chicken rice is a beloved dish that brings the sizzle of Japanese steakhouse cooking right to your table. The word “hibachi” refers to a traditional Japanese heating device, which in the context of cooking, usually means a flat-top iron grill. When I think about hibachi-style cuisine, the first thing that comes to mind is the performance art of teppanyaki chefs, flipping their spatulas with flair as they prepare a meal in front of an eager audience.
The dish typically consists of bite-sized pieces of tender chicken, seasoned and grilled on the hibachi with a mix of soy sauce, sake, or mirin, and sometimes garlic and ginger. It’s often served alongside buttery, slightly caramelized rice, which has been fried on the same grill with vegetables like onions, carrots, and zucchini. The rice is key – it absorbs the flavors of the chicken and vegetables, along with the savory notes from a combination of soy sauce, butter, and sometimes a hint of sesame oil.
The emotional connection to this dish is deeply personal for many, including myself. There’s the nostalgia factor – memories of celebrating special occasions at a favorite Japanese steakhouse, where the meal is both a feast for the stomach and a spectacle for the eyes. Yet, there’s also the joy of being able to recreate such an experience at home, to bring a taste of that culinary theatrics into our own kitchens.
For me, wanting to make hibachi chicken rice is about more than just preparing a meal; it’s about attempting to capture the essence of those lively dinners out, the laughter shared with friends and family, and the satisfaction of creating something delectably entertaining. It’s both a challenge and a delight, a way to refine my cooking skills while bringing a piece of the hibachi experience to anyone eager to try this recipe at home.
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
I'm Yukiko, a Food & Lifestyle blogger and marketing professional at Hana Hotel Travel Company, focused on Food And Meal restaurants. I love cooking, with a special affection for baking, and photography. My blog offers healthy, diverse recipes and captures the beauty of culinary arts, aiming to inspire a balanced lifestyle and connect food enthusiasts globally.