Hibachi Style Chicken Fried Rice

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I have a weakness for Hibachi restaurants.  I don’t think that I ever tire of them.  When the Monkey was a month old, we took the entire family to hibachi to celebrate the Big One’s 10th birthday.  Lots of fond memories and family celebrations have happened at hibachi restaurants.  I love getting fried rice when we go, and I’ve finally learned how to make at home hibachi style chicken fried rice that is just as tasty and satisfying as any I’ve eaten at a restaurant.  Plus, it is an easy weekday dinner idea and makes a ton, so the Big One’s gigantic appetite will be fully satisfied.

Hibachi Style Chicken Fried Rice

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Course: Dinner
Cuisine: Japanese
Keyword: Chicken, Hibachi, Rice


  • 1 Pound of boneless skinless chicken breasts, cut into small, 1/2 inches pieces
  • 1/2 Cup Soy Sauce plus 1/4 to 1/3 cup soy sauce (first for chicken, second for rice)
  • 2 Cups long-grain white rice
  • 4 Cups Chicken Broth
  • 8 tablespoons unsalted butter cut into individual tablespoon-sized patties
  • 3/4 Cup Carrots chopped into small pieces
  • 1 Cup Frozen English Peas
  • 1 Medium Sweet Onion chopped into small pieces
  • 2 Eggs beaten
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Sesame Seeds
  • 1 Teaspoon Minced Garlic more to taste if needed


  • Marinade your chicken in 1/2 cup of soy sauce for several hours before preparing the hibachi style chicken fried rice.
  • Make your rice ahead of time. I always make Uncle Ben’s Original Rice, using 2 cups of rice, 4 cups of Chicken Broth and 1 Tablespoon of Unsalted Butter. When the rice is done cooking, set it aside in a dish and allow it to cool and settle. If you don’t make it ahead of time, cook the rice completely before you move on, and then put the rice in the fridge to chill until needed.
  • Cook the chicken in a skillet, and then remove from the range and set aside.
  • Melt 2 tablespoons of butter, and the sesame oil along with the minced garlic in a large skillet over medium heat. When the butter is mildly foaming, add the beaten eggs, and being to scramble them in the butter.
  • Next add the chopped carrots, onions and frozen peas to the skillet, along with 2 more tablespoons of butter, and cook for 3 minutes.
  • Next add the cooked chicken the skillet and stir the mixture. Allow it to cook together for a minute or two.
  • Then, add the rice to the skillet, mixing it with the vegetables and meat. Add the remaining butter.
  • Mix the rice, but also allow it to brown in the skillet. Add soy sauce to the rice. Start with 1/4 of a cup and then taste the recipe, slowly adding more soy sauce to taste.
  • The rice should fry in the skillet for another 5 minutes. Stir the skillet when it appears that the rice might stick, but don’t rush this step. Hibachi style chicken fried rice will taste better if you give it a chance to cook in the skillet.
  • Enjoy! The leftovers are excellent too!

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