Hibachi style chicken fried rice

Hibachi style chicken fried rice brings the excitement of a Japanese steakhouse right into your kitchen with simple ingredients and a quick method. Featuring tender diced chicken, crisp onion, zucchini, and mushrooms, all tossed with fluffy chilled white rice, this dish captures those crunchy, savory bites that make fried rice so satisfying. Scrambled eggs add creaminess while butter and soy sauce create that rich umami base. A sticky teriyaki baste finishes the chicken, infusing the dish with sweet and smoky notes. It is the perfect meal for busy weeknights or when you want takeout flavors homemade.

I first made this recipe on a lazy evening, and my kitchen instantly smelled like a restaurant. My husband loved the teriyaki chicken ribbons, and now he requests this dish every birthday.

Ingredients

• Boneless skinless chicken breasts: diced for even cooking and easy bites Use fresh chicken and trim fat for tender results
• Yellow onion: gives subtle sweetness and savory depth Choose firm onions with papery skin for best flavor
• Zucchini: adds color and moisture in every bite Pick small to medium zucchini with glossy skin for tenderness
• Baby bella mushrooms: offer a hearty flavor Select smooth caps and avoid any that are dark or slimy
• White rice: day old rice is best as it fries up fluffier Use long grain rice for the ideal fried rice texture
• Unsalted butter: adds richness and that steakhouse flavor High quality butter enhances taste
• Eggs: bring protein and creaminess Use large eggs for consistent scrambling
• Soy sauce: layers in classic umami and saltiness Opt for low sodium if you want to control salt levels
• Teriyaki baste: gives body and deep sweet savor Choose a thick style like Kikkoman for the best coating
• Black pepper: adds a gentle heat and finishes flavor Freshly cracked pepper makes a noticeable difference

Instructions

Prep and chill the rice:

Cook the rice according to package instructions then spread it out on a tray and chill in the fridge at least three hours Ideally use rice made the day before as chilling helps it absorb flavors and fry up better

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 diced onion zucchini and mushrooms Sauté for about five minutes until they start to soften and brown Move vegetables to the side to clear space

Add and heat the rice:

Place the chilled rice in the center of the cooking surface Use a spatula to break up any clumps Spread the rice out evenly Add another quarter cup butter over the top Let it melt into the rice helping it fry and develop a little crispness

Scramble the eggs:

Crack the eggs directly onto the hot surface beside the rice Scramble quickly until fully set with no glossy parts Then gently fold the eggs into the rice to distribute evenly

Season and combine:

Pour soy sauce over the rice Add a good amount of freshly cracked black pepper Toss everything together for two to three minutes letting the rice take on flavor and some color Fold the cooked vegetables back in so they mix throughout Move the mixture aside creating space for the chicken

Cook the chicken:

Add the diced chicken to the open side of the cooking surface Let it sear and cook for about four minutes Pour teriyaki baste over the chicken pieces Mix well and cook about four more minutes until cooked through and each piece is coated and sizzling

Bring it all together:

Combine the cooked chicken with the rice and vegetables Mix gently so every bite has a bit of everything Taste and adjust seasoning if needed Serve immediately while hot and steaming

The first time I nailed the rice texture my kids thought we ordered takeout and came back for seconds.

Storage Tips

Allow leftovers to cool completely before transferring to airtight containers Store in the refrigerator for up to three days For longer storage freeze meal sized portions up to two months When reheating, warm gently in a skillet with a splash of water to bring the rice back to life

Ingredient Substitutions

This recipe is highly flexible You can swap chicken for shrimp steak or tofu Brown rice works if you want a nuttier texture If baby bella mushrooms are unavailable, white mushrooms are a good substitute For gluten free options choose soy sauce and teriyaki baste labeled gluten free

Serving Suggestions

Enjoy the dish on its own for a simple all in one meal or pair with a fresh Asian slaw For extra flair drizzle with spicy mayo or a squeeze of fresh lemon Top with chopped scallions or toasted sesame seeds to add crunch and vibrant flavor

Serve immediately while hot and steaming. Enjoy the restaurant flavors at home.

Common Recipe Questions

→ Why is chilled rice important for this dish?

Chilling the rice prevents clumping and keeps grains separate to achieve the ideal fried texture when cooked on high heat.

→ Can a regular skillet replace a griddle?

Yes, a large skillet heated thoroughly works well, just ensure enough space to toss ingredients evenly for proper browning.

→ Which vegetables work best in this dish?

Onions, zucchini, and mushrooms are classic choices, but carrots, peas, or bell peppers can be added to suit preferences.

→ How do I keep the chicken juicy and flavorful?

Dice chicken evenly for even cooking, then coat with teriyaki baste while cooking to lock in moisture and enhance flavor.

→ Are substitutions for the teriyaki baste possible?

If teriyaki is unavailable, mix soy sauce, garlic, sugar, and a splash of mirin for a similar glaze effect.

→ What’s the best way to reheat leftovers?

Reheat in a hot skillet with a bit of butter or oil to restore crispy texture and revive the dish’s flavors.