Easy Hibachi Style Chicken Fried Rice Recipe

This easy hibachi-style fried rice brings all the flavors of a Japanese steakhouse right to your kitchen. It's loaded with tender chicken, fluffy rice, eggs, and veggies, all tossed in butter, soy sauce, and a touch of garlic. If you have got some leftover rice and 20 minutes, this is one recipe you'll want to try.

Note: This post was originally published in November 2023 and has been updated with an improved recipe and fresh details.

Jump to:

• About this recipe 
• Ingredients You'll Need
• Instructions Step-by-Step
• Tips for Making the Best Hibachi Fried Rice
• Serving Suggestions
• Storage
• FAQS
• More Rice Recipes to Try
• Tried This Recipe?
• Recipe
• Comments

If you're new to hibachi fried rice, it's a classic Japanese-style fried rice made on a big flat grill, known as a teppanyaki, at popular steakhouses like Benihana. The chef usually cooks it right in front of guests, stir-frying rice with butter, soy sauce, and eggs over high heat to create that distinct smoky, buttery flavor everyone loves.

About this recipe 

Making this hibachi style chicken fried rice at home is incredibly easy. You don't need any fancy tools either. Just a good wok or skillet and a few everyday ingredients. The mix of butter and soy sauce gives this fried rice its signature flavor.

What I love most about this recipe is how little effort it takes for such a big flavor. It has everything: protein, veggies, and carbs for a complete, satisfying meal. The best part is it's made with pantry staples and is incredibly versatile. You can toss in extra veggies, switch up the protein, or tweak the seasoning to make it your own.

I've made this so many times, and it's always a hit. It's simple, inexpensive, and full of flavor. I hope you'll love it just as much as I do.

Ingredients You'll Need

Here are a few important notes about the ingredients. For measurements, see the recipe card below.

• Rice: I used Jasmine rice here. But any long or medium grain rice works well. Always use cooked, chilled rice. Day-old rice gives the best texture. 
• Butter: The key to that classic hibachi flavor! Butter adds richness and helps give the rice its signature taste.
• Olive oil: I used olive oil to balance out the butter. You can use any neutral oil instead.
• Chicken: Boneless, skinless chicken breasts or thighs both work great. I used breast. Cut the chicken into small cubes so they cook quickly and evenly. You can also swap the chicken with shrimp or any meat you like. Even roasted chicken or sausage works well in a pinch.
• Eggs: Scrambled eggs add texture and that restaurant-style touch.
• Garlic: Freshly minced garlic adds lovely flavor to this dish.
• Onion & Carrot: Add color, crunch, and little sweetness to the fried rice. You can add little frozen peas as well.
• Green onions: Stir in the green parts at the end for a pop of freshness.
• Soy sauce:  For depth and umami richness.
• Seasoning: A little salt and ground white pepper to taste. White pepper gives it that subtle heat and aroma typical of hibachi rice.
• Optional additions: You can add a drizzle of toasted sesame oil for an extra flavor boost.

Instructions Step-by-Step

1. Prep the ingredients: Cut the chicken into bite-sized cubes and mix with salt, white pepper, and soy sauce in a bowl. Lightly beat the eggs and set aside. Dice the onion and carrot, and chop the green onions.

2. Cook the chicken: Heat a wok or large skillet over medium-high heat. Add olive oil, then cook the chicken until golden and cooked through. Remove and set aside.

3. Stir-fry the veggies: In the same pan, add butter. Add minced garlic and sauté for a couple of seconds until fragrant. Stir in onion and carrot, and cook until slightly tender.

4. Add the rice: Add the cooked rice and stir-fry over high heat for 1-2 minutes. Season with a little salt and white pepper.

5. Scramble the eggs: Push the rice to one side of the pan, pour in the beaten eggs, and scramble until just set. Mix the eggs into the rice.

6. Add soy sauce: Drizzle the soy sauce around the sides of the pan to let it sizzle, then toss everything together until the rice is evenly coated.

7. Add the chicken: Add the cooked chicken back to the pan and toss for another minute until everything is well combined.

8. Finish up: Taste and adjust seasoning if needed. Add green onions and drizzle with toasted sesame oil if using, then turn off the heat and serve warm. Enjoy!

Tips for Making the Best Hibachi Fried Rice

• Use day-old rice: Refrigerated rice from the previous day gives the best texture, as chilling helps remove excess moisture and prevents the rice from turning mushy.
• Use butter: Butter adds that signature hibachi flavor and makes the fried rice richer and more delicious.
• Cook over high heat: Stir-frying the rice over high heat gives it that slightly smoky, restaurant-style flavor. If the rice feels dry or anything sticks to the pan, sprinkle just a few drops of water while stirring.
• Soy sauce: Drizzle the soy sauce around the sides of the pan so it sizzles before mixing. This helps deepen the flavor.
• Don't skimp on oil: The rice needs enough oil to fry properly; otherwise, it may turn out flat and lack flavor.
• Avoid overloading with vegetables: Too many veggies can make the rice soggy.
  

Serving Suggestions

Hibachi chicken fried rice is delicious on its own, but I love it even more with a spoonful of Japanese mayo or Yum Yum sauce. It also pairs perfectly with dishes like Gochujang Aioli, Panda Express Kung Pao Chicken, Honey Garlic Tofu, Spicy Sausage Stir Fry, or Asian Broccoli Stir Fry.

Storage

Store any leftover hibachi chicken fried rice in an airtight container and keep it in the fridge for up to 3 days. Reheat in a skillet or wok over medium heat with a touch of butter or oil to refresh the flavors.

FAQS

More Rice Recipes to Try

• Easy Curry Fried Rice with Shrimp
• Panda Express Copycat Fried Rice Recipe
• Egg Fried Rice
• Homemade Spanish Rice (Quick and Easy Recipe)
• Easy Mediterranean Yellow Rice

Tried This Recipe?

If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.

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