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Close-up of fluffy Hibachi Chicken Fried Rice showing distinct golden-brown grains, fluffy scrambled eggs, and tender green peas.

Hibachi Chicken Fried Rice: A Masterclass in Steakhouse Flavors

Master this savory Hibachi Chicken Fried Rice at home! Featuring golden-brown grains, bright veggies, and soy-glazed seared chicken glistening with a perfect char. Fast, delicious, and deeply comforting.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Japanese American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups (800g) cooked, day-old jasmine rice Chilled to prevent mushiness.
  • 1 lb (450g) boneless, skinless chicken breast Diced into generous chunks.
  • 0.5 cup (65g) diced carrots Bright orange, finely diced.
  • 0.5 cup (75g) frozen green peas Bright green, thawed.
  • 2 large eggs Lightly beaten.
  • 3 tbsp (45ml) soy sauce Divided use.
  • 1 tbsp (15ml) mirin Or sweet rice wine.
  • 1 tsp (5g) granulated sugar For caramelization.
  • 2 tbsp (30g) unsalted butter For rich steakhouse flavor.
  • 1 tbsp (15ml) toasted sesame oil Added at the end for aroma.
  • 2 tbsp (30ml) vegetable oil For searing.
  • 2 cloves (6g) minced garlic For aromatic depth.
  • 2 stalks (30g) green onions Freshly chopped.
  • 1 tbsp (9g) toasted white sesame seeds For a crunchy finish.

Equipment

  • 1 Carbon Steel Wok or Cast Iron Skillet Essential for high heat and proper searing.
  • 1 Wide Metal Spatula For tossing rice without breaking grains.

Method
 

Step-by-Step Cooking Guide
  1. Toss the diced chicken breast with 1 tbsp (15ml) of soy sauce, the mirin, and the sugar. Marinate for 10 minutes.
  2. Heat 1 tbsp (15ml) vegetable oil in a wok over medium-high heat. Sear the chicken until cooked through and a caramelized, glistening char forms. Remove and set aside.
  3. Wipe the wok clean. Add the remaining 1 tbsp (15ml) vegetable oil. Sauté the diced carrots for 3 minutes. Push them aside, pour in the beaten eggs, and scramble into fluffy bits.
  4. Increase heat to high. Melt the butter in the wok and sauté the minced garlic for 30 seconds. Add the day-old chilled rice, breaking clumps. Pour in the remaining 2 tbsp (30ml) soy sauce and sesame oil. Toss aggressively until grains are golden-brown.
  5. Fold the bright green peas and reserved chicken back into the wok. Heat through for 2 minutes. Serve in a shallow dark grey ceramic bowl, garnished with chopped green onions and a sprinkle of toasted white sesame seeds.

Notes

Use strictly day-old, chilled rice to prevent clumping.
A carbon steel wok yields the most authentic high-heat char.