Hibachi Chicken Fried Rice Recipe 395

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HIBACHI CHICKEN AND FRIED RICE



Hibachi Chicken and Fried Rice image

This is a recipe for a full hibachi style meal. It includes the chicken, veggies, fried rice, and bean sprouts. My husband and I put together a combination of recipes that we found on the interenet and created this one. It is very good for a night in, when you do not wish to pay the expensive prices at the Japanese steak house.

Provided by jessicapowers

Categories     Japanese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 30

for the hibachi chicken
1 -1 1/2 lb chicken breast
1 tablespoon vegetable oil
1/2 teaspoon sesame seed oil
1 tablespoon butter
3 tablespoons soy sauce
2 teaspoons fresh lemon juice
1 dash salt
1 dash pepper
for the hibachi vegetables
1 tablespoon vegetable oil
1/2 teaspoon sesame seed oil
1 large white onion
1 large zucchini
1 tablespoon butter
2 tablespoons soy sauce
1 dash salt
1 dash pepper
for the hibachi fried rice
4 cups cooked rice (cool to the touch)
2 tablespoons vegetable oil
1/2 cup white onion
1 cup bean sprouts
2 large eggs
4 tablespoons butter
4 tablespoons soy sauce
for the hibachi bean sprouts
1 tablespoon butter
1 tablespoon soy sauce
3 cups bean sprouts

Steps:

  • Note: Cook the rice first, so that it has time to cool down before you fry it. Cook the chicken and veggies at the same time in two separate skillets or woks. Make sure to keep the chicken and veggies warm while you cook the fried rice and bean sprouts.
  • Hibachi Chicken.
  • Cut the chicken breast up into bit sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink.
  • Note: Do not clean skillet. You will reuse this skillet for the fried rice.
  • Hibachi Veggies.
  • Cut the white onion into slivers. Quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.
  • Note: Do not clean skillet, you will use the same skillet for the bean sprouts. The oil that is left over will be used for the bean sprouts.
  • Hibachi Fried Rice.
  • Chop the onion. Heat vegetable oil on medium high in large skillet or wok (use the skillet or wok you cooked the chicken in earlier). Add the onion and sauté. Sauté onion for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts. Sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute.
  • Hibachi Bean Sprouts.
  • Melt the butter in a large skillet or wok (use the skillet or wok that you cooked the veggies in earlier). Add the soy sauce and bean sprouts. Sauté for 1-2 minutes.

HIBACHI CHICKEN



Hibachi Chicken image

This Japanese style Hibachi Chicken made with sautéed vegetables served over top of a simple fried rice is an easy and delicious dinner that also serves as a delicious meal prep.

Provided by Carmy

Categories     Main Course

Time 30m

Number Of Ingredients 28

1 cup mayonnaise
3 tbsp ketchup
2 tbsp sriracha
1 tsp paprika
1 tbsp mirin
½ tbsp garlic powder
1 tbsp olive oil
1 tbsp butter
8-10 chicken thighs (boneless, skinless diced into 1-2 inch cubes)
salt & pepper (to taste)
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp mirin
2 tbsp minced garlic
1 tbsp honey
1 tbsp olive oil
½ tbsp butter
½ onion (sliced)
227 grams mushrooms (quartered)
1-2 zucchini (sliced)
1 tbsp soy sauce
1 tbsp butter
1 tbsp minced garlic
3 cups cooked rice
2 eggs
2 tbsp soy sauce
1 tbsp oyster sauce
1 cup peas (frozen)

Steps:

  • Mix all the ingredients together and store in the fridge until ready to use.
  • In a wok or Dutch oven over high heat, add in olive oil and melt the 1 tbsp butter.
  • Once the Dutch oven is hot, add the diced chicken.
  • Season with salt and pepper and cook until no longer pink, for 5-6 minutes.
  • Add the soy sauce, hoisin sauce, mirin, garlic, and honey.
  • Stir until the chicken has been coated and the sauce as thickened to your liking.Set aside the chicken.
  • In the same pan (no need to clean any leftover sauce off), add in the olive oil and ½ tbsp butter.
  • Once the butter has melted, add in the onions, mushrooms, and zucchini.
  • Stir fry for a minute before adding in the soy sauce.
  • Continue to stir fry until the vegetables as softened to your liking.
  • In a wok on high heat, melt 1 tbsp butter and add in the minced garlic.
  • Sauté the garlic for half a minute and then add in the rice, soy sauce, and oyster sauce.
  • Sauté until the rice has heated through.
  • Make a well in the middle of the rice and add in the eggs. Scrambling it until it's almost fully set.
  • Stir to combine everything before adding in the peas and stirring until the peas have been heated through.

HIBACHI CHICKEN FRIED RICE



Hibachi Chicken Fried Rice image

Hibachi Chicken Fried Rice made on the flat top grill is very similar to Benihana fried rice and even has a homemade yum yum sauce!

Provided by Cheri Renee

Categories     Main Course

Number Of Ingredients 19

3/4 cup mayo
1/4 cup ketchup
1 Tbsp sugar
1 tsp paprika
1 tsp garlic powder
2 Tbsps sesame or vegetable oil
6 cups cooked Jasmine rice (cooled)
1 onion (diced)
3 eggs
1 12 oz bag frozen peas and carrots (thawed)
1/2 cup soy sauce
3 Tbsps butter
4 cloves garlic (minced)
1 Tbsp sesame seeds
kosher salt, pepper
1 Tbsp sesame or vegetable oil
1 1/2 pounds chicken breasts (cut into bite size pieces)
1 Tbsp soy sauce
1 Tbsp lemon juice

Steps:

  • Add the mayo, ketchup, sugar, paprika, and garlic powder in a bowl and whisk until evenly mixed.
  • Heat the flat top griddle or hibachi grill to medium high heat for at least 5 minutes.
  • Add the sesame oil and spread with hibachi spatula, add the rice, onion, and eggs. Cook 2 minutes and mix together with hibachi spatulas.
  • Add the peas and carrots and cook 1 minute, mixing those together with the rice.
  • Add the soy sauce, butter, garlic, sesame seeds, and a small amount of kosher salt and pepper. Mix together and cook for 6 to 7 minutes, flipping the rice over occasionally.
  • During the last 2 minutes of the rice cooking, move the rice to the side to make room for the chicken. Add the oil directly on the flat top and add the chicken, soy sauce, and lemon juice. Cook 4 to 5 minutes, flipping a few times and mix the chicken together with the rice.Serve the chicken fried rice with the Yum Yum Sauce.

Nutrition Facts : Calories 610 kcal, ServingSize 1 serving

HIBACHI CHICKEN WITH FRIED RICE AND VEGETABLES



Hibachi Chicken with Fried Rice and Vegetables image

A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and slightly spicy mustard sauce.

Provided by Cheryl Malik

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 31

2 tablespoons avocado oil
½ cup white onion (diced)
1 cup frozen vegetables
2 large eggs
4 cups rice (cooked, cool to the touch)
4 tablespoons butter
4 tablespoons soy sauce
1 ½ teaspoons sesame oil
1 tablespoon avocado oil
1 pound chicken breast (cut into bite-sized pieces)
3 tablespoons soy sauce
1 tablespoon butter
2 teaspoons lemon juice (fresh)
salt
pepper
1 ½ teaspoons sesame oil
1 tablespoon avocado oil
1 zucchini (large, quartered and cut into 2" pieces)
1 white onion (large, halved and cut into ½" pieces)
2 cups baby bella mushrooms (about 8 ounces, quartered)
1 tablespoon butter
1 tablespoon soy sauce
salt
pepper
1 tablespoon sesame seeds (preferably lightly toasted)
2 tablespoons dry mustard
2 teaspoons honey
4 tablespoons soy sauce
½ cup half-and-half
1 tablespoon hot water
1 clove garlic (minced)

Steps:

  • Heat 2 tablespoons avocado oil on medium high in a large skillet or wok. Add diced onion and frozen vegetables, and sauté until onions are almost translucent, about 3 minutes. Move the vegetables to the side of pan. Crack eggs into pan and scramble with a spatula until cooked through and fully scrambled.
  • Add 4 cups cooked rice and 4 tablespoons butter. Cook for 5 minutes and stir frequently. Add 4 tablespoons soy sauce and cook 1 additional minute. Pack fried rice firmly into bowls to keep hot.
  • For the chicken: Heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil in same skillet or wok used for fried rice. Add chicken, 3 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper to skillet. Cook chicken until it is no longer pink, about 5-7 minutes. Stir only once or twice so chicken will brown.
  • For the vegetables: In a separate large skillet or wok, heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
  • Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, 4 tablespoons soy sauce, half and half, hot water, and minced garlic in blender.

Nutrition Facts : ServingSize 1 serving, Calories 871 kcal, Carbohydrate 113 g, Protein 33 g, Fat 31 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 148 mg, Sodium 1586 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 17 g

HIBACHI-STYLE FRIED RICE



Hibachi-Style Fried Rice image

One of my favorite parts of hibachi is the fried rice and I was determined to make it at home. This recipe is quick and easy and is sure to be a big hit. I enjoy using left-over teriyaki chicken in my fried rice, but you can use any meat you want or no meat at all! With or without chicken it is equally as delicious and a great side dish! You can use more or less garlic, depending on your personal preference.

Provided by Amber62006

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 20m

Yield 6

Number Of Ingredients 7

¼ cup olive oil
2 eggs, beaten
1 cup chopped grilled chicken
½ cup chopped green onion
2 tablespoons chopped garlic
2 cups cooked white rice
3 tablespoons soy sauce

Steps:

  • Heat a wok or non-stick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
  • Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes. Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 17.1 g, Cholesterol 79.5 mg, Fat 12.6 g, Fiber 0.6 g, Protein 10.7 g, SaturatedFat 2.3 g, Sodium 491.3 mg, Sugar 0.5 g

BENIHANA HIBACHI CHICKEN RICE



Benihana Hibachi Chicken Rice image

This is a copycat version of the Hibachi Chicken Rice served at Benihana. Made in a pan but can be done on a flat grill like at the restaurant.

Provided by Member 610488

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups cooked rice
1 cup frozen peas, thawed
2 tablespoons carrots, finely grated
2 eggs, beaten
1/2 cup onion, diced
1 1/2 tablespoons butter
2 tablespoons soy sauce
1 cup chicken breast, diced into 1 cubes
salt, to taste
black pepper, to taste

Steps:

  • Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
  • Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
  • When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.
  • Melt 1 1/2 tablespoons of butter in a large frying pan or flat grill over medium/high heat.
  • When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
  • This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the chicken, salt, pepper and remaining soy sauce.

Nutrition Facts : Calories 359.8, Fat 7.4, SaturatedFat 3.6, Cholesterol 117.2, Sodium 612, Carbohydrate 61.2, Fiber 2.5, Sugar 3.3, Protein 10.7

HIBACHI CHICKEN & FRIED RICE RECIPE - (3.9/5)



Hibachi Chicken & Fried Rice Recipe - (3.9/5) image

Provided by kimvess

Number Of Ingredients 30

HIBACHI CHICKEN:
1 1/2 pounds chicken breast
1 tablespoon vegetable oil
1/2 teaspoon sesame seed oil
1 tablespoon butter
3 tablespoons soy sauce
2 teaspoons fresh lemon juice
1 dash salt
1 dash pepper
HIBACHI VEGETABLES:
1 tablespoon vegetable oil
1/2 teaspoon sesame seed oil
1 large white onion
1 large zucchini
1 tablespoon butter
2 tablespoons soy sauce
1 dash salt
1 dash pepper
HIBACHI FRIED RICE:
4 cups cooked rice, cool to the touch
2 tablespoons vegetable oil
1/2 cup white onion
1 cup bean sprouts
2 large eggs
4 tablespoons butter
4 tablespoons soy sauce
HIBACHI BEAN SPROUTS:
1 tablespoon butter
1 tablespoon soy sauce
3 cups bean sprouts

Steps:

  • Cook your rice first, so that it has time to cool down before you fry it. Cook the chicken and veggies at the same time in two separate skillets or woks. Make sure to keep the chicken and veggies warm while you cook the fried rice and bean sprouts. Hibachi Chicken: Cut the chicken breast up into bite sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6 to 8 minutes or until done. Do not clean skillet. You'll be reusing it for the fried rice. Hibachi Veggies: Cut the onion into thin slivers and quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6 to 8 minutes or until tender. Don't clean skillet. You'll be using it for the bean sprouts. The oil that is left over will also be used for the bean sprouts. Hibachi Fried Rice: Chop the onion. Heat vegetable oil on medium high in the same skillet or wok you used earlier to prepare the chicken. Add the onion and sauté, 3 to 4 minutes or until tender. Add the bean sprouts. Sauté for 1 to 2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute. Hibachi Bean Sprouts: Melt the butter in the same skillet or wok you used earlier to cook the veggies in. Add the soy sauce and bean sprouts. Sauté for 1 to 2 minutes.

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From therecipes.info
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PERFECT HIBACHI CHICKEN {BENIHANA COPYCAT} - THE GIRL ON BLOOR
2021-06-11 Next, make the fried rice. Sauté the garlic in butter until fragrant, then add the cooked rice and soy sauce. Cook the egg in the center of the rice, then stir everything together and add the green onions. Serve up the chicken, vegetables, and fried rice with a side of mustard dipping sauce and enjoy!
From thegirlonbloor.com
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HIBACHI STYLE FRIED RICE - JENNIFER COOKS
2016-07-06 Instructions. Prepare meat and vegetables in advance. Combine margarine and minced garlic and mix into a paste; set aside. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Place chicken pieces in pan and let sear for about 2 minutes, or until the chicken begins to brown.
From jennifercooks.com
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BLACKSTONE FRIED RICE (HIBACHI RICE RECIPE) - THE FEATHERED NESTER
2022-02-11 Stir rice and vegetables together, and add coconut aminos or soy sauce until rice is lightly colored or to your taste. Break eggs onto an open area of the Blackstone griddle and stir to scramble. Use a flat spatula to cut the eggs into bite-sized pieces and stir them in with the rice. Salt and pepper to taste.
From thefeatherednester.com
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COPYCAT JAPANESE STEAKHOUSE HIBACHI WITH FRIED RICE
2014-08-15 Add the onion and the frozen vegetable medley mix along with 1 tablespoon of soy sauce. 12. Sauté for about 3 minutes until onions are translucent. 13. Add the eggs and lightly scramble as you add them to the wok. 14. Once scrambled add the rice to the wok. 15. Cook for 5 minutes, stirring frequently.
From kyleeskitchenblog.com
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HIBACHI CHICKEN AND FRIED RICE - EASY MEAL RECIPE - DINNER
Instructions. Heat 2 tablespoons of butter in a wok. Add chicken and sear until brown. Add ginger and stir until aromatic. Add onions, zucchini, and mushrooms. Stir for 2-3 minutes. Stir in 2 tablespoons of light soy sauce. Season as needed with salt and pepper. Transfer contents of the pan to a serving platter.
From createyum.com
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HIBACHI-STYLE FRIED RICE - COOKING PROFESSIONALLY
Set the mixture aside. Step 4. Using a large skillet or a wok, heat the oil. Step 5. Add in the carrots, peas, and onion and cook until softened, about 2-3 minutes. Step 6. Add in the rice and the butter mixture, and cook, stirring, for 5 minutes. Step 7. Add the egg.
From cookingprofessionally.com
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HOMEMADE HIBACHI CHICKEN & FRIED RICE RECIPE - DELISHABLY
Set the Instant Pot to sauté mode and add the vegetable oil. Allow that to come to temperature. Crack the eggs into the Instant Pot and scramble. Once scrambled, add your diced onion, let that sauté a bit. Chop your chicken into bite-size pieces, then add this and the rice to the Instant Pot. Combine well, then add your vegetables, too.
From delishably.com
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Top Asked Questions

How to make hibachi Veggie fried rice?
Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink. Note: Do not clean skillet. You will reuse this skillet for the fried rice. Hibachi Veggies.
How to cook hibachi vegetables and chicken?
Cook hibachi vegetables and chicken at the same time in separate pans. (You can use the same one that was used for the fried rice for the chicken). For the chicken, heat 1½ tsp. Sesame oil, and 1 tbsp. avocado oil in the skillet that you just used. Add the chicken together with three tablespoons of soy sauce and one tablespoon of butter.
What is hibachi chicken?
This Japanese style Hibachi Chicken made with sautéed vegetables served over top of a simple fried rice is an easy and delicious dinner that also serves as a delicious meal prep. Mix all the ingredients together and store in the fridge until ready to use.
How to make chicken fried rice with chicken breast?
Cut the chicken breast up into bit sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink. Note: Do not clean skillet. You will reuse this skillet for the fried rice.

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