Hibachi Chicken Fried Rice
A quick and flavorful weeknight dish combining tender chicken, vibrant vegetables, and perfectly cooked rice, all seasoned with soy sauce and sesame oil.
Ingredients
Main ingredients
- 2 cups cooked jasmine rice (preferably chilled)
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon sesame oil (for cooking)
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup carrots, diced
- 1 cup peas
- 2 large eggs, lightly beaten
- ¼ cup soy sauce
- 1 tablespoon green onions, chopped (for garnish)
- Salt and pepper, to taste
- Optional: sesame seeds for garnish
Instructions
Preparation
- Begin by heating sesame oil in a large skillet or wok over medium-high heat.
- Once hot, add the diced chicken. Season with salt and pepper and cook for about 5–7 minutes, stirring frequently, until the chicken is browned and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and chopped onion. Sauté for 2–3 minutes, until the onion is translucent and fragrant, stirring to prevent burning.
- Next, add the diced carrots and peas to the skillet. Cook for another 3–4 minutes until the vegetables are tender but still vibrant in color.
- Push the vegetable mixture to one side of the skillet and pour in the beaten eggs on the other side. Scramble the eggs until just set, then mix in with the vegetables.
- Incorporate the chilled rice into the skillet, breaking apart any clumps.
- Add the cooked chicken back to the skillet, followed by the soy sauce. Stir everything together, ensuring the rice is evenly coated.
- Cook for another 2–3 minutes, allowing the rice to heat through and absorb the flavors.
- Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve hot on a plate.
Notes
For best results, use day-old rice or allow freshly cooked rice to cool for a bit before using it to prevent sogginess. Feel free to add or substitute your favorite vegetables like bell peppers or broccoli. Consider adding a dash of chili oil or sriracha for a spicy kick. Store leftovers in an airtight container in the fridge; they taste great the next day.