Authentic Hibachi Fried Rice and Chicken
This recipe guides you through creating authentic hibachi fried rice and chicken at home, replicating the flavors and flair of table-side teppanyaki. Using chilled, day-old rice, a savory soy-based marinade, and high-heat cooking techniques, you’ll achieve restaurant-quality sear and aroma. Perfect for entertaining or elevating weeknight dinners, this dish combines simplicity with theatrical appeal.
Ingredients
- 2 cups cooked white rice, chilled
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- ½ cup yellow onion, finely diced
- ¼ cup carrot, finely diced
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 2 green onions, sliced (white and green parts separated)
- 2 tablespoons soy sauce
- Salt and freshly ground black pepper, to taste
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the white parts of the sliced green onions, diced onion, and carrot; sauté until the onion becomes translucent and the carrot begins to soften. Stir in the minced garlic and cook for 30 seconds more, until fragrant. Push the vegetables to one side of the pan, add the butter to the empty space, then pour in the beaten eggs. Scramble the eggs gently until just set, folding them into the vegetables. Add the chilled rice, breaking up any clumps with a spatula, and toss to combine everything evenly. Drizzle the soy sauce over the rice and continue to stir-fry for 2–3 minutes, ensuring each grain is coated. Season with salt and pepper to taste, then stir in the green parts of the sliced green onions just before removing the pan from heat. Transfer to a serving platter and serve immediately.
Notes
- Prep Ahead: Marinate chicken and chill rice up to 4 hours before cooking.
- Equipment: A flat-bottomed wok or heavy skillet is essential for even searing.
- Serving: Serve immediately to enjoy optimal texture—fried rice can become clumpy if left standing.
- Customization: Experiment with proteins (shrimp, steak, tofu) and veggies to suit dietary preferences.
- Storage: Store leftovers in an airtight container for up to 2 days; reheat in a hot pan with oil to restore texture.