This easy hibachi-style fried rice captures the flavors of a Japanese steakhouse and brings them straight to your kitchen. Tender chicken, fluffy rice, scrambled eggs, and crisp vegetables are quickly stir-fried in butter and soy sauce with a hint of garlic. If you have leftover rice and about 20 minutes, this is a weeknight favorite you’ll want to keep in your recipe rotation.
Note: This recipe was originally published in November 2023 and has been updated with improvements and clearer details.
Hibachi fried rice is the simple, buttery fried rice often made on a flat grill (teppanyaki) at Japanese steakhouses. The high heat, a generous pat of butter, and a quick splash of soy sauce give the rice a slightly smoky, savory finish that’s unmistakable. At home, you can recreate that same flavor with a wok or a large skillet and a few pantry staples.
About this recipe
This hibachi-style chicken fried rice is straightforward, fast, and forgiving. It requires no special equipment beyond a wok or skillet, and it relies on everyday ingredients: cooked rice, chicken, eggs, vegetables, butter, and soy sauce. The butter is key for the classic hibachi taste, while high heat helps develop that restaurant-style aroma.
The recipe is flexible—add extra vegetables, swap the chicken for shrimp or tofu, or finish with a little toasted sesame oil for added depth. It makes a satisfying, complete meal with protein, vegetables, and carbs, and it’s budget-friendly and quick to prepare.
Ingredients You’ll Need
Notes on ingredients: use cooked, chilled rice (day-old is best) and bite-sized pieces of chicken for even cooking. Measurements are in the recipe card below.
- Rice: Jasmine or any long/medium grain. Cooked and chilled—day-old rice gives the best texture.
- Butter: Essential for the classic hibachi flavor and rich mouthfeel.
- Olive oil: Balances the butter; a neutral oil works fine too.
- Chicken: Boneless, skinless breasts or thighs, cut into small cubes. Shrimp or tofu can be used instead.
- Eggs: Lightly beaten and scrambled into the rice for texture and richness.
- Garlic: Freshly minced for bright flavor.
- Onion & Carrot: Provide color, crunch, and a touch of sweetness. Peas can be added if you like.
- Green onions: Stir in at the end for freshness.
- Soy sauce: Adds savory umami and color.
- Seasoning: Salt and ground white pepper to taste—white pepper contributes the subtle heat and aroma typical of hibachi.
- Optional: A drizzle of toasted sesame oil for extra flavor.
Instructions Step-by-Step
1. Prep the ingredients: Cut the chicken into bite-sized cubes and season with salt, white pepper, and a little soy sauce. Lightly beat the eggs and set aside. Dice the onion and carrot, and slice 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 and let it melt. Add minced garlic and cook briefly until fragrant, then stir in the onion and carrot and cook until just tender.
4. Add the rice: Add the chilled rice and stir-fry over high heat for 1–2 minutes until heated through. Season lightly with salt and white pepper.
5. Scramble the eggs: Push the rice to one side of the pan and pour in the beaten eggs. Scramble until just set, then mix the eggs evenly into the rice.
6. Add soy sauce: Drizzle soy sauce around the edges of the pan to let it sizzle, then toss everything together so the rice is evenly coated.
7. Add the chicken: Return the cooked chicken to the pan and toss for another minute until everything is well combined.
8. Finish up: Taste and adjust seasoning. Stir in chopped green onions and, if desired, a small drizzle of toasted sesame oil. Turn off the heat and serve warm.
Tips for Making the Best Hibachi Fried Rice
- Use day-old rice: Chilled rice has less moisture and fries up with better texture.
- Use butter: Butter gives the fried rice its signature richness and flavor.
- Cook over high heat: High heat develops that slight smoky char. If the rice starts to stick, sprinkle a few drops of water while stirring.
- Soy sauce technique: Drizzle soy sauce around the pan edges so it sizzles for a deeper taste before mixing.
- Enough oil matters: Don’t skimp—adequate oil keeps the rice from drying and helps achieve that proper fried texture.
- Keep vegetables balanced: Too many vegetables can make the dish soggy; add them sparingly for crunch and color.
Serving Suggestions
This fried rice is great on its own, but it’s also delicious with a spoonful of Japanese mayo or Yum Yum sauce. It pairs well with a variety of Asian-inspired mains and sides—serve alongside grilled vegetables, teriyaki dishes, or your favorite stir-fries for a complete meal.
Storage
Store leftover hibachi chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or wok over medium heat with a little butter or oil to revive the texture and flavor.
FAQS
Yes. If using freshly cooked rice, cook it until it’s about 90% done, then cool it completely and refrigerate uncovered for at least an hour to firm up the grains. This helps prevent mushy fried rice.
Yes. To preserve texture, avoid overcrowding the pan—stir-fry in batches if needed so the rice fries instead of steaming.
More Rice Recipes to Try
- Easy Crispy Sweet Chili Chicken Recipe
- Easy Curry Fried Rice with Shrimp
- Panda Express Copycat Fried Rice
- Egg Fried Rice
- Homemade Spanish Rice (Quick and Easy)
- Easy Mediterranean Yellow Rice
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Recipe
Easy Hibachi Style Chicken Fried Rice Recipe
Equipment
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Wok or Skillet
Ingredients
- 1 cup cooked white rice day old
- 200 grams (7 ounces) chicken breast cut into bite-sized cubes
- 2 large eggs lightly beaten
- ½ medium onion diced
- 2-3 garlic cloves minced
- ½ medium carrot diced
- 1½ tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon soy sauce
- ground white pepper to taste
- salt to taste
- 2 green onions chopped
- ½ teaspoon toasted sesame oil optional
Instructions
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Prep ingredients: Cut the chicken into bite-sized cubes and mix with salt, white pepper, and soy sauce. Lightly beat the eggs. Dice the onion and carrot, and chop the green onions.
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Cook the chicken: Heat a wok or large skillet over medium-high heat. Add olive oil and cook the chicken until golden and cooked through. Remove and set aside.
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Stir-fry the veggies: In the same pan, add butter and minced garlic and sauté briefly. Add onion and carrot and cook until slightly tender.
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Add the rice: Add the cooked rice and stir-fry over high heat for 1–2 minutes. Season with salt and white pepper.
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Scramble the eggs: Push the rice to one side, pour in the eggs, scramble until just set, and then mix into the rice.
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Add soy sauce: Drizzle soy sauce around the pan to let it sizzle, then toss until evenly coated.
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Add the chicken: Return the cooked chicken to the pan and toss for another minute to combine.
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Finish up: Taste and adjust seasoning. Stir in green onions and drizzle toasted sesame oil if using. Serve warm.
Notes
- Use day-old rice: Chilled rice fries better and avoids mushiness.
- Use butter: For the hibachi flavor and richer texture.
- Cook over high heat: High heat creates that slightly smoky, restaurant-style finish.
- Soy sauce: Drizzle around the pan to sizzle and deepen flavor before mixing.
- Don’t skimp on oil: Enough oil helps the rice fry evenly and stay flavorful.
- Avoid overloading with vegetables: Too many veggies can make the rice soggy.
Nutrition
Nutrition Disclaimer:
Nutrition information is an estimate. Values vary with ingredient brands and portion sizes. For precise values, consult a registered dietitian or use a nutrition calculator.