Hibachi Fried Rice

Two plates of hibachi-style fried rice with vegetables, garnished with green onions and accompanied by chopsticks. Fresh ginger, garlic, carrots, and scallions are on a cutting board nearby. A small bowl of sesame seeds and a checkered napkin complete this delicious recipe.

5 from 9 votes

If you love ordering Hibachi Fried Rice at Japanese Steakhouse then you love this homemade recipe. Loaded with flavor, simple ingredients and pairs perfectly all your favorite Hibachi Recipes.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Side Dish

Cuisine: Japanese

Servings:

Author: Carrie Barnard

Cost: TOTAL RECIPE COST: $12.72, COST PER SERVING (4 servings): $3.18

Ingredients

3 cups cooked and cooled jasmine rice preferably day-old
3 tablespoons vegetable oil divided
1 medium onion finely diced
2 carrots diced small
½ cup frozen peas
2 eggs lightly beaten
3 cloves garlic minced
1 tablespoon grated fresh ginger
¼ cup soy sauce
2 teaspoons sesame oil
3 green onions thinly sliced

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add 4 boneless skinless chicken breasts to the skillet and season with ½ teaspoon salt and ½ teaspoon pepper.
Cook the chicken for 4–5 minutes per side until golden brown.
In a small bowl, whisk together ¼ cup Dijon mustard, 2 tablespoons yellow mustard, 5 tablespoons honey, and 3 tablespoons melted butter until smooth.
Pour the honey mustard mixture over the chicken in the skillet.
Add ½ cup water to the pan.
Reduce the heat to low, cover, and simmer for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the lid and cook for an additional 2–3 minutes to allow the sauce to thicken slightly.
Spoon the sauce over the chicken, serve warm, and enjoy!

Video

Notes

It’s best to use day-old rice if possible. It prevents the dish from becoming mushy and helps achieve that signature hibachi texture.

Use high heat and keep the ingredients moving in the wok for authentic hibachi flavor.

Nutrition