Copycat Hibachi Chicken Fried Rice
Hibachi restaurants are one of my favorite go-tos for a night out, and the chicken fried rice they serve is just as delicious as the shrimp and calamari I always order. There’s something about the garlicky, savory goodness of fried rice from a hibachi joint that you just can’t quite replicate in typical Asian carryout. A few years ago, I made it my mission to find a way to deliver Hibachi fried rice at home without the Hibachi price tag.
The trick to quality fried rice is to use “leftover” rice. Hibachi restaurants often use day old white rice to ensure the sturdy texture that makes their rice so delectable. Using freshly cooked rice can often result in a gummy, mushy texture that can spoil your meal. If you don’t have leftover rice, no worries! Cook your rice at least two hours before hand. Once cooked, spread the rice in a thin layer on a parchment paper lined baking tray and then freeze uncovered (if less than two hours from mealtime), or put in the fridge uncovered (if more than two hours from mealtime). This will help to (slightly) dry out the rice to keep it from getting mushy when you fry it later. I like to cook my rice first thing in the morning and then let it cool in the fridge until I’m ready for dinner.
Another trick to making your meal a breeze is to prep your ingredients before hand. I like to do this while my rice is cooking in the morning. Using frozen peas and pre-diced carrots also helps to reduce prep. Leave them frozen until you’re ready to cook to ensure a crisp texture. With everything diced and seasoned in advance, throwing my rice together at dinner time takes no time at all!
Chicken Fried Rice (Hibachi Copycat)
Ingredients
- 2 cups white rice
- 4 thin sliced chicken breasts (or slice two large breasts lengthwise to make four thin breasts less than ½ inch thick)
- 1 vidalia onion, diced
- 4 eggs
- ½ cup frozen peas and diced carrots
- 2 cloves garlic, minced or pressed
- 1 Tbsp butter
- ½ cup low sodium soy sauce or coconut aminos
- ¼ cup vegetable oil
- 1 Tbsp rice wine vinegar
- ¼ tsp sesame oil
- 1 Tbsp ground ginger, divided
- 3 stalks scallions, diced with green and white parts seperated
- 2 Tbsp sesame seeds (for garnish)
- salt and pepper to taste
- 1 Tbsp red pepper flakes, optional
Instructions
Prepping Your Rice (at least two hours before dinner time)
- Add two cups of white rice to a large pot with four cups of lightly salted water. Bring to a boil. Then reduce heat, cover, and simmer for 15-18 minutes, until rice is tender and all water is absorbed.
- While rice is cooking, dice your onions, garlic, and scallions.
- When rice is done cooking, line a large baking sheet with parchment paper. Spread rice in a thin layer and put in freezer (if less than two hours to mealtime) or fridge (if more than two hours to mealtime) uncovered to cool and slightly dry out. (Trust me! This keeps your rice from getting gummy later.)
Making Fried Rice
- In a bowl, mix soy sauce, rice vinegar, sesame oil, and ½ tablespoon ground ginger.
- Season chicken with salt, pepper, and remaining ½ tablespoon ground ginger.
- If using a flat top grill like a Blackstone, you can do all of the next steps at the same time. If you are cooking on the stove, use at lease two large pans to ensure everything is served at the same time.
- Melt butter in a pan on medium high heat or on a flat top grill. Once melted, add chicken and cook until done, about 5-6 minutes per side. While cooking, add splashes of your seasoned soy sauce (use about half). Once done cooking, dice into small pieces or cubes. Cover and set aside.
- While chicken is cooking, add rice to the other pan or the opposite side of the flat top grill on medium high heat with a splash of vegetable oil. Allow rice to sit in a thin layer for five mintues without moving. Splash occassionally with most of the remaining seasoned soy sauce (leave about a tablespoon for the final step.)
- After five minutes, clear a large well in the middle of the rice. Add a splash of vegetable oil and the diced onions, white parts of scallions, peas and carrots . Cook for 4-5 minutes then add minced garlic. Cook another 30 seconds until fragrant before pushing to the sides with the rice and making another well.
- Crack eggs into well and use a fork or spatula to mix whites and yolk. Cook for 2-3 minutes until done. Using a spatula, break up cooked egg into pieces and then toss with rice and veggies.
- Add diced chicken into pan with rice and veggies. Drizzle with remaining tablespoon of seasoned soy sauce and toss for a minute or two more.
- Once done, garnish fried rice with sesame seeds, scallion greens, and optional red pepper flakes. Serve immediately.
Notes
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