Directions
- Heat a large skillet or wok over medium-high heat. Add a splash of cooking oil and swirl to coat the pan.
- Add the sliced chicken to the pan and season with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the middle, about 5-7 minutes.
- Push the chicken to one side of the pan and add the beaten eggs to the other side. Scramble the eggs until fully cooked, then mix them together with the chicken.
- Add the cooked rice, mixed vegetables, soy sauce, and sesame oil to the pan. Stir everything together until well combined and heated through, about 5 minutes.
- Serve the hibachi chicken and fried rice hot, garnished with chopped green onions and a sprinkle of sesame seeds if desired.
Notes
- For a vegetarian version, simply omit the chicken and add extra vegetables or tofu.
- Feel free to customize this recipe with your favorite vegetables or protein. Shrimp, beef, or pork would all be delicious additions.
- To make this recipe gluten-free, use tamari instead of soy sauce.
FAQ
Can I use leftover rice for this recipe? Yes, in fact, day-old rice works best for fried rice as it has a firmer texture and is less likely to become mushy when cooked.
How long does this recipe keep in the fridge? Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Simply reheat in the microwave or on the stovetop before serving.
What can I serve with this dish? This dish pairs well with a variety of sides, including steamed edamame, miso soup, or a simple cucumber salad.
Conclusion
We hope you enjoy making this Classic Hibachi Chicken with Fried Rice and Vegetables recipe as much as we do! Don’t forget to share it with your friends and family, and be sure to subscribe to our blog for more delicious recipes and cooking tips. Happy cooking!