If you’ve ever wished you could bring the sizzling magic of your favorite Japanese steakhouse home, you’re in for a treat! Hibachi Chicken & Veggies with Fried Rice is a complete meal that captures those iconic bold flavors, smoky aromas, and colorful stir-fried veggies—right from your own skillet. The savory chicken, crisp-tender veggies, and restaurant-style fried rice come together in under an hour but taste like the ultimate special occasion. Get ready to wow your family (or just yourself) with this fabulously fun dinner that everyone will request again and again!
Ingredients You’ll Need
This recipe proves that weeknight magic is just a handful of familiar ingredients away. Each element does its part, from the soy sauce’s umami punch to the crisp pop of green onion, building layers of flavor and color into every bite.
- Chicken (1½ pounds boneless skinless breasts or thighs): Tender, juicy bites soak up all the signature hibachi flavor—thighs are extra flavorful, but breasts work beautifully too.
- Soy Sauce (4 tablespoons, divided): Deepens the umami and caramelizes as it cooks, giving that classic hibachi taste.
- Sesame Oil (2 tablespoons, divided): Toasty, aromatic, and truly irreplaceable—adds depth to both chicken and rice.
- Butter (4 tablespoons, divided): That silky richness you crave from steakhouse hibachi—don’t skip it!
- Zucchini (1, sliced into half-moons): Mild, juicy, and soaks up sauce while holding a pleasant bite.
- Onion (1, sliced): Sweetens as it cooks and brings just the right savory edge.
- Mushrooms (1 cup, sliced): Earthy and satisfying, they soak up all those good flavors.
- Carrots (1 cup julienned & ½ cup diced): Brings sweetness and vibrant color to both stir-fry and rice.
- Garlic (2 cloves, minced): Adds irresistible aroma and a flavor punch.
- Salt & Pepper: For simple, perfect seasoning. Taste and adjust as you go!
- Cooked & Chilled White Rice (3 cups): Leftover rice is perfect—it stir-fries up beautifully for tender, non-mushy grains.
- Eggs (2, beaten): Adds a lovely richness and classic fried rice texture.
- Frozen Peas (½ cup): Sweet, poppable color bombs that complete the fried rice.
- Green Onions (2, chopped): Provide a fresh, sharp finish—don’t forget to sprinkle some on top!
How to Make Hibachi Chicken & Veggies with Fried Rice
Step 1: Sear the Chicken
Heat 1 tablespoon sesame oil and 1 tablespoon butter in a large skillet or griddle over medium-high heat. Once the butter sizzles, add your bite-sized chicken pieces and season generously with salt and pepper. Let them caramelize without moving too much—this is the secret to those golden, savory edges you love. Cook for about 6 to 8 minutes until the chicken is cooked through and beautifully browned, then push them to one side of the skillet to keep warm for the next step.
Step 2: Cook the Veggies
Add the remaining butter straight into the open side of your skillet. Toss in the zucchini, sliced onion, mushrooms, julienned carrots, and minced garlic. Stir-fry everything together for 5 to 6 minutes, just until the veggies are crisp-tender and starting to caramelize at the edges. Drizzle the veggies with soy sauce and give them a quick toss—this deepens their flavor. Once the veggies are tender, remove both chicken and veggies from the skillet and keep warm while you get the rice ready.
Step 3: Prepare the Fried Rice
In the same skillet (don’t clean it—those flavorful browned bits are gold), add the last tablespoon each of sesame oil and butter. Add the diced carrots and sauté for 2 to 3 minutes, allowing them to soften a bit. Stir in the peas and then add the chilled white rice, breaking it up with your spatula as you go. Push the rice to one side of the pan and pour in your beaten eggs on the other side. Scramble the eggs until just set, then mix everything together for that classic hibachi fried rice feel.
Step 4: Finish the Rice and Combine
Add the remaining soy sauce and the chopped green onions to the rice, giving everything a big stir-fry for another 2 to 3 minutes. The rice should be heated through, colored from the soy sauce, and dotted with eggs and veggies. Time to plate up! Spoon a generous portion of the fried rice onto a plate, and top with the savory hibachi chicken and vibrant veggies. Serve hot for that unmistakable Hibachi Chicken & Veggies with Fried Rice experience.
How to Serve Hibachi Chicken & Veggies with Fried Rice
Garnishes
Nothing beats a final flourish! A scattering of extra green onions, a sprinkle of toasted sesame seeds, or even a delicate drizzle of homemade yum yum sauce elevates the dish, adding that steakhouse polish and a punch of flavor in every bite. Fresh lemon wedges make a zesty, classic touch if you want to brighten things up.
Side Dishes
Hibachi Chicken & Veggies with Fried Rice is a complete meal on its own, but if you want to round out dinner, consider a light miso soup or a crisp seaweed salad. A small scoop of pickled ginger on the side adds a bright tang, and if you’re feeling indulgent, tempura veggies or shrimp are fantastic additions!
Creative Ways to Present
For a real Japanese steakhouse vibe, serve everything sizzling hot from a cast iron skillet or griddle right at the table—you can even press the rice into a ring mold for a neat presentation, or plate it family-style for everyone to serve themselves. Kids love when you make hibachi “volcanoes” from stacked onion rings, just like at the restaurant!
Make Ahead and Storage
Storing Leftovers
Leftover Hibachi Chicken & Veggies with Fried Rice keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so don’t be surprised if tomorrow’s lunch tastes even better!
Freezing
For longer storage, portion the cooled chicken, veggies, and fried rice into freezer-safe containers or bags. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture—or zap gently in the microwave straight from frozen in a pinch.
Reheating
To reheat, simply sauté your leftovers in a skillet with a splash of water or extra soy sauce until warmed through. The stovetop keeps the rice fluffy and prevents things from getting soggy, but the microwave works for a quick fix as well. For ultimate flavor, a quick toss in the pan brightens everything right up!
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a pleasant nuttiness and extra fiber, making this dish even more wholesome. Just make sure it’s cooked and chilled before stir-frying for the best texture in your Hibachi Chicken & Veggies with Fried Rice.
What’s the secret to perfect fried rice?
The number one trick is to use cooked, chilled rice—preferably at least a few hours or a day old. This keeps the grains from sticking or turning mushy, letting each one soak up flavor individually. Fast, hot cooking and a good nonstick skillet also help!
Can I make Hibachi Chicken & Veggies with Fried Rice dairy free?
Yes! Just swap the butter for additional sesame oil or your favorite dairy-free margarine. You’ll still get plenty of flavor along with that signature shine and richness.
What substitutions work for the chicken?
Feel free to get creative: shrimp, steak, or even tofu all soak up the hibachi seasoning beautifully. Adjust cook time as needed—shrimp cooks much faster, while steak just needs a quick sear for tenderness.
Can I make this meal vegetarian?
Certainly! Skip the chicken and double up on your favorite veggies—try bell peppers, broccoli, or snap peas along with the mushrooms, zucchini, and carrots. Tofu or tempeh can be added for protein, creating a satisfying vegetarian version of Hibachi Chicken & Veggies with Fried Rice.
Final Thoughts
Whether you’re craving a little weeknight excitement or looking to impress friends at your next dinner party, there’s nothing quite like the sizzle, color, and comfort of Hibachi Chicken & Veggies with Fried Rice. Give it a try—and don’t be surprised if this delicious crowd-pleaser earns a permanent spot in your home cooking rotation!
