Description
Quick and savory hibachi-style chicken fried rice that tastes like it came from a Japanese steakhouse, perfect for busy weeknights.
Ingredients
- 2 cups cooked rice (day-old preferred)
- 1 cup diced chicken breast (about 6–8 oz)
- 1 cup mixed vegetables (carrots, peas, corn; frozen is fine)
- 2 tablespoons soy sauce (adjust to taste; low-sodium works)
- 1 tablespoon sesame oil
- 2 large eggs, beaten
- 2 green onions, sliced thin (white and green parts)
- Salt and pepper to taste
Instructions
- Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat.
- Add the diced chicken in a single layer. Season lightly with salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Remove and set aside.
- Pour the beaten eggs into the empty space and scramble, stirring until fully cooked and just set, about 1 minute. Break them into bite-sized pieces.
- Add the cooked rice and mixed vegetables to the skillet. Break up any clumps of rice and toss everything together. Stir-fry for another 5–7 minutes.
- Pour in the soy sauce evenly over the rice and toss to combine. Adjust seasoning as needed.
- Stir in the sliced green onions just before serving to keep their color and bite.
Notes
Use jasmine or medium-grain rice for best texture. Can substitute chicken for shrimp, tofu, or pork. Add sesame seeds for crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Japanese