Go Back

One-Skillet Chicken Hibachi Fried Rice

This one-skillet chicken hibachi fried rice cooks seasoned diced chicken, vegetables, scrambled eggs, and day-old rice together in a cast iron skillet for an easy hibachi restaurant copycat dinner ready in 30 minutes.
Print Pin

Ingredients

  • 2 boneless skinless chicken thighs diced (chicken breasts work too)
  • 4 tbsp butter divided
  • 1 small onion diced
  • 1 tbsp minced garlic
  • 1/2 cup frozen peas
  • 1/2 cup frozen sliced carrots
  • 2 eggs
  • 3 cups day-old cooked rice or leftover rice
  • 2 to 3 tbsp soy sauce divided
  • 2 to 3 tbsp hibachi seasoning divided
  • Salt and pepper to taste
  • 2 to 3 green onions sliced
  • Yum yum sauce for serving, optional

Instructions

  • Heat a large cast iron skillet over medium-high heat. Add the diced chicken with 2 tablespoons of butter, 1 tablespoon soy sauce, 1 tablespoon hibachi seasoning, salt, and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through. Push to one side of the skillet.
  • Add the diced onion, minced garlic, frozen peas, and frozen carrots to the open side of the skillet. Add another tablespoon of butter and a little more hibachi seasoning. Sauté until the vegetables begin to soften, about 3 to 4 minutes. Push to the side with the chicken.
  • Crack the eggs into the cleared space in the skillet. Season with salt and pepper and scramble until just cooked through. Push to the side.
  • Add the remaining tablespoon of butter to the skillet followed by the day-old rice. Add 1 to 2 tablespoons of soy sauce and additional hibachi seasoning to taste. Let the rice cook undisturbed for 2 to 3 minutes until hot and slightly toasted on the bottom.
  • Mix everything together and let cook for another 2 to 3 minutes so the flavors come together completely.
  • Top with sliced green onions and serve hot with yum yum sauce drizzled over the top if desired.
QR Code