Hibachi Chicken and Fried Rice Recipe Easy Weeknight Griddle Dinner
A quick and satisfying hibachi chicken and fried rice recipe perfect for busy weeknight dinners, delivering classic Japanese steakhouse flavors using simple pantry staples and a griddle.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 2 cups cooked and chilled long-grain white rice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 large eggs
- 4 stalks green onions, thinly sliced
- 3 cloves garlic, minced
- 1 cup mixed carrots and peas (frozen)
- 1 tablespoon mirin or rice vinegar
- Fresh ground black pepper
Instructions
- Whisk together soy sauce, sesame oil, minced garlic, mirin, and black pepper in a bowl. Toss the chicken thighs in the marinade, making sure every piece is coated. Let it sit while you prep everything else.
- Heat your griddle to medium-high (around 375°F). Place chicken thighs flat side down. Cook about 5-6 minutes per side until golden-brown crust forms. Remove and tent with foil to rest.
- Lower heat to medium. Crack eggs into a bowl and beat lightly. Pour on the griddle and scramble gently until just set but still tender. Remove and set aside.
- Add a little more sesame oil to the griddle if needed. Toss in frozen peas and carrots. Stir frequently until warmed through but still bright and firm.
- Add cooked, chilled rice to the griddle with the vegetables. Spread it out and let it sit for about a minute, then stir and flip to mix everything. Season with a splash of soy sauce and a pinch more pepper.
- Chop the rested chicken into bite-sized pieces. Fold scrambled eggs and sliced green onions into the rice. Toss in the chicken last to warm through.
Notes
Use day-old or chilled rice to prevent mushy fried rice. Do not crowd the griddle to ensure a good sear on the chicken. Let chicken rest after cooking to keep it juicy. Cook eggs on medium or medium-low heat to keep them tender. Season marinade, vegetables, and rice separately for layered flavor. For gluten-free, substitute soy sauce with tamari. For a lighter version, reduce sesame oil and use cauliflower rice.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sugar: 4
- Sodium: 850
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 3
- Protein: 28
Keywords: hibachi chicken, fried rice, easy dinner, weeknight meal, griddle recipe, Japanese steakhouse, quick dinner, chicken fried rice