HIBACHI FRIED RICE RECIPE
Easy hibachi style fried rice copycat recipe. Make this dish your own by choosing your favorite protein ingredients. I added chicken and eggs in mine.
Provided by Helene Dsouza
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- First, have your rice cooked and ready. If you don't have leftover rice, cook your rice al dente (to the bite), that way when you plan on stir-frying the rice it won't turn soggy.
- Keep all your ingredients ready. Mix the sauce ingredient together and keep aside. Cut the carrot into matchsticks. Clean and/or cut your protein into bite-sized pieces.
- Heat up a large skillet or wok with the oil and stir cook the sliced green onion bulbs with the ginger + garlic (or substitute with garlic butter).
- Add the carrot and peas and stir cook for a minute on high heat.
- Make space in your pan (see video) and break in the eggs. Scramble, cook and break the eggs. Mix and stir cook everything quickly.
- Make space again and add your protein. In the video, I used chicken pieces. Stir cook on all side on high heat for a minute and mix everything together.
- Now add in your cooked rice and pour your stir fry sauce over the rice. Mix and stir cook everything for a minute or two until everything is cooked and well combined. Use high heat and don't over mix because it shouldn't get mushy.
- Garnish with fresh sliced green onion stalks. Serve hot.
Nutrition Facts : Calories 349 kcal, Carbohydrate 42 g, Protein 13 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 100 mg, Sodium 834 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HIBACHI CHICKEN
This Japanese style Hibachi Chicken made with sautéed vegetables served over top of a simple fried rice is an easy and delicious dinner that also serves as a delicious meal prep.
Provided by Carmy
Categories Main Course
Time 30m
Number Of Ingredients 28
Steps:
- Mix all the ingredients together and store in the fridge until ready to use.
- In a wok or Dutch oven over high heat, add in olive oil and melt the 1 tbsp butter.
- Once the Dutch oven is hot, add the diced chicken.
- Season with salt and pepper and cook until no longer pink, for 5-6 minutes.
- Add the soy sauce, hoisin sauce, mirin, garlic, and honey.
- Stir until the chicken has been coated and the sauce as thickened to your liking.Set aside the chicken.
- In the same pan (no need to clean any leftover sauce off), add in the olive oil and ½ tbsp butter.
- Once the butter has melted, add in the onions, mushrooms, and zucchini.
- Stir fry for a minute before adding in the soy sauce.
- Continue to stir fry until the vegetables as softened to your liking.
- In a wok on high heat, melt 1 tbsp butter and add in the minced garlic.
- Sauté the garlic for half a minute and then add in the rice, soy sauce, and oyster sauce.
- Sauté until the rice has heated through.
- Make a well in the middle of the rice and add in the eggs. Scrambling it until it's almost fully set.
- Stir to combine everything before adding in the peas and stirring until the peas have been heated through.
HIBACHI CHICKEN WITH FRIED RICE AND VEGETABLES
A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and slightly spicy mustard sauce.
Provided by Cheryl Malik
Categories Dinner Main Course
Time 35m
Number Of Ingredients 31
Steps:
- Heat 2 tablespoons avocado oil on medium high in a large skillet or wok. Add diced onion and frozen vegetables, and sauté until onions are almost translucent, about 3 minutes. Move the vegetables to the side of pan. Crack eggs into pan and scramble with a spatula until cooked through and fully scrambled.
- Add 4 cups cooked rice and 4 tablespoons butter. Cook for 5 minutes and stir frequently. Add 4 tablespoons soy sauce and cook 1 additional minute. Pack fried rice firmly into bowls to keep hot.
- For the chicken: Heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil in same skillet or wok used for fried rice. Add chicken, 3 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper to skillet. Cook chicken until it is no longer pink, about 5-7 minutes. Stir only once or twice so chicken will brown.
- For the vegetables: In a separate large skillet or wok, heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
- Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, 4 tablespoons soy sauce, half and half, hot water, and minced garlic in blender.
Nutrition Facts : ServingSize 1 serving, Calories 871 kcal, Carbohydrate 113 g, Protein 33 g, Fat 31 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 148 mg, Sodium 1586 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 17 g
HIBACHI CHICKEN AND FRIED RICE
This is a recipe for a full hibachi style meal. It includes the chicken, veggies, fried rice, and bean sprouts. My husband and I put together a combination of recipes that we found on the interenet and created this one. It is very good for a night in, when you do not wish to pay the expensive prices at the Japanese steak house.
Provided by jessicapowers
Categories Japanese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 30
Steps:
- Note: Cook the rice first, so that it has time to cool down before you fry it. Cook the chicken and veggies at the same time in two separate skillets or woks. Make sure to keep the chicken and veggies warm while you cook the fried rice and bean sprouts.
- Hibachi Chicken.
- Cut the chicken breast up into bit sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink.
- Note: Do not clean skillet. You will reuse this skillet for the fried rice.
- Hibachi Veggies.
- Cut the white onion into slivers. Quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.
- Note: Do not clean skillet, you will use the same skillet for the bean sprouts. The oil that is left over will be used for the bean sprouts.
- Hibachi Fried Rice.
- Chop the onion. Heat vegetable oil on medium high in large skillet or wok (use the skillet or wok you cooked the chicken in earlier). Add the onion and sauté. Sauté onion for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts. Sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute.
- Hibachi Bean Sprouts.
- Melt the butter in a large skillet or wok (use the skillet or wok that you cooked the veggies in earlier). Add the soy sauce and bean sprouts. Sauté for 1-2 minutes.
HIBACHI-STYLE FRIED RICE
One of my favorite parts of hibachi is the fried rice and I was determined to make it at home. This recipe is quick and easy and is sure to be a big hit. I enjoy using left-over teriyaki chicken in my fried rice, but you can use any meat you want or no meat at all! With or without chicken it is equally as delicious and a great side dish! You can use more or less garlic, depending on your personal preference.
Provided by Amber62006
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a wok or non-stick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
- Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes. Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 17.1 g, Cholesterol 79.5 mg, Fat 12.6 g, Fiber 0.6 g, Protein 10.7 g, SaturatedFat 2.3 g, Sodium 491.3 mg, Sugar 0.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love