Description
This hibachi-style fried rice is packed with tender chicken, crisp vegetables, and rich garlic butter, replicating the flavors of a Japanese steakhouse right in your own kitchen.
Ingredients
Scale
- 2 cups cooked and chilled white rice (preferably day-old)
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup garlic butter (room temperature)
- 2 tablespoons vegetable oil (divided)
- 1 small onion (diced)
- 1 medium carrot (finely diced)
- 1/2 cup frozen peas
- 2 large eggs (lightly beaten)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions (sliced)
- Salt and white pepper to taste
Instructions
- 1. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Sear chicken pieces until golden and cooked through, about 4-5 minutes. Remove and set aside.
- 2. Reduce heat to medium-high, add remaining oil. Sauté onion and carrot until softened, about 3 minutes. Add peas and cook 1 minute more.
- 3. Push vegetables to one side of the pan, pour eggs onto empty side. Scramble eggs until set, then mix with vegetables.
- 4. Add chilled rice to the pan, breaking up any clumps. Drizzle soy sauce and sesame oil over rice, tossing to combine.
- 5. Return chicken to the pan, add garlic butter, and stir until melted and rice is evenly coated. Cook 2 minutes, stirring constantly.
- 6. Remove from heat, stir in green onions. Season with salt and white pepper. Serve immediately.
Notes
For best texture, use day-old refrigerated rice. If you don’t have garlic butter, make a quick substitute by mixing softened butter with minced garlic and a pinch of salt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Japanese
Nutrition
- Calories: 485
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g