Fried Rice: Cook rice according to package directions. Cool completely.
Hibachi Sauce: Whisk all ingredients together in a small bowl. Refrigerate until ready to use.
Hibachi Chicken: In a medium bowl, combine chicken and soy sauce. In a large wok or skillet, melt 2 tbsp butter. Add chicken. In batches, cook stirring, 3 to 5 mins or until cooked through. Transfer to a bowl. Toss sesame oil and rice vinegar with chicken. Set aside; keep warm.
In the same wok or skillet, add 1 tbsp oil. Add eggs. Cook, stirring frequently, for 2 to 3 mins or until eggs are set. Transfer to small bowl; set aside.
Add remaining oil to wok or skillet. Add ginger and garlic. Cook, stirring, for 1 to 2 mins or until fragrant. Add rice, peas, carrots, and cabbage. Cook for 5 to 8 mins or until heated and vegetables are tender crisp. Add 1/2 cup green onions. Season with salt.
Serve hibachi chicken over fried rice. Top with remaining green onions. Sprinkle black and white sesame seeds. Substitute chicken with thinly sliced beef sirloin, pork tenderloin or shrimp for variation.
If you’re a fan of Japanese cuisine, this savory Hibachi Chicken and Fried Rice is sure to become your new favorite recipe. With this dish you’ll never need Japanese takeout ever again!
The term ‘‘Hibachi’’ translates to fire bowl and it refers to a traditional Japanese heating device that can be round or square. In the USA we refer to these heating devices as a ‘Teppanyaki’ and we normally associate them with gas-heated hotplates integrated into tables around where a few people can sit and eat while the chef performs the cooking in front of them.
Although you might not be performing for your guests, you can surely deliver a tasteful dish by following this Japanese inspired recipe that cooks fast and disappears even faster!
The biggest difference between Japanese and Chinese fried rice is the type of rice used. Japanese fried rice is made with short-grain rice, such as sushi rice which provides a chewy texture. Chinese fried rice is made with long-grain rice, like Mahatma® Basmati Rice and Mahatma® Jasmine Rice, resulting in a drier texture, just like the variety found in this recipe.
Cooked chicken should be used within 4 to 5 days after being prepared, but fried rice will stay good for up to a week, so make sure you store them in separate containers in the fridge!
To reheat: Hibachi chicken is best reheated in a hot pan on the stove, so everything stays moist and the vegetables crisp back up.
– Instead of using regular cooking oil, use just a few drops of sesame oil to add that distinct sesame flavor found in many Asian dishes.
– Swap regular soy sauce for low-sodium soy sauce that is just as flavorful, but with a lot less sodium.
Looking for more stir-fry recipes? Try this Stir Fried Chicken and Jasmine Rice with Quinoa with Mahatma® Jasmine Rice or try a Simple Chicken Fried Rice using Mahatma® Fluffy Rice for a different texture.
For something a bit sweeter, take a look at this coconut rice pudding.