Fried Rice and Chicken Hibachi Style

Create your own Hibachi dinner at home, with sautéed veggies, seared rice, and very delicate chicken, this hibachi formula is presented with a hot mustard sauce that truly moves you to the Japanese steakhouse!

hibachi chicken being dunked in mustard sauce with chopsticks

Why We Love This Recipe


This hibachi chicken and broiled rice formula is rich, impeccably prepared, and poses a flavor like it was simply made at your number one Japanese eatery.

This is the ideal method for making hibachi at home!

The mustard sauce is sweet and somewhat hot and adds a delightful kick to the chicken, veggies, and seared rice. You’ll need to eat it on top of everything!

Gourmet Expert Tips

Seared rice was initially made as a method for utilizing extra old rice. To make hibachi rice, use rice you’ve made quite a bit early rather than newly cooked rice.

For broiled hibachi rice that preferences considerably more like eatery quality, utilize precooked rice purchased at the supermarket.

Assuming that you are sans grain, you can without much of a stretch substitute the rice with cauliflower rice.
Daintily toasting sesame seeds for the mustard sauce isn’t required, yet it will upgrade the flavor.
hibachi chicken, veggies, seared rice, and mustard sauce on a plate

Hibachi Chicken with Fried Rice and Vegetables

Prep: 15 minutes
Cook: 20 minutes
Total Time: 35 minutes

A café style hibachi supper complete with broiled rice, delicate chicken, veggies, and marginally zesty mustard sauce.

Ingredients For the Fried Rice

  • 2 tablespoons avocado oil
  • ½ cup white onion diced
  • 1 cup frozen vegetables
  • 2 enormous eggs
  • 4 cups rice cooked, cool to the touch
  • 4 tablespoons spread
  • 4 tablespoons soy sauce

Ingredients For the Hibachi Chicken

  • 1 ½ teaspoons sesame oil
  • 1 tablespoon avocado oil
  • 1 pound chicken bosom cut into reduced down pieces
  • 3 tablespoons soy sauce
  • 1 tablespoon margarine
  • 2 teaspoons lemon squeeze new
  • salt
  • pepper

Ingredients For the Hibachi Vegetables

  • 1 ½ teaspoons sesame oil
  • 1 tablespoon avocado oil
  • 1 zucchini enormous, quartered and cut into 2″ pieces
  • 1 white onion enormous, divided and cut into ½” pieces
  • 2 cups child bella mushrooms around 8 ounces, quartered
  • 1 tablespoon spread
  • 1 tablespoon soy sauce
  • salt
  • pepper

Ingredients For the Mustard Sauce

  • 1 tablespoon sesame seeds ideally delicately toasted
  • 2 tablespoons dry mustard
  • 2 teaspoons honey
  • 4 tablespoons soy sauce
  • ½ cup creamer
  • 1 tablespoon high temp water
  • 1 clove garlic minced
  • Hardware
  • 2 enormous skillets or woks
  • Blender

Instructions For the Fried Rice

Heat 2 tablespoons avocado oil on medium high in an enormous skillet or wok. Add diced onion and frozen vegetables, and sauté until onions are practically clear, around 3 minutes.

Shift the vegetables aside from skillet. Break eggs into container and scramble with a spatula until cooked through and completely mixed.

Add 4 cups cooked rice and 4 tablespoons margarine. Cook for 5 minutes and mix much of the time. Add 4 tablespoons soy sauce and cook 1 extra moment. Pack seared rice solidly into bowls to keep hot.

Instructions For the Chicken and Vegetables (Made Simultaneously)

For the chicken: Heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil in same skillet or wok utilized for seared rice. Add chicken, 3 tablespoons soy sauce, 1 tablespoon margarine, lemon squeeze, salt, and pepper to skillet. Cook chicken until it is presently not pink, around 5-7 minutes. Mix just a single time or two times so chicken will brown.

For the vegetables: In a different enormous skillet or wok, heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil on medium high intensity. Add cut onion, child bella mushrooms, zucchini, 1 tablespoon margarine, 1 tablespoon soy sauce, salt, and pepper to skillet. Sauté until vegetables are delicate, around 6-8 minutes.

Instructions For the Mustard Sauce

Softly toast sesame seeds whenever wanted. (See note.)

Blend sesame seeds, dry mustard, 2 teaspoons honey, 4 tablespoons soy sauce, creamer, heated water, and minced garlic in blender.

Hibachi mustard sauce in a blender

Notes

For the best broiled rice: Do not cook rice preceding making seared rice. Extra or precooked rice from the store works best.

For mustard sauce: Lightly toasting sesame seeds will improve the flavor, yet it isn’t required. Mustard sauce can be made early and put away in the fridge.

To make sans grain: Substitute rice with cauliflower rice.

Formula yields roughly 6 servings. Real number of servings will rely upon your favored part measures.
Dietary benefits shown are common principles and reflect data for 1 serving out of 6 utilizing the fixings recorded.

Genuine macros might change marginally relying upon explicit brands and kinds of fixings utilized.

To decide the heaviness of one serving, set up the formula as educated. Gauge the completed formula, then, at that point, partition the heaviness of the completed formula (excluding the heaviness of the holder the food is in) by 6. Result will be the heaviness of one serving.

Serving: 1serving, Calories: 871kcal, Carbohydrates: 113g, Protein: 33g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 148mg, Sodium: 1586mg, Potassium: 834mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2151IU, Vitamin C: 13mg, Calcium: 119mg, Iron: 3mg, Net Carbs: 109g
Number of all out servings shown is inexact. Genuine number of servings will rely upon your favored part measures.

Zach
Publishing has always been my favorite past times. I'm happy to call EMF my home.