HIBACHI CHICKEN AND FRIED RICE RECIPE - FOOD.COM
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.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
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.
Nutrition Facts : Calories 876.7, FatContent 48.7, SaturatedFatContent 18.7, CholesterolContent 219.1, SodiumContent 2890.7, CarbohydrateContent 70.1, FiberContent 4.6, SugarContent 9.7, ProteinContent 41
HIBACHI-STYLE FRIED RICE RECIPE | ALLRECIPES
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 Fried Rice
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 servings
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, CarbohydrateContent 17.1 g, CholesterolContent 79.5 mg, FatContent 12.6 g, FiberContent 0.6 g, ProteinContent 10.7 g, SaturatedFatContent 2.3 g, SodiumContent 491.3 mg, SugarContent 0.5 g
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