How To Make Taste Hibachi Chicken Fried Rice

Hibachi Chicken Fried Rice 


·         4 cups rice cooked, cool to the touch
·         4 tablespoons avocado oil divided
·         3 teaspoons sesame oil
·         1 cup frozen vegetables
·         1/2 cup white onion diced
·         1 pound chicken breast cut into bite-sized pieces
·         1 zucchini large, quartered
·         1 white onion large, cut into slices
·         2 cups baby bella mushrooms quartered
·         1 clove garlic minced
·         6 tablespoons butter
·         12 tablespoons soy sauce
·         2 teaspoons lemon juice fresh
·         salt
·         pepper
·         2 tablespoons dry mustard
·         2 teaspoons honey
·         1/2 cup half and half
·         1 tablespoon water hot
·         1 tablespoon sesame seeds preferably lightly toasted
·         2 eggs large

1.    Make the fried rice: 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.

2.    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.

3.    Make the chicken and vegetables at the same time.

4.    For the chicken: Heat 1 1/2 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.

5.    For the vegetables: In a separate large skillet or wok, heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.

6.    For the mustard sauce: Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, half and half, hot water, 1/4 cup soy sauce, and minced garlic in blender.

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