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chicken and egg fried rice hibachi fried rice recipe

Hibachi Fried Rice Recipe

Healthier Benihana Copycat with chicken, egg and vegetables
5 from 3 votes
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese
Servings 4 portions
Calories 339 kcal


  • 240 g White Short Grain Rice
  • 1 tablespoon Vegetable Oil
  • 2 cloves Chopped Fresh Ginger
  • ½ inch Chopped Fresh Garlic
  • 2 Eggs
  • 1 Cup Thinly Sliced White Cabbage
  • 120 g Shredded Boiled Chicken
  • ¾ Cup Thinly Sliced Green Onions Spring Onions
  • 1 Carrot Peeled and Diced
  • 1 teaspoon Dark Soy Sauce
  • 2 teaspoon Lemon Juice
  • ½ teaspoon Ajinomoto optional
  • Salt and Black Pepper to Taste


Preparing the ingredients

  • To have fragrant rice that is not sticky, wash it when raw until the starch is gone; the starch will be gone when, after adding water to the pot and mixing it with the rice, it will remain transparent. To cook the short-grain rice follow the instructions on the label (I tend to use 3 cups of water for every cup of raw rice) and then, once cooked, spread it on a large shallow pan or a baking sheet in a thin layer, without pressing it, so to allow it to cool down as quickly as possible; once the rice has cooled down, allow it to sit in the fridge to continue dehydrating, if possible overnight. Cold day-old rice out of the fridge will fry the best in hot oil.
  • To cook the chicken breast, place it in a pan full of simmering water and allow it to fully cook; once the chicken is cooked, drain the water and allow it to cool down. You can decide how you prefer the chicken to cut it in small pieces, shredded or larger bites.
  • Wash and chop all of the vegetables. Chop the carrots in small pieces, shred the cabbage, wash and slice the other vegetables as preferred.

Prepare the Hibachi Fried Rice

  • Start by warming up the oil in a large wok on medium-high heat; once the pan and oil are hot, reduce the flame to medium, so not to burn the smaller ingredients that go in the pan.
  • Add the ginger and garlic and allow them to lightly fry for about 30 seconds.
  • Once the smell of rawness of the garlic has gone, add the egg and allow it to cook for 15 seconds, before starting to scramble it.
  • Allow also the egg to be thoroughly cooked before adding the cabbage, chicken, and carrot; once these are added, sauté everything well, then add the cold cooked rice and mix well once more.
  • Cook the rice until this is piping hot, which should take 2-3 minutes on the large hot wok, then add the seasoning of black pepper, lemon juice, soy sauce, and salt.
  • Sauté the hibachi-style rice once more and add the chopped fresh green onions to it before serving and enjoying!



  • Rice: In order to achieve the fried rice effect, it is very important that the rice used is cold. You can either use leftover rice or prepare it in advance and allow it to cool down. To cool it down quicker, spread the rice out on a piece of parchment paper.
  • Ajinomoto: This ingredient is optional as it is typical Chinese (and Indo-Chinese); just a sprinkle of it enhances the flavors of this Benihana-inspired Hibachi Fried Rice. 


Calories: 339kcalCarbohydrates: 52gProtein: 14gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 104mgSodium: 446mgPotassium: 296mgFiber: 2gSugar: 2gVitamin A: 2913IUVitamin C: 12mgCalcium: 59mgIron: 2mg
Keyword Hibachi Fried Rice
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