Hibachi restaurant style fried rice.
Restaurant style Hibachi can be made from the comfort of your home. Making restaurant style Hibachi rice and chicken takes a little preparation, but cooks quickly and is simple to make. Vegetables, rice, chicken and a few seasonings are all you need to make this popular dish. Learn make restaurant style Hibachi at home by following the instructions in this article.
Instructions
Prepare
1. Slice the vegetables. Cut the onion in half and slice into thin strips. Cut the zucchini in half and slice each half into long strips. Cut the mushrooms into quarters. Keep each vegetable on separate plates so they can be added when needed. Cut the lemon into wedges.
2. Place the egg in a bowl and lightly beat the egg. The egg will be used for the fried Hibachi rice.
3. Dice the chicken breast into bite-sized morsels. One-inch squares will work well.
4. Heat the griddle. Place the stovetop flat grill over two burners. Turn the front burner on medium-high heat and the rear burner on medium-low heat. If using a large frying pan, heat the frying pan on medium-high heat.
Hibachi Rice
5. Coat the flat grill or frying pan with a thin layer of vegetable oil. Saute the 1/2 cup of onion until translucent. Add the 1/2 cup of peas peas and 1/2 cup of carrots until heated. Move the vegetable mixture to the back of the grill. If using a large frying pan, remove the vegetable mixture from the pan.
6. Add vegetable oil, if needed, to the grill or frying pan and quickly cook the egg. Place the egg in the middle of the grill or remove from frying pan.
7. Add 2 tbsp. of butter to the grill or frying pan. Add the cooked rice and vegetables. Saute the mixture for approximately 5 minutes. Add soy sauce and pepper to taste. Add the egg and 1 tbsp. of butter. Saute until heated. Remove from grill or frying pan and keep warm.
Hibachi Chicken
8. Place a small amount of vegetable oil on the grill or frying pan. Add the rest of the onion and saute until the onion is translucent. Place on the back burner or remove from frying pan.
9. Cook the strips of zucchini and mushrooms. When they are cooked, mix with the onion. Add 1 tbsp. of butter, and add salt and pepper to taste. Place on the back burner or remove from frying pan.
10. Place the chicken pieces on the flat grill or in the frying pan and cook completely. Add 1 tbsp. of butter as the chicken is cooking. Add soy sauce and pepper to taste. Squeeze the lemon over the chicken.
11. Add the vegetables to the chicken and mix well. Plate and serve with the Hibachi rice.
Tags: grill frying, tbsp butter, flat grill, from frying, pepper taste