Hibachi Chicken And Fried Rice Food

HIBACHI CHICKEN FRIED RICE

Steps:

• Add the mayo, ketchup, sugar, paprika, and garlic powder in a bowl and whisk until evenly mixed.
• Heat the flat top griddle or hibachi grill to medium high heat for at least 5 minutes.
• Add the sesame oil and spread with hibachi spatula, add the rice, onion, and eggs. Cook 2 minutes and mix together with hibachi spatulas.
• Add the peas and carrots and cook 1 minute, mixing those together with the rice.
• Add the soy sauce, butter, garlic, sesame seeds, and a small amount of kosher salt and pepper. Mix together and cook for 6 to 7 minutes, flipping the rice over occasionally.
• During the last 2 minutes of the rice cooking, move the rice to the side to make room for the chicken. Add the oil directly on the flat top and add the chicken, soy sauce, and lemon juice. Cook 4 to 5 minutes, flipping a few times and mix the chicken together with the rice.Serve the chicken fried rice with the Yum Yum Sauce.

HIBACHI CHICKEN AND FRIED RICE

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.

HIBACHI CHICKEN & FRIED RICE RECIPE - (3.9/5)

Steps:

• Cook your 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 bite 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 to 8 minutes or until done. Do not clean skillet. You'll be reusing it for the fried rice. Hibachi Veggies: Cut the onion into thin slivers and quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6 to 8 minutes or until tender. Don't clean skillet. You'll be using it for the bean sprouts. The oil that is left over will also be used for the bean sprouts. Hibachi Fried Rice: Chop the onion. Heat vegetable oil on medium high in the same skillet or wok you used earlier to prepare the chicken. Add the onion and sauté, 3 to 4 minutes or until tender. Add the bean sprouts. Sauté for 1 to 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 the same skillet or wok you used earlier to cook the veggies in. Add the soy sauce and bean sprouts. Sauté for 1 to 2 minutes.

HIBACHI-STYLE FRIED RICE

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.

HIBACHI CHICKEN FRIED RICE

Steps:

• Heat the oil in a large skillet over medium-high heat, add the chicken and onion and cook, until the chicken is cooked through and the onion is tender, about 7-10 minutes.
• Add the butter and let it melt before adding the garlic and cooking until fragrant, about a minute.
• Add the rice and soy sauce and mix well.
• Form a large opening in the middle of the pan, add the eggs and cook, scrambling a bit before mixing into the rice.
• Mix the peas and carrots in and warm.
• Mix the vinegar, sesame oil, sesame seeds and green onions in and enjoy!

JAPANESE STEAKHOUSE HIBACHI CHICKEN AND STEAK WITH VEGTABLES

Steps:

• Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove form heat, cover and simmer for 20 minutes. Then remove cover and let stand 5 minutes for rice to absorb remaining water.
• While waiting for the water to boil and rice to simmer, add all the ingredients for the white sauce in a medium bowl, whisk together and chill covered until ready to serve.
• Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Spread 1 Tb vegetable oil in 2 separate large skillets over medium high heat. Now in one large skillet, melt 1 TB butter and then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat and add a dash of salt and pepper. Stir often.
• In the other large skillet, add portions of the bite sized vegetables (onion and zucchini, not mushrooms) with 1 TB butter, 2 TB soy sauce, dash salt and pepper. (1 TB butter, 2 TB soy sauce, dash salt and pepper for each 1 to 2 cup portion, or unless the portions are small use like 1/2 the ingredients). Cook each portion for about 7 to 8 minutes or until desired tenderness. Cook in portions unless you have a hibachi grill or large enough skillet to cook all the vegetables at once. Stir occasionally. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself.
• When the chicken (add a little lemon juice at the end) or steak is done, add mushrooms and 1 TB butter, 1 TB soy sauce or more if you have decided to cook a lot of mushrooms.
• Continue to stir both pans.
• Spoon the vegetables into even portions onto everyone's plates, and the meat into even portions then use one of the meat or vegetable's now empty skillet for the rice.
• Toss the scrambled eggs, grated carrots, peas, diced onion with the cooked rice and melt about 1 1/2 or 2 TB butter in the skillet and spoon (slotted spoon) the rice mixture over into the skillet with melted butter, frying it over medium high heat. Add soy sauce and salt and pepper. Cook for about 8 or so minutes stirring as often as you can to keep rice from burning.
• Serve in even portions to everyone's plates.
• Serve white/orange dipping sauce as you'd like. In my family we use generous amounts over the entire plate.