Dinner TBD
Hibachi Griddled Chicken Fried Rice
Hibachi-style griddled chicken fried rice with vegetables, day-old rice, eggs, and Yum-Yum sauce.
Ingredients
- 2 chicken breasts (large, boneless, skinless; sliced thin and cut into bite sized pieces)
- salt and pepper
- soy sauce or gluten-free tamari
- 4 cup day-old basmati or jasmine rice
- 1 cup mushrooms (chopped into larger bites)
- 1 onion (chopped into larger bites)
- 1 zucchini (chopped into larger bites)
- 3-4 cloves garlic (minced (or 3-4 frozen cubes of garlic will work))
- 1/2 cup green onions (chopped)
- 1-2 eggs (however many you prefer)
- 3-4 tbsp soy sauce or GF tamari
- 1/2 stick butter
- sesame oil
- Yum-Yum sauce (for serving)
Method
- 1
Preheat griddle to med-high heat.
- 2
Add enough sesame oil for the chicken and the veggies (about 2-3 TBSP)
- 3
Add veggies to one side of the griddle, and the chicken to the other, season both with S&P.
- 4
Cook both 4-5 min until golden brown and slightly crispy, lightly season both with soy sauce, and then flip for another 4-5 min (until chicken is cooked throughout & veggies are softened and browned)
- 5
Taste & add more soy sauce if needed.
- 6
Remove all and set aside.
- 7
Add the 1/2 stick of butter to the griddle and pour the day-old rice over top, breaking up cold pieces as needed, and leaving some butter to cook the egg on the side.
- 8
Let it fry a few minutes before flipping, adding more soy sauce as necessary.
- 9
Fry the egg next to the rice, then mix in once cooked.
- 10
Once rice has reached desired crispiness & flavor, toss the chicken & veggies back in to keep hot.
- 11
Turn off griddle & serve on a large plate & drizzle on the Yum-Yum sauce!