How to make japanese chicken fried rice

Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender and liquid has been absorbed, 15 to 20 minutes.
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Remove from the heat, stir in 2 tablespoons butter, and let cool to room temperature, about 30 minutes.
Heat vegetable oil in a skillet over medium heat. Add eggs and scramble, stirring often to chop chunks of egg into small bits with a spatula.
Place rice in a large mixing bowl, add eggs, and toss together.
Melt remaining 2 tablespoons butter in a large frying pan over medium-high heat. Dump rice mixture into the hot pan. Add sesame seeds, 2 tablespoons soy sauce, salt, and pepper. Cook, stirring often, for 8 minutes.
Taste and add more butter or soy sauce as desired. Serve.

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For the Fried Rice

▢ 2 tablespoons avocado oil
▢ ½ cup white onion diced
▢ 1 cup frozen vegetables
▢ 2 large eggs
▢ 4 cups rice cooked, cool to the touch
▢ 4 tablespoons butter
▢ 4 tablespoons soy sauce

For the Hibachi Chicken

▢ 1 ½ teaspoons sesame oil
▢ 1 tablespoon avocado oil
▢ 1 pound chicken breast cut into bite-sized pieces
▢ 3 tablespoons soy sauce
▢ 1 tablespoon butter
▢ 2 teaspoons lemon juice fresh
▢ salt
▢ pepper

For the Hibachi Vegetables

▢ 1 ½ teaspoons sesame oil
▢ 1 tablespoon avocado oil
▢ 1 zucchini large, quartered and cut into 2" pieces
▢ 1 white onion large, halved and cut into ½" pieces
▢ 2 cups baby bella mushrooms about 8 ounces, quartered
▢ 1 tablespoon butter
▢ 1 tablespoon soy sauce
▢ salt
▢ pepper

For the Mustard Sauce

▢ 1 tablespoon sesame seeds preferably lightly toasted
▢ 2 tablespoons dry mustard
▢ 2 teaspoons honey
▢ 4 tablespoons soy sauce
▢ ½ cup half-and-half
▢ 1 tablespoon hot water
▢ 1 clove garlic minced

2 large skillets or woks
blender

For 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. 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.

For the Chicken and Vegetables (Made Simultaneously)

For the chicken: Heat 1 ½ 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.
For the vegetables: In a separate large skillet or wok, heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.

For the Mustard Sauce

Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, 4 tablespoons soy sauce, half and half, hot water, and minced garlic in blender.

For the best fried rice: Do not cook rice immediately before making fried rice. Leftover or precooked rice from the store works best.
For mustard sauce: Lightly toasting sesame seeds will enhance the flavor, but it is not necessary. Mustard sauce can be made ahead of time and stored in the refrigerator.
To make grain-free: Substitute rice with cauliflower rice.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving out of 6 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Serving: 1serving, Calories: 871kcal, Carbohydrates: 113g, Protein: 33g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 148mg, Sodium: 1586mg, Potassium: 834mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2151IU, Vitamin C: 13mg, Calcium: 119mg, Iron: 3mg, Net Carbs: 109g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

How is Japanese fried rice different from Chinese fried rice?

Japanese fried rice is made using short-grain rice, while Chinese fried rice uses long-grain rice like Jasmine rice. This means that Chinese fried rice has a firmer and drier texture than Japanese fried rice, which tends to be chewy and slightly sticky.

What sauce do hibachi chefs use on rice?

Most often, Japanese hibachi restaurants use a blend of oil(s) and rice cooking wine with soy sauce. However, canola oil, cottonseed oil, and peanut oil are commonly used.

Is Chicken fried rice Chinese or Japanese?

As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.