Amazing 30-min Chicken Fried Rice with Creamy Hibachi Sauce

Name: Amazing 30-min Chicken Fried Rice with Creamy Hibachi Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 2 tablespoons sesame oil; 1/2 cup diced yellow onion; 1/2 cup diced carrots; 1/2 cup frozen peas; 2 large eggs, lightly beaten; 3 cups cold cooked long grain white rice; 2 cups cooked chicken breast, diced into 1/2 inch pieces; 3 tablespoons low sodium soy sauce; 1 tablespoon unsalted butter; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 green onions, thinly sliced; For the Creamy Hibachi Sauce:; 1/2 cup mayonnaise; 1 tablespoon ketchup; 1 tablespoon rice vinegar; 1 teaspoon garlic powder; 1 teaspoon sugar; 2 tablespoons water; 1/4 teaspoon paprika

By anna Boncoeur On December 1, 2025

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If you’re tired of waiting for delivery and frankly, tired of mushy rice, then listen up! Today we are making the absolute best Chicken Fried Rice with Creamy Hibachi Sauce you will ever taste. I’m Anna, and I’m that passionate food lover who believes everyday cooking should be joyful and easy, especially when it involves tender chicken.

This recipe is my secret weapon for a lightning-fast weeknight dinner that genuinely tastes better than your favorite takeout spot. We’re talking perfectly cooked rice, tender chicken pieces, and that unbelievably rich, creamy sauce that coats everything just right. Trust me, once you try this homemade version, you won’t look back. I’ve tested this method dozens of times to make sure the texture is spot on every single time—that’s the experience talking!

The whole thing comes together in about 30 minutes, which is why it’s my go-to when I need amazing flavor without the fuss.

Table Of content

Why You’ll Love This Chicken Fried Rice with Creamy Hibachi Sauce

If you’re looking for a weeknight hero that delivers huge flavor without demanding hours in the kitchen, this is it. Busy home cooks, rejoice! This recipe is designed to be fast, foolproof, and incredibly satisfying. You’ll be shocked at how easily this comes together.

It’s ridiculously fast—seriously, under 30 minutes total!
The flavor profile hits all those savory, slightly sweet notes you crave from a restaurant.
Minimal cleanup since almost everything happens in one big pan.

Quick Preparation and Flavor Reward

You get the full, satisfying experience of restaurant-quality fried rice without the wait time or the huge bill. That amazing, slightly smoky, savory flavor, all wrapped up in a dish ready in half an hour? That’s the magic here. The creamy sauce really takes it over the top, making it feel like a special meal even on a Tuesday night.

Essential Components for Chicken Fried Rice with Creamy Hibachi Sauce

To nail this takeout fakeout, you need to have everything prepped and ready to go before you even turn on the heat. That’s the secret to any good stir-fry, right? We’re keeping the ingredient list straightforward, but paying attention to how we prep things, especially the rice, makes all the difference in the final texture.

Ingredients for the Main Stir Fry

For the rice base, you’ll need 3 cups of long-grain white rice, but here’s the big rule: it must be cold and cooked! Day-old refrigerated rice is your friend here. We also need 2 cups of pre-cooked, diced chicken breast, 1 tablespoon of unsalted butter, and 3 tablespoons of low-sodium soy sauce. For crunch and color, dice up half a cup of yellow onion and half a cup of carrots, and grab half a cup of frozen peas. Don’t forget the two eggs, lightly beaten, and a final sprinkle of two thinly sliced green onions for freshness.

Creating the Creamy Hibachi Sauce

This sauce is non-negotiable—it makes the dish! You’ll need half a cup of mayonnaise, a tablespoon of ketchup, and one tablespoon of rice vinegar. For that signature depth, whisk in one teaspoon of garlic powder, one teaspoon of sugar, and a quarter teaspoon of paprika. Whisk it all together until it’s completely smooth, and then set it aside in the fridge while you cook everything else. That chilling time lets the flavors really meld together.

Equipment Considerations for Success

You really want a large wok if you have one, as it handles the high heat and tossing motion best. If not, a very large, heavy-bottomed skillet will work just fine. Make sure you have a sturdy spatula ready for breaking up that cold rice. Having everything measured into little bowls beforehand prevents panic when the pan gets hot!

Mastering the Creamy Hibachi Sauce First

I know it’s tempting to jump right into the sizzling oil, but we have to start with the star of the show: that creamy sauce! Instruction number one is all about getting that whipped up and chilling out. You’re going to whisk together the mayonnaise, ketchup, rice vinegar, garlic powder, sugar, water, and that tiny bit of paprika.

When you whisk it, make sure there are absolutely no lumps left—we want it silky smooth. Cover that bowl up and stick it in the fridge. Seriously, don’t skip the chilling part! When the sauce is cool, it hits the hot rice and chicken perfectly, creating that incredible texture contrast. If it’s warm, it just melts weirdly. Let it chill while you handle the veggies and rice!

Step-by-Step Guide to Perfect Chicken Fried Rice with Creamy Hibachi Sauce

Okay, the sauce is chilling, the pan is hot—now the fun part starts! Remember, stir-frying is fast, so have everything right there next to your stove. We are moving quickly here to get that nice toasted flavor on the rice without overcooking anything else.

Preparing the Aromatics and Eggs

First things first: get your big wok or skillet ripping hot over medium-high heat. Pour in your two tablespoons of sesame oil. Once it shimmers a little, toss in that half cup of diced onion and half cup of carrots. You want to stir these guys constantly for about three to four minutes until they start getting just tender around the edges. Don’t let them brown! Once they soften up a touch, throw in your half cup of frozen peas and cook for just one more minute to wake them up.

Now, here’s a classic trick: push all those veggies over to one side of the pan, making a clear space on the other side. Pour your two lightly beaten eggs right into that empty spot. Let them sit for just a moment until the edges start to set, then use your spatula to scramble them up fluffy. Once they look fully cooked, mix them right into the vegetables.

Incorporating the Cold Rice and Chicken

This is where we build the body of the dish! Add your three cups of cold, cooked long-grain white rice into the pan. You need to work quickly here, using your spatula to break up any big clumps. You’re stir-frying this for about two to three minutes until you feel like the rice grains are getting a little separated and maybe even slightly toasted—that dry heat is what makes it authentic. Next, add in your two cups of diced, cooked chicken breast. Keep tossing for another two minutes until that chicken is piping hot all the way through.

A quick word on the chicken: since we added pre-cooked chicken, we just need to heat it up. But if you were cooking raw chicken in here, you absolutely must verify it hits 165 degrees Fahrenheit (74 degrees Celsius) internally with a thermometer before you move on. Safety first, always!

Final Seasoning and Finishing Touches

Time for the flavor punch! Drizzle those three tablespoons of low-sodium soy sauce evenly over the rice mixture. Toss everything really well so every grain gets coated. Next, drop in that one tablespoon of unsalted butter. Stir until it melts completely and gets mixed in—that adds a little richness you wouldn’t believe! Season it lightly with a quarter teaspoon of kosher salt and a quarter teaspoon of black pepper, tasting as you go.

Finally, turn off the heat. Sprinkle that beautiful green from your two thinly sliced green onions over the top. Give it one last gentle toss. Now, serve this masterpiece hot right away, with that chilled creamy hibachi sauce ready for drizzling!

Tips for Expert Chicken Fried Rice with Creamy Hibachi Sauce Texture

Getting that perfect texture—where the rice is fluffy and separated, not sticky or gummy—is the trickiest part of making great fried rice at home. It really comes down to two things: how cold your rice is, and how you manage the heat in your pan. If you follow these two steps, you’ll nail that amazing, authentic texture every time.

Rice Temperature Matters

I can’t say this enough: use cold, day-old rice! If you use warm or freshly cooked rice, it’s full of moisture and it will steam in the pan instead of frying. Steamed rice equals mushy rice, and we absolutely do not want that in our takeout fakeout. Refrigerate your cooked rice for at least four hours, or better yet, overnight. When you add it to the hot pan, those cold grains separate beautifully when you break up the clumps with your spatula.

Wok Heat Management

You need high heat for proper stir-frying, but you have to respect the ingredients. Keep your heat set to medium-high. If it’s too low, the vegetables will stew, and the rice will just absorb oil without toasting. If it’s blasting hot from the start, you’ll burn the garlic powder in the sauce or scorch the soy sauce before the rice warms up.

The goal is to hear a consistent sizzle and see slight browning on the rice grains after a couple of minutes of tossing. This toasting is what gives the dish that signature “wok hei” flavor, even if you’re just using a skillet! For more great recipes like this, check out my Pinterest page.

Storing Your Chicken Fried Rice with Creamy Hibachi Sauce

Even though this Chicken Fried Rice with Creamy Hibachi Sauce is so good you’ll want to eat it all in one sitting, sometimes we have leftovers! That’s perfectly fine, but you have to store it correctly, especially since we used a mayonnaise-based sauce. The rice and the sauce should actually be stored separately if you plan on keeping it for more than a day, just to maintain the best texture.

When you cool it down quickly, it holds up really well. Just keep everything covered tightly in the fridge. Reheating is super easy, too—you don’t need to wait for delivery when you have this ready to go in minutes!

Storage and Reheating Table

Here’s my quick guide for leftovers. Remember, the sauce is best served cold or room temperature over the hot rice, so you might want to re-whisk any leftover sauce before serving!

Item	Storage Duration (Refrigerated)	Reheating Method
Fried Rice	2 to 3 days	Skillet (preferred) or Microwave
Creamy Hibachi Sauce	Up to 5 days	No reheat needed; serve chilled

Frequently Asked Questions About This Chicken Fried Rice with Creamy Hibachi Sauce

I get so many questions about this recipe because everyone wants that perfect Hibachi Style flavor at home! It’s designed to be a simple Quick Dinner, but sometimes you need to tweak things for your kitchen. Here are the things I hear most often, and my best advice for keeping it delicious.

Can I Use Different Vegetables in This Chicken Fried Rice with Creamy Hibachi Sauce?

Absolutely! Feel free to swap out the onions, carrots, and peas for whatever you have on hand. Broccoli florets, chopped mushrooms, or even thinly sliced bell peppers work great. Just remember that wetter vegetables, like mushrooms, might need an extra minute or two in the pan to cook off some moisture before you add the eggs. Stick to about 1.5 cups of total vegetables so you still have plenty of room for that glorious rice!

How to Make the Sauce Thinner or Thicker?

The sauce consistency is totally personal preference, right? If you find the sauce is just too thick after chilling—maybe you like it runnier for dipping—just whisk in another tablespoon of water, one teaspoon at a time, until you hit that perfect drizzle consistency. If you accidentally added too much water and it seems too thin for your liking, don’t stress! Just stir in half a teaspoon of extra mayonnaise or a tiny pinch more of powdered sugar to thicken it back up. It’s all about balance!

Share Your Homemade Chicken Fried Rice with Creamy Hibachi Sauce

I truly hope this recipe brings some of that amazing takeout joy right to your table! Once you’ve made this incredible Chicken Fried Rice with Creamy Hibachi Sauce, please come back and drop a rating below. I absolutely love hearing what you thought and seeing pictures of your creations!