This is a home griddle dinner in the hibachi style. Bite-size chicken is seared over high heat and glazed at the end with soy sauce and sesame oil, then set aside while the fried rice cooks on the same surface.
The rice gets scrambled egg, zucchini half-moons, carrot, peas and green onion. The chicken is served beside it, not mixed in, with a small bowl of creamy dipping sauce made from mayonnaise, ketchup, rice vinegar, paprika and garlic powder.
Why This Recipe Works
- Adding the soy sauce after the chicken is browned glazes it without stopping the sear.
- Zucchini and carrot cook quickly on high heat and stay slightly crisp in the rice.
- Making the dipping sauce first gives it time to chill and for the paprika to colour it.
Three Jobs for the Griddle
Sauce first, then the griddle does the chicken and the rice in turn.
Stage 1 of 3
Dipping sauce
Steps 1–1 of 5
Whisked and chilled before any cooking starts.
- Dipping sauce whisked and chilledWhisk the mayonnaise, ketchup, rice vinegar, paprika and garlic powder and refrigerate until serving.
Stage 2 of 3
Chicken
Steps 2–2 of 5
Seared hot, glazed with soy and sesame, then set aside.
- Chicken seared and glazedHeat 1 tbsp neutral oil on a large griddle or skillet over high heat. Sear the chicken until browned and 165°F, toss with the soy sauce and sesame oil and move to a plate.
Stage 3 of 3
Fried rice
Steps 3–5 of 5
Egg, vegetables and rice on the same surface, then plated beside the chicken.
- Eggs and vegetablesAdd the remaining oil and scramble the eggs until set. Add the zucchini, carrot and peas and cook for 2 to 3 minutes.
- Rice fried with green onionsAdd the cold rice and stir-fry until hot and lightly browned, then fold in the green onions.
- Served side by sideServe the glazed chicken beside the fried rice with the dipping sauce.
Ingredient Notes
- Zucchini
- One small zucchini cut into half-moons; it is one of the defining vegetables in the rice.
- Cold cooked white rice
- Three cups, cooked ahead and safely chilled.
- Mayonnaise and ketchup
- Half a cup and one tablespoon, the base of the pale orange sauce.
How to Make It
Dipping sauce whisked and chilled
Whisk the mayonnaise, ketchup, rice vinegar, paprika and garlic powder and refrigerate until serving.
Chicken seared and glazed
Heat 1 tbsp neutral oil on a large griddle or skillet over high heat. Sear the chicken until browned and 165°F, toss with the soy sauce and sesame oil and move to a plate.
Eggs and vegetables
Add the remaining oil and scramble the eggs until set. Add the zucchini, carrot and peas and cook for 2 to 3 minutes.
Rice fried with green onions
Add the cold rice and stir-fry until hot and lightly browned, then fold in the green onions.
Served side by side
Serve the glazed chicken beside the fried rice with the dipping sauce.
Success Tips
- Cut the zucchini half-moons about as thick as the carrot dice so both finish on the griddle together.
- Toss the hibachi chicken with the soy glaze off the heat if the griddle is smoking.
- Push the scrambled eggs to one side before adding the vegetables so the eggs stay in soft pieces.
Serving Ideas
Plate the chicken and fried rice side by side with a small bowl of the dipping sauce on each plate.
Storage and Reheating
Refrigerate
Refrigerate the chicken, rice and sauce separately. Reheat the chicken and rice until steaming; keep the sauce cold.
Frequently Asked Questions
Is the chicken mixed into the rice?
No. It is served beside the fried rice, with the dipping sauce on the side.
What is the dipping sauce made from?
Mayonnaise, ketchup, rice vinegar, paprika and garlic powder.
