Hibachi Chicken & Shrimp Fried Rice Bowl

A hearty bowl of fried rice with chicken and shrimp, quick and easy to prepare, perfect for weeknight dinners or gatherings.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Ingredients Equipment Method Notes

Ingredients

For the Fried Rice

1 cup cooked white rice Day-old rice works best for that perfect texture.
1 cup cooked chicken diced, use leftover or rotisserie chicken for convenience.
1 cup cooked shrimp peeled and deveined, fresh or frozen.
2 tbsp vegetable oil Essential for sautéing the ingredients.
1 cup mixed vegetables carrots, peas, and corn (frozen saves time).
2 eggs beaten adds richness and binds everything together.
3 tbsp soy sauce a must-have for that savory flavor.
1 tbsp sesame oil adds a nutty depth.
2 green onions chopped for garnish.
to taste salt and pepper adjust according to your preference.

Equipment

Large Skillet or Wok

Method

Step 1: Heat the vegetable oil in a large skillet or wok over medium-high heat.
Step 2: Add the mixed vegetables and sauté for 2-3 minutes until they are tender.
Step 3: Push the vegetables to one side of the skillet and pour in the beaten eggs. Scramble the eggs until fully cooked.
Step 4: Add the cooked rice, chicken, and shrimp to the skillet. Stir everything together to combine.
Step 5: Pour in the soy sauce and sesame oil, mixing well. Cook for an additional 3-4 minutes until everything is heated through.
Step 6: Season with salt and pepper to taste.
Step 7: Garnish with chopped green onions before serving. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or soy sauce to revive flavors.