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Hibachi Chicken Fried Rice Bowl

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by Tracey Bloom

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Chef Tracey combines three beloved Japanese classics in one delightful, family-favorite meal. First, the base: Savory fried rice studded with tender-crisp broccoli, carrot, onion, and zucchini. Next, the topping: Smoky, tender grilled chicken glazed in a garlicky, umami-rich soy sauce. And finally: The Yum Yum Sauce that brings the dish together with its signature creamy, tangy, and sweet notes. Go ahead and put this one on repeat.

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Nutritional facts

Protein

66g

Carbs

142g

Calories

1290

Fat

47g

Ingredients

ButterCarrotsBroccoli Garlic PowderBlack PepperGarlicEggSugarZucchiniOnionLight Soy SauceJasmine RiceMayonnaiseApple Cider VinegarKetchupChicken BreastCanola OilSoy SaucePaprika

Reviews

3.9

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Based on 75 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Kayla Mosley · 02/05/25

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About Tracey Bloom

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Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.

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