If you’re a fan of Japanese steakhouses, you won’t believe how easy this hibachi rice is to make at home!
The blend of fluffy rice, tender veggies, and scrambled eggs is totally restaurant-worthy. It’s a flavor explosion in every bite!
It’s also a perfect as a side dish for Asian-inspired dishes and a great way to use up leftover rice.
Whether you’re craving a taste of your favorite hibachi spot or just want a quick and satisfying meal, it’ll hit the spot!
Why You’ll Love This Hibachi Fried Rice
Flavorful Feast: The combination of soy sauce and toasted sesame oil gives this dish a rich, savory taste with every bite.
Blend of Textures: Experience the perfect blend of textures, from the tender sautéed onions and carrots to the crunch of crispy rice bits.
Versatile Veggies: Customize your dish by adding any variety of vegetables to the mix. It’s a new culinary adventure each time you cook.
Crowd-Pleasing Favorite: This dish is a surefire hit, appealing to both adults and children alike with its familiar yet elevated flavors.
Ingredients
- Cooked and Cooled White Rice: The key to perfect fried rice. Cooling the rice dries it out so it doesn’t get mushy.
- Butter: It adds a rich flavor you can’t get from just oil. It’s the secret ingredient used in hibachi restaurants.
- Onion, Carrots, and Frozen Peas: The classic veggie trio for fried rice. Frozen peas work great and are always on hand.
- Large Eggs: Scramble ’em up directly in the pan for big fluffy egg pieces throughout the rice.
- Soy Sauce: It provides the signature savory, umami flavor. Use low sodium to control the salt.
- Toasted Sesame Oil: A drizzle at the end lends a nutty, toasty aroma.
- Salt and Pepper: Season to taste.
- Chopped Green Onions: The perfect fresh, colorful finishing touch. Don’t skip the garnish!
How to Make Hibachi Fried Rice
Making this dish at home is as easy as can be!
1. Prepare the rice. If the rice is clumped together, break it up with your hands into individual grains.
2. Cook the vegetables. Heat 1 tablespoon of the butter in a large wok or skillet over medium-high heat. Add the onion and carrots and sauté until tender, about 3-4 minutes. Add the frozen peas and cook for 1 more minute.
3. Scramble the eggs. Push the vegetables to one side of the pan. Melt the remaining 1 tablespoon of butter on the empty side. Pour the beaten eggs onto the empty side and scramble until cooked through. Mix the scrambled eggs into the vegetables.
4. Fry the rice. Add the rice to the pan. Pour the soy sauce and sesame oil over the rice and stir well to distribute. Continue stirring and tossing the rice over high heat for 3-5 minutes to fry the rice and develop some crispy bits.
5. Season and serve. Season with salt and pepper to taste. Garnish with chopped green onions and serve hot.
Tips for the Best Hibachi Fried Rice
For true restaurant-quality rice, follow these tips.
- Keep it old and cold. Use day-old, refrigerated rice for the best texture. The drier, separate grains fry up better without getting mushy.
- Work some batch bliss. If doubling the recipe, fry the rice in batches so you don’t overcrowd the pan. This allows the rice to actually fry instead of steaming.
- Be generous! Don’t be shy with the soy sauce, salt, pepper, and a touch of sesame oil. Well-seasoned fried rice tastes more like the restaurant version.
- Amp up the flavor. Add cooked chicken, shrimp, beef, bacon, kimchi, pineapple, or extra veggies like bell peppers, broccoli, cabbage, etc. to change it up.
- Make it a feast. Serve as a side dish alongside grilled meats and veggies. Or make it a main dish by adding more protein like chicken, shrimp, beef, tofu, etc.
How to Store
Here’s how to keep your rice fresh to enjoy again.
To Store: Refrigerate in an air-tight container within 2 hours of cooking. It will keep for 3-5 days in the fridge.
To Freeze: Spread the rice in a single layer on a baking sheet and freeze until solid. Transfer frozen portions to air-tight freezer bags, squeezing out excess air. It will keep for 2-3 months frozen.
To Reheat: Reheat refrigerated hibachi fried rice in the microwave or on the stovetop, adding a splash of water or broth to prevent dryness. Ensure it’s piping hot throughout before eating.
Hibachi Fried Rice
4
servings5
minutes15
minutes333
kcalThis Japanese-style hibachi fried rice is even better than takeout! It’s the perfect savory side dish for any Asian-inspired meal.
Ingredients
4 cups cooked and cooled white rice (ideally day-old rice)
2 tablespoons butter, divided
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup frozen peas
2 large eggs, lightly beaten
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
Salt and pepper to taste
Chopped green onions for garnish
Instructions
- If the rice is clumped together, break it up with your hands into individual grains.
- Heat 1 tablespoon of the butter in a large wok or skillet over medium-high heat. Add the onion and carrots, and sauté until tender, about 3-4 minutes. Add the frozen peas and cook for 1 more minute.
- Push the vegetables to one side of the pan. Melt the remaining 1 tablespoon of butter on the empty side. Pour the beaten eggs onto the empty side and scramble until cooked through. Mix the scrambled eggs into the vegetables.
- Add the rice to the pan. Pour the soy sauce and sesame oil over the rice and stir well to distribute. Continue stirring and tossing the rice over high heat for 3-5 minutes to fry the rice and develop some crispy bits.
- Season with salt and pepper to taste. Garnish with chopped green onions and serve hot.
Notes
- Use day-old rice that has been cooled completely. This dries out the rice so it doesn’t get mushy.
- Use lots of butter! Hibachi restaurants use butter instead of just oil which adds rich flavor.
- Cook on high heat and stir constantly to fry the rice quickly and get it crispy.
- A combination of soy sauce and toasted sesame oil gives the classic hibachi flavor.
