Bring restaurant-quality hibachi fried rice to your home with this easy, flavorful recipe. Made with soy sauce, butter, scrambled eggs, and vegetables, this dish is ready in just 35 minutes. It is perfect as a side dish or a stand-alone meal and pairs beautifully with grilled chicken, steak, shrimp, or tofu.

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Why You’ll Love This Recipe

• Easy to Make – Simple ingredients and quick prep make this a go-to weeknight meal.
• Authentic Flavor – Get that classic hibachi-style taste with butter, soy sauce, and sesame oil.
• Versatile – Pair with your favorite protein or enjoy it on its own.
• Budget-Friendly – Restaurant-quality taste without the expensive hibachi bill.

Preparation Phase & Tools to Use

Essential Tools and Equipment

• Wok or Large Skillet – Ensures even cooking and proper frying.
• Spatula or Wooden Spoon – Helps break up clumps of rice.
• Mixing Bowl – For combining ingredients like the butter-soy sauce.
• Measuring Spoons & Cups – For accurate seasoning and proportions.

Preparation Tips

• Use Day-Old Rice – Cold, leftover rice fries better and does not turn mushy.
• Chop Ingredients Ahead – Have everything prepped for a quick and smooth cooking process.
• Medium-High Heat – This helps achieve the signature smoky hibachi flavor.

Ingredients

• 4 cups cooked short-grain white rice (day-old preferred)
• 1 egg, whisked and scrambled
• ½ cup chopped carrots (fresh or frozen)
• ½ cup frozen peas
• ½ cup white onion, diced
• 4 tablespoons unsalted butter, softened
• 2 tablespoons low-sodium soy sauce
• 2–3 tablespoons neutral oil (peanut, canola, or vegetable oil)
• 2 teaspoons sesame oil (optional)

Step-by-Step Instructions

1. Prepare the Rice

• Cook the rice in advance and chill it for at least 1 hour or overnight. Cold rice fries better and prevents clumping.

2. Make the Butter-Soy Sauce

• Soften the butter and mash it with the soy sauce. It is okay if it does not mix completely—this will melt and blend into the rice later.

3. Scramble the Egg

• Heat 1 tablespoon of oil in a wok or skillet over medium heat.
• Add the whisked egg, cook until fully scrambled, then break it into small pieces.
• Remove the egg and set it aside.

4. Sauté the Vegetables

• Add another splash of oil to the skillet.
• Cook the carrots, peas, and onion for about 4 minutes, stirring occasionally until tender.
• Season lightly with salt and pepper, then remove from the skillet.

5. Fry the Rice

• Heat another tablespoon of oil in the skillet.
• Add the cold rice, breaking apart any clumps with a spatula.
• Stir-fry for 4–5 minutes, tossing frequently to evenly warm and brown the rice.

6. Season the Rice

• Pour the butter-soy sauce mixture over the rice and toss to coat.
• Stir-fry until the rice turns golden brown, with no visible white grains.

7. Combine and Serve

• Return the scrambled egg and sautéed vegetables to the skillet.
• Drizzle with sesame oil (if using) and stir everything together.
• Adjust seasoning with more soy sauce if needed. Serve hot and enjoy.

Serving Suggestions

Hibachi-style fried rice pairs well with a variety of proteins and sides. Here are some great options to complete your meal:

Protein Pairings

• Grilled Hibachi Chicken – Lightly seasoned and seared to perfection.
• Hibachi Steak – Tender slices of beef cooked in garlic butter.
• Hibachi Shrimp – Juicy shrimp sautéed with soy sauce and butter.
• Teriyaki Salmon – A flavorful addition with a hint of sweetness.
• Tofu Stir-Fry – A great vegetarian option with extra texture and protein.

Side Dish Recommendations

• Steamed Broccoli – A simple and healthy side that complements the richness of fried rice.
• Miso Soup – A light and traditional Japanese starter.
• Japanese Cucumber Salad – Refreshing and slightly tangy, perfect for balancing the flavors.
• Gyoza (Japanese Dumplings) – Crispy dumplings filled with meat or vegetables.
• Garlic Butter Mushrooms – A savory side that enhances the umami taste.
• Edamame – Lightly salted and steamed soybeans for a quick and nutritious addition.
• Pickled Ginger and Daikon – Adds a bit of acidity and freshness to cleanse the palate.
• Seaweed Salad – A great way to incorporate more texture and nutrients into the meal.

Common Mistakes & How to Perfect the Recipe

Mistakes to Avoid

• Using Fresh Rice – Freshly cooked rice is too moist and will not fry properly. Always use cold, day-old rice for the best results.
• Overloading the Pan – Frying too much rice at once lowers the heat, leading to steaming instead of frying. Cook in batches if necessary.
• Skipping the Butter – Butter is key to the classic hibachi flavor. Do not substitute it with oil alone.
• Not Stirring Enough – Keep tossing the rice frequently to ensure even cooking and prevent burning.
• Using the Wrong Pan – A wok is ideal, but if you do not have one, use a large, heavy-bottomed skillet to get even heat distribution.

How to Make It Even Better

• Boost the Flavor – Add minced garlic, grated ginger, or a splash of mirin for depth.
• Make It Spicy – Drizzle with Sriracha or add red pepper flakes for heat.
• Add Extra Crunch – Toss in chopped water chestnuts or bean sprouts.
• Experiment with Sauces – Try a drizzle of teriyaki sauce or a touch of hoisin for a different taste.
• Increase the Protein – Stir in cooked chicken, beef, shrimp, or tofu for a complete meal.

Pro Tips for the Best Hibachi Fried Rice

• Use the Right Rice – Short-grain or medium-grain white rice works best. Long-grain rice is drier and less sticky.
• Cook at High Heat – Helps achieve the signature smoky hibachi flavor.
• Let the Rice Sit – Allowing the rice to rest in the pan without constant stirring helps develop a slight crisp texture.
• Add Sauce Gradually – Too much soy sauce at once can make the rice soggy. Add it slowly and adjust to taste.
• Try Different Oils – Peanut oil adds a slightly nutty taste, while canola or vegetable oil keeps it neutral.

Storage Instructions

• Refrigeration – Store leftover fried rice in an airtight container for up to 4 days.
• Freezing – Allow the rice to cool completely before freezing in a sealed container or freezer bag for up to 3 months.
• Portioning – Freeze in individual portions for easy reheating.

Reheating Instructions

• Stovetop (Best Method) – Heat a pan over medium heat, add a little oil, and stir-fry for a few minutes until heated through.
• Microwave – Place rice in a microwave-safe bowl, cover with a damp paper towel, and heat in 30-second intervals, stirring in between.
• Oven – Preheat to 350°F (175°C), place rice in an oven-safe dish, cover with foil, and bake for 10 minutes.

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, brown rice works well, but it has a firmer texture and a slightly nuttier flavor.

What if I do not have day-old rice?

Spread freshly cooked rice on a baking sheet and refrigerate it for at least 1 hour to dry it out.

Can I make this gluten-free?

Yes, substitute soy sauce with tamari or coconut aminos to make the dish gluten-free.

What oil is best for hibachi fried rice?

Neutral oils like peanut, vegetable, or canola oil work best. Avoid olive oil as it has a stronger flavor.

Can I add more vegetables?

Absolutely. Try adding bell peppers, zucchini, mushrooms, or bean sprouts for variety.

What proteins can I add?

You can mix in chicken, steak, shrimp, tofu, or even bacon for extra flavor.

Conclusion

Hibachi-style fried rice is a quick, easy, and flavorful dish that brings the taste of Japanese steakhouses to your home. Whether served as a side dish or a main course, this buttery, savory, and satisfying recipe is sure to become a favorite. Try it with your favorite hibachi proteins and enjoy a restaurant-quality meal at home.

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Hibachi-Style Fried Rice Recipe

Bring restaurant-quality fried rice to your home with this easy hibachi-inspired recipe! Made with soy sauce, butter, scrambled eggs, and vegetables, this simple yet flavorful dish is ready in just 35 minutes and pairs perfectly with your favorite protein or as a stand-alone meal.

Prep Time25 minutes mins

Cook Time8 minutes mins

Total Time33 minutes mins

Course: dinner

Cuisine: Japanese

Servings: 6

Calories: 301kcal

Ingredients

• 4 cups cooked short-grain white rice cold, day-old preferred
• 1 egg whisked and scrambled
• 1/2 cup chopped carrots fresh or frozen
• 1/2 cup frozen peas
• 1/2 cup white onion diced
• 4 tablespoons unsalted butter softened
• 2 tablespoons low-sodium soy sauce
• 2 –3 tablespoons neutral oil peanut, canola, or vegetable oil
• 2 teaspoons sesame oil optional

Instructions

• Prepare the Rice: Cook rice and chill it for at least 1 hour or overnight to ensure it’s dry and firm, which is perfect for frying.
• Make Butter-Soy Sauce: Soften the butter and mash it with the soy sauce. It’s okay if it doesn’t mix completely.
• Scramble the Egg: Heat 1 tablespoon oil in a skillet or wok over medium heat. Add the whisked egg, cook until scrambled, and break it into small pieces. Remove the scrambled egg and set aside.
• Sauté Vegetables: Add another splash of oil to the skillet. Cook the carrots, peas, and onion for about 4 minutes, stirring occasionally, until tender. Season with salt and pepper, then remove and set aside.
• Fry the Rice: Heat another tablespoon of oil in the skillet. Add the cold rice, breaking apart any clumps with your spatula. Stir-fry for 4–5 minutes, tossing frequently to warm and brown the rice evenly.
• Season the Rice: Pour the butter-soy sauce mixture over the rice and toss to coat. Cook until the rice is evenly golden, with no visible white grains.
• Combine and Serve: Return the scrambled egg and sautéed veggies to the skillet. Drizzle with sesame oil (if using) and stir everything together. Adjust seasoning with more soy sauce, if needed, and serve immediately.

Notes

Rice Tip: Day-old rice works best as it’s drier and separates easily. Fresh rice is too moist and sticky for fried rice.
Frozen Veggies: Frozen peas and carrots are convenient and reduce prep time. Feel free to use fresh vegetables if desired.
Soy Sauce: Use low-sodium soy sauce to avoid an overly salty dish. Adjust to taste.
Cooking Tools: A wok is ideal for this recipe to distribute heat evenly, but a large skillet works too.