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.
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.
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.