Description
Hibachi fried rice is buttery, savory, and packed with smoky flavor—just like you get at Japanese steakhouses. With garlic butter, tender scrambled eggs, and crisped-up rice, this recipe brings the magic of hibachi right to your home kitchen. Perfect as a side or a main course, and endlessly customizable with your favorite add-ins like grilled chicken, shrimp, or vegetables. Whether you’re cooking for one or a crowd, this fried rice will quickly become a weeknight favorite. The best part? You don’t need a teppanyaki grill to enjoy it.
Ingredients
- 3 cups day-old cooked white rice
- 2 tablespoons vegetable or canola oil
- 2 tablespoons garlic butter (or regular butter + 1 tsp minced garlic)
- 2 large eggs, beaten
- ½ cup diced carrots
- ½ cup frozen peas
- ½ medium onion, finely chopped
- 2 tablespoons soy sauce (low sodium preferred)
- 1 teaspoon sesame oil
- Salt and black pepper to taste
- 2 green onions, sliced (plus extra for garnish)
Instructions
- Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat.
- Add the beaten eggs, cook until just scrambled, and remove from pan.
- Add remaining oil and sauté onions, carrots, and peas until tender.
- Push veggies aside, melt garlic butter in the pan.
- Add rice and press down gently to sear. Let sit 1–2 minutes before flipping.
- Stir rice with vegetables, drizzle in soy sauce and toss evenly.
- Return scrambled eggs and stir in green onions.
- Finish with a drizzle of sesame oil and cracked pepper. Serve hot.
Notes
- Always use cold, day-old rice for best texture.
- Don’t overload the pan—work in batches if needed.
- Add protein like shrimp, steak, or chicken for a heartier version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish / Side Dish
- Method: Stir-Fry
- Cuisine: Japanese-American