Hibachi Fried Rice Recipe | Simple, Flavorful, and Delicious

Quick Hibachi Fried Rice Recipe Perfect for Weeknights

The first time I tried a Hibachi Fried Rice Recipe at home, it reminded me of sitting around the sizzling grill at a Japanese steakhouse. The smoky aroma, butter-rich flavor, and just the right balance of soy sauce and garlic make it stand out from regular fried rice. My first attempt, though, lacked that signature flavor because I skipped the butter, thinking it wouldn’t matter. That mistake taught me butter was the secret to hibachi-style richness.

This recipe is for anyone who wants a restaurant-style side dish at home, perfect with hibachi chicken, steak, or shrimp, or as a quick meal on its own.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Japanese

Calories: 420

Ingredients Method Video Notes

Ingredients

  

• 3 cups day-old cooked rice short- or medium-grain preferred, cold and clump-free
• 2 tbsp neutral oil canola/vegetable
• 1 tbsp butter optional but classic hibachi flavor
• 2 large eggs lightly beaten (skip for egg-free)
• 1 small onion finely diced
• 1 cup mixed veg carrot + peas + corn, thawed if frozen
• 2-3 tbsp soy sauce start with 2, add more to taste
• 1-2 tsp sesame oil finish, to taste
• 1-2 tsp garlic minced (optional but good)
• 1-2 tsp ginger minced or grated (optional)
• 2-3 tbsp scallions thinly sliced

Protein add-in (optional, no pork):

• 6-8 oz chicken thighs/breast diced, or
• 6-8 oz shrimp peeled, or
• 6-8 oz firm tofu pressed, diced

Allergen notes: contains soy (soy sauce), eggs (if used), sesame (if used), and gluten (regular soy sauce). For gluten-free use tamari or certified GF soy sauce; skip sesame oil for sesame allergies; skip egg for egg-free.

Method

 

Prep rice.

1. Break the cold rice into loose grains with your hands or a fork. Damp or clumped rice = steam, not fry.
2. Sear the protein (if using).
3. Heat a wok or wide skillet over high heat until just smoking. Add 1 TBSP oil. Stir-fry chicken (3-4 min), shrimp (2 min), or tofu (3-4 min) until browned. Transfer to a bowl.

Aromatics

1. Add the remaining 1 TBSP oil and butter. Add the onion; stir-fry for 60–90 seconds until translucent. Add garlic/ginger; cook 20-30 seconds until fragrant.

Egg

1. Push the aromatics to the side. Pour in the beaten eggs; scramble them softly until just set. Chop them into small pieces with a spatula.

Rice in a hard sear

1. Add rice. Spread it in an even layer; leave it alone for 30-45 seconds to pick up a little crust. Flip and repeat once.

Season & toss

1. Return the protein. Sprinkle soy sauce around the pan edges (helps it vaporize and coat). Toss rapidly. Taste: add a splash more soy if needed.

Finish

1. Peas/carrots/corn in; tossed 30-60 seconds. Off the heat. Drizzle with sesame oil. Fold in the scallions. Serve immediately.

Video

Notes

Lesson learned: Skipping butter loses that hibachi quality; it’s essential.

Rice tip: Day-old rice fries best; fresh rice clumps and turns mushy.

Eggs: Cook separately to keep the texture fluffy.

Garlic: Adds depth, but don’t let it burn.

Food safety note: If using chicken, cook to 74°C / 165°F internal temperature; shrimp should be opaque and firm. Keep raw proteins/boards/knives separate from veg (avoid cross-contamination). Chilled leftovers for 2 hours.

Tips & Tricks for Hibachi Fried Rice Recipe

• Day-old rice wins: Fresh rice is steamy and sticky. If you must use fresh, spread it on a tray and fan 20 minutes to dry.
• Pan heat matters: If the ingredients aren’t sizzling immediately, the pan’s not hot enough. Pre-heat longer.
• Don’t babysit every grain: Short, intentional pauses create that faint toasty note.
• Season in layers: A pinch of salt on onions, then soy at the end. Cleaner flavor than dumping all at once.
• Butter + sesame oil = hibachi signature: Butter goes in hot; sesame oil goes in off heat, so it doesn’t go bitter.
• Clump control: Wet your spatula or use chopsticks to tease clumps apart without smashing the grains.
• Missing something? A tiny splash of rice vinegar or mirin lifts the flat flavors.
• Tofu tip: Press 20 minutes, pat dry, pan-fry first for firm edges that won’t crumble.

Serving Suggestions for Hibachi Fried Rice Recipe

• Hibachi at home set: Pair with quick-seared chicken or shrimp, and a side of sautéed zucchini and onions.
• Sauce bar: Chili oil, sriracha, Japanese mayo, or a drizzle of tonkatsu-style sauce.
• Texture contrast: Top with crispy garlic chips, toasted nori strips, or sesame seeds (if not allergic).
• Greens: cucumber salad or miso soup. Keep the meal light but balanced.
• Leftover Plan: Cool fast, free in fridge for up to 3 days. Reheat in a hot pan with a teaspoon of water; avoid microwave sogginess.

Seasonal Variations & Flavor Twists on Hibachi Fried Rice Recipe

• Spring: asparagus tips, snap peas, and lemon zest; chicken or tofu.
• Summer: Corn off the cob, diced bell pepper, scallion tops; finish with lime.
• Autumn: Shiitake mushrooms, diced carrots, a dash of oyster sauce (skip if shellfish-free).
• Winter: Frozen mixed veg + kimchi (drained) for heat; top with a soft-yolk egg (if eating eggs).
• Garlic-butter shrimp: Extra garlic, finished with parsley and lemon.
• Curry twist: 1–2 tsp of Japanese curry powder with onions.
• Umami boost (veg): A teaspoon of white miso dissolved in a splash of hot water, stirred in at the end.

What Could Go Wrong And How To Avoid It

• SOGGY, PALE RICE: Pan too crowded or not hot. Use a wide pan; cook in batches. Let the rice sit between flips.
• Sticky clumps: Rice wasn’t cooled/dried. Break up cold rice before cooking; don’t drench it with sauce.
• Flat flavor: Salt the aromatics lightly, then finish with soy. Add acid (rice vinegar) or a pinch of sugar to balance.
• Greasy feeling: too much oil or butter late. Measure the fat; add sesame oil after cooking, but not during.
• Rubbery shrimp/dry chicken: overcooked. Shrimp go in late; chicken should be bite-sized and seared fast.
• Burnt garlic: Add garlic after onions soften; stir for only 20–30 seconds.

Nutrition (approx. per serving, 1 of 3)

• Calories: ~420
• Protein: ~13g (without extra protein)
• Carbs: ~65g
• Fat: ~12g
• Sodium: varies with soy sauce (start low, add to taste).

Adjustments: Add 6–8 oz chicken bump protein by ~20–25g per serving; tofu adds ~10–12g.

Final Thoughts

Fried rice rewards rhythm more than recipes. Get the rice dry, the pan hot, and you’re tossing confidently. From there, you can steer through flavor with tiny tweaks: soy for depth, sesame for aroma, vinegar for lift, butter for that hibachi streak. Keep it simple. Cook it hot and eat it right away.

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