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Japanese hibachi fried rice with vegetables, egg, and garlic butter

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
Cook Time 15 minutes
Total Time 30 minutes
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.