Name: Hibachi Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 4 cups cooked and chilled white rice (preferably long-grain); 2 tablespoons unsalted butter; 2 large eggs, lightly beaten; 1 small carrot, finely diced; ¼ cup frozen peas; 2 scallions, thinly sliced (white and green parts separated); 2 cloves garlic, minced; 3 tablespoons soy sauce; 1 tablespoon vegetable oil; ½ teaspoon toasted sesame oil (optional); Salt and pepper, to taste

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A savory, buttery fried rice studded with fluffy eggs, tender vegetables, and just the right hint of garlic and soy—this Hibachi Fried Rice brings the classic Japanese steakhouse side to your home kitchen.

Hibachi Fried Rice

Why You’ll Love This Recipe

I adore how easily this Hibachi Fried Rice comes together in one skillet, transforming day-old rice into a restaurant-style favorite. The butter-to-soy-sauce ratio creates a rich, slightly sweet flavor that coats every grain, while the eggs and veggies add color and texture. I can customize it with extra garlic, toasted sesame oil, or additional mix-ins, making it perfect for weeknight dinners or as a showstopping side for grilled meats.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups cooked and chilled white rice (preferably long-grain)
2 tablespoons unsalted butter
2 large eggs, lightly beaten
1 small carrot, finely diced
¼ cup frozen peas
2 scallions, thinly sliced (white and green parts separated)
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon vegetable oil
½ teaspoon toasted sesame oil (optional)
Salt and pepper, to taste

directions

I heat the vegetable oil in a large skillet or wok over medium-high heat.
I add the beaten eggs, scrambling them quickly until just set, then transfer them to a plate and set aside.
In the same skillet, I melt the butter and stir in the garlic, cooking for about 30 seconds until fragrant.
I toss in the diced carrot and the white parts of the scallions, sautéing for 2–3 minutes until the carrot begins to soften.
I add the chilled rice, breaking up any clumps with my spatula, and stir-fry for 4–5 minutes so the rice heats through and starts to crisp at the edges.
I pour the soy sauce evenly over the rice, stirring continuously to coat every grain.
I return the scrambled eggs to the skillet, add the peas and the green parts of the scallions, and stir until everything is warmed through.
I finish with a drizzle of toasted sesame oil (if using) and adjust seasoning with salt and pepper.
I serve immediately, garnishing with extra scallions or a sprinkle of sesame seeds if desired.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

I often switch things up with these ideas:

Shrimp Hibachi Rice: I stir in cooked shrimp at the end for extra protein.
Spicy Kick: I add a splash of sriracha or a pinch of red pepper flakes.
Vegetable Medley: I toss in bell peppers, broccoli florets, or mushrooms.
Garlic Lover’s: I double the garlic for a more pungent flavor.
Pineapple Fusion: I fold in diced pineapple for a sweet-savory twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I sprinkle a little water over the rice to restore moisture and microwave for 1–2 minutes, stirring halfway. For the best texture, I also reheat in a hot skillet with a teaspoon of oil for 3–4 minutes until the grains separate and crisp slightly.

FAQs

What type of rice should I use?

I prefer using long-grain white rice or jasmine rice because the grains remain separate when fried. Day-old, chilled rice works best to prevent sogginess.

Can I make this gluten-free?

Yes—I swap regular soy sauce for tamari or a gluten-free soy alternative without changing any other steps.

How do I prevent my rice from sticking?

I use chilled, day-old rice and a well-heated skillet with enough oil or butter. Breaking up clumps before frying also helps.

Can I prepare it ahead of time?

I can prep all the chopped veggies and beaten eggs the day before, then stir-fry everything quickly when I’m ready to eat.

What can I add for extra flavor?

I love mixing in a teaspoon of garlic powder, a dash of oyster sauce, or topping with furikake seasoning before serving.

Conclusion

This Hibachi Fried Rice is my go-to for a fast, flavorful side or a satisfying vegetarian main. With simple ingredients and flexible add-ins, I can tailor it to whatever I have on hand, ensuring that every bite feels fresh and delicious. Give it a try, and you’ll have restaurant-worthy fried rice at home in under 20 minutes.