Simple Hibachi Fried Rice
Can’t get that Hibachi Fried Rice out of your head? I’ve got the easy recipe (and all the secrets) to make it taste just like the restaurant. With a few simple tricks, you can whip up the best hibachi fried rice at home, no chef hat required!
Ever since my first time going to a hibachi restaurant, I have had frequent cravings for that buttery hibachi rice! There is something special about it, that makes it different from fried rice you might get at a Chinese restaurant.
After doing some research and testing this recipe a few times, I realized that the secret ingredient to really good hibachi rice is butter. I know, I wish it was a more healthy secret ingredient, but butter is really what sets hibachi fried rice apart from the rest!
My Japanese fried rice recipe uses everyday ingredients like rice, eggs, butter, and soy sauce, which you probably already have on hand! The other, and almost more important, secret to hibachi fried rice is using cold, day-old rice. Once you try making it with cold rice, you’ll never go back to making fried rice with warm rice again!
What is hibachi fried rice?
Hibachi fried rice is a Japanese-style fried rice typically served at teppanyaki or hibachi-style restaurants. It’s cooked on a hot griddle with butter, eggs, soy sauce, and vegetables, resulting in rice that’s slightly crispy, deeply savory, and incredibly satisfying.
Why You’ll Love This Hibachi Rice Recipe
- Quick and easy. This recipe comes together in under 30 minutes, making it perfect for busy weeknights or last-minute dinners.
- Restaurant-style flavor at home. Butter, soy sauce, and high heat give this rice that classic hibachi taste without leaving your kitchen.
- Uses simple ingredients, No specialty items here, just pantry staples and basic veggies!
- Customizable: Add protein, swap vegetables, or adjust the seasoning to make it your own.
- Great for leftovers: This rice reheats beautifully and works well for meal prep!
Hibachi Rice Ingredients
- Butter: Trust me on this one. It might seen like a lot of butter, but it adds that signature hibachi richness and helps toast the rice perfectly.
- White onion & carrot: Classic veggies for texture and sweetness. Dice them small so they cook evenly.
- Garlic: Adds a depth of savory flavor!
- Eggs: Soft scrambled right in the pan for that authentic hibachi touch.
- Green onions: Stirred in at the end for color and freshness.
- Cooked and chilled rice: The key to perfect fried rice! Cold rice fries instead of steaming, giving you that toasty, separate grain texture.
- Soy sauce: Adds umami and saltiness. Use low sodium so you can control the seasoning. You can also use coconut aminos if you prefer.
What if I don’t have day old rice?
No worries! You can still make great fried rice. Cook your rice, spread it out on a sheet pan, and let it cool completely. Pop it in the fridge for at least 2 hours, or in the freezer for 20–30 minutes, to make it nice and cold before using it.
Hibachi Fried Rice Variations & Substitutions
- Add protein: Chicken, shrimp, steak, or tofu all work great for added protein here!
- Swap the veggies: Peas, corn, or zucchini are easy additions.
- Use different rice: Jasmine rice is classic, but long-grain white rice works well too.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Extra flavor: A little drizzle of sesame oil at the end adds depth (a little goes a long way).
How to Make Hibachi Rice
For the full list of ingredients and instructions, click here.- Cook and Chill the Rice: Prepare rice ahead of time and let it chill in the fridge for at least 2 hours (overnight is best). Cold rice keeps fried rice from turning mushy. Alternatively, you can cook the rice and then spread it out onto a sheet pan and cover with plastic wrap. Place in the freezer for about 20 to 30 minutes until chilled.
- Cook the Veggies: Melt butter in a large skillet or wok over medium-high heat. Add the onion and carrot, cooking until softened, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds more.
- Scramble the Eggs: Push the veggies to the side of the pan. Add the eggs and scramble until just set. Mix them back in with the veggies.
- Fry the Rice: Add the chilled rice, breaking up any clumps. Cook for 4 to 5 minutes, stirring often, until heated through and lightly toasted.
- Season and Finish: Pour in the soy sauce and stir well to coat. Toss in the green onions and serve hot.
Lauren’s Top Tips for the Best Hibachi Fried Rice
- Use cold rice. This is non-negotiable for real hibachi fried rice. Warm rice will turn sticky and clumpy.
- Cook over medium-high heat. You want a little sizzle to toast the rice and develop flavor.
- Butter makes it better. It’s what gives hibachi rice that restaurant-style richness.
- For meal prep: Make a big batch and refrigerate in an airtight container for up to 4 days. Reheat in a skillet with a pat of butter or a splash of soy sauce, it tastes just as good the next day!
What to Serve with Hibachi Rice
- Make it a bowl: Turn this into a full hibachi steak bowl by topping your fried rice with grilled steak (or shrimp or chicken). Add a drizzle of yum yum sauce or a sprinkle of sesame seeds to finish it off.
- Add veggies: Serve alongside sautéed zucchini, mushrooms, and onions for that full teppanyaki experience.
- Serve with a simple protein: You can serve with some chicken, shrimp, or salmon for a full meal.
- As lunch prep: Portion into containers with your favorite protein and veggies for quick, satisfying weekday lunches.
How to Store Hibachi Fried Rice
Store leftover hibachi fried rice in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Japanese Fried Rice FAQs
Hibachi fried rice is a Japanese-style fried rice that’s typically cooked on a flat-top grill at hibachi restaurants. It’s made with butter instead of oil, which gives it that rich, savory flavor, and uses simple ingredients like rice, eggs, onions, carrots, and soy sauce.
The key difference between traditional Chinese fried rice and hibachi fried rice is that hibachi rice is lighter on the sauces and seasonings, letting the buttery, toasted rice and fresh veggies shine. It’s quick, comforting, and the perfect base for hibachi steak, chicken, or shrimp.
Neutral oils like vegetable, canola, or avocado oil work well. I used only butter in this recipe as opposed to oil, but a combination of oil and butter would be great, too!
Butter is the key ingredient that gives hibachi fried rice its rich, restaurant-style flavor.
Classic hibachi rice is made with cooked rice, butter, eggs, soy sauce, onion, garlic, and simple vegetables like carrots and green onions.
More Recipes to Try
- Tahini Dressing Recipe
- Air Fried Salmon Bites
- How to Prepare Quinoa
- Chicken Teriyaki Bowls
- Healthy Buffalo Chicken Bowls
Easy Hibachi Fried Rice Recipe
Ingredients
Method
- Cook and Chill the Rice: Prepare rice ahead of time and let it chill in the fridge for at least 2 hours (overnight is best). Cold rice keeps fried rice from turning mushy. Alternatively, you can cook the rice and then spread it out onto a sheet pan and cover with plastic wrap. Place in the freezer for about 20 to 30 minutes until chilled.
- Cook the Veggies: Melt butter in a large skillet or wok over medium-high heat. Add the onion and carrot, cooking until softened, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds more.
- Scramble the Eggs: Push the veggies to the side of the pan. Add the eggs and scramble until just set. Mix them back in with the veggies.
- Fry the Rice: Add the chilled rice, breaking up any clumps. Cook for 4 to 5 minutes, stirring often, until heated through and lightly toasted.
- Season and Finish: Pour in the soy sauce and stir well to coat. Toss in the green onions and serve hot.
Nutrition
Notes
- Use cold rice. This is non-negotiable for real hibachi fried rice. Warm rice will turn sticky and clumpy.
- Cook over medium-high heat. You want a little sizzle to toast the rice and develop flavor.
- Butter makes it better. It’s what gives hibachi rice that restaurant-style richness.
- For meal prep: Make a big batch and refrigerate in an airtight container for up to 4 days. Reheat in a skillet with a pat of butter or a splash of soy sauce, it tastes just as good the next day!
