Easy Hibachi Fried Rice Recipe
If you’ve ever sat at a hibachi grill and watched the chef work magic with that mountain of rice and butter, this one’s for you. This Hibachi Fried Rice Recipe brings all those same sizzling flavors home, no show required (but you can toss a shrimp in the air if you want).
I don’t know about you, but sometimes I crave that buttery, savory hibachi rice that comes with hibachi dinners. The good news is that you can make it right in your own kitchen, in about 20 minutes flat. It’s simple, fast, and honestly, way cheaper than going out.
This Japanese fried rice recipe uses everyday ingredients like rice, eggs, butter, and soy sauce, but comes together into something so comforting and flavorful. The secret is cold rice, and once you try it, you’ll never go back to making fried rice with warm rice again.
Ingredients You Need
- 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.
How to Make Hibachi Fried 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.
Tips for Success
- 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!
Serving Suggestions
- 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.
Frequently Asked Questions
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.
I wouldn’t. It’s better to use rice that’s been chilled for a few hours (or overnight), but in a pinch, you can spread freshly cooked rice on a tray and freeze it for 20–30 minutes! If you use freshly cooked rice without chilling it, it will all mush together!
More Recipes to Try
- How to Make Fluffy White Rice
- Air Fried Salmon Bites
- Homemade Teriyaki Sauce
- Chicken Teriyaki Bowls
- How to Cook Quinoa
Quick & Easy Hibachi Style Fried Rice
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.
