If I’m craving a quick, flavorful meal that brings restaurant-style flavor straight into my kitchen, I turn to this hibachi fried rice recipe. It's packed with buttery rice, savory seasonings, and the perfect balance of veggies and protein. Whether I make it as a side dish or add some meat to turn it into a full meal, it's always a hit.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked rice (preferably day-old, cold rice)
2 tablespoons butter
1 tablespoon vegetable oil
2 eggs, lightly beaten
½ cup frozen peas and carrots (or chopped fresh vegetables)
¼ cup chopped onion
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon garlic powder (or 1 fresh garlic clove, minced)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
2 tablespoons chopped green onions (for garnish)
Optional: ½ cup diced chicken, shrimp, or steak for protein
Directions
I start by prepping the rice—if it’s freshly cooked, I spread it out on a plate to cool so it doesn’t clump in the pan. Day-old rice straight from the fridge is ideal.
I heat 1 tablespoon of butter and ½ tablespoon of oil in a large skillet or wok over medium-high heat, then scramble the eggs and set them aside.
In the same pan, I sauté the onions, peas, and carrots in the remaining butter and oil for about 2–3 minutes until they’re just tender.
I add the rice to the pan, breaking it up and letting it cook for another 2–3 minutes.
I stir in the soy sauce, sesame oil, garlic powder, salt, and pepper, making sure everything gets well coated.
I return the scrambled eggs to the pan and stir them in. If I’m adding cooked protein, I mix it in now.
I finish it off by garnishing with fresh green onions and serve it hot.
Servings and timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and 15 minutes to cook, so I have a complete meal ready in just 25 minutes.
Variations
When I want to switch it up, I sometimes:
Add diced pineapple for a sweet twist
Swap the soy sauce for tamari to make it gluten-free
Use cauliflower rice for a low-carb version
Add sriracha or chili oil if I want a spicy kick
Mix in extra vegetables like bell peppers, zucchini, or mushrooms
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I use a skillet over medium heat to bring back the crispy texture, but the microwave works fine in a pinch—just add a splash of water to prevent it from drying out.
FAQs
How do I keep the rice from getting mushy?
I always use cold, day-old rice because it’s firmer and doesn’t clump or get mushy when fried. Fresh rice tends to be too soft and steamy for stir-frying.
Can I make this vegetarian?
Yes, I just skip the meat and load up on veggies or even add tofu for some extra protein.
What kind of rice works best?
I usually go for long-grain white rice or jasmine rice. These types stay fluffy and separate better during stir-frying.
Can I freeze hibachi fried rice?
I can freeze it, but the texture may change slightly. I let it cool completely before freezing in a sealed container. When reheating, I do it in a skillet for best results.
Do I need a wok to make this?
Nope! I use a large skillet if I don’t have a wok. The key is having enough space to stir everything without overcrowding the pan.
Conclusion
This hibachi fried rice is one of those go-to recipes I keep coming back to. It’s simple, satisfying, and endlessly customizable. Whether I make it as a quick weeknight dinner or a tasty side, it always delivers that savory, comforting flavor I’m craving.
Recipe:
Hibachi Fried Rice
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Hibachi Fried Rice recipe brings restaurant-style flavor straight to your kitchen with buttery rice, savory seasonings, and stir-fried veggies. A quick, customizable one-pan meal perfect as a side or main dish!
Ingredients
4 cups cooked rice (preferably day-old, cold rice)
2 tablespoons butter (divided)
1 tablespoon vegetable oil (divided)
2 eggs, lightly beaten
1 cup frozen peas and carrots (or chopped fresh vegetables)
½ cup chopped onion
3 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon garlic powder (or 2 cloves fresh garlic, minced)
Salt, to taste
Black pepper, to taste
2 tablespoons chopped green onions (for garnish)
Optional: 1 cup cooked diced chicken, shrimp, or steak
Instructions
-
If using freshly cooked rice, spread it on a plate to cool. Cold, day-old rice works best.
-
In a large skillet or wok, heat 1 tablespoon butter and ½ tablespoon oil over medium-high heat. Scramble the eggs, then remove and set aside.
-
Add the remaining butter and oil. Sauté chopped onion, peas, and carrots for 2–3 minutes until just tender.
-
Add the rice to the pan, breaking up clumps. Stir-fry for 2–3 minutes.
-
Stir in soy sauce, sesame oil, garlic powder (or minced garlic), salt, and pepper until everything is well coated.
-
Return scrambled eggs to the pan. If using cooked protein, add it now. Stir everything together.
-
Garnish with chopped green onions and serve hot.
Notes
Use day-old rice to prevent mushy texture.
Add sriracha or chili oil for heat.
For gluten-free, substitute soy sauce with tamari.
Cauliflower rice works for a low-carb version.
Mix in extra veggies like bell peppers, mushrooms, or zucchini for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Side Dish
- Method: Stir-Fried
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 4 servings
