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
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If using freshly cooked rice, spread it on a plate to cool. Cold, day-old rice works best.
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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.
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Add the remaining butter and oil. Sauté chopped onion, peas, and carrots for 2–3 minutes until just tender.
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Add the rice to the pan, breaking up clumps. Stir-fry for 2–3 minutes.
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Stir in soy sauce, sesame oil, garlic powder (or minced garlic), salt, and pepper until everything is well coated.
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Return scrambled eggs to the pan. If using cooked protein, add it now. Stir everything together.
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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
