Hibachi Fried Rice Recipe | Simple, Flavorful, and Delicious

Quick Hibachi Fried Rice Recipe Perfect for Weeknights

The first time I tried a Hibachi Fried Rice Recipe at home, it reminded me of sitting around the sizzling grill at a Japanese steakhouse. The smoky aroma, butter-rich flavor, and just the right balance of soy sauce and garlic make it stand out from regular fried rice. My first attempt, though, lacked that signature flavor because I skipped the butter, thinking it wouldn’t matter. That mistake taught me butter was the secret to hibachi-style richness.

This recipe is for anyone who wants a restaurant-style side dish at home, perfect with hibachi chicken, steak, or shrimp, or as a quick meal on its own.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Japanese

Calories: 340

Ingredients Method Video Notes

Ingredients

  

• 3 cups cooked jasmine rice day-old, chilled
• 2 TBsp butter plus more for finishing
• 2 TBSP vegetable oil
• 2 garlic cloves minced
• 2 eggs lightly beaten
• 1 small onion diced
• 1 cup mixed vegetables peas, carrots, corn
• 3 tbsp soy sauce
• 1 TBSP sesame oil
• 3 green onions sliced
• Salt & pepper to taste

Optional: diced chicken, shrimp, or steak for a protein boost

Method

 

1. Prep rice. Break up cold, day-old rice into loose grains.
2. Scramble the eggs. Heat 1 tbsp butter and 1 tbsp oil in a large skillet. Add eggs, scramble them, then set aside.
3. Cook the aromatics. Add the remaining oil and butter. Sauté onion and garlic until fragrant.
4. Add the veggies. Stir in the peas, carrots, and corn. Cook for 2-3 minutes.
5. Add rice. Toss rice into the skillet, stir-fry on high heat until hot and slightly crispy.
6. Flavor. Add soy sauce, sesame oil, salt, and pepper. Mix well.
7. Combine. Return eggs, stir in green onions, and add an extra pat of butter for a hibachi flavor.
8. Serve hot. Garnish with extra green onions if desired.

Video

Notes

Lesson learned: Skipping butter loses that hibachi quality; it’s essential.

Rice tip: Day-old rice fries best; fresh rice clumps and turns mushy.

Eggs: Cook separately to keep the texture fluffy.

Garlic: Adds depth, but don’t let it burn.

Tips & Tricks

• Restaurant trick: Add a splash of soy sauce directly to hot rice for a smoky flavor.
• Extra texture: Let the rice crisp undisturbed for 1–2 minutes before stirring.
• Protein add-ins: Hibachi-style chicken, shrimp, or steak make this a full meal.
• Healthier option: Use brown rice or cauliflower rice.
• Make ahead: Prepare veggies and rice in advance for faster cooking.

Serving Suggestions

• Classic Hibachi meal: Pair with hibachi chicken, steak, or shrimp.
• Side dish: Serve with teriyaki salmon or miso soup.
• Party platter: Works great in large batches for gatherings.
• Lunchbox: Easy to reheat and pack.
• Casual dinner: Serve with a side of Japanese yum yum sauce.

Nutrition (per serving, without protein add-ins)

• Calories: ~340
• Protein: 9 g
• Carbs: 48 g
• Fat: 12 g
• Fiber: 3 g