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Hibachi Fried Rice

Transform your kitchen into a Japanese steakhouse with this authentic Hibachi Fried Rice recipe that brings restaurant-quality flavors straight to your dinner table with sizzling sounds, savory aromas, and perfect balance of soy sauce and butter.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cooked day-old white rice (preferably jasmine or short-grain)
  • 3 large eggs, beaten
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 carrots, finely diced
  • 1 cup frozen peas
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Cooking Instructions
  1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Break up any clumps in your day-old rice with your hands before adding it to the hot pan. The rice should sizzle immediately. Stir-fry for 3-4 minutes until the rice starts getting slightly crispy edges.
  2. Push the rice to one side of your pan and add another tablespoon of oil to the empty space. Pour in the beaten eggs and scramble them gently, keeping them soft and fluffy. Once just set, mix the eggs throughout the rice, breaking them into bite-sized pieces that coat the grains.
  3. Add the remaining oil and butter to your pan. Toss in the diced onion and carrots, cooking for 2-3 minutes until the onions become translucent and fragrant. The carrots should maintain a slight crunch for texture contrast.
  4. Stir in the minced garlic and cook for just 30 seconds until aromatic – watch carefully to prevent burning. Add the frozen peas and green onions, followed by soy sauce, sesame oil, and garlic powder.
  5. Give everything a vigorous stir-fry for another 2-3 minutes, ensuring every grain is coated with the savory seasonings. Taste and adjust with salt, pepper, or additional soy sauce. The finished dish should have rice grains that are separate, lightly golden, and bursting with umami flavor.

Notes

Cook rice the night before and refrigerate for best texture. Day-old rice prevents mushy fried rice. Store leftovers in refrigerator for up to 4 days. Reheat in skillet with oil rather than microwave. Brown rice works for added fiber, frozen mixed vegetables can replace individual veggies, and coconut aminos substitute for soy sauce for gluten-free option. Use high heat and don't skip the butter for authentic hibachi flavor.