This Hibachi Fried Rice is savory and delicious. With lightly browned rice, flavorful sauces, and rich butter, it’s a versatile recipe that makes a tasty side or main dish.
Serve this hibachi fried rice with some homemade yum yum sauce and crispy shrimp tempura.
Table Of Contents
Why This Is The Best Hibachi Fried Rice
Hibachi Fried Rice is a tasty mix of Calrose rice, butter, and soy sauce, along with other flavorful ingredients, that are cooked over high heat in a wok. This Japanese fried rice is a little different from Chinese fried rice as it uses butter and a different type of rice. If you haven’t tried it before, you’re going to love the savory flavors, textured rice, and umami sauces that make this dish so delicious. This recipe is easy to make and very versatile, so you can make it just right for you and your family.
What You’ll Need
This Hibachi Fried Rice recipe will use Calrose rice (uncooked), Water, Avocado oil, Garlic (minced), Onion (diced), Carrot (diced), Frozen peas, Eggs, and Salt and Pepper to taste. For the sauce, you’ll need Unsalted butter, Soy sauce, Toasted sesame oil, and Teriyakihttps://amzn.to/3r6CemZ sauce. Chopped Green onion is for garnish.
How To Make Hibachi Fried Rice
- Cook the rice FIRST. Cook the rice with 2 cups of water in a rice cooker. When it’s done, take it out and let it cool completely.
- Cook the vegetables. While the rice cooks, add the avocado oil to a large 14-inch wok over high heat. Add the minced garlic, diced onion, and diced carrot. Stir with a wooden spoon for 2-3 minutes until the onion becomes translucent. Then add the frozen peas and stir for 1-2 minutes.
- Add the sauce ingredients. To the wok, add the butter, sesame oil, soy sauce, and teriyaki sauce. Stir quickly to combine the sauce with the vegetables.
- Add the rice. Once the sauce is simmering, add in the cooled rice and stir it in over high heat until it’s well-coated with sauce.
- Add the egg mixture. In a small bowl, whisk up the eggs with a pinch of salt and pepper. Then push the hibachi fried rice to the sides of the wok and expose the center. Pour the egg mixture in the middle.
- Stir, garnish, and serve. Stir until the eggs are scrambled and cooked, then mix them with the rest of the fried rice. Garnish with chopped green onions and serve warm with some yum yum sauce.
Tips For The Making Great Hibachi Fried Rice
- Your rice should be fully cooked and cooled before using– You want to make sure that the rice is fully cooled once you’ve cooked it. Otherwise, your hibachi fried rice will be mushy when it’s put together with the other ingredients.
- Chop up vegetables ahead of time. When making fried rice, you need to work quickly. So having your ingredients prepped in advance is really important.
- Use high heat. This helps brown the rice and vegetables in the wok and also keeps the hibachi fried rice from steaming as it would at a lower temperature.
- Cook the eggs right in the wok. Making the scrambled eggs right in the middle of the fried rice allows it to take on the flavors of the dish as well as keep the rice from getting dry.
Add-ins And Substitutes
- Substitute other vegetables– There are so many variations on hibachi fried rice, so you can make substitutions to your taste. Try bok choy, spinach, broccoli, or even kimchi in this recipe.
- Add meat– You can add meat to this rice if you’d like, such as diced sausage, shrimp, pork, or chicken.
- Try another sauce– Oyster sauce, Sriracha, and Mirin (or rice wine vinegar) are all popular options.
How To Store And Reheat Fried Rice
To store leftover Hibachi fried rice, place it in an airtight container in the refrigerator. It will stay fresh for 5-7 days. When you are ready to reheat it, you can do this either in the microwave, or you can add some butter to a wok on the stove top or a pan in a 350-degree oven. Heat until warmed through.
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Full Recipe Instructions
Hibachi Fried Rice Recipe
Ingredients
- 2 cups uncooked Calrose rice
- 2 cups water
- 2 tbsp avocado oil
- 2 cloves garlic minced
- 1 cup onion diced
- 1/2 cup carrot diced
- 1/2 cups frozen peas
- 2 tablespoon unsalted butter
- 1/2 tablespoon toasted sesame oil
- 1/4 cup + 2 tablespoons soy sauce
- 1/4 cup teriyaki sauce
- 2 eggs scrambled
- pinch of salt and pepper to taste
- 2 Green onion for garnish chopped
Instructions
Cook the rice first!
- Start off by cooking 2 cups of Calrose white rice with 2 cups of water in a rice cooker. Once it’s cooked, take it out and let it cool completely. You want to make sure that the rice is fully cooled or else your fried rice will be mushy.
Cook the vegetables
- In the meantime, add 2 tablespoons of avocado oil into a large 14-inch wok. Bring the heat to high. Then add 2 minced garlic cloves, 1 cup of diced onion, and 1/2 cup diced carrot. Stir for about 2-3 minutes until the onion becomes translucent. I recommend using a wooden spoon here.
- Then add 1/2 cup frozen peas and stir for 1-2 minutes.
Add sauce ingredients
- Now add 2 tablespoons unsalted butter, 1/2 tablespoon toasted sesame oil, 1/4 cup + 2 tablespoons soy sauce, and 1/4 cup teriyaki sauce. Quickly stir the sauce into the vegetables.
Add rice, scrambled eggs, and green onion
- Once the sauce is simmering, add your cooled white rice. Stir the rice over high heat until it is well coated in the sauce.
- Now whisk up 2 large eggs with a pinch of salt and pepper. Then push the fried rice to the sides of the wok to expose the center and add the scrambled eggs in the middle.
- Stir only in the crockpot get just until the eggs are scrambled and cooked. Then mix the eggs with the rest of the fried rice and garnish with 2 chopped green onions. Serve warm with yum yum sauce.
Notes
- Your rice should be fully cooked and cooled before using– You want to make sure that the rice is fully cooled once you’ve cooked it. Otherwise, your hibachi fried rice will be mushy when it’s put together with the other ingredients.
- Chop up vegetables ahead of time. When making fried rice, you need to work quickly. So having your ingredients prepped in advance is really important.
- Use high heat. This helps brown the rice and vegetables in the wok and also keeps the hibachi fried rice from steaming as it would at a lower temperature.
- Cook the eggs right in the wok. Making the scrambled eggs right in the middle of the fried rice allows it to take on the flavors of the dish as well as keep the rice from getting dry
Nutrition
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Adrienne Susanne Winterhelt says
So easy and with ingredients I had on hand. I made it again tonight!!!
Dina says
I am so glad you loved this hibachi fried rice recipe Adrienne! Thank you for taking the time write your kind feedback 🙂
Viola says
So yummy 😋 I have made this multiple times, it just keeps getting better!
simplyhomecooked says
That’s so awesome Viola! Thank you for taking the time to write your kind feedback! 🙂
Dean says
It was good but it would have been much better when rice is cooked the day before. A lot less moisture in the rice. Most fried rice is made this way.
simplyhomecooked says
Hi Dean, glad you enjoyed this hibachi fried rice. Regarding the rice, you can cook it the day before. However, a lot of people want a quicker version. After you cook the rice I mention letting the rice fully cool down, then drying it. Hope that helps clarify.