Go Back
+ servings
Close up of a bowl of Hibachi Fried Rice with black chopsticks on the side.

Hibachi Fried Rice Recipe

This Hibachi Fried Rice recipe is easy, savory, and delicious. You'll love how versatile it is and the amazing flavors of this satisfying dish.
Course Main Course
Cuisine Asian, Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 283kcal
Author Dina



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

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.


Tips To Make Great 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


Calories: 283kcal | Carbohydrates: 43g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 993mg | Potassium: 189mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1553IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg