Description
This hibachi fried rice is a simple, satisfying dish that captures the bold, buttery flavors of your favorite Japanese steakhouse. With cold rice, scrambled eggs, veggies, garlic, and soy sauce, this quick-fry dish brings all the magic of a hibachi dinner to your stovetop. Ready in just 25 minutes, it’s the perfect side or main course for weeknights, parties, or when you’re just craving that unmistakable grilled rice flavor.
Ingredients
Scale
- 3 cups cooked and chilled white rice (jasmine or long-grain)
- 3 tablespoons unsalted butter, divided
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- ¾ cup frozen peas and diced carrots (thawed)
- 2½ tablespoons soy sauce (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons chopped green onions (optional)
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add eggs and scramble until just set. Remove from pan and set aside.
- Add remaining oil and 2 tablespoons of butter to the pan. Stir in garlic and cook for 30 seconds until fragrant.
- Add thawed peas and carrots. Sauté for 2 minutes until just tender.
- Add cold rice and press down slightly. Let it cook undisturbed for 1 minute to develop crisp edges, then stir and toss with vegetables.
- Pour in soy sauce, stir to combine, and return the cooked eggs to the pan.
- Add remaining tablespoon of butter. Stir to melt and coat the rice.
- Season with salt and pepper to taste. Sprinkle with green onions before serving, if using.
Notes
Always use cold rice for the best texture.
For extra flavor, add a splash of sesame oil or a spoonful of yum yum sauce before serving.
Customize by adding protein or switching up the vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main 0r Side
- Method: Stir-fry
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 cup
- Calories: 305