If you’re a rice lover like me, this easy Hibachi Fried Rice recipe is a must! It’s so quick to make, and the taste is just too good.
Made famous by Japanese steakhouses like Benihana, it’s the perfect side dish for any of my favorite stir-fry dishes.
Trust me, this recipe is a real keeper…
Whenever I have a bunch of leftover rice, there’s only one option… fried rice! Basic Pork Fried Rice, tropical Hawaiian Fried Rice, and my spicy Thai Basil Fried Rice are all winners.
Hibachi fried rice is another one of my favorites. I first got hooked on it when I made Hibachi Chicken, but now I cook it all the time.
What makes it so special? Well, there’s just one secret ingredient…
What is Hibachi Fried Rice?
Hibachi fried rice is a variation of fried rice that’s typically prepared on a hot griddle, often right in front of the customers in restaurants.
The word “hibachi” is a term derived from Japanese, which originally refers to a traditional heating device.
However, in the United States, it is often used to describe a style of cooking where the chef prepares the food on a large, flat-top grill.
If you have a Blackstone or other such griddle, that’s perfect for cooking hibachi rice. However, you can easily cook it in a skillet.
What really makes this Japanese rice unique is that it’s fried in butter. Yes, delicious butter. It’s adds so much extra flavor compared to oil.
Trust me, once you try this fried rice you’ll see just what I’m talking about.
Ingredients Needed
- Butter – The hero.
- Veggies – Carrots and peas.
- Aromatics – Ginger and garlic.
- Rice – Use cold leftover rice, preferably basmati or jasmine.
- Flavor enhancers – Soy sauce and a dash of sesame oil.
- For scrambled eggs in fried rice – Eggs and a dash of salt.
Hibachi Fried Rice Recipe
I heat butter in a skillet (or griddle) over medium-high heat. I add carrots and peas and sauté them for 3-4 minutes. Then, I add chopped ginger and garlic and sauté for another minute.
Next, I add the rice along with soy sauce and sesame oil, stirring and combining everything well.
I make a well in the middle of the rice, pushing it towards the edges of the skillet. I scramble an egg in the well with a little salt, then mix it with the rice.
That’s it!
Alpana’s Tips
The number one key to good fried rice is starting with cooked cold rice, preferably leftovers form the previous day. If I don’t have any on hand, but am really craving fried rice, I cook rice fresh, spread it thinly on a baking sheet, and then refrigerate it for 10-15 minutes.
Serving Suggestions
My favorite combination is serving this fried rice with Hibachi Chicken, Hibachi Veggies, and Yum Yum Sauce.
It also goes great with a variety of my other Asian dishes like Teriyaki Chicken, Mongolian Beef or Hunan Shrimp. Add a side of refreshing Asian Cucumber Salad for a complete meal.
Variations
- Sometimes, I use the same recipe with brown rice for added nutrition.
- For a one-skillet meal, I add some protein like chicken, shrimp, or tofu.
- Some days I like to add more veggies like mushrooms, bell peppers, broccoli, corn, or snow peas.
- I make a spicy variation by adding sriracha or any of my favorite hot sauces.
Make the best fried rice ever with my super easy hibachi style recipe. That butter just takes it to a whole new level of delicious!
Hibachi Fried Rice, on our Gypsy Plate… enjoy!
Looking for more great rice dishes?
Hawaiian Fried Rice
Lebanese Hashweh
Arroz con Gandules
Chicken Jollof Rice
Red Beans and Rice
Cilantro Lime Rice
Cajun Dirty Rice
Saffron Rice
Arroz Chaufa
Hibachi Fried Rice
My Hibachi Fried Rice is the perfect tasty side dish to make with leftover rice, and it all whips up in 15 minutes!
Ingredients
- 4 Tbsp butter
- 1 large carrot, diced
- 1 cup peas
- 3 garlic cloves, finely chopped
- 2 tsp ginger, finely chopped
- 4 cups cold leftover rice
- 2 tsp soy sauce
- 1 tsp sesame oil
- 2 eggs
- salt, to taste
Instructions
- Heat butter in a skillet (or griddle if you have one) over medium high heat. Add carrots and peas, and sauté for 3-4 minutes. Add in chopped ginger and garlic and sauté for a minute.
- Add in rice along with soy sauce and sesame oil, and stir fry rice with veggies, combining everything well.
- Make a well in between the rice, pushing it towards the edges of the skillet. Scramble egg in the well with a little salt, then mix it with the rice.
- Serve immediately.
Notes
- Leftovers: Leftover hibachi fried rice stores well. You can refrigerate it in an airtight container for 3-4 days.
- You can also freeze it for up to three months. First cool it completely. Then, store in freezer bags, making sure to squeeze out as much air as possible to prevent freezer burn. Thaw in the fridge overnight before using.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 405Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 124mgSodium 428mgCarbohydrates 55gFiber 3gSugar 3gProtein 10g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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