This hibachi fried rice brings the garlic buttery flavor of a flat top grill home, using day-old jasmine rice, scrambled egg, finely diced vegetables, and a simple garlic butter and soy sauce finish.
A hot wok or large skillet and cold rice are all you need. Everything cooks in about 25 minutes, and the garlic butter melts into the grains right at the end, so each bite tastes rich and savory without any heavy sauce.
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Why This Hibachi Fried Rice Recipe Works
Cold rice is drier, so the grains separate and brown instead of steaming into a sticky mass. That is the difference between fluffy fried rice and a clumpy pile.
Finely dicing the carrots and onion makes them cook in just a couple of minutes and spreads them evenly through the rice, the way a griddle cook chops them.
The garlic butter goes on at the end, so the garlic stays fragrant and does not burn. The soy sauce follows right after, which adds salt and a deep savory color.
Ingredients for Hibachi Fried Rice
- 4 cups cooked jasmine rice, chilled (day-old is best)
- 2 large eggs
- 1/3 cup finely diced carrots
- 1 medium yellow onion, finely diced
- 2 stalks green onion, finely chopped (whites and greens separated)
- 3 tbsp neutral oil, such as canola or vegetable oil
- 2 tbsp garlic butter (2 tbsp softened unsalted butter mixed with 1 minced garlic clove)
- 2 tbsp low sodium soy sauce
Jasmine rice. Cook it a day ahead, spread it on a tray, and refrigerate it for an hour before covering it. The surface dries out slightly, which is what makes it fry well.
Eggs. Let the whites set slightly before you scramble so the eggs form small, tender curds.
Carrots and onion. A fine dice about 1/4 inch cooks fast. Yellow onion adds sweetness when it softens in the oil.
Green onion. Use the white parts while cooking for mild flavor, and keep the green tops for garnish.
Garlic butter. Mix the minced garlic into soft unsalted butter and let it sit for 10 minutes. It flavors the rice and adds a glossy finish.
Soy sauce. Low sodium soy sauce lets you control the salt. Add it a little at a time and taste.
How to Make Hibachi Fried Rice
1. Make the garlic butter. Stir 1 minced garlic clove into 2 tablespoons of softened unsalted butter and set it aside.
2. Scramble the eggs. Heat 2 tablespoons of the oil in a large wok or skillet over medium-high heat. Add the eggs, let the whites set slightly, then scramble into small curds, about 1 minute. Move to a plate.
3. Cook the vegetables. Add the last tablespoon of oil, then the carrots, onion, and green onion whites. Stir fry for 2 to 3 minutes until the onion turns translucent.
4. Add the rice. Add the cold rice and toss lightly. Let it fry for 1 to 2 minutes without stirring so it browns slightly, then toss again.
5. Add the butter and soy sauce. Top with the garlic butter and the soy sauce, toss, and fry for 1 to 2 minutes more until the butter melts and the rice is evenly coated.
6. Finish. Fold the eggs back in, top with the green onion tops, and serve hot.
How to Serve Hibachi Fried Rice
Serve the rice hot as a main with extra green onion, or as a side with air fryer honey garlic salmon and air fryer asparagus. For a hibachi style dinner at home, add air fryer broccoli with Parmesan and pass extra soy sauce at the table. For a heartier plate, put three packet pot roast on the side.
How to Store and Reheat Hibachi Fried Rice
Cool the rice quickly and refrigerate it within 2 hours in a covered container. It keeps for 3 to 4 days. Reheat in a hot skillet with a splash of water, stirring until it reaches 165 degrees F. The garlic butter firms up in the fridge but melts again when reheated. Freeze flat in a bag for up to 1 month if needed.
Tips and Variations for Hibachi Fried Rice
Use a wide pan. A wok or 12-inch skillet gives the rice room to fry rather than steam.
Keep it hot. High heat gives the rice a lightly toasted flavor. Reduce it slightly if the butter starts to brown too fast.
Prep first. Dice and measure everything before you start, because the cooking moves quickly.
Add protein. Stir in diced cooked chicken, shrimp, or steak in the last 2 minutes.
Add vegetables. Peas, corn, or diced zucchini work well and cook in about the same time.
Add a little sesame. A few drops of toasted sesame oil at the end adds aroma without overpowering the butter.
Make it gluten free. Use tamari in place of soy sauce.
Handle rice safely. The University of California Cooperative Extension food safety update covers handling cooked rice and other leftovers safely.
Frequently Asked Questions About Hibachi Fried Rice
How long does hibachi fried rice last in the fridge?
It keeps for 3 to 4 days in a covered container. Reheat it until steaming hot throughout.
Can I make hibachi fried rice without a wok?
Yes. A large nonstick or cast iron skillet works. Use a 12-inch pan and fry in two batches if needed.
Can I use brown rice in hibachi fried rice?
Yes, but chilled day-old brown rice is chewier and takes a minute or two longer to heat through. Jasmine or long grain white gives the closest texture.
What can I use instead of garlic butter?
Melt 2 tbsp unsalted butter and cook 1 minced garlic clove in it for 30 seconds, then use it the same way.
Why is my fried rice mushy?
The rice was probably too fresh or too wet. Use cold, day-old rice and a very hot pan so the moisture evaporates.
Hibachi Fried Rice
Equipment
- Wok or large skillet
- Spatula
Ingredients
Main Ingredients
- 4 cup cooked jasmine rice Chilled, preferably day-old.
- 2 large eggs
- ⅓ cup carrots Finely diced.
- 1 medium yellow onion Finely diced.
- 2 stalks green onion Finely chopped, whites and greens separated.
- 3 tbsp neutral oil Canola or vegetable oil.
- 2 tbsp garlic butter 2 tbsp softened unsalted butter mixed with 1 minced garlic clove.
- 2 tbsp low sodium soy sauce
Instructions
Cooking
- Mix the garlic butter. Stir the minced garlic into the softened butter and set aside.
- Cook the eggs. Heat 2 tablespoons oil in a wok over medium-high heat, let the eggs set slightly, then scramble 1 minute. Remove.
- Fry the vegetables. Add 1 tablespoon oil with the carrots, onion, and green onion whites. Stir fry 2 to 3 minutes until translucent.
- Add the rice. Add the cold rice, toss, and fry 1 to 2 minutes without stirring to brown slightly.
- Add flavor. Top with the garlic butter and soy sauce and fry 1 to 2 minutes until evenly coated.
- Finish. Fold in the eggs, add the green onion tops, and serve hot.
