Hibachi Restaurant-Style Fried Rice is a delightful dish that brings the flavors of your favorite hibachi restaurant right into your kitchen. This easy-to-make recipe is perfect for satisfying your cravings, and you’ll love how quickly it comes together. Each bite is filled with savory goodness, making it a fantastic meal for any occasion.
Why Make This Recipe
Making Hibachi-style fried rice at home is a great way to enjoy restaurant-quality flavors without the high price tag. It’s also a fun recipe to prepare, especially if you enjoy cooking with family or friends. Plus, you can customize it to your taste, adding your favorite vegetables or proteins. It’s a flavorful and colorful dish that everyone will love!
How to Make Hibachi Restaurant-Style Fried Rice
Ingredients:
- 4 cups Jasmine rice (cooked, day-old & cold)
- 2 large Eggs
- 1/3 cup Carrots (finely diced)
- 1 Yellow onion (finely diced)
- 2 stalks Green onion (finely chopped, whites & green separated)
- 2 tbsp Soy sauce
- 2 tbsp Benihana garlic butter
Directions:
- Heat a wok over medium-high heat. Add 2 tablespoons of neutral oil to the wok.
- Add the eggs to the hot wok and let them set slightly. Once the whites are set, start to scramble them. Remove the scrambled eggs from the wok.
- Add 1 tablespoon of neutral oil to the wok, and then add the carrots, onion, and the whites of the green onions. Stir fry the vegetables until they are slightly translucent.
- Add the cold rice to the wok. Toss lightly to mix the rice with the cooked vegetables, and let the rice fry for 1-2 minutes.
- Top the rice with the soy-garlic butter and season with soy sauce. Toss the rice with the garlic butter, and let it fry for another 1-2 minutes.
- Add the scrambled eggs back to the rice, and serve.
How to Serve Hibachi Restaurant-Style Fried Rice
Serve your fried rice hot right from the wok. You can garnish it with the green tops of the green onions for a pop of color. This dish goes well as a side or can be enjoyed as a main course. Pair it with grilled chicken, steak, or shrimp for a full hibachi experience!
How to Store Hibachi Restaurant-Style Fried Rice
Allow any leftover fried rice to cool completely before storing. Place it in an airtight container and keep it in the refrigerator. It can be stored for up to 3 days. When ready to eat, simply reheat it in a skillet or microwave until hot.
Tips to Make Hibachi Restaurant-Style Fried Rice
- Use day-old rice for the best texture; it fries better than fresh rice.
- Adjust the amount of soy sauce to your taste.
- Don’t overcrowd the wok; cook in batches if necessary for even frying.
- Feel free to add proteins like chicken, shrimp, or tofu for a heartier dish.
Variation
You can customize this fried rice by adding different vegetables such as peas, bell peppers, or mushrooms. You can also try using different sauces, like teriyaki, for a different flavor twist.
FAQs
Q1: Can I use other types of rice?
Yes! While Jasmine rice is recommended for its flavor and texture, you can use other types of rice like basmati or even brown rice.
Q2: Is this dish gluten-free?
Traditional soy sauce contains gluten. You can replace it with gluten-free soy sauce or tamari to make this dish gluten-free.
Q3: How can I add protein to my fried rice?
You can easily add proteins like shrimp, chicken, or steak. Simply cook the protein in the wok before making the fried rice and mix it in after adding the scrambled eggs.
Enjoy making and savoring your Hibachi Restaurant-Style Fried Rice!
Hibachi Restaurant-Style Fried Rice
Ingredients
Main Ingredients
- 4 cups Jasmine rice (cooked, day-old & cold) Using day-old rice is recommended for the best texture.
- 2 large Eggs Scrambled and added back to the rice.
- ⅓ cup Carrots (finely diced)
- 1 medium Yellow onion (finely diced)
- 2 stalks Green onion (finely chopped, whites & green separated) Use the whites in the cooking and the greens for garnish.
Flavoring Ingredients
- 2 tbsp Soy sauce Adjust to taste; can use gluten-free soy sauce for a gluten-free option.
- 2 tbsp Benihana garlic butter Adds a rich flavor to the fried rice.
- 2 tbsp Neutral oil For frying.
Instructions
Cooking
- Heat a wok over medium-high heat. Add 2 tablespoons of neutral oil to the wok.
- Add the eggs to the hot wok and let them set slightly. Once the whites are set, scramble them. Remove the scrambled eggs from the wok.
- Add 1 tablespoon of neutral oil, then add the carrots, onion, and the whites of the green onions. Stir fry until the vegetables are slightly translucent.
- Add the cold rice to the wok. Toss lightly to mix with vegetables and let fry for 1-2 minutes.
- Top rice with soy-garlic butter and season with soy sauce. Toss and let fry for another 1-2 minutes.
- Add the scrambled eggs back to rice and serve hot.
