Description
Hibachi Fried Rice: Flavorful stir-fried rice with tender chicken, veggies, and savory soy sauce. Quick, comforting, and sure to please any crowd.
Ingredients
Scale
- 4 cups cooked short-grain rice (preferably day-old, cold from refrigerator)
- 2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter
- 2 eggs, lightly beaten
- 1 small onion (1 cup), finely diced
- 2–3 cloves garlic, minced
- ½ cup frozen peas and carrots
- 3–4 tablespoons soy sauce (regular or low sodium)
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
- ¼ teaspoon white pepper
- Salt to taste
Instructions
- Step 1: Prepare Your Workspace Before heating anything, organize your ingredients in small bowls around your cooking area. This mise en place is essential because Hibachi fried rice cooks quickly, leaving no time to measure or chop once you’ve started. Break up any clumps in your cold rice using your fingers to ensure even cooking.
- Step 2: Cook the Eggs Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until shimmering. Pour in the beaten eggs and swirl to create a thin layer. Let cook for 30 seconds until just set, then break into pieces with your spatula. Transfer to a plate and set aside.
- Step 3: Sauté the Aromatics Return the pan to high heat and add the remaining tablespoon of oil. Once hot, add diced onions and cook for 2-3 minutes until translucent but not browned. Toss in minced garlic and stir continuously for 30 seconds until fragrant—watch carefully as garlic burns quickly!
- Step 4: Add Vegetables and Protein Add frozen peas and carrots to the pan, stirring for 1-2 minutes until bright and warmed through. If using protein, add your pre-cooked chicken, beef, or shrimp now, mixing to combine with the vegetables.
- Step 5: Fry the Rice Push everything to one side of the pan and add butter to the empty space. Once melted, add the cold rice directly into the butter, pressing it down against the hot surface. Let it sit undisturbed for 30 seconds to develop a slight crust before stirring. Fold everything together, ensuring the rice gets coated in butter.
- Step 6: Season and Finish Drizzle soy sauce around the perimeter of the pan, allowing it to sizzle before mixing it through the rice. Add white pepper and sesame oil, then fold in the cooked egg pieces. Continue cooking for 2-3 minutes, tossing occasionally until the rice is heated through and slightly crisp in spots. Taste and adjust seasoning if needed.
- Step 7: Garnish and Serve Remove from heat and sprinkle with sliced green onions. Serve your Hibachi fried rice immediately in warm bowls for the best experience, perhaps with additional condiments like sriracha or yum yum sauce on the side.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories per serving
- Sugar: 4 grams
- Sodium: 900 mg
- Fat: 16 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 100 mg