Hibachi fried rice is a classic Japanese dish that is traditionally cooked on a hot griddle in Japanese restaurants, you can make it at home using a large skillet or wok. Hibachi-style fried rice is incredibly easy to make, and a great side dish for any meal.
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Difference between hibachi fried rice and Chinese fried rice
Hibachi style fried rice or teppanyaki-style fried rice is very similar to Chinese fried rice except rice and vegetables are cooked in butter on a hot griddle.
Calrose rice is traditionally used to make this Japanese Hibachi-style fried rice. You can use any long grain rice or jasmine rice. In Japanese restaurants, chefs put up an entertaining show while cooking this dish by breaking an egg in the air and making it fall perfectly on a hot griddle. It’s an experience.
Homemade fried rice may not have all the entertaining acrobatic skills that Japanese chefs have, but taste-wise it sure is tasty, plus it’s quick and easy to make in wok or skillet. Â
Ingredients you’ll need
Here’s what you’ll need- Â
- 3 cups jasmine rice or any white rice, leftover works best
- 3 tablespoons butter
- 2 eggs, lightly beaten
- ¼ cup onion, diced
- 3 stalks of green onion, white part separated from green
- 2 teaspoon fresh ginger, grated
- 4 cloves garlic, minced
- ½ cup carrot, finely diced
- ½ cup frozen corn
- ½ cup frozen peas
- 3 tablespoons low sodium soy sauce
- Salt & pepper to taste
- 1 teaspoon toasted sesame oil
- Rice – if you have access to Calrose rice use that. You can use Jasmine rice or long-grain white rice. Leftover chilled rice works great for the hibachi fried rice recipe. If you don’t have leftover rice, cook rice the same day, cool completely, and if time permits chill it in the refrigerator for 30 minutes to 1 hour.
- Butter – I used unsalted butter. If you use salted butter, skip salt.
- Eggs – lightly beat eggs before making scrambled eggs.
- Onion – I used a mix of white onion and white part of green onion. Use both or either one of them.
- Ginger – use fresh ginger. Do not use dried or powdered ginger. It will alter the taste.
- Garlic – use only fresh garlic. I won’t recommend garlic powder for this recipe.
- Vegetables – I used a mix of fresh finely diced carrot, frozen corn, and frozen peas. Feel free to add any other veggies you want to include.
- Soy sauce – choose low sodium soy sauce. Use the best quality soy sauce, fried rice taste depends on it.
- Toasted sesame oil – adds a smoky flavor to the dish. Regular sesame oil will work too.
- Green onion – don’t skip the essential fried rice garnish, the green onion.
How to make hibachi fried rice recipe
Leftover chilled rice works great for hibachi fried rice recipe. If you don’t have leftover rice, cook rice the same day, cool completely and if time permits chill it in refrigerator for 30 minutes to 1 hour.
Everything you need to know on how to cook jasmine rice is here. Don’t miss this. Â
Prep vegetables measure all ingredients and assemble near stove. You have to move fast while cooking fried rice.
Heat a large skillet or wok on high heat. Melt a tablespoon of butter. Pour lightly beaten egg into the hot wok. Move egg quickly and cook the scramble until it’s ¾th done. Remove scrambled eggs onto a plate, and set them aside.
Into the same wok, melt the remaining butter. On high heat cook white diced onion and white part of green onion to butter. Toss and cook for a minute until onions are slightly softened.
Add minced garlic and grated ginger to the pan. Toss. Cook for 20 to 30 seconds.
Add finely diced carrot, frozen corn, and peas (thawed) to the wok. Cook on high heat for a minute, toss frequently.
Pour low sodium soy sauce, salt, and pepper to taste in the pan. Mix well.
Add leftover chilled rice, and toss well.
Pour toasted sesame oil. Toss until rice is evenly coated. Taste and adjust seasoning if needed.
Remove wok from heat, and add green onion garnish. Serve hot.
Expert tips to make best hibachi fried rice
- Leftover chilled rice. Leftover chilled rice works great for the hibachi fried rice recipe. Chilled rice works great because rice dries out in the fridge making them ideal for stir-frying. Freshly cooked rice is soft and is not ideal for this recipe. It will get mushy when stir-fried.
- Large pan. Ideally, a hot plate or griddle is ideal to make hibachi fried rice. Use a wok or big wide skillet. The surface area should be big so you can toss rice around so it can stir-fry and not steam in the pan.
- High heat. Cook everything on high heat moving it quickly and frequently. Do not let veggies sit in wok steam cook.
- Best quality soy sauce. Use the best quality soy sauce, fried rice taste depends on it. Choose low sodium soy sauce, it’s less salty and better for health.
FAQS
If you have access to Calrose rice use that. Else use Jasmine rice or long-grain white rice. Feel free to test brown rice in the dish.
The rice needs to be cold. So every grain is dry and it’s perfect when you stir fry. Freshly cooked rice is warm and it will be soft. When you stir fry freshly cooked rice it will turn mushy.
Absolutely. You can use frozen chopped vegetables. To keep it authentic, use the Asian vegetables combo – carrot, peas, green beans and corn.
Ideally, it’s a vegetarian (not vegan) dish. So eggs are the most common protein that goes in the rice. If you do want to add other protein you can add meat like cooked and chopped chicken, stir-fried minced beef to it.
Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.
To store longer, freeze fried rice in portions so it’s easy to defrost and use. Freeze portions of fried rice in zip lock bags for 3 months.
To reheat frozen fried rice, defrost overnight inside the refrigerator. Pop in skillet or wok and reheat on the stove.
OTHER RICE SIDE DISH RECIPES:
- Easy rice pilaf
- Easy kimchi fried rice
- Homemade seasoned rice
- Steamed rice
- Thai pineapple fried rice
- Turmeric yellow rice
- Best Cilantro Lime Rice
- Instant Pot Mexican Rice
- Garlic Rice
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📋Hibachi Fried Rice
Ingredients
- 3 cups jasmine rice or any white rice leftover works best
- 3 tablespoon butter
- 2 eggs lightly beaten
- ¼ cup onion diced
- 3 stalks green onion white part separated from green
- 2 teaspoon fresh ginger grated
- 4 cloves garlic minced
- ½ cup carrot finely diced
- ½ cup frozen corn
- ½ cup frozen peas
- 3 tablespoon low sodium soy sauce
- Salt & pepper to taste
- 1 teaspoon toasted sesame oil
Instructions
- Leftover chilled rice works great for the hibachi fried rice recipe. If you don’t have leftover rice, cook rice the same day, cool completely, and if time permits chill it in the refrigerator for 30 minutes to 1 hour.
- Everything you need to know on how to cook jasmine rice is here. Don’t miss this.
- Prep vegetables measure all ingredients and assemble them near the stove. You have to move fast while cooking fried rice.
- Heat a large skillet or wok on high heat.
- Melt a tablespoon of butter. Pour lightly beaten egg into a hot wok. Move egg quickly and cook the scramble until it’s ¾th done. Remove scrambled eggs onto a plate, and set them aside.
- Into the same wok, melt the remaining butter. On high heat cook white diced onion and white part of green onion to butter. Toss and cook for a minute until onions are slightly softened.
- Add minced garlic and grated ginger to the pan. Toss. Cook for 20 to 30 seconds.
- Add finely diced carrot, frozen corn, and peas (thawed) to the wok. Cook on high heat for a minute toss frequently.
- Pour low sodium soy sauce, salt, and pepper to taste in the pan. Mix well.
- Add leftover chilled rice, and toss well.
- Pour toasted sesame oil. Toss everything until rice is evenly coated.
- Taste and adjust seasoning if needed.
- Remove wok from heat, and add green onion garnish.
- Serve hot.
Video
Notes
- Leftover chilled rice. Leftover chilled rice works great for the hibachi fried rice recipe. Chilled rice works great because rice dries out in the fridge making them ideal for stir-frying. Freshly cooked rice is soft and is not ideal for this recipe. It will get mushy when stir-fried.
- Large pan. Ideally, a hot plate or griddle is ideal to make hibachi fried rice. Of course, homemade version versions aren’t made on the hot griddle. Use a wok or big wide skillet. The surface area should be big so you can toss rice around so it can stir-fry and not steam in the pan.
- High heat. Cook everything on high heat moving it quickly and frequently. Do not let veggies sit in wok steam cook.
- Best quality soy sauce. Use the best quality soy sauce, fried rice taste depends on it. Choose low sodium soy sauce, it’s less salty and better for health.
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