Hibachi Fried Rice Recipe (with Video)

Hibachi Fried Rice Recipe: When you hear “hibachi,” you probably imagine a sizzling hot grill with a chef masterfully tossing ingredients into the air. Hibachi fried rice is a Japanese-American favorite that blends simple ingredients with incredible flavors, cooked quickly at high heat. Traditionally made on a flat-top grill (also called a teppanyaki grill), hibachi fried rice gets its signature smoky flavor from the intense heat and searing.

Unlike traditional fried rice from Chinese cuisine, hibachi-style rice is typically lighter, buttery, and subtly flavored with soy sauce rather than heavily seasoned. It’s often served as a side dish at hibachi restaurants, accompanying grilled meats and veggies. It’s so good that it sometimes steals the show from the main course!

Imagine the warm, buttery grains mixed with little bits of scrambled eggs, tender vegetables, and smoky bites of chicken, shrimp, or steak. The aroma alone will have you salivating before you even take the first bite.

Why You’ll Love This Recipe

There are a million reasons to fall in love with hibachi fried rice, but let’s break down the biggest ones:

• Quick and Easy: It’s a meal you can whip up in under 30 minutes, especially if you have leftover rice.
• Versatile: Swap out proteins and veggies based on what you have in the fridge.
• Restaurant-Quality at Home: You can enjoy that savory, buttery hibachi flavor without the hefty restaurant bill.
• Kid-Friendly: Even picky eaters love the simple, familiar flavors.
• Perfect for Meal Prep: Make a big batch, and you have lunches or dinners ready for the week.

Whether you’re a cooking novice or a kitchen pro, this hibachi fried rice recipe is approachable and seriously delicious. Plus, once you learn it, you’ll find endless ways to make it your own.

Essential Ingredients for Hibachi Fried Rice

Choosing the Right Rice

Here’s a golden rule: cold, day-old rice is the way to go. Freshly cooked rice is too moist and soft; it clumps and becomes mushy when stir-fried. Using day-old rice allows the grains to firm up and separate, giving you that perfect fried rice texture.

If you didn’t plan ahead, no worries. Cook your rice, spread it out on a baking sheet, and let it chill uncovered in the fridge for an hour or two. It’s not exactly the same, but it’ll work in a pinch.

The best types of rice for hibachi fried rice:

• Jasmine Rice
• Long-grain White Rice
• Basmati Rice (for a lighter texture)

Stick to plain rice without added oils or flavors when prepping.

Vegetables and Protein Options

Hibachi fried rice is super flexible. Traditional hibachi restaurants keep it simple with basic veggies, but you can customize based on your preference.

Common vegetables:

• Onion (white or yellow)
• Carrots (diced small)
• Peas
• Scallions (green onions)

Protein choices:

• Chicken breast or thighs (diced)
• Shrimp (peeled and deveined)
• Steak (thinly sliced)
• Tofu (for a vegetarian version)

Pro tip: Pre-cook your proteins separately if they take longer to cook. Then mix them back in with the rice later.

Key Sauces and Seasonings

You don’t need a laundry list of spices for authentic hibachi rice. The secret is a handful of quality ingredients:

• Soy Sauce: Adds umami and saltiness. Use low-sodium if you want more control over the salt.
• Butter: Essential for that rich, restaurant-style flavor.
• Sesame Oil: Just a small drizzle adds incredible depth.
• Garlic: Fresh minced garlic wakes up the flavor.
• Salt and Pepper: Simple seasoning makes a big difference.

Some optional but delicious extras:

• Teriyaki sauce
• Yum yum sauce (for serving)
• Chili flakes (if you like a little heat)

Tools You’ll Need for Cooking Hibachi Fried Rice

Cooking on a Griddle vs. Frying Pan

At a hibachi restaurant, chefs cook fried rice on a massive flat griddle, which provides a big surface area and high heat for searing.

At home, you have two main options:

• Large Skillet or Frying Pan: A good non-stick or cast-iron skillet works wonders.
• Electric Griddle: If you have one, it’s perfect for achieving that authentic hibachi feel.

The key is to use high heat and keep everything moving to prevent sticking and burning.

Other Helpful Tools

Besides your main cooking surface, having these on hand makes the process smoother:

• Spatula or Wooden Spoon (for stirring and flipping)
• Sharp Knife (for dicing veggies and proteins)
• Mixing Bowls (to keep ingredients organized)
• Measuring Spoons (for sauces and oils)

Tip: Prep everything before you start cooking because once you turn on that heat, things move fast!

Preparing Your Ingredients

Prepping the Rice

Remember, cold rice is non-negotiable for hibachi-style fried rice. Here’s how to prep it:

1. Cook the Rice: Follow your rice package instructions. Don’t add butter or oil.
2. Cool it Down: Spread the rice on a tray to cool completely.
3. Refrigerate Overnight: Store the cooled rice in an airtight container.

If you’re in a hurry, refrigerate it uncovered for 1-2 hours. Cold rice fries up beautifully, staying firm and separate rather than turning into a sticky mess.

Chopping the Vegetables and Proteins

Chop everything uniformly to ensure even cooking. Here are a few quick guidelines:

• Dice onions and carrots small for faster cooking.
• Slice proteins into bite-sized pieces so they cook quickly and evenly.
• If using shrimp, pat them dry to prevent excess water in your pan.

Organize your chopped ingredients into separate bowls so you can work efficiently once you start cooking.

Step-by-Step Hibachi Fried Rice Cooking Instructions

Step 1: Heating Up the Cooking Surface

First things first—heat is your best friend. Crank your stove to medium-high or high heat. If you’re using a griddle, get it screaming hot before you add anything.

• Add about 1 tablespoon of butter to the hot surface.
• Let it melt and slightly bubble without browning too much.
• Quickly spread the butter around with a spatula to coat the surface.

This buttery base ensures that your rice and veggies don’t stick while building that essential rich, savory flavor.

Tip: Never add cold ingredients to a cold pan. You want that instant sizzle when your ingredients hit the heat—that’s the magic of hibachi-style cooking.

Step 2: Scrambling the Eggs

Next up, the eggs! Eggs are a crucial component of hibachi fried rice because they add a soft, creamy texture and richness.

• Push the butter to one side of the pan or griddle.
• Crack 2 large eggs directly onto the surface.
• Use your spatula to quickly scramble them, breaking them into small, fluffy curds.

Don’t overcook the eggs—they should still be a little soft because they’ll finish cooking with the rice later.

Pro tip: Keep the eggs separate from other ingredients at first to prevent them from overcooking or getting lost in the mix too early.

Step 3: Stir-Frying the Vegetables

Now it’s veggie time!

• Toss in your diced onions and carrots first since they take a little longer to soften.
• After about 2-3 minutes, when they start turning tender and slightly golden, add peas and any other quicker-cooking veggies like scallions.
• Stir constantly to prevent burning, letting everything get a nice sear while staying vibrant and fresh.

The goal here is to cook the veggies until they’re just tender, not mushy. A slight crunch makes the final dish so much better.

Fun fact: The caramelization of the onions adds a subtle sweetness that balances the saltiness of the soy sauce later!

Step 4: Adding the Rice and Proteins

This is where everything starts coming together.

• Add your cold, day-old rice directly onto the cooking surface.
• Use your spatula to break up any clumps and spread the rice out into a thin layer.

Let the rice sit undisturbed for about a minute to allow the bottom to crisp up slightly, then stir it around. This technique creates delicious texture—some soft grains and some with a slight crunch.

Next:

• Toss in your cooked chicken, shrimp, steak, or tofu.
• Fold the rice, veggies, eggs, and protein together, mixing thoroughly but gently.

Important: Be patient. Don’t stir constantly—give the rice time to pick up some toasty flavor between stirs.

Step 5: Seasoning and Mixing Everything

Now for the real flavor bomb:

• Drizzle about 2-3 tablespoons of soy sauce evenly over the rice.
• Add 1 teaspoon of sesame oil for that nutty aroma.
• Sprinkle a little salt and pepper to taste.

Keep stir-frying everything together for a few minutes, letting the rice absorb the soy sauce and sesame oil.

Finally:

• Add another small knob of butter and let it melt into the rice for that signature silky, savory finish.
• If you like a little extra flair, sprinkle in some chopped scallions and maybe a squeeze of lemon juice for brightness.

Taste it and adjust seasonings if needed—everyone’s soy sauce preference is different!

Pro tip: Some hibachi chefs like to toss a splash of teriyaki sauce over the rice at the very end for a slightly sweet twist. Totally optional but totally delicious.

Tips for Perfect Hibachi Fried Rice Every Time

Common Mistakes to Avoid

Even though hibachi fried rice seems simple, a few mistakes can throw it off:

• Using Fresh Rice: Fresh rice = soggy rice. Always use chilled, day-old rice.
• Crowding the Pan: Overcrowding traps steam and makes everything mushy instead of crispy. Cook in batches if needed.
• Low Heat: Hibachi-style cooking needs high heat for that smoky flavor. Don’t be afraid to crank it up!
• Skipping Butter: Butter is essential for flavor. If you use only oil, you’ll miss that classic hibachi taste.

Secrets for Authentic Flavor

If you want your hibachi fried rice to taste like it came straight from a Japanese steakhouse, keep these secrets in mind:

• High Heat is King: Always cook on the highest heat your equipment can safely handle.
• Butter and Soy Sauce Combo: It’s the flavor base of authentic hibachi rice.
• Minimal Ingredients, Maximum Flavor: Don’t overcomplicate it with tons of different sauces.
• Let Ingredients Toast: Give rice and veggies a chance to caramelize slightly for that irresistible smoky edge.

Variations You Can Try

Hibachi Shrimp Fried Rice

Shrimp is a classic protein for hibachi rice. It’s juicy, quick to cook, and soaks up flavors beautifully.

• Use about 1/2 pound of peeled and deveined shrimp.
• Cook the shrimp separately first until just pink (about 2-3 minutes per side) and then toss into the rice toward the end.
• Add a little garlic butter if you want to amp up the richness.

Vegetarian Hibachi Fried Rice

Skip the meat altogether for a plant-based version that’s still bursting with flavor.

• Load up on extra veggies like broccoli, mushrooms, zucchini, or bell peppers.
• Use tofu for added protein, cubed and pan-fried until golden.
• A drizzle of teriyaki glaze at the end can add a beautiful, savory-sweet touch.

Storing and Reheating Leftovers

Hibachi fried rice makes incredible leftovers—sometimes it tastes even better the next day! Here’s how to store and reheat it properly to keep it tasting fresh and delicious.

How to Store Hibachi Fried Rice

• Cool it down: Let the rice cool to room temperature before storing it. Leaving hot rice in a container can create steam, making it soggy.
• Use an airtight container: Transfer the cooled rice into a tightly sealed container to keep moisture out.
• Refrigerate: Hibachi fried rice can stay fresh in the refrigerator for up to 4-5 days.
• Freeze: For longer storage, you can freeze hibachi fried rice. Place it in freezer-safe bags or containers and label with the date. It will stay good for up to 3 months.

Pro tip: If freezing, flatten the rice in a zip-top bag to make it easier to stack and quicker to thaw.

How to Reheat Hibachi Fried Rice

• Microwave Method: Sprinkle a little water over the rice to rehydrate it, then cover loosely with a microwave-safe lid or plate. Heat in 30-second intervals, stirring in between, until hot.
• Stovetop Method: Heat a little butter or oil in a skillet over medium heat. Add the rice and stir-fry for 3-5 minutes until heated through.
• Oven Method: If reheating a large batch, place the rice in an oven-safe dish, sprinkle some water on top, cover with foil, and bake at 350°F (175°C) for 15-20 minutes.

Tip: Stovetop reheating gives the rice a fresh “just-cooked” taste with a bit of crispiness if you let it sear slightly.

FAQs about Hibachi Fried Rice Recipe

What is Hibachi Fried Rice?

Hibachi fried rice is a popular Japanese-style fried rice cooked on a hot flat-top grill. It typically includes scrambled eggs, vegetables, soy sauce, and sometimes chicken, shrimp, or steak for added protein.

What type of rice is best for Hibachi fried rice?

Day-old, cold jasmine or long-grain white rice works best. Freshly cooked rice tends to be too soft and sticky, while chilled rice gives that perfect separated, slightly chewy texture.

Can I make Hibachi fried rice without a hibachi grill?

Absolutely! You can easily make it at home using a large skillet or wok. The key is high heat and quick cooking to achieve that signature flavor.

What ingredients do I need for authentic Hibachi fried rice?

You’ll typically need cooked rice, eggs, carrots, onions, peas, butter, soy sauce, and a touch of sesame oil. Add your favorite proteins like chicken, shrimp, or steak for a full meal.

Why is butter used in Hibachi fried rice?

Butter adds richness and a delicious depth of flavor that balances the savory notes of the soy sauce and sesame oil. It’s a secret to achieving that restaurant-style taste.

Can I use brown rice instead of white rice?

Yes! Brown rice can be used if you want a healthier version. Just make sure it’s fully cooked and slightly dry to avoid a mushy texture.

How do I store and reheat leftover Hibachi fried rice?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-high heat for the best texture, adding a little splash of water if needed.

Is Hibachi fried rice gluten-free?

It can be! Just use a gluten-free soy sauce or tamari and double-check all other ingredient labels to ensure they’re gluten-free.

What sauces go well with Hibachi fried rice?

Yum Yum sauce, ginger sauce, or even spicy mayo are popular choices to drizzle over or dip into for extra flavor.

Conclusion

There you have it—a complete, step-by-step guide to making the ultimate hibachi fried rice right at home!

With its buttery goodness, savory soy sauce flavor, and satisfying mix of rice, eggs, veggies, and protein, hibachi fried rice isn’t just a side dish—it’s a meal that brings excitement to your table. Plus, it’s flexible, quick, and a guaranteed crowd-pleaser.

Whether you’re cooking for a simple weeknight dinner, meal prepping for the week ahead, or showing off your chef skills at your next family gathering, this recipe is a must-know.

So the next time you’re craving those sizzling restaurant flavors, remember—you don’t need to book a table. Your own kitchen is about to become the hottest hibachi spot in town!