Hibachi-Style Fried Rice

Why I Love This Recipe

I love how this dish comes together quickly with basic pantry ingredients and leftover rice. It’s flexible enough for weeknights but flavorful enough to impress guests. The combination of butter and soy sauce adds richness, while the colorful vegetables bring freshness and texture. Plus, I can easily customize it by adding shrimp, chicken, or tofu, depending on what I have on hand. It’s one of those recipes I can make over and over, and it never gets old.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups cold cooked short-grain white rice

• 1 egg

• ½ cup chopped carrots

• ½ cup frozen peas

• ½ cup diced white onion

• 4 tablespoons unsalted butter

• 2 tablespoons low-sodium soy sauce

• 2–3 tablespoons neutral oil (like canola)

• Optional: 2 teaspoons sesame oil

Directions

1. Prepare the rice: I cook my short-grain rice in advance and chill it in the fridge for at least an hour—this gives the best texture for frying.

2. Make the sauce: I mix softened butter with soy sauce in a small bowl to create a flavorful, silky sauce.

3. Scramble the egg: I heat a bit of oil in a large pan or wok over medium heat, scramble the egg, then set it aside.

4. Sauté the vegetables: Using the same pan, I sauté the carrots, peas, and onion until tender but still vibrant.

5. Fry the rice: I add the cold rice to the pan and stir-fry until it’s golden and slightly crispy.

6. Add the sauce: I pour in the butter-soy sauce mixture and stir well to coat all the rice.

7. Combine everything: I fold in the scrambled egg and sautéed veggies, mix thoroughly, and serve hot.

Servings and timing

Yield: Serves 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Add protein: I like tossing in cooked shrimp, diced chicken, or cubed tofu for extra substance.

• Spicy twist: A drizzle of sriracha or a pinch of red pepper flakes gives it a nice heat.

• Garlic lovers: Adding minced garlic with the vegetables enhances the overall flavor.

• Brown rice: I’ve also made this with cold brown rice for a nuttier, whole-grain option.

• Egg-free: I leave out the egg or swap in a plant-based substitute for a vegan version.

Storage/Reheating

I store leftover fried rice in an airtight container in the refrigerator for up to 4 days. To reheat, I add a splash of water or extra soy sauce and warm it in a skillet over medium heat until hot. It can also be microwaved, but I prefer the texture when reheated on the stove.

FAQs

Can I use freshly cooked rice for fried rice?

I always prefer using cold, day-old rice because it’s drier and fries up better. Fresh rice tends to be too soft and clumps easily.

What kind of rice works best for this recipe?

Short-grain white rice is ideal for hibachi-style fried rice. It has the right balance of stickiness and texture when cold and fried.

Do I need a wok to make this?

Not at all. I use a large nonstick skillet or cast-iron pan, and it works perfectly. The key is having enough surface area and heat.

Can I freeze leftover fried rice?

Yes, I freeze portions in airtight containers or zip-top bags for up to 2 months. I reheat it straight from frozen in a hot skillet with a little oil or water.

How do I keep the rice from sticking to the pan?

Using cold rice and a hot, well-oiled pan helps prevent sticking. I also make sure not to overcrowd the pan so the rice can fry evenly.

Conclusion

This Hibachi-Style Fried Rice is one of my favorite fast and flavorful meals. It brings that irresistible restaurant-style taste right into my kitchen with minimal effort. Whether I’m cooking for the family or just treating myself, I always come back to this recipe for its simplicity, adaptability, and downright delicious results.

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