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Hibachi Rice Recipe

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4.4 from 4 reviews

This Hibachi Rice recipe replicates the delicious, flavorful fried rice you find at Japanese steakhouse restaurants. Featuring perfectly cooked white rice stir-fried with eggs, garlic, ginger, onions, and savory soy sauce, it’s a quick and easy side dish that pairs well with any Asian-inspired meal.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Frying
  • Cuisine: Asian

Ingredients

Egg Mixture

  • 3 large eggs, lightly beaten
  • 3/4 teaspoon kosher salt

Rice and Vegetables

  • 2 tablespoons unsalted butter
  • 1 tablespoon plus 2 teaspoons sesame oil
  • 1 medium onion, finely diced
  • 3 teaspoons minced ginger
  • 1 tablespoon plus 2 teaspoons minced garlic
  • 4 cups cooked white rice
  • 3 tablespoons low-sodium soy sauce
  • Kosher salt and freshly cracked black pepper, to taste

Garnish

  • 1/4 cup thinly sliced scallions

Instructions

  1. Prepare the Eggs: In a bowl, whisk the eggs together with 3/4 teaspoon of kosher salt until fully blended. Set aside for later.
  2. Heat Oils and Butter: Place a large nonstick skillet over medium-high heat and add the sesame oil and unsalted butter. Allow the butter to melt completely before proceeding.
  3. Sauté Onion and Ginger: Add the finely diced onion and minced ginger to the skillet. Cook while stirring frequently for about 5 to 6 minutes until the onion becomes soft and slightly translucent. This ensures flavors develop without burning.
  4. Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant but not browned, enhancing the aroma of the dish.
  5. Add and Sear Rice: Add the cooked white rice to the skillet. Use a spatula or spoon to break up any clumps thoroughly. Spread the rice evenly in the skillet and let it cook undisturbed for 1 to 2 minutes to give it a slight crispy sear.
  6. Season Rice: Pour in the low-sodium soy sauce and toss the rice gently to combine all the flavors uniformly.
  7. Cook Eggs: Reduce the heat to medium, push the rice to one side of the skillet, and pour the prepared eggs into the empty space. Use the spatula to slightly scramble the eggs until they are about 75% cooked.
  8. Combine Eggs and Rice: Mix the scrambled eggs back into the rice and cook everything together for an additional 1 to 2 minutes to finish cooking the eggs and meld flavors.
  9. Finish and Serve: Remove the skillet from heat, transfer the hibachi rice to a serving dish, garnish with thinly sliced scallions, and serve immediately while hot.

Notes

  • Use day-old cooked rice for best texture; freshly cooked rice tends to be too moist.
  • Adjust soy sauce amount to your preferred saltiness level.
  • For added protein, consider adding cooked shrimp, chicken, or beef when cooking the vegetables.
  • Maintain medium-high heat for searing rice but reduce to medium when cooking eggs to avoid burning.
  • Using a nonstick skillet helps prevent rice from sticking and makes stirring easier.

Find it online: https://allcookedup.com/hibachi-rice-recipe/