Hibachi Fried Rice
This Hibachi Fried Rice recipe is super simple and full of all that flavor you get from your favorite hibachi restaurant. It’s fast, versatile and most importantly – yummy!
RESTAURANT RICE MADE AT HOME
I don’t know about you guys, but I love Hibachi Fried Rice! It’s honestly my favorite thing at the hibachi grill (and I love the fun atmosphere!) However, my wallet doesn’t like the bill that they bring out at the end of your meal. Don’t get me wrong, it’s great food, but I knew I needed to find a way to make this delicious rice at home for a fraction of the cost! I’m so happy that I did and I am even more excited to share this fantastic homemade copycat recipe with you. You’ll just have to provide the singing and egg flipping skills – ha!
FREQUENTLY ASKED QUESTIONS
Other than your typical Asian meals that this rice would pair nicely with, you can serve it alongside any of your favorite meals really. Here are some of my favorite recipes:
–Sweet and Sour Chicken
–Asian Lemon Chicken
–Bacon Wrapped Shrimp
–Honey Garlic Chicken
–Sesame Chicken
–General Tso’s Chicken
–Orange Chicken
I think this would be even more delicious with some cooked chicken or cooked beef! I would also drizzle with some of my favorite yum yum sauce!
Sure. Veggies are great for bulking this out a bit. Classic peas and carrots are a good option. You can’t go wrong with broccoli or corn either. Some people like to add edamame too. Whatever you prefer.
This recipe works best with leftover cooked rice – not so much fresh cooked rice. So it’s great for all that white rice you might have leftover from Chinese take out. Or you can just make some the night before you need it and keep it covered in the refrigerator. It seems to soak all the flavors up that we add a little more and tends to crisp up a bit better rather than risking being mushy.
You can use whatever rice you have on hand, but we prefer long-grain white rice. I have not tested this with brown rice.
Keep leftovers in the fridge for up to 3 days in an airtight container, or you can freeze for up to 3 months.
Reheat back in the skillet, I would add a little more butter so it doesn’t stick to the pan. You can reheat in the microwave as well but the texture isn’t as great as when using a wok or skillet.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- vegetable oil – any neutral oil will work here. Light olive oil or avocado oil.
- large eggs – they need to be well beaten before adding them to the wok.
- salted butter – you can use margarine if that is all you have on hand but real butter is always better because we are trying to make this as authentic as possible.
- small diced sweet onion – I think you could even use a shallot if you wanted to infuse a bit more garlic flavor.
- minced cloves garlic– for me, this is where all the flavor comes from, so you HAVE to use fresh garlic here! The jarred stuff just isn’t going to bring all the flavor you love and expect.
- cooked and cooled leftover long-grain white rice– using leftover rice is KEY and so IMPORTANT for the right texture. If you just can’t wait, you can certainly make this with fresh cooked rice but just know you won’t quite get the same texture.
- soy sauce– you can use light or regular soy sauce, whatever your preference.
- green onions– you only need the green part and you want it thinly sliced.
HOW TO MAKE HIBACHI FRIED RICE
In a wok or large skillet over medium-high heat, add the oil. Add the eggs and stir until almost cooked, they should still appear a little wet, about 30 seconds to 1 minute. Place them back into the bowl you beat them in. Add the butter and onions, cook until translucent, 3-5 minutes, stirring occasionally.
Add the garlic until fragrant, about 30 seconds. Add the rice to the skillet, stir everything together and cook until the rice is warmed through, stirring occasionally. About 3-5 minutes.
Add the cooked egg and soy sauce, stir to combine and break up the egg into smaller pieces, cook an additional 2 minutes. Stir in the green onions.
Then serve!
CRAVING MORE RECIPES?
- Vegetable Fried Rice
- Beef Fried Rice
- Taco Rice
- Chicken Lo Mein
- 3-Ingredient Mexican Rice
- Easy Sweet and Sour Chicken
- Easy Sesame Chicken
- Asian Lemon Chicken
- Vegetable Fried Rice
- Chicken Chow Mein Casserole
- Air Fryer Orange Chicken
- Honey Garlic Pork Chops
- Air Fryer General Tso’s Chicken
- Air Fryer Bang Bang Shrimp
Hibachi Fried Rice
Ingredients
- 2 Tablespoons vegetable oil
- 2 large eggs, well beaten
- 2 Tablespoons salted butter
- ½ cup small diced sweet onion
- 3 cloves garlic, minced
- 2 cups cooked and cooled leftover long-grain white rice
- 2 Tablespoons soy sauce
- 2 green onions (green part only), thinly sliced
Instructions
- In a wok or large skillet over medium-high heat, add 2 Tablespoons vegetable oil.
- Add 2 large eggs, well beaten and stir until almost cooked, they should still appear a little wet, about 30 seconds to 1 minute. Place them back into the bowl you beat them in.
- Add 2 Tablespoons salted butter and 1/2 cup small diced sweet onion, cook until the onions are translucent, about 3-5 minutes, stirring occasionally.
- Add 3 cloves garlic, minced and cook until fragrant, about 30 seconds.
- Add 2 cups cooked and cooled leftover long-grain white ricerice to the skillet, stir everything together and cook until the rice is warmed through, stirring occasionally. About 3-5 minutes.
- Add the cooked egg and 2 Tablespoons soy sauce, stir to combine and break up the egg into smaller pieces, cook an additional 2 minutes.
- Stir in 2 green onions (green part only), thinly sliced and serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Love it
The first time for me, was very easy to do! Thank you
Sounds really good
Looks so good! I love your recipes so I know this will be a winner!