Hibachi-Style Fried Rice Recipe

Hibachi-Style Fried Rice Recipe

Who doesn’t love hibachi? I know I do, especially the fried rice. I’ve been cooking fried rice since I was 10 years old. It was my “specialty.” No idea how it came to be or why I was so obsessed with it. It’s a lot simpler than you may think. A very wise man once told me (Japanese steak house hibachi chef) that all you need is soy sauce and butter. He called it “peanut butter” because you slightly melt the butter and mix in the soy sauce during prep. And yes, it actually does look like peanut butter.

Hibachi-Style Fried Rice Recipe

I make mine just like the pros. I wish I could say the above image is my own hibachi grill that I keep in my living room but it’s not. However a wok is the next best thing (I highly recommend you pick one up. A wok can be used for a lot of asian cuisine). I use canola oil, butter, less sodium soy sauce, white onion, peas, carrots, and one fried egg. It’s lighter, lower in sodium, and healthier than your typical takeout. If you have leftover white rice in the fridge this is the perfect way to get rid of it for a killer side dish. Throw everything in a wok and cook on high heat for 5-7 minutes. It’s that easy.

Hibachi-Style Fried Rice Recipe

Hibachi-Style Fried Rice Recipe

4.7 from 3 reviews
Hibachi-Style Fried Rice Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
  • 2 cups uncooked long-grain white rice (or previously cooked)
  • ¼ cup carrots, finely chopped
  • ¼ cup peas
  • 1 egg
  • ½ cup white onion, chopped
  • 1 tablespoon canola oil, for frying

  • Peanut butter sauce:
  • 2 tablespoons less sodium soy sauce
  • 3 tablespoons unsalted butter
  • ½ teaspoon garlic powder
  1. Cook white rice using instructions on box, let cool and set aside.
  2. Meanwhile, chop all vegetables into finely chopped pieces.
  3. To make the "peanut butter sauce," place butter in microwave for 10-15 seconds to soften, stir in soy sauce and garlic powder until mixed. Set aside.
  4. In a large skillet or wok, bring oil to medium-high heat.
  5. Fry one egg until no longer runny and break into small pieces using the tip of a spatula
  6. Add vegetables to the wok and cook for 2-3 minutes. Add rice and stir in "peanut butter" sauce until well mix. Cook for an additional 5 - 7 minutes. Serve immediately.
NOTES
I've found cool rice or chilled rice works best. It doesn't stick together as much when frying.

 

7 Comments

  1. Step 6 says add “peanut butter”. It’s not listed under the ingredients. How much should be added? Is it code for some secret ingredient?

    • Good call Nita. I should clarify in the directions. The “peanut butter” is the soy sauce combined with the butter. I mix the two together before hand (creating a sauce) then add to the rice when frying. Thanks for pointing this out – I see how it could be confusing!

  2. Okay So I tried this last night and it was great! Thanks for sharing I will be using this again!

  3. Thank you so much for this recipe my son is going to be one happy camper tonight I’m going to make this for dinner with some stir fry chicken!

  4. This is a very easy recipe – great for young kids and weeknight family dinner, and a great base off of which to add. I like that rice cooking time = chopping time. I added a bunch of things for flavor and to make it stand on its own as a hearty meal. Here’s what I added: poached chicken thighs cut into bite sized pieces (2 thighs), 1/3rd of a small fresh pineapple chopped, fresh chopped ginger, fresh chopped scallions, an extra egg, honey, Worcestershire sauce, a bit of sesame oil and extra soy sauce. I also left ~20% of my rice in the pot as I thought the sauce was about right for a slightly smaller portion of rice than 2 cups pre-cooked. Finally, I added sriracha to individual bowls (not the entire dish because of the young kids) and sprinkled with toasted sesame seeds.

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