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.
Hibachi-style fried rice is 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 it in the soy sauce during prep. And yes, it actually does look like peanut butter.
I make my fried rice just like the pros. I wish I could say I have a Hibachi grill in my living room but I don’t. 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.
What is Hibachi?
Sure, we have all been to Hibachi restaurants where talented chefs serve up Japanese cuisine with a show. Hibachi actually directly translates to “fire bowl,” meaning cooking on a very hot metal surface. That’s why this recipe is ideal for a wok on high heat, It will quickly cook and sear the rice just like a Hibachi surface (well, almost).
You can even add in chicken for the perfect Hibachi-style chicken fried rice. Just be sure to cook the chicken before adding the rice.
For this recipe 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.
A Quick Note On Prep
When cooking quickly at high temps, it’s super important to be organized before putting anything on the heat. For fried rice, I lay out all my ingredients ahead of time in small prep bowls. It makes the process the much easier and prevents burning from getting distracted.Print
- 2 cups previously cooked long-grain white rice
- 1/4 cup carrots, finely chopped
- 1/4 cup peas
- 1 egg
- 1/2 cup white onion, chopped
- 1 tablespoon canola oil, for frying
Peanut butter sauce
- 2 tablespoons less sodium soy sauce
- 3 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- Prepare white rice using instructions on packaging, let cool and set aside.
- Meanwhile, chop all vegetables into finely chopped pieces, set aside in prep bowls.
- 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.
- In a large skillet or wok, bring oil to just under high heat.
- Fry one egg until no longer runny and break into small pieces using the tip of a spatula.
- Add vegetables to the wok and cook for 2-3 minutes. Add rice and stir in “peanut butter” sauce until well mixed and fully coated. Cook for an additional 5-7 minutes. Serve immediately.
I’ve found fully cold or day-old rice works best. It doesn’t clump together when frying. Can also add finely chopped chicken for chicken fried rice. Just fully cook the chicken first in a little canola oil before adding the egg, veggies or rice.