Who doesn’t love Hibachi? I know I do, especially the Hibachi 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 or Japanese 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 mixed together, it looks just like creamy peanut butter. The trick is room temp butter mashed together with soy sauce for a creamy, thick paste.
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 cuisines.
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 much easier and prevents burning from getting distracted.
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PinDescription
A simple hibachi fried rice made with butter, soy sauce, and veggies.
Ingredients
- 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
Instructions
- 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.
Notes
I’ve found fully cold or day-old rice works best. It doesn’t clump together when frying. Can also serve with hibachi chicken.
Keywords: Japanese fried rice, hibachi rice
This was my first time making fried rice and it came
out delicious. My husband kept saying how good it was. Thank you for a tasty recipe and easy too ????
You’re very welcome Genny – glad you liked it !
I forgot to give it 5 stars!
This was amazing! So easy to make and everyone loved it. Thank you so much! Do you have a favorite brand of butter and low sodium soy sauce? Plz let me know. Thank you!
I made it 2 weeks ago and I’m making it again 🙂 Easy and delicious!!
I thought it was very bland.. disappointed after the reviews
OMG!!!awesome recipe and easy to make, taste better than some of the Japanese chains around here. Thank you so much fo sharing this. Is there a chance you have a good one for the white sauce?
Thanks again Shawn
★★★★★
Hmm what do you mean by white sauce?
White Sauce
1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/8 teaspoon garlic powder
Melt butter and mix all ingredients. I would put the rice vinegar down to 1.5 tablespoons 3 is just too much! It’s really good! If you add paprika you have the Yum Yum sauce or Shrimp sauce as it is known is some areas.
Skeptical at first but decided to try this recipe anyway. Man, was I pleasantly surprised with the outcome. My normally picky eaters absolutely loved it, asked for seconds, and tried to get thirds! I paired it with smoked pineapple chicken breasts and spinach. Absolutely delicious!
★★★★★
Is it ok to use brown rice instead of white rice? Or will it not be as sticky to be able to eat with chopsticks?
Absolutely!
Peanut butter sauce has no peanut butter in it!? Is it peanut butter instead of butter or both? How much peanut butter?
No peanut butter. Read the post and you’ll understand 😉
Is it 2 cups of rice pre cooked or cooked?
Pre cooked!