I’ve been cooking fried rice for as long as I can remember. Once I actually started paying closer attention to the masters of the Hibachi grill, I learned some simple tricks to make really good Japanese-inspired fried rice right at home. I love this recipe because it’s really flavorful but also very light.
Hibachi-style fried rice or Japanese fried rice is a lot simpler than you may think. The key to the perfect fried rice is the combination of soy sauce and butter. This lends so much rich flavor that takes the rice to the next level. Paired with simple veggies like carrots, peas, and onions, you’ll be well on your way to making restaurant-quality fried rice in your own kitchen.
Tips for Making Fried Rice at Home
- Always start with COLD rice. Cook rice in the morning or the night before and store it in the fridge until you’re ready to fry it. This makes the frying process easier and also helps the rice to not clump together. You’ll get a lighter fluffier final product.
- Use soy sauce and real butter. As stated above, this is the true secret to the best fried rice. Don’t be afraid to add a little extra soy sauce at the very end if the rice tastes a little bland.
- Start with low sodium or light soy sauce. Regular or darker soy sauce has more sodium and can be a bit overpowering in terms of flavor. I personally like a lighter tasting dish.
- Invest in a wok. 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. A wok can be used for a lot of Asian cuisines and can easily hold a large volume of rice. If anything, use the largest pan you have and plenty of oil to keep things well greased.
- This recipe works great with finely diced chicken, pork, or small shrimp. Just be sure to fully cook proteins ahead of time and add them in at the very end.
- Frozen peas and carrots make for quick veggies and minimal prep. We usually keep a bag of white onions, peas, and carrots in the freezer for quick weeknight meals such as this.
- Keep ingredients moving in the pan to prevent burning and sticking. Lay out all of your ingredients ahead of time in small prep bowls. It makes the process much easier and prevents distractions.
You’ll Also Love:
- Orange sesame cauliflower
- Hibachi chicken
- Kalbi beef short ribs
- Shrimp stir fry with ramen
- Beef and broccoli
- Crab rangoons
Fried Rice Recipe
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 4-6 1x
- Category: Dinner
- Cuisine: Japanese
A simple hibachi-inspired fried rice recipe made with white rice, butter, soy sauce, and veggies.
- 1 1/2 cups (4 cups cooked) short-grain white rice (long-grain or jasmine rice is also perfectly fine)
- 1 egg, whisked/scrambled
- 1/2 cup carrots, finely chopped
- 1/2 cup peas
- 1/2 cup white onion, chopped
- 4 tablespoons (half stick) butter
- 2 tablespoons low-sodium soy sauce
- 2–3 tablespoon canola or vegetable oil, for frying
- Prepare rice according to the instructions on the packaging. Let chill in the fridge for at least 1 hour or until cold. For best results, make rice the morning of or the day before preparing the dish.
- Chop all vegetables into finely chopped pieces, and place in a small bowl. Melt butter in the microwave (intervals to prevent exploding) and add soy sauce. Mix and set aside.
- Heat a splash of oil in a large skillet or wok over medium heat. Add whisked egg and scramble. Use the tip of a spatula to break the egg into small chunks. Remove from the pan and place on a small plate. Add all veggies to the pan with another small splash of oil and cook until warmed through and tender, about 4 minutes. Season with a pinch of salt and pepper. Remove from the pan and place on the same plate with the egg.
- Add another splash of oil along with the cooked rice. Fry the rice, tossing every 30 seconds, to warm through and slightly brown. Be sure to manage the heat to prevent burning. Cook for 4-5 minutes until nice and hot. Drizzle the butter/soy sauce over the rice and toss to fully coat. It’s ready when there are no more white grains of rice. Return veggies and eggs and mix until fully incorporated.
- If you think the rice needs a little more soy sauce, drizzle some extra over the top and toss to mix. Serve immediately.
Always start with cold or day old rice for best results. This makes the frying process better and also prevents clumping.
I like to use frozen peas, carrots, and onion for simple prep. Fresh is always best.
- Serving Size: 1/2 cup
- Calories: 301
- Sugar: 1.3g
- Sodium: 359mg
- Fat: 6.9g
- Saturated Fat: 4g
- Carbohydrates: 42.4g
- Fiber: 1.5g
- Protein: 6.2g
- Cholesterol: 43mg
Keywords: Japanese fried rice, hibachi rice, fried rice recipe
Hi did this used to have garlic powder in the peanut butter sauce? I’ve made this several times but I don’t recall the measurement and now it’s not in the recipe.
Says peanut butter sauce but there’s no peanut butter right I’m going to make this tonight
no peanut butter. I removed all references to it to eliminate any future confusion.
Oh, hell yeah!
I spent about a year searching for the ideal fried rice recipe and I stopped after making this. I like to use half cal rose rise and half cauliflower rice. Damn delicious!
Ever try it with ground pork or shrimp?
I haven’t – I’d imagine shrimp would be perfect for it however.
This was delicious!!! My rice was mushy though. I made the rice in the morning and refrigerated. Should I have left it out or cooked before making the rice and just let it cool?
Hmm, I’m surprised because usually the fridge will slightly dry out the rice. Not sure why that happened to you. Maybe the rice was slightly overdone.
This tastes so amazing
This tastes just exactly like Kobe steakhouse or any hibachi restaurant.
I love this recipe and it’s super simple. My 17 yr old picky daughter LOVES it! I’ve made several times. Thanks for providing!
We made this tonight and it was so good, thank you for posting.
A recommendation that made the recipe a little more like hibachi restaurant fried rice. I used calrose rice instead of instant rice. It’ll make it less dry. I also add some yum yum sauce and a little poke.
I added about a tablespoon extra of oil because it didn’t look like it was going to be enough but 2 was a little too much. I think that’s why it came out more greasy instead of dry like the pro fried rice. It’s missing one flavor and I think that’s going to be Yum sauce. Other than that it’s almost spot on with the best fried rice I’ve ever had. I’m going to add a little more soy too cause the rice should come out a little more brown.
Hi, this recipe sounds great. I want to try it, but I was wondering which brand of soy sauce you recommend? Not sure which one to get.
I like kikkoman lower sodium soy sauce