Hibachi Fried Rice

Two plates of hibachi-style fried rice with vegetables, garnished with green onions and accompanied by chopsticks. Fresh ginger, garlic, carrots, and scallions are on a cutting board nearby. A small bowl of sesame seeds and a checkered napkin complete this delicious recipe.

5 from 9 votes

If you love ordering Hibachi Fried Rice at Japanese Steakhouse then you love this homemade recipe. Loaded with flavor, simple ingredients and pairs perfectly all your favorite Hibachi Recipes.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Side Dish

Cuisine: Japanese

Servings:

Author: Carrie Barnard

Ingredients

3 cups cooked and cooled jasmine rice preferably day-old
3 tablespoons vegetable oil divided
1 medium onion finely diced
2 carrots diced small
½ cup frozen peas
2 eggs lightly beaten
3 cloves garlic minced
1 tablespoon grated fresh ginger
¼ cup soy sauce
2 teaspoons sesame oil
3 green onions thinly sliced

Instructions

Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat.
Add onion and carrots. Stir-fry for 3-4 minutes until vegetables begin to soften.
Add peas and cook for an additional minute.
Push vegetables to one side of the wok. Add beaten eggs to the other side and scramble until cooked.
Add the remaining tablespoon of oil along with garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the cooked rice to the wok. Stir-fry for 3-4 minutes, breaking up any clumps.
Pour in soy sauce and sesame oil. Stir-fry for another 2-3 minutes to combine all ingredients thoroughly.
Stir in sliced green onions.

Video

Notes

It’s best to use day-old rice if possible. It prevents the dish from becoming mushy and helps achieve that signature hibachi texture.

Use high heat and keep the ingredients moving in the wok for authentic hibachi flavor.

Nutrition

QR code

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