Name: Hibachi Fried Rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Japanese
Ingredients: 3 cups cooked white rice (cold, preferably day-old); 2 eggs; 1/2 onion, finely chopped; 2 cloves garlic, minced; 1/2 cup carrots, diced; 1/3 cup peas (optional); 3 tbsp butter, divided; 2 tbsp soy sauce; 1 tsp sesame oil; Salt and pepper, to taste; Optional: 2 tbsp chopped green onions; Optional: yum yum sauce, for serving

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Hibachi Fried Rice is one of my favorite side dishes to recreate at home. It’s inspired by the delicious fried rice served at Japanese steakhouses—hot off the grill, smoky, buttery, and full of simple yet bold flavors. Whether I’m serving it with hibachi chicken or enjoying it on its own, this rice always brings that restaurant-style experience right to my kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s quick, budget-friendly, and incredibly satisfying. It’s a great way to use up leftover rice and whatever veggies I have on hand. The secret is in the butter, garlic, and soy sauce—they give the rice that signature hibachi flavor I crave. Plus, I get to make it all in one pan, with no need for fancy equipment. Hibachi Fried Rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked white rice (preferably day-old and cold)
Eggs
Onion (finely chopped)
Garlic (minced)
Carrots (diced)
Peas (optional)
Butter
Soy sauce
Sesame oil
Salt and pepper
Optional: green onions, hibachi-style yum yum sauce for serving

Directions

I heat a large skillet or wok over medium-high heat and melt a little butter.
I add the chopped onion and carrots and sauté until soft. If I’m using peas, I stir them in now.
I push the veggies to one side of the pan and crack the eggs into the empty space, scrambling them until fully cooked.
I add the cold rice to the pan and break it up with my spatula, mixing it well with the eggs and vegetables.
I drizzle in soy sauce and sesame oil, then season with salt and pepper to taste.
I stir-fry everything together for a few more minutes until the rice is hot and slightly crisped at the bottom.
I finish it with a generous pat of butter and stir until melted and glossy.
I garnish with chopped green onions if I have them, and serve hot.

Servings and timing

This recipe serves about 4 as a side dish.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: Around 20–25 minutes

Variations

Sometimes I add cooked chicken, shrimp, or steak to make it a full meal. I’ve swapped in cauliflower rice for a low-carb version, or used brown rice for a heartier twist. For a spicy kick, I mix in a bit of sriracha or chili oil. And if I’m feeling indulgent, I add a drizzle of yum yum sauce on top before serving.

storage/reheating

I store leftover fried rice in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or soy sauce to loosen it up. I avoid microwaving when I can, since the texture stays better with a quick stir-fry. Hibachi Fried Rice

FAQs

Can I use freshly cooked rice?

I’ve tried it, but it’s better with day-old rice because it’s drier and fries up crispier. If I have to use fresh rice, I spread it out on a tray to cool for a bit first.

What kind of soy sauce should I use?

I use regular soy sauce for a classic taste, but I’ve also used low-sodium when I want more control over the saltiness.

Do I need a wok?

No. I make this in a large nonstick skillet or cast iron pan. As long as the pan gets hot enough, it works great.

Can I freeze hibachi fried rice?

Yes. I freeze portions in airtight containers or freezer bags. When I reheat, I stir-fry it straight from frozen with a little oil or broth.

Why add butter at the end?

That last bit of butter adds a rich, glossy finish and brings everything together—it’s what gives hibachi rice its restaurant flavor.

Conclusion

Hibachi Fried Rice is one of my favorite ways to bring bold, buttery, restaurant-style flavor into a quick, homemade dish. Whether I’m pairing it with hibachi-style meats or just enjoying a comforting bowl of fried rice on its own, this recipe never disappoints. It’s simple, satisfying, and always hits the spot.