Can I use freshly cooked rice instead of leftover rice?

While day-old rice gives the best texture, if you're in a pinch, you can use fresh rice that's been spread on a baking sheet and chilled in the refrigerator for at least 30 minutes. The key is removing excess moisture so the rice fries rather than steams.

What's the best type of rice to use for hibachi fried rice?

Long-grain white rice is traditional and provides the best texture. Jasmine rice works wonderfully too. Avoid short-grain or sticky varieties as they'll clump together and won't give you that signature hibachi texture with separate, distinct grains.

Can I make this recipe vegetarian or vegan?

Absolutely! Skip the eggs for vegetarian, and replace butter with a plant-based alternative for vegan. Add extra vegetables like carrots, peas, or bell peppers to boost flavor and nutrition. A splash of vegetable broth can add depth if needed.

How do I know when the rice is properly fried?

The rice is properly fried when the grains are heated through and slightly toasted, with some pieces getting a hint of golden color. You'll hear a satisfying sizzle, and the rice won't stick together in clumps. This usually takes about 3-5 minutes over medium-high heat.

Hibachi Fried Rice Recipe

Name: Hibachi Fried Rice Recipe
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Cuisine: Japanese-American
Ingredients: Main Ingredients; 2 Tablespoons vegetable oil; 2 large eggs, well beaten; 2 Tablespoons salted butter; ½ cup sweet onion, small diced; 3 cloves garlic, minced; 2 cups cooked and cooled leftover long-grain white rice; 2 Tablespoons soy sauce; 2 green onions (green part only), thinly sliced

Description

This Hibachi Fried Rice recipe brings restaurant-style flavor to your home kitchen, featuring tender eggs, savory soy sauce, aromatic garlic, and sweet onions, all stir-fried for a perfect, satisfying side dish or quick main. Perfect use for leftover rice and easily customizable to your taste.

Ingredients

Units Scale

Main Ingredients
2 Tablespoons vegetable oil
2 large eggs, well beaten
2 Tablespoons salted butter
1/2 cup sweet onion, small diced
3 cloves garlic, minced
2 cups cooked and cooled leftover long-grain white rice
2 Tablespoons soy sauce
2 green onions (green part only), thinly sliced

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Instructions

Heat Oil & Cook Eggs: In a wok or large skillet over medium-high heat, add vegetable oil. Pour in the well-beaten eggs, stirring gently until they are almost cooked and still slightly moist, about 30 seconds to 1 minute. Remove the eggs back into the bowl and set aside.
Sauté Onions & Garlic: In the same pan, add salted butter and diced sweet onion. Cook until the onions turn translucent, about 3 to 5 minutes, stirring occasionally. Add minced garlic and sauté for about 30 seconds, until fragrant.
Add Rice & Stir-fry: Add the cooked and cooled white rice to the skillet. Mix everything together and continue to stir-fry until the rice is heated through, about 3 to 5 minutes, stirring occasionally to prevent sticking.
Combine Egg & Flavor: Add the cooked eggs back into the pan along with the soy sauce. Stir well to combine and use your spatula to break the egg into small pieces. Let cook for an additional 2 minutes so the flavors blend.
Finish & Serve: Stir in the thinly sliced green onions, mix well, and serve the hibachi fried rice hot.

Notes

Use day-old rice for best texture and less stickiness.
You can add extra vegetables or protein (like diced chicken or shrimp) to make this a main dish.
Adjust the soy sauce to taste for less or more saltiness.
For extra flavor, drizzle some sesame oil at the end.

Nutrition

Serving Size: 1/4 of recipe
Calories: 270
Sugar: 2g
Sodium: 570mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 7g
Cholesterol: 120mg