This hibachi fried rice is quick, simple, and tastes just like the one you get at your favorite teppanyaki restaurant. It’s got that buttery aroma, a hint of sesame, and just the right sizzle. Perfect with chicken, steak, salmon, or shrimp — and it comes together faster than ordering takeout.
I grew up watching chefs at Japanese steakhouses cook fried rice right in front of a cheering crowd. There was always this moment where they’d crack an egg mid-air, catch it on a spatula, and toss it around like it was part of a show. My homemade version doesn’t come with tricks or applause, but I promise the flavor is every bit as satisfying. Over time, I’ve made this so often that it’s become my go-to for using up leftover rice sitting in the fridge.
Why You’ll Love This Recipe
This fried rice hits that sweet spot of flavor and simplicity. It’s buttery and fragrant from the sesame oil, but it still feels light enough to pair with any main dish. What makes it a regular at my dinner table is how quickly it comes together.
When I make hibachi fried rice at home, it often starts with a bowl of leftover rice from the night before. I throw it in a hot pan, and in minutes the kitchen smells like my favorite hibachi restaurant. It’s the kind of recipe that works on busy weeknights or as part of a big weekend spread.
Plus, you don’t need anything fancy — just a good pan, a bit of patience to let the rice sizzle, and a few basic ingredients.
Ingredients You’ll Need
Let’s break down why each ingredient matters and how it adds to that classic hibachi flavor:
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Cooked rice: Day-old rice is perfect. It’s drier, which means it fries beautifully without turning sticky. If I don’t have leftovers, I cook a batch earlier in the day and chill it uncovered to let it firm up. Calrose or jasmine works best.
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Oil and butter: Hibachi-style rice usually has that rich buttery flavor, but the oil helps prevent burning. I like using a neutral oil with a high smoke point like grapeseed or corn.
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Eggs: Lightly beaten eggs add that fluffy, soft texture and a touch of richness.
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Chopped onions: They bring a gentle sweetness and smoky edge when sautéed with butter.
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Grated ginger: Fresh ginger softens as it cooks and gives the rice a subtle warmth without overpowering it.
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Soy sauce: Low sodium soy sauce keeps it balanced. I drizzle it in stages so the rice soaks it up evenly.
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Toasted sesame oil: This tiny splash makes a big difference. It adds that deep, nutty aroma that’s hard to beat.
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Green onions (for garnish): A fresh finish on top makes the dish feel complete.
Step-by-Step: How to Make Hibachi Fried Rice
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Cook the eggs
Heat a large skillet, griddle, or wok over high heat. Add oil, then quickly scramble the eggs. Once set, transfer them to a bowl so they don’t overcook. -
Sauté the onions
Add butter to the pan and let it melt. Toss in the chopped onions and cook until they soften and release their sweetness. Stir in the grated ginger for a couple of minutes to take off the raw edge. -
Add the rice
Break up any clumps in the rice and spread it into a flat layer in the pan. Let it sizzle for 30 seconds before stirring. Flatten it again. Repeat a few times — this is how the rice gets those delicious toasted bits. -
Bring it all together
Return the eggs to the pan. Drizzle in soy sauce and toasted sesame oil. Stir everything together so every grain gets a little flavor. -
Garnish and serve
Turn off the heat and finish with chopped green onions. The rice should be slightly crisp at the edges but soft inside.
My Personal Tips and Tricks
Over the years, I’ve made this fried rice more times than I can count, and a few habits always give me the best results:
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Use a wide pan or griddle — the more surface area, the better the rice fries instead of steaming.
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Keep the heat high. Hibachi-style cooking is all about that quick, hot sizzle.
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Cook the eggs first and set them aside. If you leave them in, they turn rubbery and lose their soft texture.
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If you’re cooking fresh rice, chill it before using. This step makes a world of difference.
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Don’t hold back on soy sauce. A little extra seasoning makes the rice tasty enough to enjoy on its own.
What to Serve with Hibachi Fried Rice
This rice is a blank canvas for all kinds of pairings. Some of my favorites:
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With garlic butter steak or grilled shrimp for a hearty dinner.
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Alongside miso ginger salmon and sautéed veggies like zucchini and mushrooms.
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Topped with a soft-fried egg and a drizzle of chili oil for a quick lunch.
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With a simple bowl of miso soup and a side salad when I want something lighter.
If you’re adding proteins directly into the rice, toss them in after the soy sauce step so they stay tender.
How to Store It
Leftover hibachi fried rice keeps well in the fridge for up to 3 days. I usually pack it in airtight containers and reheat it in a skillet with a few drops of water or a touch of butter to bring back the moisture. It reheats beautifully and tastes almost as good as fresh.
If you’re planning ahead, you can also cook the rice and chop the onions and ginger the night before. It makes the actual cooking part feel almost effortless.
FAQs
Can I make this without sesame oil?
Yes. The flavor won’t be quite the same, but you can skip it or use a touch of regular sesame oil instead of toasted.
What kind of rice works best?
Calrose is closest to what you get at hibachi restaurants, but jasmine and brown rice are great too. The key is to use cold, dry rice.
Can I add vegetables?
Absolutely. Frozen peas, carrots, or even chopped bell peppers fit right in. Add them after the onions so they cook through.
Can I add meat to the rice itself?
Yes. Cooked chicken, beef, shrimp, or steak bits can be stirred in toward the end.
How do I reheat fried rice without drying it out?
A quick toss in a hot pan with a splash of water or a knob of butter works best. It brings the rice back to life.
Hibachi Fried Rice
This Hibachi Fried Rice is quick, flavorful, and perfect to pair with chicken, steak, shrimp, or salmon.
Ingredients
- 3 cups cooked and cooled rice
- 1 tablespoon grapeseed or avocado oil
- 1 tablespoon butter
- 2 large eggs (lightly beaten)
- ½ cup chopped onions (yellow or white)
- 2 teaspoons grated ginger
- 2 tablespoons low sodium soy sauce (or GF tamari)
- 1 teaspoon toasted sesame oil
- 1 scallion (thinly sliced, for garnish)
Instructions
- Heat a large wok, griddle, or Dutch oven over high heat until hot. Add the oil, then pour in the beaten eggs. Scramble quickly, breaking up any large pieces, then remove them to a bowl and set aside.
- Melt the butter in the same pan, then add the onions. Sauté for about 3–4 minutes until softened, then stir in the grated ginger. Add the cooked rice and scrambled eggs back to the pan, stirring to combine. Flatten the mixture and let it sizzle for 30 seconds. Stir, then let it cook again for another 30 seconds to build flavor and texture.
- Drizzle soy sauce and sesame oil over the rice, tossing well so everything gets evenly coated. Cook until the sauce is absorbed and the rice is sizzling.
- Top with sliced scallions before serving. Enjoy as a side or a simple main dish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 305Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 101mgSodium 323mgCarbohydrates 37gFiber 1gSugar 2gProtein 7g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Hibachi fried rice has a way of making an ordinary dinner feel special. It’s fast, comforting, and loaded with flavor, yet it doesn’t need much effort. I often make it on Friday nights when I want a satisfying meal without fussing around. Whether you serve it with juicy grilled meats, seafood, or just a fried egg on top, it’s the kind of recipe that always delivers. Simple, reliable, and just plain good.
