One of my guilty pleasures growing up was going out to hibachi restaurants. I can still remember the sizzle of the griddle, the quick hands of the chef tossing eggs into the air, and that unmistakable aroma of butter, garlic, and soy sauce wafting through the dining room. The entertainment was fun, of course, but truth be told, I always looked forward to the fried rice the most. It had this slightly smoky, buttery flavor that made it stand out from the fried rice I’d eaten at home.
Now, my version doesn’t come with a chef flipping shrimp into his hat, but it delivers that same comforting taste in under 20 minutes—and you don’t need a flat-top grill to make it happen. All you need is a hot skillet, day-old rice, and a few pantry staples.
Why You’ll Enjoy This Fried Rice
This fried rice is quick, flexible, and endlessly comforting. It’s the perfect way to use up leftover rice from the night before, and you can dress it up with whatever protein you have on hand—shrimp, chicken, or even a fried egg on top. What I love most is how the sesame oil and butter create that signature hibachi flavor, rich and nutty with a little smokiness.
On weeknights when I don’t want to fuss too much, I’ll make this rice, add some sautéed zucchini or broccoli, and serve it with grilled salmon. It’s a one-pan wonder that feels restaurant-worthy but keeps my kitchen cleanup simple.
Ingredients You’ll Need
-
Cooked rice – Day-old rice works best because it’s drier and fries instead of turning mushy. Brown rice, jasmine, or Calrose are all great options.
-
Butter + high heat oil – Butter adds flavor, while a neutral oil like grapeseed or canola keeps it from burning.
-
Eggs – Scrambled quickly and set aside so they stay fluffy.
-
Onions – Cooked until soft and just slightly smoky.
-
Fresh ginger – Grated and cooked in butter to mellow its bite.
-
Soy sauce – I like low-sodium so I can control the saltiness.
-
Toasted sesame oil – The finishing touch for that hibachi-style flavor.
Optional but recommended: chopped green onions for garnish, and if you’re like me, a little squeeze of lemon juice at the end for brightness.
How to Make It at Home
-
Scramble the eggs – Heat your skillet or wok over high heat with a splash of oil, scramble the eggs, then remove and set aside.
-
Cook the onions and ginger – Melt butter, add onions, and let them soften. Stir in ginger and cook until fragrant.
-
Add the rice – Spread the rice in a flat layer, let it sizzle, then stir and repeat. This gives you that golden, slightly crispy fried rice texture.
-
Season and finish – Drizzle with soy sauce and sesame oil, stir everything together, and toss the eggs back in. Garnish with green onions and serve hot.
Whenever I make this, I love hearing that little “pop” from the rice hitting the hot skillet. That’s how you know it’s frying properly.
Helpful Tips From My Kitchen
-
Use a wide pan or griddle – The more surface area, the better the rice fries. Cast iron skillets are my favorite for this recipe.
-
Keep the heat high – This prevents the rice from steaming and keeps it nice and toasty.
-
Don’t overdo the soy sauce – Two tablespoons is plenty for balance. You can always add more later.
-
Add the eggs back at the end – This keeps them fluffy instead of rubbery.
-
Make it your own – Toss in peas, carrots, zucchini, or mushrooms if you want extra veggies.
Storage Tips
If you happen to have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with just a splash of oil—it wakes the rice back up better than the microwave.
Frequently Asked Questions
Can I make this with fresh rice?
Yes, but it’s trickier. Spread freshly cooked rice on a baking sheet, let it cool, then refrigerate for at least 30 minutes. It won’t be quite as firm as day-old rice, but it’ll work.
What proteins pair best with this?
Shrimp, chicken, or steak are my go-to choices. I also love adding tofu or a fried egg if I want to keep things lighter.
Do I have to use sesame oil?
Toasted sesame oil is what gives hibachi fried rice its unique flavor. If you skip it, you’ll still get fried rice, but it won’t taste quite the same.
Can I make this vegan?
Absolutely—just leave out the eggs and add extra veggies or tofu for protein.
Simple Sesame Hibachi Fried Rice
Quick, flavorful, and ready in just 15 minutes, this sesame hibachi fried rice is a weeknight hero.
Ingredients
- 3 cups cooked, cooled rice (see notes)
- 1 tbsp grapeseed oil (or avocado oil)
- 1 tbsp butter
- 2 large eggs, lightly beaten
- ½ cup chopped onions (yellow or white)
- 2 tsp fresh grated ginger
- 2 tbsp low-sodium soy sauce (or gluten-free tamari)
- 1 tsp toasted sesame oil
- 1 scallion, thinly sliced (for garnish)
Instructions
- Warm a wok, skillet, or griddle over high heat. Add the oil, then pour in the beaten eggs. Scramble quickly, breaking into small pieces, then transfer the eggs to a bowl and set aside.
- Melt the butter in the same pan. Add onions and cook for 3–4 minutes until softened. Stir in ginger, cooking just 30 seconds before adding the cooled rice and eggs back in. Mix well, then spread the rice into a thin layer and let it sizzle undisturbed for about 30 seconds. Stir and repeat so the rice heats through and gets that hibachi-style pop.
- Drizzle soy sauce and sesame oil over the rice, stirring so the flavor coats every grain. Once the rice is hot and lightly crisped, remove from heat. Garnish with scallions and serve immediately.
Notes
- To make 3 cups of rice, use about 1 ¼ cups uncooked brown rice. Make sure it’s cooked ahead of time and fully cooled for best texture.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 274Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 101mgSodium 317mgCarbohydrates 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
For me, hibachi fried rice is pure comfort food. It’s simple, quick, and reminds me of special nights out without the need for a reservation. Making it at home is easier than most people think, and the beauty is you can adapt it to your mood—light and veggie-packed, or hearty with steak and shrimp. Next time you’ve got leftover rice in the fridge, give this a try. You might just skip the takeout and make hibachi night at home instead.
