JollyRoses
Fried Rice · Japanese-American

Hibachi Fried Rice

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A hibachi fried rice recipe like the steakhouse griddle version: cold rice fried in garlic butter with egg, onion and carrot, seasoned with soy sauce.

By The JollyRoses Kitchen · Updated

Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Contains egg Easy Main Course
Cook it
Dome of Japanese-style fried rice topped with roe on a white plate with a black spoon
Photo: Lee Milo on Unsplash · photo shows a similar dish

Hibachi fried rice is the buttery, garlicky fried rice cooked on the flat griddle at Japanese-American steakhouses. Its signature is garlic butter: rice is fried in it, then finished with soy sauce, scrambled egg, onion and carrot.

You don't need a teppanyaki grill. A large skillet or an electric or stovetop griddle gets the same result at home, as long as it is big enough to spread the rice out and hot enough to toast it.

Why this recipe works

  • A quick homemade garlic butter gives the rich, savory flavor that defines steakhouse-style fried rice.
  • Frying on a wide, flat surface lets the rice spread out and toast rather than steam.
  • Soy sauce is added at the end, so it coats the grains evenly and caramelizes slightly on the hot pan.

Hibachi Fried Rice recipe

By The JollyRoses Kitchen · 30 min total · Easy

Ingredients

Servings 4

For the garlic butter

For the fried rice

Equipment

  • Large 12-inch skillet, flat-top griddle or electric griddle
  • Two wide spatulas (or one spatula and a wooden spoon)
  • Small bowl for the garlic butter
  • Sharp knife and cutting board

Instructions

  1. Make the garlic butter

    Mash the softened butter with the minced garlic and 1 tsp soy sauce until evenly combined. Set aside at room temperature. It can be made up to 3 days ahead and kept refrigerated.

  2. Prep

    Dice the onion, carrot and zucchini (if using) into small, even pieces. Beat the eggs. Break up the cold rice with your fingers so it can spread across the pan in loose grains.

  3. Cook the vegetables

    Heat the skillet or griddle over medium-high heat. Add the oil and 1 tbsp of the garlic butter. Add the onion and carrot and cook, stirring, for 3 minutes. Add the zucchini and peas (if using) and cook for 2 minutes more, until the carrot is just tender. Push the vegetables to one side.

  4. Scramble the eggs

    Add another 1 tbsp of garlic butter to the empty side of the pan. Pour in the eggs and scramble until just set, about 1 minute. Chop them into small pieces with the edge of your spatula and push them to the side with the vegetables.

  5. Fry the rice in garlic butter

    Increase the heat to high. Add the rice and the remaining garlic butter. Spread the rice out in a thin layer and let it sit for 30–60 seconds to toast, then toss and chop through it with two spatulas. Repeat for 4–5 minutes, until the rice is hot, glossy with butter, and has some lightly golden grains.

  6. Season and combine

    Drizzle the 3 tbsp soy sauce over the rice and toss until evenly colored. Mix the vegetables and eggs back through, add the sesame oil (if using), and season with pepper and a little salt if needed. Cook for 1–2 minutes more so the soy sauce toasts slightly on the hot surface.

  7. Serve

    Sprinkle with green onions and serve right away, on its own or alongside grilled steak, chicken or shrimp.

Tips for the best hibachi fried rice

  • Use cold, cooked rice. If you cook it the same day, spread it on a tray to cool quickly, refrigerate within 1 hour, and fry it once it is fully chilled.
  • Use the widest pan you have. Rice piled deep steams instead of toasting; a 12-inch skillet is the minimum for 4 cups, and a griddle is even better.
  • Keep the garlic finely minced and mixed into the butter. Loose garlic burns quickly on high heat, while garlic in butter cooks gently and evenly.
  • Unsalted butter lets you control the seasoning, since soy sauce already brings plenty of salt. Taste before adding any extra salt.
  • Serve with grilled meat or seafood for a full steakhouse-style meal. Cook the protein first on the same griddle, then use the pan for the rice.

Substitutions

Unsalted butterSalted butter; reduce the soy sauce by about 1 tbsp and taste before adding salt.
Soy sauce (for gluten-free)Tamari or a gluten-free soy sauce in the same amount.
Zucchini or peasDiced mushrooms, corn or finely chopped broccoli.
Plain hibachi fried riceAdd 12 oz / 340 g of diced chicken, cooked until 165°F / 74°C, or shrimp, cooked until pink and opaque, before the vegetables, then set aside and fold back in at the end.

Storing and reheating

Refrigerate leftovers in an airtight container within 1 hour of cooking (never more than 2 hours) and eat within 3–4 days. Reheat in a hot skillet with a small pat of butter, or covered in the microwave with a sprinkle of water, until steaming hot throughout.

What to serve with hibachi fried rice

  • Grilled steak, chicken or shrimp from the same griddle
  • Sautéed zucchini, onion and mushrooms
  • Yum yum sauce or ginger dipping sauce, optional, for drizzling

Frequently asked questions

What makes hibachi fried rice different?
Hibachi fried rice is cooked in plenty of garlic butter on a flat griddle, then seasoned with soy sauce. The butter gives it a richer flavor than oil-based fried rice, and the wide griddle lets the rice toast evenly.
What rice do hibachi restaurants use?
Plain white rice that has been cooked ahead and chilled is typical. Medium-grain rice such as Calrose and long-grain rice are both common; what matters most is that it is cold, so the grains fry up separate.
Can I make hibachi fried rice without a griddle?
Yes. A large 12-inch skillet or wok works well. Keep the heat high, spread the rice out, and cook in two batches if your pan is smaller so the rice toasts instead of steaming.
What sauce is in hibachi fried rice?
The main seasonings are garlic butter and soy sauce, sometimes with a little sesame oil. Creamy sauces like yum yum sauce are usually served on the side, not cooked into the rice.
Can I use salted butter for hibachi fried rice?
Yes, but reduce the soy sauce a little and taste before adding any extra salt, since both the butter and soy sauce add saltiness.

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