A Spicy Perspective

Japanese Hibachi Fried Rice

Japanese Hibachi Fried Rice – It’s easy to make everyone’s favorite restaurant-style fried rice right at home! Use leftover rice to prepare this classic Japanese dish in just 30 minutes.

Bowl of hibachi style fried rice.

Going to a local Japanese steakhouse is often an equally fun and tasty experience.

Who doesn’t love to watch a talented hibachi chef make an onion volcano, or slice a whole raw egg in half in the air, before frying up a massive batch of Japanese Fried Rice?

But, let’s be honest… Sometimes you want the deliciousness of your favorite restaurant without, well, actually going to a restaurant.

Top down view bowl of Japanese fried rice next to skillet of food.

The Best Homemade Fried Rice

When you are in the mood for tender rice, eggs, and veggies all quickly together with bold flavors – but want to stay in jammies around your kitchen table – this Japanese fried rice recipe is exactly what you need.

Although you may not have the acrobatic griddle skills of a Japanese hibachi cook, you can still make irresistible Hibachi fried rice at home… In a skillet!

That’s right, you only need one pan, high heat, and a handful of key ingredients to whip up this classic vegetarian recipe in about 30 minutes. Homemade fried rice is great to enjoy as a main dish with your favorite Asian-inspired sides, or serve as a hearty side dish. Either way it’s sure to be the star of any quick and easy weeknight meal!

Spoonful of rice with eggs and veggies held towards camera.

Ingredients You Need

  • White rice – previously cooked and chilled
  • Butter – unsalted
  • Eggs – beaten
  • Onion – chopped
  • Carrot – diced and finely chopped
  • Garlic – minced
  • Fresh ginger – grated
  • Soy saucelow sodium is recommended
  • Rice wine – cooking sherry
  • Sesame oil – or other high heat neutral-flavored cooking oil
  • Frozen peas – Or skip the fresh carrot listed above and use a bag of frozen peas and carrots
  • Scallions – chopped, optional as a garnish

Why use cooked and chilled rice? Cooled rice is best to fry, as it is quite firm and stands up well to the high heat of hibachi cooking. Fresh warm rice tends to get mushy when stir-fried.

Cooking Hack: If you are in a hurry (or didn’t make rice the day before to chill) you can use vacuum-sealed packets of pre-cooked white rice!

Plastic container of cooked and cooled white rice.

How to Make this Easy Recipe

Prop Tip: I recommended that you prep all the ingredients ahead of time so the rice frying process is quick.

Crack the eggs into a measuring cup and beat thoroughly. Chop and mince all fresh produce. Set out a second measuring cup and pour in the soy sauce, rice wine, and sesame oil. Stir well to create the stir-fry sauce.

Cutting board with groups of chopped garlic, ginger, carrots, and onions with measuring cup of frozen peas.

Once you are ready to cook, place a large cast-iron skillet over medium heat. Set a holding plate to the side. Add the butter to the skillet. Once melted, pour in the beaten eggs.

Pouring whisked eggs from a glass measuring cup into a hot skillet.

Use a wooden spoon or spatula to move the eggs around the pan in the butter.

Wooden spatula moving around scrambled eggs in a skillet.

Once they are cooked through, move the eggs to the holding plate and use the spatula to chop them into small pieces.

Now in the same hot skillet add the onions, diced carrots, garlic, and ginger. Stir-fry the vegetables for 3 to 5 minutes to soften.

Chopped carrots, onion, ginger and garlic in a skillet.

Add the stir-fry sauce to the skillet. Stir to coat the vegetables.

Get the Complete (Printable) Japanese Hibachi Fried Rice Recipe Below. Enjoy!

Hand adding stir fry sauce from a glass measuring cup to a skillet with chopped carrots, onions, garlic and ginger.

Then stir in the cold rice.

Toss and stir the rice to make sure it is well coated in sauce, and all the clumps of rice are broken apart.  Continue to stir and fry for several minutes to make sure all of the rice gets a little “sizzle time” at the bottom of the skillet. The grains should be slightly golden, but not burnt.

Once the rice is well mixed and warmed through, stir in the chopped egg and frozen peas. Cook for another couple of minutes until the peas are heated.

Wooden spatula stirring peas, chopped scrambled eggs, rice, and veggies in a cast iron skillet.

Turn off the heat, and serve the fried rice warm.

Top down view Japanese hibachi fried rice in a skillet, with wooden spatula.

Serving Suggestions

Garnish with fresh chopped scallions if desired.

Serve the Japanese fried rice as a vegetarian main dish with clear soup or miso soup, and a fresh green salad with ginger salad dressing.

Enjoy it as a hearty side with Okonomiyaki (savory Japanese pancakes), cooked shrimp with homemade yum yum sauce, or a bowl of ramen soup.

Bowl of cooked fried rice with spoon.

Frequently Asked Questions

Can you make this recipe with frozen vegetables?

Absolutely! Swap the fresh chopped ingredients with bagged frozen veggies. We prefer the bags of just carrots and peas for a more authentic recipe. However, the blend of carrots, peas, green beans and corn is also great to use.

What other proteins can you add to veggie fried rice?

As-is this recipe is vegetarian. But it is super easy to make with other proteins, too! Keep it vegetarian-friendly by cooking cubes of extra firm tofu in the skillet before preparing the eggs. Or add meat to the dish and first cook diced chicken, pork, or stir fry beef in the skillet. Then move to a holding plate, and proceed with the remainder of the recipe.

How long do leftovers last?

Leftover Japanese hibachi fried rice will keep well in the refrigerator for up to 4-5 days. Allow the dish to cool completely before transferring it to an airtight container and placing it in the fridge.

Close top down view veggie fried rice with egg and scallions in a bowl.

Looking For More Easy Dinner Recipes?

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Japanese Hibachi Fried Rice Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Make everyone's favorite Japanese restaurant-style fried rice right at home! Hibachi fried rice is loaded with scrambled egg, tender mixed veggies, and delicious aromatics like fresh garlic and ginger.
Servings: 6 servings

Ingredients

  • 4 cups cooked white rice chilled (from 1 ½ cups dried rice)
  • 4 tablespoons butter
  • 2 eggs beaten
  • ¾ cup chopped onion
  • ½ cup diced carrot finely chopped
  • 3-4 cloves garlic minced
  • 1 tablespoon fresh grated ginger
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine or cooking sherry
  • 1 tablespoon sesame oil
  • ½ cup frozen peas or skip the fresh carrot above and add 1 cup frozen peas and carrots
  • ¼ cup chopped scallion optional

Instructions

  • Prep all the ingredients ahead of time so the rice frying process is quick. Crack the eggs into a measuring cup and beat thoroughly. Chop/mince all fresh produce. Set out a second measuring cup and pour in the soy sauce, rice wine, and sesame oil. Stir well to create a stir-fry sauce.
  • Place a large cast-iron skillet over medium heat. Set a holding plate to the side. Add the butter to the skillet. Once melted, pour in the beaten eggs. Use a wooden spoon or spatula to move the eggs around the pan in the butter. Once they are cooked through, move the eggs to the holding plate and use the spatula to chop them into small pieces.
  • Add the onions, diced carrots, garlic, and ginger to the skillet. Stir-fry the vegetables for 3 to 5 minutes to soften.
  • Add the stir-fry sauce to the skillet. Stir to coat the vegetables. Then stir in the cold rice. Toss and stir the rice to make sure it is well coated in sauce, and all the clumps of rice are broken apart. Continue to stir and fry for several minutes to make sure all of the rice gets a little “sizzle time” at the bottom of the skillet.
  • Once the rice is well mixed and warmed through, stir in the chopped egg and peas. Turn off the heat, and serve warm. Garnish with fresh chopped scallions if desired.

Notes

COLD cooked rice makes the best fried rice. If possible, cook the rice the night before you plan to make fried rice and chill it in the refrigerator. In a pinch, use vacuum-sealed pre-cooked white rice.
Leftover Japanese hibachi fried rice will keep well in the refrigerator for up to 4-5 days. Allow the dish to cool completely before transferring it to an airtight container and placing it in the fridge.

Nutrition

Serving: 0.75c, Calories: 283kcal, Carbohydrates: 36g, Protein: 7g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 380mg, Potassium: 204mg, Fiber: 2g, Sugar: 2g, Vitamin A: 2229IU, Vitamin C: 8mg, Calcium: 41mg, Iron: 1mg
Course: Main, Main Course
Cuisine: Asian, Japanese
Author: Sommer Collier

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4 comments on “Japanese Hibachi Fried Rice”

  1. Oh this looks so amazing! Now i’m craving the whole hibachi experience- with the steak, chicken and best of all, the amazing sauce!

  2. We LOVE these easy homemade fried rice recipe! So easy to make and tastes better than take out!

  3. I love this recipe! It is just as good as any restaurant version I’ver tried and I can make it at home in my comfy clothes, that’s a win!