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This homemade hibachi fried rice recipe tastes just like the version from my favorite hibachi restaurant! Super easy to make, it comes together with just a handful of ingredients in less than 15 minutes. It’s the perfect side dish for a variety of main courses, like my hibachi chicken and veggies, especially when topped with hibachi ginger sauce!
Gluten-free, dairy-free-friendly, and full of veggies, this hibachi fried rice is kid-approved and perfect for a crowd!
Quick & Easy Hibachi Fried Rice Recipe
Fried rice is one of my favorite comfort foods. As a result, I rotate through a variety of recipes like my frozen veggie fried rice, breakfast fried rice, and kimchi fried rice. However, this restaurant-style hibachi fried rice might be my favorite version yet.
I’ve been making it on repeat, and my whole family is obsessed! With lots of veggies and fluffy scrambled eggs, it’s filling enough to serve as a meal on its own, but it pairs well with a variety of proteins, like shrimp or air fryer steak, too. With a slightly crispy texture, it’s unbelievably delicious and so easy to make!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Leftover Rice: Make sure to use cooked, cold, preferably day-old rice. This allows it to absorb the flavor of the butter and coconut aminos and contributes to the slightly crispy texture. I prefer white rice, like Jasmine rice, but brown rice will also work.
- Veggies: White or yellow onion creates a sweet, savory flavor base. Then, I include frozen peas, corn, and carrots for color, texture, nutrients, and a touch of sweetness. Broccoli makes a great addition, too, if you have it on hand.
- Eggs: These complete the hibachi experience, adding protein and a richer flavor while helping bind the rice.
- Coconut Aminos: A soy-free and gluten-free soy sauce alternative, this gives the flavor of the rice lots of depth, adding a salty, umami taste. Tamari or low-sodium soy sauce will also work.
- Butter: This adds richness and moisture, replicating the taste and texture of Japanese steakhouse hibachi rice.
- Seasonings: Garlic, salt, and pepper add a little extra savoriness.
How to Make Hibachi Fried Rice
- Sauté the veggies: Heat butter in a large skillet, wok, or flat-top grill over medium-high heat. Once melted, add the onion, and cook just until it begins to soften. Then, stir in the frozen veggies, and continue to cook until they heat through.
- Scramble the eggs: Push the veggies to one side of the pan, crack the eggs in the other, and scramble just until cooked. Be careful not to overcook, or the eggs will become tough and dry!
- Combine: Add the rice and remaining butter, tossing to combine. Then, pour in the coconut aminos and seasonings, and cook, stirring occasionally, until the rice is slightly crispy.
- Serve: Season to taste, and enjoy warm as is or topped with green onions and yum yum sauce!
Kitchen Tools I Use
- Flat-Top Grill or Large Skillet
- Measuring Cups
- Measuring Spoons
How to Store
Once cool, transfer leftovers to an airtight container. They will keep fresh in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To serve, thaw frozen rice in the fridge overnight. Then, warm leftovers in a skillet over medium heat with a bit of butter or oil to prevent sticking. You can also reheat hibachi rice in the microwave, but it loses some of its crispy texture.
More Easy Rice Recipes To Try
Hibachi Fried Rice
Ingredients
- 2 cups cooked rice preferably day-old
- 1 small onion finely diced
- 1 12-ounce bag frozen peas, corn, and carrot mix
- 4 large eggs quantity as desired (I like lots of egg!)
- 3-4 tablespoons coconut aminos more as needed
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat a large skillet or flat top grill over medium-high heat.
- Add 1 tablespoon butter and cook onion for 2 to 3 minutes until softened.
- Stir in frozen vegetables and cook until heated through.
- Push everything to one side. Add eggs and scramble until just cooked.
- Add rice and remaining butter. Toss to combine.
- Pour in coconut aminos and season with garlic powder, salt, and pepper.
- Cook for another 3 to 5 minutes, stirring occasionally, until slightly crispy.
- Taste and adjust seasoning as needed.
Notes
1. Cook the fried rice first and set aside or keep warm.
2. Cook the chicken and remove from the pan.
3. Cook the vegetables until tender-crisp.
4. Combine chicken and vegetables, finishing with butter and coconut aminos.
5. Prepare the ginger sauce while everything cooks.
6. Serve with fried rice, topped with chicken and vegetables, and drizzle or dip with ginger sauce.
