Quick Hibachi Style Fried Rice: A Simple Weeknight Meal (Print Version)
Craving Easy Hibachi Style Fried Rice? Whip up this simple, flavorful recipe at home with my personal tips and kitchen stories.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese-American
Dietary: Can be made vegetarian, gluten-free adaptable
# Ingredients:
→ Base Ingredients for Your Fried Rice
01 -
2 cups cooked day-old rice (preferably short or medium grain)
02 -
2 large eggs, whisked
03 -
2 tbsp unsalted butter, divided
04 -
½ small yellow onion, finely diced
05 -
2 cloves garlic, minced
06 -
½ cup frozen peas and carrots blend
07 -
2 green onions, thinly sliced
→ Flavor Boosters for Easy Hibachi Style Fried Rice
08 -
3 tbsp low-sodium soy sauce
09 -
1 tbsp oyster sauce (or vegetarian oyster sauce, optional)
10 -
1 tsp sesame oil
11 -
¼ tsp white pepper (or to taste)
→ Optional Extras
12 -
Cooked protein (chicken, shrimp, tofu)
13 -
A dash of rice vinegar at the end
# Instructions:
01 -
First things first, get everything ready before you even think about turning on the stove. This is called 'mise en place' and honestly, it's a game-changer for stir-fries. Chop your onion, mince your garlic, dice your carrots if using fresh ones, and whisk your eggs. Have your day-old rice ready to go. Trust me, the minute you start cooking, things move fast, and you don't want to be scrambling for ingredients. I always forget to dice my green onions until the last minute, leading to a frantic chop while everything else is sizzling away.
02 -
Heat a little butter or oil in your large skillet or wok over medium-high heat. Pour in your whisked eggs and quickly scramble them until they're just set but still soft. You're aiming for small, fluffy pieces. Once cooked, immediately remove them from the pan and set them aside. This is where I messed up and got that egg pancake! Don't overcook them, or they'll get tough. We want tender egg bits in our Easy Hibachi Style Fried Rice.
03 -
Add a bit more butter to the hot pan. Toss in your diced onions and carrots. Sauté them for about 2-3 minutes until they start to soften and you can smell that sweet oniony aroma filling your kitchen. Then, add the minced garlic and peas, cooking for another minute until fragrant. Don't let the garlic burn; it gets bitter super fast, and that's a mistake I've made more than once. Keep things moving!
04 -
Now for the star of the show! Push your veggies to one side of the pan. Add the day-old rice to the empty side, breaking up any clumps with your spatula. Let the rice sit undisturbed for a minute or two to get a slight crisp, then stir it into the veggies. Keep stirring and tossing for about 3-5 minutes, ensuring every grain gets coated and heated through. This is where the magic happens, and you can smell the rice toasting!
05 -
Pour the soy sauce and oyster sauce (if using) evenly over the rice. Sprinkle in the white pepper. Add your cooked scrambled eggs back into the pan. Stir everything together really well, making sure all the flavors are mingling. This step is about integrating everything. I sometimes add a tiny splash more soy sauce here if it feels like it needs it, but taste as you go!
06 -
Turn off the heat. Drizzle in the sesame oil – remember, it’s for aroma, so add it at the end. Stir once more. Garnish with those fresh green onions you (hopefully!) remembered to chop. The final result should be a beautiful, fragrant, savory bowl of fried rice with distinct grains and tender veggies. It's so satisfying to see it come together, especially after a long day.
# Notes:
01 -
Always use day-old, cold rice for the best texture – fresh rice gets mushy.
02 -
Store leftovers in an airtight container for 3-4 days; reheating in a pan helps crisp it up again.
03 -
If you don't have oyster sauce, a mix of soy sauce, a pinch of sugar, and mushroom powder can work as a substitute.
04 -
Serve with a side of grilled protein or a light cucumber salad for a complete and satisfying meal.
# Equipment Needed:
01 -
Large skillet or wok
02 -
spatula
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 12-15g
Total Carbohydrate: 50-60g
Protein: 10-12g