Dinner

Hibachi Fried Rice Recipe

Name: Hibachi Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 teaspoons grapeseed oil (or other high heat oils like avocado or canola); 1 tablespoon butter; 3/4 teaspoon toasted sesame oil; 2 large eggs (lightly beaten); 1 small onion (yellow or white, chopped); 3 garlic cloves (minced); 2 teaspoons grated ginger; Scallions (thinly sliced, for garnish); 3 cups long-grain white rice (cooked and cooled); 2 tablespoons low sodium soy sauce

ByElena Hart September 16, 2026September 16, 2026

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Introduction

Hibachi Fried Rice is a flavorful and easy-to-make side dish inspired by Japanese steakhouse cooking. It combines fluffy rice with scrambled eggs, aromatic garlic and ginger, and a touch of soy sauce for a perfect balance of savory and fragrant flavors.

A white plate with a ridged edge filled with a single layer of golden-brown fried rice mixed with small pieces of scrambled yellow eggs scattered evenly. The rice grains are slightly shiny and separate, with chopped bright green onions sprinkled across the top for color contrast. A pair of wooden chopsticks rest diagonally on the edge of the plate. The plate is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons grapeseed oil (or other high heat oils like avocado or canola)
2 large eggs (lightly beaten)

1 tablespoon butter
1 small onion (yellow or white, chopped)

3 garlic cloves (minced)
2 teaspoons grated ginger

3 cups long-grain white rice (cooked and cooled)
2 tablespoons low sodium soy sauce
3/4 teaspoon toasted sesame oil

Scallions (thinly sliced, for garnish)

Instructions

Step 1: Heat a large pan or wok over high heat. Add grapeseed oil and, when hot, pour in the beaten eggs. Scramble until the eggs are just set, then remove them to a bowl.
Step 2: Melt butter in the same pan. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.

Step 3: Return the scrambled eggs to the pan and add the cooked rice. Spread the rice into a thin layer and let it sizzle undisturbed for 30 seconds. Stir gently, then let it sit again for 30 seconds to develop crispy bits.
Step 4: Drizzle the soy sauce and toasted sesame oil evenly over the rice. Stir well to combine all ingredients.
Step 5: Garnish with thinly sliced scallions and serve the hibachi fried rice hot.

Tips & Variations

Use day-old rice for the best texture, as freshly cooked rice can make the dish mushy.
Swap grapeseed oil with avocado or canola oil if preferred, both handle high heat well.
Add diced vegetables like peas, carrots, or bell peppers for extra color and nutrition.

For more protein, include cooked shrimp, chicken, or tofu.
Adjust soy sauce to taste depending on your sodium preference.

Storage

Store leftover hibachi fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through, adding a splash of water if needed to maintain moisture.

How to Serve

A white plate holds a serving of fried rice made of soft, light brown rice grains mixed with small pieces of bright yellow scrambled eggs, topped with chopped green onions scattered over the top. Resting diagonally across the plate are a pair of light brown wooden chopsticks. The plate is set on a white marbled surface with a beige cloth partially visible under the bottom left side. In the background, there are white bowls, one holding an orange sauce and another partially filled with white rice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice can be used, but the texture and cooking time may differ slightly. Make sure the rice is cooked and cooled before frying for best results.

How do I prevent the rice from sticking to the pan?

Using a well-heated pan with enough oil helps keep the rice from sticking. Avoid stirring constantly to allow crispy bits to form and prevent clumping.