Easy Hibachi Style Fried Rice: My Speedy Weeknight Fix (Print Version)
Whip up an Easy Hibachi Style Fried Rice recipe at home! Get that restaurant flavor with simple ingredients and my personal tips for a quick, delicious meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese-American
Dietary: Contains Eggs, Dairy, Soy
# Ingredients:
→ Base Ingredients
01 -
4 cups day-old cooked white rice, chilled
02 -
2 large eggs, whisked
03 -
1 cup frozen mixed vegetables (peas, carrots, corn)
04 -
1/2 small yellow onion, finely diced
→ Flavor Boosters
05 -
3 tablespoons unsalted butter, divided
06 -
3 cloves garlic, minced
→ Sauce & Seasoning
07 -
3 tablespoons low-sodium soy sauce
08 -
1/2 teaspoon white pepper
09 -
1/2 teaspoon sesame oil
→ Finishing Touches
10 -
2 green onions, sliced, for garnish
# Instructions:
01 -
First things first, get everything chopped and ready. Dice your onion finely, mince that garlic, and whisk your eggs in a small bowl. I always feel like a pro chef when I have all my mise en place ready, even if my counter looks like a disaster zone five minutes later. This step just makes the actual cooking so much smoother, honestly, because once that wok gets hot, things move fast!
02 -
Heat a tablespoon of butter in a large skillet or wok over medium-high heat. Once it's shimmering, pour in your whisked eggs. Let them set for a moment, then gently scramble them until they're just cooked through but still soft. I always pull them out a little early because they'll cook a tiny bit more with the residual heat. Don't overcook them, or they'll be rubbery – a mistake I've made more times than I care to admit! Transfer them to a plate and set aside.
03 -
Add another tablespoon of butter to the same pan. Toss in your diced onion and cook until it's softened and translucent, about 3-4 minutes. The smell at this point? Oh, it's just heavenly! Then, add the minced garlic and frozen mixed vegetables. Sauté for another 3-5 minutes, stirring often, until the veggies are tender-crisp. You want a little bite to them, not mush.
04 -
Push the veggies to one side of the pan and add the remaining butter. Once melted, add your day-old cooked rice to the empty side. Let it sit for a minute or two to get some nice browning, then break it up with your spatula. Stir everything together, ensuring the rice is evenly coated and starting to get those lovely toasted bits. This is where the magic really happens for this Easy Hibachi Style Fried Rice.
05 -
Pour the soy sauce evenly over the rice, sprinkle in the white pepper, and stir well to combine. Make sure every grain gets some of that savory goodness! Add the scrambled eggs back into the pan and gently fold them into the rice mixture. I love watching it all come together, the colors blending. Keep stirring and frying for another 2-3 minutes, letting the flavors meld and the rice get a little crispy.
06 -
Remove the pan from the heat. Drizzle with a tiny bit of sesame oil – remember, just a little for aroma! Give it one last stir. Taste and adjust seasoning if needed; sometimes I add a tiny pinch more white pepper. Garnish generously with sliced green onions. The smell of the toasted rice and sesame oil is just fantastic. Serve immediately and enjoy your homemade Easy Hibachi Style Fried Rice!
# Notes:
01 -
Don't overcrowd the pan, seriously, for crispy rice.
02 -
Day-old, chilled rice is non-negotiable for the right texture.
03 -
Swap out the mixed veggies for whatever's hiding in your fridge.
04 -
A fried egg on top? Always a good idea for an extra treat.
# Equipment Needed:
01 -
Large skillet or wok
02 -
spatula
03 -
small bowl
# Nutrition (Per Serving):
Calories: 450
Total Fat: 15g
Total Carbohydrate: 60g
Protein: 12g