Hibachi-Style Fried Rice is one of the easiest and fastest meals you can make. As written, it is a vegetarian dish and perfect as an entrée or side dish. But if you want, feel free to add any meats such as chicken, pork, or steak and toss in the hot pan until cooked through for a hearty main course meal.
When I was young, a trip to Benihana Hibachi Restaurant was a huge treat and something we begged our parents for. We loved the spectacle and excitement of watching the cooks prepare our meal right in front of us. The twirling knifes and flying food was enthralling as a child.
As I got older, my love of Benihana and Japanese food persisted and we often went there for special occasions. To this day I love the skilled theatrics, plus the food is delicious. We don’t get there often, but it is always fun when we do.
I love fried rice and today’s Hibachi-Style Fried Rice is a real treat for me. It not only reminds me of our meals at Benihana, but it is a delicious and quick meal for any night of the week.
My husband can’t have soy, so I made the recipe as is, leaving out the soy sauce and increasing the amount of sesame oil. Then I poured some soy over my serving and tossed it to combine. It was a safe and delicious work around for us.
I hope you make this dish and love it as much as we did!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Hibachi-Style Fried Rice:
- Rice: cooked and cooled white rice, onions, carrots, peas, oil, egg
- Sauce: unsalted butter, GF soy sauce, sesame oil, garlic powder
If you can, plan ahead to make this even faster ~ make the rice a day in advance and refrigerate; set out about 20 minutes to warm slightly while you prepare the remaining ingredients.
I use my favorite pan to make this recipe (and a lot of other dishes), my Anolon Stir-Fry pan. The high sides help contain the ingredients when I am tossing or stirring them. It also helps with splattering oil, greatly reducing the amount that escapes the pan. It isn’t too expensive (right now it is under $50) and more than pays for itself with its versatility and quality.
How to make Hibachi-Style Fried Rice:
- If not already cooked, make the rice and set aside to cool; chop the onions and carrots and combine with the peas
- Combine the sauce ingredients in a small bowl, mixing until smooth
- Heat the oil in a large skillet or wok and cook the vegetables until softened, 2 to 3 minutes, stirring often
- Add the rice and sauce mixture, cook, tossing often, for 5 minutes; add the beaten egg and cook for another 2 to 3 minutes, stirring to scramble the egg and distribute evenly throughout the rice
- Divide between serving bowls and serve immediately
Sesame oil can vary in intensity from brand to brand. Be sure you smell the oil and if it is strongly scented, it will be strongly flavored too. If it is strong, start with less and add more to taste. You can use vegetable oil for the frying portion and leave the sesame oil for the butter sauce.
If you want to garnish the bowls, sliced green onions and sesame seeds would look nice on the top.
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In this recipe you need to use gluten-free soy sauce, such as San-J or Kikkoman, they both make gluten-free versions. Look for GF on the label to be sure! Penzey’s and McCormick brand garlic powders are gluten-free.
- 3-1/2 cups previously cooked and cooled long-grain white rice
- 2 tablespoons vegetable or pure sesame oil, divided
- 1/2 cup chopped white onion
- 1/4 cup finely chopped carrots
- 4 green onions, finely chopped
- 3 eggs, beaten
Seasoned Butter Sauce
- 2 tablespoons unsalted butter, softened
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon sesame oil
- 1 tablespoon gluten-free soy sauce, such as San-J brand
- 1/4 teaspoon garlic powder
- Make the Rice: If not already prepared, cook the rice following the package instructions. When done, spread it out on a parchment-lined baking sheet and set it aside to cool. Spreading it out speeds up the cooling process.
- While the rice cools, chop the white onions and carrots finely. Separately chop the green onions and set everything aside in two bowls.
- Make the Sauce: Mix together the butter with the soy sauce, lemon juice, sesame oil, and garlic powder in a small bowl. Break up the butter with a fork and set aside.
- Stir-Fry the Rice: Using a large deep skillet or a wok, heat 1 tablespoon of the oil until it is hot and shimmering. Add in the white onions and carrots and cook for 3 to 4 minutes, or until onions are softened and translucent, stirring often. Add the green onions and cook 1 minute longer. Transfer to a bowl and set aside.
- Heat the remaining 1 tablespoon of oil and when hot, pour in the eggs and cook, stirring often to scramble them. Break up large clumps and chop with the edge of a spatula to create small pieces.
- Add in the butter sauce, cooked and cooled rice, cooked vegetables, stirring to combine. Cook for another 3 minutes, tossing often, until the rice is warm and starting to lightly brown. Season to taste with salt and pepper.
- To Serve: Divide rice mixture evenly in individual bowls and serve immediately. Store any leftovers in an airtight container in the refrigerator.
Adapted from a recipe by Cooking Professionally
Amount Per Serving: Calories: 197Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 103mgSodium: 191mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 5g
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