Hibachi style fried rice
Introduction
Hibachi style fried rice, Craving that sizzling, flavorful fried rice from your favorite hibachi restaurant? This Hibachi-Style Fried Rice recipe brings those bold, umami flavors right into your kitchen with simple ingredients and easy steps. The key to achieving that perfect texture is using cold, day-old rice and a high-heat cooking method. Let’s dive into this quick and delicious recipe!
Ingredients
Key Ingredient Spotlight: Long-Grain Rice
For the best hibachi-style fried rice, using long-grain rice like jasmine or basmati is essential. This type of rice remains light, fluffy, and separate, giving you that perfect texture. Make sure to wash the rice 3-4 times to remove excess starch and refrigerate it overnight for the best results!
Ingredient Measurements:
1x (Serves 2-3)
2 cups cooked long-grain rice (chilled overnight)
1/2 yellow onion, diced
1 cup frozen peas and carrots
3 cloves garlic, minced
3 large eggs, beaten
2 tbsp canola or vegetable oil
2 tbsp unsalted butter
1 tsp salt
1 tsp black pepper
3-4 tbsp brewed soy sauce (preferably Japanese-style)
1 bunch green onions, sliced
2x (Serves 4-6)
4 cups cooked long-grain rice (chilled overnight)
1 yellow onion, diced
2 cups frozen peas and carrots
6 cloves garlic, minced
6 large eggs, beaten
4 tbsp canola or vegetable oil
4 tbsp unsalted butter
2 tsp salt
2 tsp black pepper
6-8 tbsp brewed soy sauce
2 bunches green onions, sliced
4x (Serves 8-12)
8 cups cooked long-grain rice (chilled overnight)
2 yellow onions, diced
4 cups frozen peas and carrots
12 cloves garlic, minced
12 large eggs, beaten
8 tbsp canola or vegetable oil
8 tbsp unsalted butter
4 tsp salt
4 tsp black pepper
12-16 tbsp brewed soy sauce
4 bunches green onions, sliced
How to Make Hibachi-Style Fried Rice (Step-by-Step)
Step 1: Prepare Your Rice (Night Before) (5 minutes active, overnight rest)
Wash 2 cups of long-grain rice 3-4 times until the water runs clear.
Cook with an equal amount of water.
Let the rice cool and refrigerate overnight.
Step 2: Prepping the Ingredients (10 minutes)
Dice 1/2 yellow onion finely.
Mince 3 cloves of garlic.
Slice green onions, discarding the root ends.
Crack 3 eggs into a bowl and whisk until smooth.
Measure out 1 cup of frozen peas and carrots.
Step 3: Cooking the Fried Rice (15 minutes)
Heat a large pan or wok over medium-high heat and add 2 tbsp of oil.
Pour in the beaten eggs, scrambling them lightly, then push to one side of the pan.
Add ½ tbsp oil, followed by minced garlic; sauté for 30 seconds.
Stir in 2 tbsp butter, diced onions, and peas and carrots.
Season with 1 tsp salt and 1 tsp black pepper.
Add the cold, cooked rice and break it up, stirring continuously.
Pour in 3-4 tbsp of soy sauce, drizzling around the pan’s edges for a deep flavor.
Mix everything well, then add sliced green onions for a fresh finish.
Turn off the heat and serve hot!
How to Make Moist & Flavorful Fried Rice
To achieve moist yet fluffy fried rice:
Use cold, refrigerated rice to prevent sogginess.
Add butter to enhance richness.
Do not overuse soy sauce, as it can make the rice mushy.
High heat cooking prevents excess moisture.
Toss frequently for even seasoning.
10 Test Kitchen Tips for Perfect Fried Rice
Day-old rice is best – prevents clumping and sogginess.
Use high heat – keeps ingredients from steaming.
Scramble eggs separately – prevents them from becoming rubbery.
Soy sauce should be brewed – enhances umami.
Drizzle soy sauce around the pan’s edges – brings out a smoky depth.
Don’t overcook vegetables – they should stay vibrant.
Use butter – authentic hibachi-style richness.
Keep stirring – avoids burning and ensures even cooking.
Avoid overcrowding the pan – makes it easier to fry.
Serve immediately – fried rice tastes best fresh.
How to Store Fried Rice
Refrigeration: Store in an airtight container for up to 4 days.
Reheat: Warm in a pan over medium heat with a little oil to restore texture.
Can You Freeze Fried Rice?
Yes! Freeze for up to 3 months in a freezer-safe bag or container. Thaw in the fridge overnight before reheating.
NonvegKahani Community Tips & Praise
Rahul K. says: “This recipe is spot on! The use of day-old rice made a huge difference. Adding butter was a game-changer. 5 stars!”
Nutrition (Per Serving)
Calories: 420 kcal
Protein: 12g
Carbohydrates: 60g
Fat: 14g
Sodium: 720mg
Best YouTube Video for Hibachi-Style Fried Rice
5 Frequently Asked Questions (FAQs)
1. Can I use freshly cooked rice instead of day-old rice?
Yes, but spread it on a tray and refrigerate for 1-2 hours before using.
2. What’s the best oil for fried rice?
Use neutral oils like canola, vegetable, or peanut oil.
3. How do I make it spicy?
Add chili flakes, sriracha, or diced Thai chilies for a kick.
4. Can I add chicken or shrimp?
Absolutely! Cook them separately and mix them in at the end.
5. What’s the difference between Hibachi and Chinese fried rice?
Hibachi rice uses butter and high heat, while Chinese-style uses sesame oil and lower heat.
Enjoy your homemade Hibachi-Style Fried Rice! 🍛🔥
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