This Hibachi Fried Rice brings restaurant-quality flavor right to my kitchen. It’s buttery, garlicky, and packed with savory umami notes that make it completely irresistible. Whether I’m serving it as a side or a main dish, it’s always a hit—and it comes together fast with just a few pantry staples.
Why You’ll Love This Recipe
I love how easy it is to whip this up in under 20 minutes, especially when I’ve got leftover rice on hand. The combination of fluffy scrambled eggs, sautéed onions, and fragrant garlic gives this dish an authentic hibachi-style taste without the need for special equipment. It’s also super versatile—perfect for customizing with proteins or veggies I already have.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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vegetable oil
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large eggs, well beaten
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salted butter
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sweet onion, diced
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garlic cloves, minced
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cooked and cooled long-grain white rice
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soy sauce
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green onions, thinly sliced (green parts only)
directions
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I heat vegetable oil in a large skillet or wok over medium-high heat. I pour in the beaten eggs and scramble them quickly until just set, then remove them from the pan.
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In the same pan, I melt the butter and sauté the diced onion until it becomes soft and translucent.
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I stir in the minced garlic and cook it briefly until fragrant—about 30 seconds.
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I add the cold rice and stir everything together, letting it cook for a few minutes so the rice heats through and starts to get a little crispy.
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I return the scrambled eggs to the pan, pour in the soy sauce, and stir well to combine.
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To finish, I mix in the green onions and serve immediately.
Servings and timing
This recipe makes 4 servings and takes about 5 minutes to prep and 14 minutes to cook, for a total of 19 minutes.
Variations
When I want to switch it up, I sometimes add diced cooked chicken, shrimp, or beef to make it a full meal. For a veggie boost, I toss in some frozen peas and carrots or chopped bell peppers. A drizzle of sesame oil or a sprinkle of sesame seeds at the end can add even more flavor.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I like to use a skillet with a touch of oil or butter to revive the texture. If I’m in a hurry, the microwave works too—just be sure to stir halfway through for even heating. For longer storage, I freeze it for up to 3 months.
FAQs
How do I keep the rice from getting mushy?
I always use cold, day-old rice. Fresh rice has too much moisture and won’t fry properly.
Can I make this without eggs?
Yes, I’ve skipped the eggs before and it still tastes great. Just add a bit more butter or oil for richness.
What kind of soy sauce works best?
I prefer regular soy sauce for that bold flavor, but I’ve also used low-sodium when I want a lighter touch.
Can I use brown rice instead of white?
Absolutely. Brown rice gives it a nuttier taste and adds more fiber, but I make sure it’s fully cooked and cooled first.
What protein goes well with this rice?
Grilled chicken, steak, shrimp, or even tofu work perfectly. I just add them during the final minutes of cooking so they warm through.
Conclusion
This Hibachi Fried Rice is one of my favorite quick meals. It’s fast, full of flavor, and endlessly adaptable. Whether I’m keeping it simple or loading it up with extras, it never disappoints. It’s a must-have in my weekly dinner rotation, especially when I’ve got leftover rice to use up.
