Hibachi Fried Rice Recipe (Garlic Butter)

4.92 from 36 votes

This hibachi fried rice recipe uses garlic butter and soy sauce for real Japanese steakhouse flavor at home, ready in 20 minutes with one skillet.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: Japanese

Keyword: hibachi fried rice, hibachi rice

Servings:

Calories: 443kcal

In a small bowl, stir together the 2 tablespoons softened butter, 2 cloves grated garlic, and ½ teaspoon soy sauce until smooth. Set aside.
Heat a wok or large skillet over medium-high heat.
In a small bowl, lightly whisk together the 2 large eggs, ⅛ teaspoon salt, and ¼ teaspoon ground black pepper.
Add 1 tablespoon of butter into the heated wok or skillet. Once the butter melts, add in the eggs and scramble until they are no longer runny but still a soft scramble. Carefully remove the cooked eggs from the skillet or wok back into the small bowl. Set aside.
Add another 1 tablespoon of butter to the heated wok or skillet. Once the butter melts, add in the 1 small chopped onion and move around in the pan until the onion is lightly coated with the butter. Allow the onion to continue to cook until it becomes translucent.
Add in the remaining 2 tablespoons of butter into the wok or skillet along with the cooked onion. Once it melts add in the 4 cups cooked rice.
Add 2 tablespoons soy sauce and 1 teaspoon toasted sesame oil to the rice. Stir the rice frequently, breaking it up as needed. Once the fried rice has been heated thoroughly and has also lightly browned, add the garlic butter and scrambled egg, and stir to evenly distribute.
Serve warm, topped with 2 sliced green onions and some yum yum sauce. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving size is 4 main course portions at approximately 1 cup per person or a side dish for 8 at approximately ½ cup per person.
Cold rice is not optional. Rice that has been cooked and refrigerated overnight fries into separate grains. Warm or freshly cooked rice steams and clumps. If you're short on time, spread cooked rice in a thin layer on a sheet pan and freeze for 15-20 minutes before using.
Don't crowd the pan. Rice piled deep will steam instead of browning. If you're doubling this recipe, cook it in two batches.
Storage: Cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet over medium heat with a small pat of butter for the best texture. The microwave works but the rice will be softer.
Freezing: Not recommended. The rice loses its texture on thawing.