Can I use freshly cooked rice instead of leftover rice?

While day-old rice works best because it's drier and creates better texture, you can use fresh rice in a pinch. After cooking, spread it on a baking sheet and place it in the refrigerator uncovered for 30 minutes to remove excess moisture before using it in this recipe.

Why does restaurant hibachi rice taste different from homemade versions?

Professional hibachi chefs use extremely high heat and specialized equipment. The key to replicating that flavor at home is using plenty of butter, getting your pan very hot, and using cold, day-old rice. The quality of soy sauce can also make a significant difference.

Is there a good substitute for soy sauce if I'm avoiding it?

Absolutely! Coconut aminos make an excellent substitute with a similar flavor profile but less sodium. Tamari is another great option if you're looking for a gluten-free alternative that maintains the traditional flavor.

Why did my fried rice turn out mushy instead of fluffy?

Mushy rice usually results from using freshly cooked rice that's still too moist, overcrowding the pan (which traps steam), or cooking at too low a temperature. Make sure your rice is cold, your pan is hot, and you're not trying to cook too much at once.

Hibachi Fried Rice Recipe

Name: Hibachi Fried Rice Recipe
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Cuisine: Japanese
Ingredients: General 2 Tablespoons vegetable oil; 2 large eggs, well beaten; 2 Tablespoons salted butter; 1/2 cup sweet onion, small diced; 3 cloves garlic, minced; 2 cups cooked and cooled long-grain white rice (leftover preferred); 2 Tablespoons soy sauce; 2 green onions (green part only), thinly sliced

Description

Hibachi Fried Rice is a quick and flavorful Japanese-inspired rice dish featuring leftover rice, eggs, sweet onion, garlic, and soy sauce. Perfect as a main or side, this recipe captures the signature smokey-sweet notes of hibachi-style fried rice, ready in less than 20 minutes.

Ingredients

Units Scale

General
- 2 Tablespoons vegetable oil
- 2 large eggs, well beaten
- 2 Tablespoons salted butter
- 1/2 cup sweet onion, small diced
- 3 cloves garlic, minced
- 2 cups cooked and cooled long-grain white rice (leftover preferred)
- 2 Tablespoons soy sauce
- 2 green onions (green part only), thinly sliced

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Instructions

Heat Oil: In a wok or large skillet over medium-high heat, add 2 tablespoons of vegetable oil and allow it to heat until shimmering.
Scramble Eggs: Add the well-beaten eggs to the skillet. Stir constantly until they are almost cooked but still a little wet, about 30 seconds to 1 minute. Quickly remove the eggs and place them back into the bowl you beat them in; set aside.
Cook Onions: Add the salted butter to the hot skillet, then add the small diced onion. Cook while stirring occasionally until the onion becomes translucent, about 3–5 minutes.
Add Garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds, making sure not to burn it.
Fry Rice: Add the cooked and cooled rice to the skillet. Stir everything together, mixing the rice with the onions and garlic. Cook, stirring occasionally, until the rice is warmed through, about 3–5 minutes.
Add Seasonings & Eggs: Pour in the soy sauce, add the scrambled eggs, and toss everything together until evenly combined and heated.
Finish & Serve: Sprinkle sliced green onions over the fried rice, give a final toss, and serve hot as a main dish or side.

Notes

Use day-old, cold rice for the best texture. Freshly cooked rice can become mushy.
You can add your favorite proteins like chicken, shrimp, or tofu for variation.
A splash of sesame oil at the end adds authentic hibachi flavor.
Ensure the skillet or wok is preheated before adding ingredients for ideal stir fry results.

Nutrition

Serving Size: 1 cup
Calories: 260
Sugar: 2g
Sodium: 640mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 82mg