Description
This restaurant-style hibachi fried rice is fluffy, garlicky, and studded with tender vegetables and savory bits of egg—cooked on high heat in butter for that signature smoky flavor. Ready in under 20 minutes, it makes the perfect side to grilled proteins or a satisfying vegetarian main.
Ingredients
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2 cups cooked long-grain rice, chilled (day-old preferably)
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2 tbsp unsalted butter, divided
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2 tbsp neutral oil (canola or vegetable)
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2 large eggs, lightly beaten
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½ cup yellow onion, finely diced
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½ cup carrot, diced small
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½ cup frozen peas, thawed
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2 garlic cloves, minced
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3 tbsp soy sauce (low-sodium)
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1 tbsp Worcestershire sauce
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1 tsp sesame oil
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2 scallions, thinly sliced (white and green parts separated)
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Salt & freshly ground black pepper, to taste
Instructions
1️⃣ Prep the pan & rice:
Make sure your rice is fully cooled and broken up so it’s free-flowing. Heat a large nonstick skillet or flat griddle over medium-high heat.
2️⃣ Cook the eggs:
Add 1 tbsp butter and swirl to coat. Pour in beaten eggs, tilting the pan to form a thin omelet. Cook until just set, then transfer to a plate. Once cooled, slice into thin strips and set aside.
3️⃣ Sauté aromatics & veggies:
Heat oil in the hot pan. Add diced onion and carrot; stir-fry 2–3 minutes until they begin to soften. Add peas and garlic; cook 1 minute more.
4️⃣ Stir-fry the rice:
Push veggies to one side, add remaining 1 tbsp butter to the empty space. When melted and sizzling, add the rice. Spread it out and let it sit 20 seconds to toast, then stir to combine with veggies. Repeat once more for a light crust.
5️⃣ Season the rice:
Drizzle soy sauce and Worcestershire around the pan’s edge so it sizzles, then stir through. Add sesame oil, sliced egg strips, and the white parts of the scallions. Toss thoroughly.
6️⃣ Finish & garnish:
Taste and season with salt and pepper if needed. Remove from heat and sprinkle with the green parts of the scallions.
7️⃣ Serve hot:
Transfer to a warm platter and enjoy immediately alongside grilled steak, chicken, shrimp, or tofu.
Notes
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Day-Old Rice: Using chilled, day-old rice prevents clumping and promotes a better fried-rice texture.
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High Heat: Cook quickly over high heat to develop a slight char without steaming the rice.
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Variations: Add diced mushroom, zucchini, or corn for veggie boosts; swap soy for tamari for gluten-free.
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Make-Ahead: Prep veggies and eggs ahead; finish the stir-fry just before serving.
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Vegan Option: Omit eggs and butter; use oil and add firm-tofu cubes at the end for extra protein.
- Prep Time: 5 min
- Cook Time: 15 min