Description

Recreate the sizzle and smoky flavor of a hibachi grill with this authentic fried rice. Made with day-old rice, butter, soy, and tender veggies, it’s tossed hot and fast for that quintessential “wok hei” taste—perfect alongside grilled steak, chicken, shrimp, or tofu.

Ingredients

2 cups long-grain white rice, cooked and chilled (preferably day-old)
2 tbsp unsalted butter, divided
1 tbsp neutral oil (vegetable or canola)
2 large eggs, lightly beaten
½ cup yellow onion, finely diced
½ cup carrot, finely diced
½ cup frozen peas, thawed
2 garlic cloves, minced
3 tbsp low-sodium soy sauce
1 tbsp Worcestershire sauce
1 tsp sesame oil
2 scallions, thinly sliced (whites and greens separated)
Salt & freshly ground black pepper, to taste

Instructions

1️⃣ Prep your rice & pan:
Ensure rice is broken into individual grains and fully chilled. Heat a large nonstick skillet or flat griddle over medium-high heat until very hot.

2️⃣ Cook the egg ribbons:
Add 1 tbsp butter to the pan and swirl to coat. Pour in beaten eggs, tipping the pan to form a thin layer. Cook until just set, then slide onto a cutting board. Once cool, slice into thin strips and set aside.

3️⃣ Sauté the aromatics & veggies:
Return pan to heat. Add oil, then diced onion and carrot. Stir-fry 2–3 minutes until veggies begin to soften. Stir in peas and garlic; cook 1 minute longer.

4️⃣ Toast the rice:
Push veggies to one side of the pan. Add remaining 1 tbsp butter in the cleared spot. When melted, add the rice. Spread it out and let it sit undisturbed for 20 seconds to develop a light crust, then stir to combine. Repeat once for extra smokiness.

5️⃣ Season & finish:
Drizzle soy sauce and Worcestershire along the pan edges so it sizzles. Stir through the rice. Add sesame oil, egg ribbons, and the white parts of the scallions. Toss thoroughly and taste, seasoning with salt and pepper as needed.

6️⃣ Garnish & serve:
Remove from heat. Sprinkle with the green parts of the scallions and serve immediately alongside your favorite hibachi-style mains.

Notes

Day-Old Rice Is Key: Chilled rice grains separate easily and crisp up without steaming.
High Heat & Speed: Cook quickly over high heat; avoid stirring constantly to let some grains char.
Butter Over Oil: Hibachi chefs rely on butter for that rich, toasty flavor—use oil sparingly.
Aromatic Boost: Fresh garlic and scallion whites lend authentic depth; add a dash of ginger if desired.
Protein Pairing: Grill thinly sliced steak, chicken, or shrimp on the same surface for a full at-home hibachi experience.

Prep Time: 5 min
Cook Time: 15 min