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hibachi fried rice recipe served Japanese steakhouse style with garlic butter rice and vegetables

Irresistible Hibachi Fried Rice Recipe

This hibachi fried rice recipe delivers authentic Japanese steakhouse flavor with garlic butter, soy sauce, and perfectly seasoned rice. Easy to customize with chicken, steak, shrimp, or cook Blackstone-style.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese-American
Servings 4
Calories 420 kcal

Ingredients
  

For the Base Hibachi Fried Rice

  • 4 cups cooked day-old jasmine rice cold
  • 2 tablespoons neutral oil vegetable or avocado oil
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • ½ cup diced onion
  • ½ cup diced carrots
  • ½ cup frozen peas
  • 2 large eggs
  • 3 tablespoons soy sauce adjust to taste
  • 1 teaspoon sesame oil
  • Salt and black pepper to taste

Optional Protein Add-In (Choose One)

  • 1½ cups diced chicken thighs for hibachi chicken fried rice recipe
  • 1½ cups diced sirloin steak
  • 1½ cups peeled shrimp

Instructions
 

Step 1: Prepare the Rice

  • Use cold, day-old jasmine rice. Break apart clumps with your hands before cooking.

Step 2: Cook the Eggs

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Scramble eggs quickly until just set. Remove and set aside.

Step 3: Sauté Vegetables

  • Add remaining oil and butter to the pan. Add diced onion and carrots. Cook 2–3 minutes until slightly softened. Stir in garlic and cook 30 seconds.

Step 4: Add the Rice

  • Add cold rice and spread evenly across the pan. Let sit for 1 minute to lightly toast, then stir and toss.

Step 5: Season

  • Drizzle soy sauce evenly over the rice. Add sesame oil. Stir well to combine.

Step 6: Return Eggs

  • Add scrambled eggs and peas back to the pan. Toss until evenly distributed.

Step 7: Add Protein (Optional)

  • If making hibachi chicken fried rice recipe or other variation, cook protein separately first, remove, then mix back in during final step.

Step 8: Adjust and Serve

  • Taste and adjust seasoning with salt or additional soy sauce. Serve hot.

Notes

  • Day-old rice is essential for proper texture.
  • Do not overcrowd the pan.
  • Use high heat for authentic Japanese steakhouse flavor.
  • Soy sauce should season lightly, not overpower.
  • Butter is key for restaurant-style richness.