Easy Hibachi Fried Rice: Quick Weeknight Flavor Fix (Print Version)

Whip up this quick hibachi fried rice recipe at home! Simple ingredients, big flavors, and perfect for using up leftover rice. So easy, honestly.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese-American
Dietary: Contains eggs, soy. Can be made gluten-free with tamari.

# Ingredients:

→ Base Essentials

01 - 3 cups cold, day-old cooked rice (preferably short or medium grain)
02 - 2 large eggs, whisked
03 - 3 tbsp unsalted butter, divided
04 - 1 tbsp neutral oil (like canola or vegetable)

→ Flavor Foundation

05 - 3 tbsp soy sauce (low sodium preferred)
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated

→ Veggie Mix-ins

08 - 1/2 yellow onion, finely diced
09 - 1/2 cup carrots, finely diced
10 - 1/2 cup frozen peas

→ Finishing Touches

11 - 2 green onions, sliced (white and green parts separated)
12 - 1 tsp sesame oil

# Instructions:

01 - Before you even think about turning on the stove, get everything chopped and ready. This is where I always forget to mince the ginger until the pan is hot, sigh. Dice your onion and carrots super fine, mince the garlic and ginger, and slice those green onions. Whisk your eggs in a small bowl. Having everything prepped makes the cooking process so much smoother and faster for our hibachi fried rice.
02 - Heat a little bit of butter in a large skillet or wok over medium-high heat. Once melted, pour in your whisked eggs. Let them cook for about 30 seconds without stirring, then scramble them gently until they're just set but still soft. Don't overcook them! We want fluffy bits, not rubbery ones – a mistake I made early on. Remove the eggs from the pan and set them aside for a moment.
03 - Add another tablespoon of butter to the hot pan. Once it's shimmering, toss in your finely diced onion and carrots. Sauté them for 2-3 minutes until they start to soften, then add the minced garlic and ginger. That smell! It's the true start of something wonderful. Cook for another minute until fragrant, being careful not to burn the garlic – I've done it, and it's not fun.
04 - Push the sautéed aromatics to one side of the pan. Add the frozen peas directly to the pan, letting them cook for a minute or two until thawed and slightly tender. Give everything a good stir to combine. Don't crowd the pan, trust me on this; it helps everything cook evenly and get that nice char.
05 - Now for the star of our hibachi fried rice show! Add the cold, day-old rice to the pan. Break up any clumps with your spatula. Increase the heat to high and let the rice sit undisturbed for a minute or two to get a little crispy on the bottom. Then, stir and repeat. This is where the magic happens, giving it that lovely fried texture.
06 - Once the rice is heated through and slightly crispy, push it to one side. Add the scrambled eggs back into the pan. Drizzle the soy sauce directly onto the hot pan, letting it sizzle for a moment before tossing everything together. Stir in the sliced green onions and a final drizzle of sesame oil. Give it one last good stir, taste, and adjust seasonings if needed. Boom! Delicious hibachi fried rice, ready to devour.

# Notes:

01 - Always use cold, day-old rice; it's a game-changer for texture.
02 - Leftovers are great for lunch, but reheat gently to keep the rice from drying out.
03 - No peas? Corn works, or even finely diced bell peppers for a pop of color.
04 - A fried egg on top with a drizzle of sriracha elevates this dish every time.

# Tools You'll Need:

01 - Large skillet or wok
02 - spatula
03 - cutting board
04 - knife
05 - small bowl

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 45g
Protein: 10g

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