It is 6pm and the kids are hungry. You are tired. Dinner needs to happen fast. This Hibachi-style fried rice brings the steakhouse magic to your kitchen. It is fast, fresh, and incredibly satisfying.
You do not need a fancy grill to make this. A simple skillet or wok works perfectly. The smell of melting butter and soy sauce is amazing. Your family will think you ordered from a restaurant. It is the ultimate weeknight dinner for busy parents.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It uses simple ingredients you likely already have. You can skip the expensive takeout bill tonight. Your family will love the golden, buttery flavor of every bite.
It is also a perfect way to use up leftover rice. This dish is very budget-friendly and filling. You can have it on the table in 25 minutes. It is a reliable crowd-pleaser for picky eaters and adults alike.
Simple Cooking Steps
Cooking this dish is all about high heat and quick movements. You will feel like a pro chef at your own stove. Just toss, stir, and watch the colors pop. Even if you are a beginner, you can do this. It comes together in just ten minutes at the pan.
Ingredients You’ll Need
Most of these items are pantry staples you already own. Fresh carrots and onions add a lovely sweetness to the base.
- 4 cups cooked jasmine rice, chilled overnight
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 2 large eggs, beaten
- 1/2 cup white onion, finely diced
- 1/2 cup carrots, finely diced
- 2 green onions, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Step-by-Step
- Heat a large flat-top griddle or wok over medium-high heat with vegetable oil.
- Sauté diced onions and carrots until tender, approximately 3 to 4 minutes.
- Push vegetables to the side of the cooking surface, pour beaten eggs into the cleared space, and scramble until fully set.
- Add the chilled rice and butter to the pan, using a spatula to break up any large clumps.
- Drizzle soy sauce and sesame oil over the rice, then season with garlic powder and black pepper.
- Stir-fry all components together for 3 to 5 minutes until the rice is heated through and develops a slightly crisp texture.
- Fold in sliced green onions and serve immediately.
Best Ways to Enjoy It
Serve this warm in big, cozy bowls. It pairs perfectly with grilled shrimp or steak. Don’t forget a side of creamy yum yum sauce. Set the table and watch your family dig in happily. It is great for a casual weekend lunch too.
Keep It Fresh
Store leftovers in an airtight container for three days. It makes a fantastic lunch the next day. Reheat it in a skillet with a tiny splash of water. This helps keep the rice tender and moist. You can even freeze it for a quick future meal.
Recipe Tips
- Always use cold rice so it stays firm and doesn’t get mushy.
- Don’t skip the butter because it adds that signature steakhouse richness.
- Keep your pan very hot for the best crispy texture.
- Dice your carrots small so they cook through quickly.
- For a fun weekend, let the kids help whisk the eggs.
- Add a pinch of sugar if you like a sweeter finish.
- Use a wide skillet to give the rice plenty of space to fry.
Ways to Switch It Up
- Add diced chicken or shrimp for extra protein.
- Use tamari instead of soy sauce for a gluten-free version.
- Swap peas for carrots if your garden is blooming in spring.
- Add a dash of sriracha for a spicy kick.
Common Questions
Why does the rice need to be cold?
Cold rice has less moisture than fresh rice. This allows it to crisp up perfectly without sticking together. If you use warm rice, it might turn into a mushy mess.
Can I use a regular frying pan?
Yes, a large non-stick skillet works great. Just make sure it is wide enough to spread the rice. High heat is the most important part of the process.
Is this recipe kid-friendly?
Absolutely! It is mild, buttery, and very kid-approved for any night. You can even hide extra veggies in there if you dice them small.
I hope this easy fried rice brings a little joy to your table. It is one of my favorite ways to make weeknights feel special. Happy cooking!
— Lidia
Hibachi-Style Fried Rice
Ingredients
- 4 cups cooked jasmine rice, chilled overnight
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 2 large eggs , beaten
- 1/2 cup white onion, finely diced
- 1/2 cup carrots , finely diced
- 2 green onions , thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Heat a large flat-top griddle or wok over medium-high heat with vegetable oil.
- Sauté diced onions and carrots until tender, approximately 3 to 4 minutes.
- Push vegetables to the side of the cooking surface, pour beaten eggs into the cleared space, and scramble until fully set.
- Add the chilled rice and butter to the pan, using a spatula to break up any large clumps.
- Drizzle soy sauce and sesame oil over the rice, then season with garlic powder and black pepper.
- Stir-fry all components together for 3 to 5 minutes until the rice is heated through and develops a slightly crisp texture.
- Fold in sliced green onions and serve immediately.
