I cook this fried rice recipe when the fridge holds a bowl of cold rice and I want comfort fast. I hear the faint sizzle in my head and I grab a pan and a spoon and I am already half fed. We start simple and bold with butter soy and a whisper of toasted sesame. I stir the rice and it turns glossy and proud. Eggs fluff up and peas pop. I breathe in garlic and onion and I swear time slows as the grains loosen and crackle. You can call this fried rice recipe hibachi if you like. I do since it tastes like the grill show without the flying shrimp. I keep a few tricks in my pocket for fried rice recipes. Break clumps. Use day old rice. Keep the heat hot. This is my best fried rice recipe ever when I want a simple fried rice recipe or even a garlic fried rice recipe. It hits on busy nights and it welcomes any leftovers. Ready when you are and ready to make you smile.
Table of Contents
- 1 Key Takeaways
- 2 Easy Hibachi Fried Rice Recipe
- 3 Ingredients for Hibachi Fried Rice
- 4 How to Make Hibachi Fried Rice
- 5 Tips for Making Hibachi Fried Rice
- 6 Making Hibachi Fried Rice Ahead of Time
- 7 Storing Leftover Hibachi Fried Rice
- 8 Try these Side Dish next
- 9 Hibachi Fried Rice
- 10 Nutrition
1 Key Takeaways
I am Linda from Cook Daily Recipe at https://www.cookdailyrecipes.com and I love a good fried rice recipe. This fried rice recipe saves busy nights and brings warm comfort. I keep the pan hot and the rice dry and the flavor jumps out. Two wins packed in one simple bowl.
You get a quick method that fits real life. You grab cold rice and a spoon and a few pantry bottles. You cook without stress. You stir you taste you smile. I call this fried rice recipe hibachi at home since it gives that same toasty edge and rich butter note.
Veggies stay bright and eggs set soft. Soy gives depth and a drop of toasted sesame gives a nutty finish. The dish plays nice with shrimp chicken or tofu. Leftovers reheat fast and still taste fresh. Short list strong flavor easy cleanup.
2 Easy Hibachi Fried Rice Recipe
When dinner needs speed I reach for rice that slept in the fridge. The grains feel dry and loose and they fry like a dream. I heat a wide pan and listen for that lively sizzle. I add butter for the steakhouse vibe that we crave at home. This is the move that sets the tone for simple fried rice recipe joy.
I stir onion and carrot until they soften and smell sweet. Peas jump in and wake the color. I push the veggies to the side and let eggs set. The rice follows and so does soy and a hint of toasted sesame. The sound turns crisp and the smell turns bold. That is the mark of fried rice recipes that work.
We eat this on the couch on movie night and no one complains. The bowl feels warm in the hands and the garlic hums in the air. I like a sprinkle of green onion for a fresh snap. I like a squeeze of lemon at times for a light lift. For friends I add shrimp and call it dinner and they ask for the recipe for fried rice next time.
3 Ingredients for Hibachi Fried Rice
Cooked white rice chilled Cold rice fries better than warm rice. The grains stay separate and take on a gentle crisp at the edges. I cook rice in the morning and chill it on a tray so steam leaves fast.
Butter Butter gives that teppan feel at home and brings a round savory taste. I use a little at the start and a small pat at the end for shine.
Onion and carrot These two bring sweet notes and color. I dice them small so they cook quick and fold into the rice with ease.
Peas Peas add pop and a touch of green. I add them near the end so they stay bright and tender.
Eggs Eggs give body and a soft bite. I cook them on one side of the pan then fold them through the rice so they stay fluffy.
Soy sauce Soy gives salt and depth. I drizzle a thin line over the rice so the grains color evenly.
Toasted sesame oil A few drops add a nutty finish. I go light since it can take over fast.
Garlic Fresh minced garlic brings a mellow heat. I cook it for a brief moment so it stays sweet and never turns sharp.
Green onions Sliced tops add a clean crunch and a hint of bite right at the end.
Black pepper and a pinch of salt I taste as I go and adjust at the finish. The soy often covers most of the salt work.
4 How to Make Hibachi Fried Rice
Step one break up the rice I use cold rice from the fridge. I use my fingers to loosen clumps so heat can reach each grain. This small step pays off with a light finish and a lovely crust here and there.
Step two heat the pan I place a large skillet over strong heat. I add butter and wait for a gentle foam. Onion and carrot go in and soften for a few minutes. The smell turns sweet and a bit nutty.
Step three add peas and eggs I add peas for a quick minute. I move the veggies to the side. I add a small pat of butter then pour in beaten eggs. I stir until just set then fold the eggs into the veggies.
Step four fry the rice I add the rice and toss with a firm hand. I drizzle soy and a tiny splash of sesame oil across the top. I stir and let the rice sit for brief moments so it crisps and sings.
Step five finish and serve I taste and add pepper and maybe a pinch of salt. I fold in minced garlic for a warm vibe or cook it earlier if I want it softer. I top with green onions and serve hot. Simple fried rice recipe joy in one pan.
5 Tips for Making Hibachi Fried Rice
Use rice that spent the night in the fridge. Fresh rice can work if you spread it on a sheet and chill it until dry. The goal is dry grains that fry not steam. That brings the toasty note we love from hibachi spots.
Keep the pan wide and the heat strong. Crowding makes steam and dull flavor. Work in batches if the pan looks packed. Give the rice a few rests so the bottom browns then stir again.
Taste near the end. Soy carries salt so go light at first. Want more depth. Add a dot of butter as you finish. Crave a garlic fried rice recipe vibe. Warm the garlic in the butter before the rice hits the pan for a mellow glow.
6 Making Hibachi Fried Rice Ahead of Time
I prep parts in the morning and dinner moves fast at night. I dice onion and carrot and stash them in a container. I beat eggs and keep them covered. I cook rice early and chill it. The plan saves time and helps the grains dry.
When guests arrive I heat the pan and run the steps with ease. The kitchen smells cozy and the sound of rice frying makes people chat. I keep extra green onions ready so bowls look bright. This method turns a quiet night into a warm meal fast.
For the best fried rice recipe ever feel at home I finish with a tiny pat of butter and a crack of pepper. If I want a fun hibachi fried rice recipe twist I toss in chopped shrimp near the end. Folks ask for seconds and I hand them the link for the recipe on Cook Daily Recipe.
7 Storing Leftover Hibachi Fried Rice
Leftovers pack well for lunch. I cool the rice in a shallow container then cover it and place it in the fridge. It keeps for three days and warms up in a pan in minutes. A splash of water brings back steam and softness.
I like to reheat on strong heat so the edges turn crisp again. I add a tiny knob of butter or a drop of sesame oil for aroma. If the rice needs salt I add a small drizzle of soy and toss. The bowl tastes close to fresh.
For change I stir in leftover chicken or tofu when I reheat. A handful of frozen peas wakes the color. A squeeze of lemon gives lift. This simple move keeps lunch lively and keeps food waste low which we all like.
8 Try these Side Dish next
9 Hibachi Fried Rice
Hibachi Fried Rice Recipe with Garlic Butter
Ingredients
- 4 cups cooked white rice chilled day old preferred
- 2 tablespoons butter divided
- 1 half cup diced onion
- 1 half cup diced carrots
- 1 half cup frozen peas
- 2 large eggs lightly beaten
- 2 tablespoons soy sauce low sodium
- 1 teaspoon toasted sesame oil
- Salt and black pepper to taste
- 2 green onions thinly sliced for garnish
- Optional 1 clove garlic minced for extra punch
Instructions
- Break up the cold rice with your hands so the grains separate.
- Heat 1 tablespoon butter in a large wok or skillet over medium high heat. Add onion and carrots and cook until tender about 3 to 4 minutes then stir in peas for 1 minute.
- Push veggies to one side. Melt the remaining butter on the open side. Pour in eggs and scramble until set then fold into the veggies.
- Add rice. Drizzle soy sauce and sesame oil over the top. Stir and toss over high heat for 3 to 5 minutes until the rice steams off and turns a little crisp.
- Taste. Add salt and pepper. Finish with green onions. Serve hot and eat happy.
10 Nutrition
One bowl offers a balanced mix of rice eggs and veggies. You get carbs for quick energy protein for staying power and fiber from peas and carrots. Use low sodium soy if you watch salt. Add more veggies to boost volume without making the dish heavy.
If you add shrimp or chicken you raise protein and keep the rice steady on hunger. A small pat of butter brings flavor with a modest amount of fat. For a lighter path use a neutral oil then finish with just a tiny bit of butter for taste.
For those who track numbers a typical bowl lands near the range many weeknight dinners live in. Think moderate calories and a friendly balance of macros. Tweak portions to fit your needs and enjoy the bowl warm and fresh.
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