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Hibachi Fried Rice

Hibachi fried rice is stir-fried in a hot 12-inch skillet with cold rice, scrambled eggs, butter, and vegetables. It comes together with tender grains, colorful peas and carrots, and a savory soy sauce finish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil divided
  • 2 eggs large, lightly beaten
  • 2 tbsp unsalted butter
  • 0.5 cup yellow onion finely diced
  • 1 cup peas and carrots frozen
  • 4 cups long-grain rice cold cooked, chilled
  • 2 tbsp soy sauce
  • 2 scallions thinly sliced

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat a 12-inch skillet over medium-high heat for 2 minutes.
  2. Add 1 tablespoon oil to the skillet.
  3. Pour in the eggs and scramble until fully set, about 1 minute.
  4. Transfer the eggs to a plate.
  5. Add the remaining 1 tablespoon oil, butter, and onion.
  6. Cook for 2 minutes, stirring often.
  7. Add the peas and carrots.
  8. Cook for 2 minutes.
  9. Add the rice, breaking up any clumps.
  10. Stir-fry for 3–4 minutes until hot throughout.
  11. Return the eggs to the skillet and add the soy sauce and scallions.
  12. Toss for 1 minute, until evenly combined and steaming hot.

Notes

For the best texture, use thoroughly chilled rice so the grains stay separate as they fry. Refrigerate leftovers for 3–4 days; freezer storage is suitable. For a gluten-free option, use gluten-free tamari instead of soy sauce.