Hibachi-Style Garlic Rice
Hibachi-style garlic rice made with fluffy cold rice, golden garlic, butter, and light soy seasoning. A Japanese-inspired garlic rice with clean flavor and restaurant-style texture.
Equipment
- Large Skillet or Flat Pan
- Spatula
- Knife and cutting board
Ingredients
Hibachi-Style Garlic Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 2 tbsp neutral oil divided
- 1 1/2 tbsp unsalted butter
- 4 cloves garlic finely minced
- 2 green onions thinly sliced
- 1 to 1 1/2 tbsp soy sauce optional, to taste
- salt to taste
- white pepper to taste
Instructions
- Break up cold rice so the grains are loose. Mince garlic and slice green onions.
- Heat 1 tablespoon oil in a skillet over medium heat. Add garlic and stir constantly until fragrant and lightly golden.
- Add remaining oil and butter. Increase heat to medium-high and allow butter to melt.
- Add rice, spread into an even layer, let sit briefly, then toss and fry until heated through and lightly toasted.
- Drizzle soy sauce around the edges of the pan if using. Season lightly with salt and white pepper.
- Add green onions, toss gently, and serve immediately.
Notes
Keep garlic lightly golden, not browned. Use cold rice for best texture. Butter should enhance flavor without making the rice greasy.