Japanese Hibachi Fried Rice
Japanese hibachi fried rice made with fluffy cold rice, softly scrambled eggs, butter, garlic, and light soy seasoning. A restaurant-style fried rice recipe with clean, balanced flavor.
Equipment
- Large Skillet or Flat Pan
- Spatula
- Small Bowl
Ingredients
Hibachi Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 2 large eggs lightly beaten
- 2 tbsp neutral oil divided
- 1 1/2 tbsp unsalted butter
- 2 cloves garlic finely minced
- 2 green onions thinly sliced
- 1 to 1 1/2 tbsp soy sauce to taste
- salt to taste
- white pepper to taste
Instructions
- Break up cold rice so the grains are loose. Beat eggs lightly. Mince garlic and slice green onions.
- Heat 1 tablespoon oil in a skillet over medium heat. Add eggs and gently scramble until just set. Transfer to a plate.
- Add remaining oil and butter to the skillet and increase heat to medium-high. Once butter melts, add garlic and stir briefly until fragrant.
- 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. Season lightly with salt and white pepper.
- Return eggs and green onions to the pan. Toss gently until evenly combined and serve immediately.
Notes
Use cold rice for best texture. Keep garlic lightly golden, not browned. Butter should enhance flavor without making the rice greasy.