Made famous by Japanese steakhouses like Benihana, it’s the perfect side dish for any of my favorite stir-fry dishes. Trust me, this recipe is a real keeper… Whenever I have a bunch of leftover rice, there’s only one option… fried rice! Basic Pork Fried Rice, tropical Hawaiian Fried Rice, and my spicy Thai Basil Fried Rice are all winners. Hibachi fried rice is another one of my favorites. I first got hooked on it when I made Hibachi Chicken, but now I cook it all the time. What makes it so special? Well, there’s just one secret ingredient…
What is Hibachi Fried Rice?
Hibachi fried rice is a variation of fried rice that’s typically prepared on a hot griddle, often right in front of the customers in restaurants. The word “hibachi” is a term derived from Japanese, which originally refers to a traditional heating device. However, in the United States, it is often used to describe a style of cooking where the chef prepares the food on a large, flat-top grill. If you have a Blackstone or other such griddle, that’s perfect for cooking hibachi rice. However, you can easily cook it in a skillet. What really makes this Japanese rice unique is that it’s fried in butter. Yes, delicious butter. It’s adds so much extra flavor compared to oil. Trust me, once you try this fried rice you’ll see just what I’m talking about.
Ingredients Needed
Butter – The hero. Veggies – Carrots and peas. Aromatics – Ginger and garlic. Rice – Use cold leftover rice, preferably basmati or jasmine. Flavor enhancers – Soy sauce and a dash of sesame oil. For scrambled eggs in fried rice – Eggs and a dash of salt.
Hibachi Fried Rice Recipe
I heat butter in a skillet (or griddle) over medium-high heat. I add carrots and peas and sauté them for 3-4 minutes. Then, I add chopped ginger and garlic and sauté for another minute. Next, I add the rice along with soy sauce and sesame oil, stirring and combining everything well. I make a well in the middle of the rice, pushing it towards the edges of the skillet. I scramble an egg in the well with a little salt, then mix it with the rice. That’s it!
Alpana’s Tips
The number one key to good fried rice is starting with cooked cold rice, preferably leftovers form the previous day. If I don’t have any on hand, but am really craving fried rice, I cook rice fresh, spread it thinly on a baking sheet, and then refrigerate it for 10-15 minutes.
Serving Suggestions
My favorite combination is serving this fried rice with Hibachi Chicken, Hibachi Veggies, and Yum Yum Sauce. It also goes great with a variety of my other Asian dishes like Teriyaki Chicken, Mongolian Beef or Hunan Shrimp. Add a side of refreshing Asian Cucumber Salad for a complete meal.
Variations
Sometimes, I use the same recipe with brown rice for added nutrition. For a one-skillet meal, I add some protein like chicken, shrimp, or tofu. Some days I like to add more veggies like mushrooms, bell peppers, broccoli, corn, or snow peas. I make a spicy variation by adding sriracha or any of my favorite hot sauces.
Make the best fried rice ever with my super easy hibachi style recipe. That butter just takes it to a whole new level of delicious! Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Hibachi Fried Rice, on our Gypsy Plate… enjoy!
Looking for more great rice dishes?Hawaiian Fried RiceLebanese HashwehArroz con GandulesChicken Jollof RiceRed Beans and RiceCilantro Lime RiceCajun Dirty RiceSaffron RiceArroz Chaufa
