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Hibachi Fried Rice

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  • Author: Emily Roselyn
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 Minutes
  • Yield: 6


Although the entire menu at a Japanese restaurant is delectable, the flavorful Hibachi Fried Rice is a fantastic appetizer or side to an incredible entrée! When the hibachi cooks use the eggs meant for your fried rice to create shapes on the teppanyaki grills, it is quite amusing.


Hibachi Cooking Oil

  • 1 tablespoon sesame seed oil

  • 2 ½ tablespoon olive oil (light or extra virgin)

  • ¼ cup rice cooking wine

  • 2 tablespoon soy sauce


Hibachi Fried Rice

  • 2 cups rice (cooked long grain white rice, I typically use Jasmine)

  • 1 tablespoon Hibachi Cooking Oil (see above)

  • ¼ cup white onion (finely chopped)

  • ½ cup peas and carrots (frozen blend, or a ¼ cup of each peas and finely chopped or diced carrots)

  • 1 large egg

  • 2 tablespoon butter (salted)

  • 2 tablespoon soy sauce


Hibachi Cooking Oil


  1. Combine ingredients in a jar or squeeze bottle with a lid that can be used to shake the mixture and to store any leftovers ( if desired ).

  2. 1 teaspoon sesame seed oil, 2 1/2 teaspoons olive oil, 14 cup rice cooking wine, and 2 teaspoons soy sauce.

  3. Before cooking hibachi-style foods such as this hibachi fried rice, noodles, vegetables, chicken, steak, or seafood, shake the container.


Japanese Fried Rice

  1. As this dish is cooked at a high temperature, place all prepared ingredients near the cooking area. A large wok is preferred, but a large skillet or frying pan can also be used. Bring hibachi cooking oil blend or a substitute to a high temperature in a wok or skillet ( cottonseed, canola, peanut oil ).
  2. Cook the egg in the hot oil, breaking it apart and moving it to the side as soon as it is done. Add vegetables and cook for approximately 2 to 3 minutes. If cooking too hot, *reduce heat in small increments as needed.
  3. 1/4 cup of white onion, 1/2 cup of peas and carrots, 1 large egg, and 1 tablespoon of Hibachi cooking oil.
  4. Microwave the butter for 10 to 20 seconds while stirring in the soy sauce ( add garlic or garlic powder, if desired ).
  5. 2 teaspoons butter and 2 teaspoons soy sauce
  6. The rice should be added to the wok or frying pan, followed by the butter sauce. Fry for an additional 5 minutes, or until the rice and vegetables are thoroughly combined, butter-coated, and heated through.
  7. 2 cups rice
  8. Serve immediately and garnish with green onion slices or sesame seeds.



  • Category: Main Course
  • Method: Pan Fry
  • Cuisine: Japanese


  • Serving Size: 6
  • Calories: 319 kcal
  • Sugar: 1g
  • Sodium: 562mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 45mg

Keywords: Fried Rice, Easy Fried Rice, Japanese Fried Rice,