This Hibachi Fried Rice is quick, easy, and just like you’d get at a Japanese steakhouse. And with spicy char siu pork added to the mix, I daresay it’s even more delicious! This one-pan wonder will easily find its way into your regular weeknight dinner rotation.
Hibachi fried rice is one of those dishes that seem so simple to make, but never seems to taste quite the same as when you get it at the restaurant. But with this recipe, you’ll get fool-proof, steakhouse-quality results every time!
The eggs, seasonings, veggies… it’s all here. Plus, I’ve added another ingredient that sets it apart — a mouthwatering char siu pork that’ll take your Japanese fried rice to another level.
This recipe is all about speed. Everything comes together in 10 minutes or less, and you can start chowing down as soon as you scoop it onto your plate. And that’s exactly how I suggest you enjoy it!
Though I usually enjoy my hibachi fried rice as a main course, it also makes a great side. Enjoy it with some Spicy Chicken Meatballs or a refreshing Sunomono Salad for a fantastic variety of flavors and textures.
INGREDIENT NOTES AND SUBSTITUTIONS
- White Rice - Use a short grain white variety that was prepared the night before. I recommend Calrose, Kokuho Rose, or Koshihikari.
- Sesame Oil and Vegetable Oil - Sesame is very aromatic and too overpowering to use on its own for frying. We’ll use vegetable oil as well to even things out.
- Green Onions - Separate the green leaves and white stem of the onion, frying them separately so as not to wilt the thinner leaves.
- Garlic - Stir fried with the onion, its bold, sharp, and nutty flavor will add a layer of depth to the entire dish.
- Eggs - I use two eggs when I make hibachi fried rice, but you can add more if you like.
- Char Siu - This spicy and sweet pork will add a wonderful savory note. If you have ham on hand, that could make a great substitute.
- Edamame - Edamame will bring a much needed freshness to this slightly heavy dish. Peas are often used instead.
- White Pepper - This pepper adds a heat that isn’t overbearing or heavy.
- Ginger or Soy Sauce - Use either ginger or soy sauce per your preferences. Ginger sauce is bright and acidic, while soy sauce is full-bodied and salty.
HOW TO MAKE HIBACHI FRIED RICE
1. Break up the Rice. Prepare some the night before, refrigerate, and break it apart in a bowl to get rid of any clumps.
2. Stir Fry the Aromatics. Pour the sesame and vegetable oils into a wok (or large frying pan) and heat on medium-high. Once the oil begins to shimmer, sprinkle in the onion whites and garlic and stir fry for 30 seconds.
3. Fry the Eggs. Beat the eggs in a bowl and pour them into the wok with the onions. Don’t touch the eggs for 30 seconds or so before scooping in the rice. Turn up the heat to high and toss everything together until each grain is coated. Work quickly to mix everything together in 1 minute.
4. Stir in the Other Ingredients. Drop the greens of the onions, char siu, and edamame into the wok and toss everything together. Continue stir frying for another minute until all ingredients are warmed through.
5. Sauce and Serve. Top with the ginger sauce and sprinkle the white pepper over top. Mix well, tossing in the wok a few more times. Serve immediately, while it’s still steaming!
What is the best rice to use for hibachi?
You always want to use leftover, refrigerated grains to make a stir fry. Otherwise, they will absorb the oil and become soggy. This will compromise the entire dish and ruin the texture.
On top of that, be sure to use a short grained white variety that won’t expand too severely after cooking.
How long is leftover Japanese fried rice good in the fridge?
If you’re using char siu or ham, I wouldn’t recommend refrigerating for longer than 5 days or so. Made without meat, however, you could enjoy leftovers for up to a week.
To reheat, pop Japanese fried rice in the microwave with a damp paper towel or a teaspoon of water to help the dish rehydrate as it warms back up.
Are hibachi and Chinese fried rice the same?
They’re different down to the last grain! Hibachi uses a short grain, while Chinese uses long grain. Aside from that, the seasonings vary as well. Chinese fried dishes also tend to be a bit heavier and use more oil.
Hibachi Fried Rice
- 3 cups day-old short-grain white rice (Calrose, Kokuho Rose or Koshihikari)
- 2 teaspoons vegetable oil
- 1 teaspoon sesame oil
- 2 green onions thinly sliced, whites and greens separated
- 2 cloves garlic minced
- 2 eggs beaten
- 4 ounces char siu or ham cut into small pieces
- ½ cup frozen edamame or peas thawed
- ¼ teaspoon white pepper
- 2 tablespoons ginger sauce or soy sauce
- Crumble the day-old rice into a bowl to break it up.
- In a wok or large frying pan, heat both oils over medium-high heat until shimmering. Add the whites from the green onions and garlic. Stir fry until fragrant, about 30 seconds.
- Add the beaten eggs and let it set for 30 seconds before adding the rice, and increase the heat to high. Use a spatula, tossing to coat the rice with egg, about 1 minute.
- Add remaining green onions, char siu and edamame, tossing to incorporate. Stir fry until char siu and vegetables are heated, about 1 minute.
- Season with pepper and ginger sauce, tossing to coat. Stir fry a few more seconds, then serve hot.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.