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Fried Rice Recipe
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Hibachi-Style Fried Rice

This simple hibachi-style fried rice is packed with flavor and comes together quickly using cold rice, a savory soy-butter blend, and a mix of veggies. It’s a delicious, versatile dish that works great as a side or a main course!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Japanese
Servings: 6
Calories: 301kcal

Ingredients

  • 4 cups cooked short-grain white rice or long-grain/jasmine rice
  • 1 egg whisked and scrambled
  • ½ cup chopped carrots fresh or frozen
  • ½ cup peas frozen recommended
  • ½ cup white onion chopped
  • 4 tablespoons unsalted butter softened
  • 2 tablespoons low-sodium soy sauce
  • 2 –3 tablespoons peanut canola, or vegetable oil
  • 2 teaspoons sesame oil optional

Instructions

  • Prepare the Rice
  • Cook the rice according to package instructions.
  • Chill in the refrigerator for at least 1 hour, preferably overnight, so it's cold and firm for frying.
  • Soften the Butter
  • Let the butter sit at room temperature until soft, or microwave it in short intervals.
  • Mash with a fork and mix in the soy sauce (don’t worry if it doesn’t fully combine).
  • Cook the Egg
  • Heat a splash of oil in a large skillet or wok over medium heat.
  • Add the whisked egg and scramble into small chunks using a spatula.
  • Remove and set aside.
  • Cook the Vegetables
  • Add another splash of oil to the skillet.
  • Sauté carrots, peas, and onion for about 4 minutes, until tender. Season with a pinch of salt and pepper.
  • Transfer to the plate with the scrambled egg.
  • Fry the Rice
  • Add more oil to the skillet and add the cold rice.
  • Stir every 30 seconds to warm and lightly brown the rice, about 4–5 minutes. Adjust heat as needed.
  • Season the Rice
  • Drizzle the soy sauce-butter mixture over the rice.
  • Toss until all grains are evenly coated and no white rice remains.
  • Combine Everything
  • Return the cooked veggies and scrambled egg to the skillet.
  • Drizzle with sesame oil, if using, and stir to combine.
  • Taste and adjust seasoning with more soy sauce if needed. Serve immediately.
  • Notes
  • Use cold, day-old rice to prevent clumping.
  • Frozen peas and carrots are convenient; fresh vegetables work just as well.
  • Start with low-sodium soy sauce; add more as needed.
  • A wok is ideal for even heat and space, but a large skillet works too—just use plenty of oil.
  • Keep ingredients moving in the skillet to avoid burning. Prepping all ingredients ahead of time makes cooking smoother.