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Hibachi Fried Rice Recipe
4.7 from 51 votes

Hibachi Fried Rice Recipe

Hibachi Fried Rice combines cooked rice, fresh vegetables like carrots and peas, scrambled eggs, and your favorite protein, all stir-fried with a tangy sauce made from soy sauce, rice vinegar, and sugar. The process starts with pre-cooked rice, ideally a day old to avoid sogginess, stir-fried quickly for a balance of tender and slightly crisp textures. Aromatics such as ginger, garlic, and green onions add depth to the flavor profile, making it suitable as a side or main dish depending on the protein included.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 servings
Calories: 349 kcal
Course: Main Course
Cuisine: Asian, Japanese

Ingredients

  • 1 cup rice see notes) or about 3 cups cooked rice, uncooked
For the Sauce
  • 3 Tablespoons soy sauce
  • 1 ½ Tablespoons rice vinegar
  • 1 Teaspoon sugar
For the stir fry:
  • 2 Tablespoons neutral cooking oil generic cooking oil
  • 1 Tablespoons ginger see Notes
  • 1 Tablespoons garlic see Notes
  • 1-2 pieces green onions aka spring onion
  • 1 cup peas carrot cut into matchsticks, mixed
  • 1 cup carrot carrot cut into matchsticks, mixed
  • 2 egg
  • 3.5 ounces protein of your choice *see Notes

Instructions

    Cup of Yum
  1. First, have your rice cooked and ready. If you don't have leftover rice, cook your rice al dente (to the bite), that way when you plan on stir-frying the rice it won't turn soggy.
  2. Keep all your ingredients ready. Mix the sauce ingredient together and keep aside. Cut the carrot into matchsticks. Clean and/or cut your protein into bite-sized pieces.
  3. Heat up a large skillet or wok with the oil and stir cook the sliced green onion bulbs with the ginger + garlic (or substitute with garlic butter).
  4. Add the carrot and peas and stir cook for a minute on high heat. 
  5. Make space in your pan (see video) and break in the eggs. Scramble, cook and break the eggs. Mix and stir cook everything quickly.
  6. Make space again and add your protein. In the video, I used chicken pieces. Stir cook on all side on high heat for a minute and mix everything together.
  7. Now add in your cooked rice and pour your stir fry sauce over the rice. Mix and stir cook everything for a minute or two until everything is cooked and well combined. Use high heat and don't over mix because it shouldn't get mushy.
  8. Garnish with fresh sliced green onion stalks. Serve hot.

Notes

  • Use one-day-old refrigerated rice to maintain a firm texture during stir-frying and prevent sogginess.
  • Fresh ginger and garlic can be replaced with a paste or garlic butter for easier mixing and mild flavor variation.
  • Choose any protein like chicken, tofu, shrimp, calamari, or beef, cut into bite-sized pieces for even cooking.
  • Cut vegetables into small, uniform matchsticks to ensure quick and even stir-frying.

Nutrition Information

Calories 349kcal (17%) Carbohydrates 42g (14%) Protein 13g (26%) Fat 13g (20%) Saturated Fat 2g (10%) Cholesterol 100mg (33%) Sodium 834mg (35%) Potassium 226mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 3475IU (70%) Vitamin C 4.3mg (5%) Calcium 40mg (4%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 349

% Daily Value*

Calories 349kcal 17%
Carbohydrates 42g 14%
Protein 13g 26%
Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 100mg 33%
Sodium 834mg 35%
Potassium 226mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 3475IU 70%
Vitamin C 4.3mg 5%
Calcium 40mg 4%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.