The Hibachi House Fried Rice

Hibachi-style fried rice with garlic butter, egg, carrots, and scallions

Buttery, savory hibachi-style fried rice made at home with scrambled eggs, sweet carrots, and a rich garlic butter that ties it all together.

Equipment Needed

• Large nonstick skillet or wok
• Small bowl

The Hibachi House Fried Rice

Buttery, savory hibachi-style fried rice made at home with scrambled eggs, sweet carrots, and a rich garlic butter that ties it all together.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 2 Servings

Course: Sides

Cuisine: Japanese-American / Hibachi

Ingredients Method

Ingredients

  

Garlic Butter

• 3 tablespoons unsalted butter softened
• 2 tablespoons minced garlic
• 1 tablespoon soy sauce

Fried Rice

• 1 cup cooked jasmine rice cooled (preferably day-old)
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely chopped carrot
• 1/2 cup green onions (scallions) chopped
• 1 tablespoon minced garlic
• 2 eggs lightly beaten
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon sugar
• 1 tablespoon neutral oil (vegetable or canola)

Method

 

1. In a small bowl, mix softened butter, garlic, and soy sauce until smooth. Set aside. This recipe uses about half — refrigerate the rest for future use on steaks, seafood, or vegetables.
2. Lightly grease the skillet with a small amount of oil or butter over medium heat. Add beaten eggs and cook, stirring gently, until just set. Transfer to a plate.
3. Add 1 tablespoon neutral oil to the skillet over medium-high heat. Saute onion and carrot 3 to 4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
4. Add cooled rice and break up any clumps. Stir-fry 2 to 3 minutes until heated through and lightly toasted.
5. Stir in soy sauce, salt, white pepper, and sugar. Add 1 to 1 1/2 tablespoons of the garlic butter and stir until melted and evenly distributed.
6. Return scrambled eggs to the pan and add green onions. Stir to combine and cook 1 minute more. Taste and adjust seasoning.
7. Serve immediately as a side or base for grilled protein.

How to Know It’s Done

• High heat is essential for proper fried rice texture. The rice should be lightly toasted, not steamed.

Cook’s Notes

• Day-old rice is non-negotiable for the best texture — fresh rice is too moist and will clump rather than fry.
• The garlic butter recipe makes extra intentionally. It keeps refrigerated for two weeks and is excellent on grilled chicken, shrimp, or vegetables.