I don’t think there’s anything quite as satisfying as a big bite of hibachi rice! Skip the expensive Japanese steakhouse next time you’re craving hibachi, and instead, make your own delicious rice at home. This authentic recipe packs a flavorful punch with ingredients like freshly minced ginger, rice vinegar and sesame oil.

A small blue bowl contains a serving of hibachi rice.

Hibachi Fried Rice

Fried rice is one of those dishes that I can always count on. Everyone loves it, and my whole family smiles when they see it on the table! However, no other fried rice simply can hold a candle to this hibachi fried rice.

What I really love about this recipe is how much flavor is in every bite! Often times, when I order fried rice from a restaurant (especially takeout), it lacks in flavor. That’s certainly not an issue with this savory, mouthwatering side dish!

Even the pickiest eaters in your house will love this rice. Not to mention, it’s a great way to sneak in some veggies! Carrots and peas are key ingredients to this fried rice recipe, and they’re so tasty!

This hibachi fried rice is inexpensive, easy to make, and totally delicious. I’m obsessed!

A close up image shows fried rice garnished with freshly chopped green onions.

How to Make Hibachi Fried Rice

After following these easy steps, this rice is all that you’ll be craving. It’s the ultimate weeknight side dish that you’ll be dying to make over and over again! This is a one pot recipe that I LOVE.

  1. Get the pan nice and hot! The key to perfect hibachi is a hot pan. Whether you are using a wok or stir fry pan, be sure to heat the oil over medium high heat before adding the first ingredient.
  2. Add onions. Once the oil is hot and ready, add the chopped onions to the pan. Cook them until they’re soft and slightly translucent, which should take approximately 3 minutes.
  3. Toss in more of the veggies. Stir in the finely diced carrots and continue cooking for an additional 3 minutes, or until softened. Then, add the garlic and ginger, cooking until deliciously fragrant.
  4. Add the main ingredient. Once the veggies are ready, stir in the cooked white rice and cook for 2 to 3 minutes, or until the rice is crisp. Be careful to not cook it too long! You don’t want it to burn.
  5. Crack the egg. Push the rice to the side of the pan, making a well in the middle. Crack the egg in the middle of the pan and stir it with your spatula to scramble it. Cook the egg, then begin to stir it into the rice mixture.
  6. Add the rest of the ingredients. Add the thawed peas, soy sauce, rice vinegar and sesame oil to the rice. Stir everything together to fully combine. Finally, cook for an additional 1 to 2 minutes, and you’re done!
A bowl of hibachi rice is served on a white place setting.

Serving Suggestions

When making this rice, you should go ahead and make the whole hibachi feast! It’s a lot easier than you think. Serving it on a plate with homemade yum yum sauce and hibachi chicken is the BEST at-home hibachi experience ever. You won’t miss the restaurants!

Garnish Ideas

This fried rice is so tasty when it’s topped with freshly chopped scallions and sesame seeds! I usually offer soy sauce on the table too, just in case anyone wants an extra kick of it on top of their rice. However, I usually just toss some yum yum sauce on mine!

Fried rice is served with yum yum sauce and hibachi chicken.


If you have any leftovers, they’ll stay fresh in the fridge for 3-4 days in an airtight container. If you want to freeze it, keep it in the same container, and it’ll stay fresh for up to 3 months. When you’re ready to serve it, just add the frozen rice to your wok and reheat it! It reheats so perfectly every time.

Hibachi fried rice and yum yum sauce are served on a striped plate.

Favorite Rice Recipes

I have some great healthy alternatives, too!


Get the Recipe: Hibachi Fried Rice Recipe

Easy Hibachi Fried Rice is better than your favorite Japanese Steakhouse and simple to make at home. Leftover rice never tasted so good!
5 from 1 vote


  • 2 tablespoons canola or vegetable oil
  • 1 cup diced onion
  • 1 cup finely diced carrot
  • 2 garlic cloves minced
  • 1 teaspoon peeled and minced fresh ginger
  • 3 cups cooked white rice
  • 1 large egg
  • 1/2 cup frozen peas thawed
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 tablespoon sesame oil


  • 1 skillet


  • Add the oil to a wok or stir fry pan over medium high heat and stir in the onions.
  • Cook the onions until softened, approximately 3 minutes.
  • Stir in the carrots and cook for an additional 3 minutes or until softened. Add the garlic and ginger cooking until fragrant. Stir in the white rice and cook for 2 to 3 minutes or until the rice is crisp.
  • Push the rice to the sided of the pan making a well in the middle. Crack the egg in the middle of the pan and stir to scramble. Cook the egg and then begin to stir into the rice mixture.
  • Add the peas, soy sauce, rice vinegar and sesame oil to the rice stirring to combine. Cook for an additional 1 to 2 minutes.
  • Serve immediately topped with chopped scallions, if desired.


Fried rice can be made up to 24 hours in advance. Store in an airtight container, refrigerated.
Calories: 151kcal, Carbohydrates: 22g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 287mg, Potassium: 149mg, Fiber: 2g, Sugar: 2g, Vitamin A: 2772IU, Vitamin C: 6mg, Calcium: 24mg, Iron: 1mg