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Hibachi Fried Rice

Hibachi fried rice is a savory dish made by stir-frying cooked rice with garlic, soy sauce, sesame oil, and vegetables, then crisped until slightly charred. The dish features a combination of tender rice and crispy, caramelized bits, finished with bits of scrambled egg and aromatics for a flavorful, textured final appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups day-old cooked rice preferably refrigerated overnight
  • 2 tablespoons sesame oil for flavor and aroma
  • 2 cloves garlic minced
  • 1 small onion diced
  • 3 tablespoons soy sauce adjust to taste
  • 2 eggs eggs lightly beaten
  • to taste salt and pepper

Equipment

  • Wok or large skillet
  • Spatula

Method
 

  1. Heat a wok or large skillet over medium-high heat and add a tablespoon of sesame oil, swirling to coat the surface.
  2. Add diced onion and minced garlic to the hot oil, sautéing until fragrant and the onions are translucent, about 1-2 minutes.
  3. Push the aromatics to one side of the pan, then pour the beaten eggs into the empty side, letting them cook gently while scrambling with a spatula until just set, about 30 seconds.
  4. Add the cooked rice to the pan, breaking up clumps with the spatula and mixing thoroughly with the egg, onions, and garlic. Cook, stirring occasionally, until the rice is heated through, about 3-4 minutes.
  5. Pour in soy sauce and drizzle remaining sesame oil, tossing to evenly coat the rice and develop a slightly browned, crispy layer on the bottom of the pan.
  6. Continue stir-frying until you hear a gentle crackling sound and spots of caramelization form on the rice, about 2-3 minutes. Adjust seasoning with salt and pepper if needed.
  7. Once the rice has a nice crispy, slightly charred appearance and is heated through, remove from heat and serve hot, garnished with extra sesame oil or green onions if desired.

Notes

For extra crunch, let some parts of the rice sit undisturbed in the pan longer to develop more char. Use leftover rice for the best texture; freshly cooked rice may be too moist.