Hibachi Fried Rice Recipe

Prepare rice and mise en place

If using fresh rice, spread cooked rice on a tray and cool in refrigerator for at least 1 hour until slightly dry (day-old rice is ideal). Break up any clumps with your fingers so grains are separated.

Preheat skillet or griddle

Place a large cast-iron skillet or flat griddle over medium-high heat until very hot (about 2–4 minutes).

Cook aromatics and vegetables

Add 1 tablespoon vegetable oil and 1 tablespoon butter to the hot pan. Once butter foams, add diced onion and carrot. Stir-fry 2–3 minutes until onion is translucent and carrot begins to soften. Add minced garlic and cook 20–30 seconds until fragrant. Push vegetables to one side of the pan.

Scramble eggs

Add remaining 1 tablespoon vegetable oil into the cleared space and pour in the beaten eggs (beat eggs quickly in a small bowl before starting). Stir immediately to make soft curds, then break up and mix with the vegetables. Cook eggs until just set, about 1 minute.

Add rice and peas

Increase heat to high. Add the 4 cups of cold, separated rice to the pan. Drizzle 1 tablespoon melted butter over the rice. Toss and press rice against the pan to get some crisp edges. Add thawed peas and continue tossing for 2–3 minutes until rice is heated through and slightly toasted.

Mix the soy sauce, mirin, sesame oil, fish sauce (if using), sugar, and black pepper in a small bowl. Taste quickly and adjust (add a touch more soy if you want saltier).

Pour the seasoning evenly over the rice while continuing to stir and toss. Cook on high for another 1–2 minutes so the sauce coats the grains and any excess moisture cooks off. Keep the rice moving to avoid steaming.

If using protein, cook it separately first for best texture: heat 1 tablespoon vegetable oil in another skillet over high heat. Pat protein dry and season lightly with 1/4 tsp salt and 1/8 tsp pepper. Sear shrimp (2–3 minutes per side until opaque) or small-dice chicken/steak (3–4 minutes until cooked through). Remove from heat and set aside.

When rice is nearly finished (after seasoning), add cooked protein back to the pan and fold gently to combine and reheat for 30–60 seconds.

Taste and adjust seasoning — add extra soy sauce a teaspoon at a time to reach desired saltiness. If desired, drizzle a few drops more sesame oil for aroma.

Turn off heat. Stir in sliced scallions and sprinkle toasted sesame seeds if using. Serve immediately while hot.