Hibachi Fried Rice (Japanese Steakhouse)

Ingredients

• ½ portionhibachi sauce
• 370 g (2 cups)uncooked long-grain white rice
• 2 largeeggs
• 3spring onions, finely chopped
• 28 g (2 tbsp)unsalted butter

Instructions

1. 1

   Cook the rice

   Cook the rice according to the packet instructions. Once cooked, rinse it under cold water and keep it covered. If you are using rice from the day before, skip this step.

2. 2

   Prepare the sauce

   Meanwhile, prepare one portion of hibachi ginger sauce.

3. 3

   Scramble the eggs

   Melt the butter in a frying pan or wok. Add the eggs and scramble them, breaking them up as they cook.

4. 4

   Add rice and sauce

   Add the rice to the pan with the hibachi sauce and spring onion.

5. 5

   Heat everything through

   Cook until the rice is reheated, stirring as needed.

6. 6

   Serve the rice

   Serve and enjoy.

What is hibachi fried rice?

Hibachi fried rice is a familiar side dish at Japanese steakhouses, where rice is cooked on a hot cooking surface alongside other dishes. This home version uses a frying pan or wok and brings together rice, egg, spring onion and ginger sauce.

The sauce supplies the defining savoury, gingery flavour, while butter and egg make the rice satisfying. Cooking the rice separately keeps the method simple for a home kitchen.

Nutrition and macros by portion

The nutrition label shows one serving as written: 281 calories, 6g protein, 50g carbs, 6g fat.

The rice provides most of the carbohydrates, while the butter and egg contribute fat; the egg also supplies some protein. Serve it with vegetables and a protein-rich main to make a more balanced plate.

Choosing and preparing the rice

Long-grain rice: its grains tend to stay distinct, making it a good fit for fried rice.

Cooked rice: the recipe calls for rinsing freshly cooked rice under cold water and keeping it covered. Rice from the day before can go straight into the pan, as the method notes.

Getting the eggs right

Scrambling: add the eggs to the melted butter and break them into small pieces as they cook. Keep them moving so they cook evenly without forming one large sheet.

Timing: the method adds the rice, sauce and spring onion after the eggs have been scrambled. Stir the rice through so the ingredients are distributed.

Adding the sauce

Hibachi ginger sauce: prepare it while the rice cooks, then add it with the rice and spring onion. The recipe lists half a portion of sauce as an ingredient but instructs you to prepare one portion; follow the quantity you intend to use.

Even coating: stir the rice as it heats so the sauce reaches the grains throughout the pan.

How to tell when it is ready

The recipe's cue is that the rice should be reheated. Stir regularly and check that the rice is hot throughout before serving.

The finished rice should be mixed evenly with the egg, spring onion and sauce, rather than having the sauce pooled in one spot.

What to serve with it

Serve the rice alongside a main dish such as grilled vegetables, tofu, chicken or steak. Its ginger-seasoned flavour also works with simple vegetables cooked in a pan.

For a more varied plate, pair a serving with vegetables and a protein-rich main, adjusting the amount of rice to suit the meal.

Recipe notes & tips

• Keep the rice covered after rinsing, as directed in the method.
• Use a wok or a wide frying pan so the rice is easier to stir.
• Chop the spring onion finely so it distributes through the rice.
• Break up the eggs as they scramble for smaller pieces throughout the dish.
• Stir the rice as it reheats to help coat it evenly with sauce.

Variations

• Add vegetables: stir in finely chopped vegetables while reheating the rice.
• Use brown rice: cook it according to its packet instructions before adding it to the pan.
• Make it spicy: add chilli to the pan with the sauce.
• Add extra spring onion: scatter more over the rice just before serving.
• Serve with protein: pair the rice with tofu, chicken or steak as a main.

Common mistakes to avoid

• Adding uncooked rice: cook it according to the packet instructions before it goes into the pan.
• Skipping the scramble: cook and break up the eggs in the butter before adding the rice.
• Leaving the rice unstirred: stir as it reheats so the sauce is distributed.
• Serving before reheating: cook until the rice is hot throughout.
• Using too much sauce: measure the amount you want to use, bearing in mind the ingredient list and method specify different quantities.

How to store

Refrigerate leftover rice promptly in a covered container and use within 3–4 days. Reheat until steaming hot throughout, stirring during reheating.

Frequently asked questions