Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4
Macros (per serving): ~410 calories | 17g fat | 48g carbs | 12g protein
The best part of hibachi—at home
This Hibachi Garlic Butter Fried Rice tastes just like what you get at your favorite Japanese steakhouse. It’s buttery, garlicky, and super satisfying—especially when that rice gets a little crispy on the bottom. The best part? It’s fast and uses simple ingredients you probably already have.
I first made this after a hibachi dinner craving hit hard, and it’s been a regular side dish ever since. You don’t need a flat top grill—just a good pan and some cold leftover rice. Add a little garlic butter magic and boom—you’ve got restaurant-style fried rice at home.
Why I Love This Recipe
- Garlic butter = the secret weapon
- It’s done in 15 minutes
- Perfect way to use up leftover rice
- You can add protein or veggies if you want
- Tastes just like the hibachi places but way cheaper
What You’ll Need
- 4 cups cold, cooked white rice (preferably day-old jasmine or short grain)
- 2 tbsp unsalted butter
- 1 tbsp neutral oil (canola or avocado)
- 4 garlic cloves, finely minced
- 2 eggs, lightly beaten
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- ¼ tsp black pepper
- 2 green onions, thinly sliced
- Optional: extra butter for finishing
Pro Tips
- Use cold rice: Warm rice gets mushy. Day-old is best.
- Let it sit in the pan: Don’t stir too much—let the rice get crispy.
- Use high heat: That’s how you get that smoky “hibachi” flavor.
- Don’t skip the butter: It’s the signature flavor.
- Add extra protein like shrimp, chicken, or tofu for a full meal.
Tools You’ll Need
- Large skillet or wok
- Spatula
- Knife and cutting board
- Small bowls for prepping ingredients
Substitutions and Variations
- Use brown rice instead of white
- Swap soy sauce for tamari (gluten-free) or coconut aminos
- Add peas, carrots, or zucchini
- Use garlic paste or pre-minced garlic to save time
- Top with a fried egg for extra richness
Make-Ahead Tips
- Cook the rice the day before and chill it overnight
- Mince garlic and slice green onions in advance
- Make a double batch of garlic butter and keep it in the fridge
Instructions
STEP 1: Heat Butter and Oil
In a large skillet over medium-high heat, melt 1 tbsp butter with 1 tbsp neutral oil. Add 4 cloves minced garlic and stir for 30 seconds until fragrant—don’t let it brown.
STEP 2: Scramble the Eggs
Push the garlic to one side of the pan. Pour in 2 beaten eggs and scramble quickly until just set.
STEP 3: Add the Rice
Add 4 cups cold cooked white rice to the pan. Use a spatula to break up clumps and toss everything together.
STEP 4: Season and Sauté
Drizzle in 2 tbsp soy sauce, 1 tbsp sesame oil, and sprinkle with ¼ tsp black pepper. Stir well and cook for 3–5 minutes, letting parts of the rice sit undisturbed to get crispy.
STEP 5: Finish with Butter and Green Onion
Turn off the heat. Stir in the remaining 1 tbsp butter and 2 sliced green onions. Taste and adjust seasoning if needed.
STEP 6: Serve Hot
Serve right away while it’s hot and steamy. Add extra green onion or a drizzle of sesame oil if you want.
Leftovers + Storage
- Store in the fridge up to 4 days
- Reheat in a skillet or microwave with a splash of water or broth
- Use leftovers in wraps, bowls, or even as a side with eggs
Why This Recipe Works (Quick Science)
- Cold rice stays firm and crisps instead of turning mushy
- Garlic infuses the butter for a deep, rich flavor base
- Soy and sesame oil add umami and aroma
- High heat cooking gives you that “hibachi” taste
Meal Plan Ideas
- Serve with teriyaki chicken, grilled steak, or salmon
- Make it a full meal with tofu and stir-fried veggies
- Use as a base for rice bowls with spicy mayo and pickled cucumbers
- Great with dumplings or potstickers
- Pair with soup like miso or hot and sour
Common Mistakes
- Using freshly cooked rice: Too soft, clumps easily
- Too much stirring: Doesn’t allow rice to crisp
- Letting garlic burn: Turns bitter quickly—just sauté briefly
- Not using enough butter: It’s called garlic butter fried rice for a reason
What to Serve With
- Hibachi chicken or steak
- Miso soup or egg drop soup
- Stir-fried veggies
- Spicy mayo or yum yum sauce
- Gyoza or egg rolls
FAQ
Q: Can I use brown rice?
A: Yes! It has a slightly nuttier flavor and works great.
Q: Can I leave out the eggs?
A: Absolutely—just skip that step and go straight to the rice.
Q: What oil is best?
A: Any neutral oil—canola, avocado, or vegetable all work.
Q: Can I double the recipe?
A: Yes, but use a large wok or two pans to keep it from steaming.
Let’s wrap it up
This Hibachi Garlic Butter Fried Rice is fast, flavorful, and totally addicting. You don’t need a teppanyaki grill or a chef flipping shrimp into hats—just a pan, some garlic, and cold rice. Give it a go and let me know how yours turns out. Got a question or want to share your twist on it? Drop it in the comments!