Hibachi-Style Fried Rice (Better Than Benihana)
Make restaurant-style hibachi fried rice at home with buttery rice, eggs, veggies, and savory seasonings. A quick, easy side or main ready in minutes.
Ingredients
Soy Garlic Butter
- ¼ cup butter ½ stick (57 g) unsalted butter, room temperature
- 1 garlic clove large, minced or grated into a paste
- 2 tbsp soy sauce
Fried Rice
- 6 cups medium grain rice preferably day-old, cold rice
- 6 eggs large, lightly beaten
- ½ onion medium, finely diced
- ½ cup carrot julienned
- 6 green onions sliced (reserve some for garnish)
- 3 tbsp vegetable oil for frying
- 3 tbsp soy sauce in addition to what’s in the butter
- 1 pinch salt
- 1 pinch pepper
Instructions
Preheat
- Place a wok on medium heat to preheat.
Prepare butter
- In a stand mixer with a whisk attachment, whisk together the butter and garlic on medium-high speed.¼ cup butter, 1 garlic clove
- While the mixer is still running, slowly drizzle in the soy sauce. Continue mixing for 2 minutes.2 tbsp soy sauce
- Remove from the mixing bowl and place in a small bowl. Set aside.
Cut green onions
- From the root end, cut off the root up to the spot labeled 1 on the image shown below. Discard.6 green onions
- Chop up to the spot labeled 4. Set aside. This will be used for cooking.
- From spot 4 and up, slice on a bias and set aside. This will be used for the garnish.
Cook
- Add 1 tbsp oil to the wok. Toss in diced onion and carrots. Cook 2-3 minutes until softened.½ onion, ½ cup carrot
- To the onions, add another 1 tbsp of oil to the same pan, and add beaten eggs. Scramble until just set.6 eggs
- Remove the vegetable-and-egg mixture and place it in a bowl. Set it aside.
Fry the rice
- Add another 1 tbsp of oil, then add the rice to the wok. Break up clumps and press rice into the pan. Let it sit for a minute before stirring for a slightly crispy texture.6 cups medium grain rice
Season
- Add soy sauce, salt, and pepper. Stir well until rice is coated.3 tbsp soy sauce, 1 pinch salt, 1 pinch pepper
- Add half of the soy garlic butter. Stir well until rice is coated and butter is melted.
- If you are adding another protein, do that now and mix.
Assemble
- Toss the scrambled egg mixture and the diced green onions into the rice. Stir until well combined.
Finish
- Add the remaining soy garlic butter and stir until melted.
- Garnish with the sliced green onion tops and sesame seeds. Serve.
Nutrition
Calories: 1271kcal | Carbohydrates: 230g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 221mg | Sodium: 1176mg | Potassium: 429mg | Fiber: 9g | Sugar: 2g | Vitamin A: 2851IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 14mg
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