Authentic Hibachi Fried Rice: A Teppanyaki Classic at Home

There’s something undeniably nostalgic about watching a hibachi chef sizzle rice and ingredients on a flat top, hearing that signature clang of spatulas, and anticipating the garlicky fragrance that fills the air. This Authentic Hibachi Fried Rice recipe brings that restaurant-style experience into your own kitchen—with minimal fuss and maximum flavor. I first tried my hand at this when craving that iconic at-home hibachi meal but without the drive-through. Using day-old rice, a mix of turkey bacon, chicken ham, and tender steak, plus plenty of garlic and green onions, I recreated that perfectly seasoned, slightly smoky fried rice that pairs with any protein.

What sets this version apart is layering: you crisp bacon and ham, sear beef in the same wok for those caramelized edges, then build flavor with butter, aromatics, and veggies before scrambling eggs right in the pan. A quick drizzle of soy and sesame oil finishes the dish, while fresh scallions add bright color and bite. Within 20 minutes, you’ll have a heaping platter of hibachi-style rice that’s just as good—if not better—than what you’d order out.

Below you’ll find the ingredient list and initial steps to jumpstart your homemade hibachi fried rice. In Part 1, we’ll prep and cook the proteins, sauté aromatics, and set the stage for the rice and egg scramble. In Part 2, we’ll stir in the rice, season it to perfection, and finish with scallions before serving.

Ingredients

• 4 cups (680 g) cooked long-grain white rice (preferably day-old)
• 2 Tbsp unsalted butter
• 2 Tbsp neutral oil (canola or vegetable), divided
• 2 slices turkey bacon, chopped
• ½ cup (75 g) chicken ham, diced
• 6 oz (170 g) beef sirloin or flank steak, thinly sliced
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• ½ cup frozen peas and carrots mix, thawed
• 2 large eggs, beaten
• 3 Tbsp low-sodium soy sauce
• 1 Tbsp sesame oil
• 2 Tbsp chopped green onions, plus extra for garnish
• Salt & pepper, to taste

STEPS

1. Prep the Proteins & Aromatics
   • Chop the turkey bacon and chicken ham.
   • Thinly slice the beef and season lightly with salt and pepper.
   • Mince the garlic and finely chop the onion. Thaw the peas and carrots by rinsing under warm water and draining.

1. Cook the Turkey Bacon & Ham
   Heat 1 Tbsp oil in a large wok or skillet over medium-high heat. Add the chopped turkey bacon and cook for 2–3 minutes, stirring occasionally, until it begins to crisp and render fat. Stir in the diced chicken ham and cook 1 minute more until it’s lightly browned. Transfer both to a plate and leave the rendered fat in the pan.

1. Sear the Beef
   Add the remaining 1 Tbsp oil to the same pan and increase heat to high. Spread the seasoned beef slices in a single layer—do not overcrowd—and sear 1 minute per side until just browned. Avoid overcooking; the beef will finish cooking when mixed into the rice. Remove the beef to the plate with the bacon and ham.

Building Flavor, Stir‐Frying, and Final Touches

Now that your proteins are crisped and seared, it’s time to bring everything together with aromatics, eggs, and rice. Follow these steps to achieve that authentic hibachi “wok hei” flavor right at home.

STEPS

4. Sauté Aromatics & Vegetables
   Reduce heat to medium. Add 2 tablespoons butter to the wok and let it melt. Stir in the finely chopped onion and minced garlic; cook for 1–2 minutes until fragrant and the onion turns translucent. Add the peas and carrots, stirring for another 1 minute so they warm through without losing their bright color.

4. Scramble the Eggs
   Push the vegetables to one side of the wok. Pour the beaten eggs into the cleared area. Allow them to sit undisturbed for a few seconds, then gently scramble until just set. Once cooked, mix the eggs into the vegetables to distribute them evenly.
5. Fry the Rice
   Increase heat back to medium-high. Add the day-old rice, breaking up any clumps with your spatula. Toss continuously, ensuring every grain is coated in butter, oil, and savory pan flavors. Fry for 2–3 minutes, stirring frequently, until the rice is hot and begins to take on slight color from direct contact with the pan.
6. Season & Combine
   Drizzle the low-sodium soy sauce and sesame oil over the rice. Return the cooked turkey bacon, chicken ham, and seared beef to the wok. Toss thoroughly for 1–2 minutes, allowing the sauce to cling to each grain and protein piece. Season sparingly with salt and pepper, remembering the bacon and soy sauce already bring saltiness.
7. Finish with Scallions
   Remove the wok from heat. Stir in the chopped green onions, reserving a few for garnish. The fresh scallions add a crisp, oniony note that contrasts the rich rice.
8. Serve Immediately
   Transfer the hibachi fried rice to a large platter or individual bowls. Sprinkle with the remaining green onions for color. Serve alongside your favorite grilled protein—chicken, shrimp, or fish—for a complete teppanyaki‐style meal.

Helpful Variations and Tips

• Rice Texture: Always use chilled, day-old rice to prevent sogginess; freshly cooked rice will steam rather than fry.
• Protein Swaps: Substitute pork belly or diced tofu for bacon and ham to accommodate different diets.
• Vegetable Boost: Add sliced mushrooms, bean sprouts, or zucchini along with the peas and carrots.
• Extra Heat: Stir in ½ teaspoon chile oil or a pinch of red-pepper flakes when seasoning for a spicy kick.
• Nonstick Alternative: If you lack a wok, use a wide, heavy skillet—just ensure it’s hot before adding rice to mimic stir-fry conditions.
• Make-Ahead: Cook rice, scramble eggs, and sear proteins up to one day ahead; assemble and fry on demand for fresh flavor.

FAQs and Conclusion

Q1: Can I use freshly cooked rice instead of day-old?
Yes, but freshly cooked rice tends to be too moist and clumps. To mimic day-old texture, spread the hot rice on a baking sheet, let cool uncovered for 15–20 minutes, then refrigerate for at least 30 minutes before using.

Q2: My rice sticks to the pan—how can I prevent that?
Make sure your pan or wok is properly preheated over high heat and that you use sufficient oil. Stir constantly but gently, scraping up any bits only after the rice has set briefly to form a slight crust.

Q3: Can I omit the turkey bacon and ham?
Absolutely. This fried rice stands on its own with just beef, garlic, and aromatics. You can also substitute diced chicken or shrimp to suit your preference.

Q4: How do I adjust the seasoning to taste?
After adding soy sauce and sesame oil, taste a spoonful and add more soy for saltiness, a pinch of sugar for balance, or a few drops of rice vinegar or lemon juice to brighten the flavors.

Q5: Is there a vegetarian version?
Yes. Skip all meat, start by sautéing garlic and onions in oil, then proceed with eggs (or a vegan scramble) and rice. Increase vegetables—such as bell peppers, zucchini, or mushrooms—and finish with soy and sesame oil.

Q6: How should I store and reheat leftovers?
Cool the rice to room temperature, then transfer to an airtight container and refrigerate up to 3 days. Reheat in a hot skillet with a splash of oil, stirring until heated through, or microwave with a few drops of water to revive moisture.

Conclusion

This Authentic Hibachi Fried Rice recipe captures the essence of teppanyaki—bold, smoky searing; buttery garlic; tender meats; and just-right seasoning—all in one wok. By prepping proteins first, sautéing aromatics, scrambling eggs, and finishing with cold rice and sauces, you create a restaurant-quality side (or main) in under 30 minutes. Whether paired with grilled chicken, steak, or enjoyed on its own, this fried rice is versatile, crowd-pleasing, and endlessly customizable. Give it a try, adjust the ingredients to your taste, and bring the sizzle of the hibachi table into your kitchen.

Print