FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Hibachi Rice Recipe Garlicky Butter Fried Rice
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This Hibachi Rice Recipe creates a flavorful, garlicky butter fried rice with toasted garlic and savory rice, ideal for a quick and customizable family dinner. It transforms basic ingredients into a delicious, easy-to-make weeknight meal.
Ingredients
- 4 cups cooked white rice, day-old and chilled (Basmati or Jasmine rice work wonderfully)
- 3 Tbsp unsalted butter, divided (Salted butter works too; just reduce added soy sauce slightly)
- 4 cloves garlic, minced
- 0.25 cup low-sodium soy sauce (Tamari for a gluten-free option)
- 1 Tbsp toasted sesame oil
- 2 large eggs, beaten
- 1.5 cups frozen mixed vegetables (peas, carrots, and corn, fresh diced carrots and peas can be blanched briefly)
- 3 green onions, sliced, separated whites and greens
- 0.5 white onion, diced
Instructions
- Prep Ingredients: Dice the white onion, mince your garlic, and slice the green onions, keeping the white and green parts separate. Beat the eggs lightly. Ensure your cold, day-old cooked rice is ready and broken up, preventing clumps.
- Saute Aromatics: Heat 1 Tbsp of unsalted butter in your large skillet or wok over medium-high heat until shimmering. Add the diced white onion and cook, stirring frequently, for 2-3 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until a rich, fragrant aroma develops.
- Scramble Eggs: Push the cooked onions and garlic to one side of the pan, creating an empty space. Pour the beaten eggs into this empty area and scramble quickly with your spatula, breaking them into small, fluffy pieces. Cook until just set, about 1-2 minutes, then stir into the aromatics.
- Add Rice & Veggies: Stir in the frozen mixed vegetables and cook for 2 minutes, allowing them to thaw and warm through. Add the cold cooked rice to the pan, breaking up any remaining clumps with your spatula. Stir everything gently to combine until evenly distributed.
- Cook & Season: Pour the low-sodium soy sauce and toasted sesame oil over the rice mixture. Add the remaining 2 Tbsp of butter. Cook, stirring frequently and scraping the bottom of the pan, for 5-7 minutes until the rice is heated through, slightly toasted with golden edges, and a delicious garlicky aroma fills your kitchen. (If the rice looks dry during cooking, sometimes splash in 1-2 Tbsp of water or chicken broth to keep it moist without sacrificing crispness.) Garnish generously with the sliced green onion greens before serving.
Notes
For a more wholesome approach, swap white rice for brown rice or quinoa, use organic eggs and veggies, and opt for tamari for a certified gluten-free version. This dish can be adapted for keto or low-carb meals using cauliflower rice, or for a vegan alternative using vegan butter and crumbled firm tofu. Always use freshly minced garlic and a good quality low-sodium soy sauce (like Kikkoman or San-J), and finish with fresh green onions for bright, crisp garnish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl (approx 250 g)
- Calories: 400 calories
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 180 mg