If you’ve ever sat around a hibachi grill, mesmerized by the chef’s sizzling spatula skills and buttery fried rice aroma, this recipe brings that exact magic home. This Hibachi Fried Rice with Trinity Hibachi Seasoning is smoky, savory, buttery, and bursting with umami flavor. The best part? It’s simple, fast, and uses just one pan.
The secret is in the details, perfectly cooked day-old jasmine rice (so it fries up beautifully), a splash of sake and soy sauce for depth, and Trinity Spice Company’s Hibachi Seasoning for that authentic restaurant-style flavor. You’ll get the same golden, aromatic fried rice you love from your favorite Japanese steakhouse, no takeout required.
This is the perfect side dish to grilled steak, shrimp, or hibachi vegetables, or make it a full meal by adding chicken or tofu.
What You’ll Need
Here’s everything you’ll want ready to go before the wok hits the heat:
- Cooked jasmine rice — day-old rice fries best!
- Sesame oil and olive oil blend — for that deep, nutty aroma.
- Butter — adds richness and that classic hibachi flavor.
- Onions, carrots, and green onions — simple veggies that bring freshness and texture.
- Eggs — scrambled right in the pan for that authentic restaurant vibe.
- Soy sauce & sake — balance of salty and slightly sweet flavor.
- Trinity Hibachi Seasoning — the star ingredient that ties it all together.
How to Make Hibachi Fried Rice
1. Heat your wok or skillet.
Add sesame and olive oil over medium-high heat. You want it hot enough to sizzle instantly when the rice hits.
2. Start the rice base.
Add the rice, butter, onion, carrot, and green onions. Stir-fry until the butter melts and the vegetables start to soften.
3. Add the eggs.
Push the rice to one side of the pan, add a bit more oil if needed, and scramble the eggs until just set. Mix them into the rice.
4. Season and sizzle.
Pour in the sake and soy sauce, then add a generous shake of Trinity Hibachi Seasoning. Stir well so every grain of rice gets coated.
5. Get that hibachi crust.
Spread the rice flat across the pan so it gets direct heat — that’s how you get those slightly crispy bits. Stir frequently for 3–4 minutes.
6. Finish and serve.
Add another shake of seasoning to taste, then serve hot and enjoy immediately.
Tips for the Best Fried Rice
- Use day-old rice — freshly cooked rice will be too sticky.
- Don’t overcrowd the pan — fry in batches if needed for that perfect texture.
- Add a little extra butter at the end for that signature steakhouse flavor.
- Want a protein boost? Toss in diced chicken, shrimp, or tofu.
FAQs
Can I use freshly cooked rice?
You can, but day-old rice works best because it’s drier and fries up crispier. If using fresh rice, spread it on a tray to cool for at least 30 minutes before frying.
What can I substitute for sake?
Rice wine vinegar or a splash of white wine works great in a pinch — or skip it altogether if you prefer alcohol-free.
Can I make it gluten-free?
Yes! Just swap in a gluten-free soy sauce or tamari.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a skillet with a splash of soy sauce or butter.
Hibachi Fried Rice
Ingredients
Method
- Heat the pan: In a large wok or nonstick skillet, heat the sesame–olive oil blend over medium-high heat.
- Start the rice: Add the cooked jasmine rice, butter, onion, carrot, and green onions. Stir-fry until the butter melts and vegetables begin to soften.
- Scramble the eggs: Push rice to the side of the pan, add a little more oil if needed, and scramble the eggs until just set. Mix into the rice.
- Season & flavor: Pour in sake and soy sauce, then add a generous shake of Trinity Hibachi Seasoning. Stir well to coat the rice evenly.
- Cook it hot: Spread the rice across the pan to get direct surface heat. Continue stirring constantly for 3–4 minutes.
- Finish strong: Add another shake of Trinity Hibachi Seasoning to taste. Serve hot and enjoy!