This Hibachi Fried Rice recipe is super simple and full of all that flavor you get from your favorite hibachi restaurant. It’s fast‚ versatile and most importantly – yummy&;#33; RESTAURANT RICE MADE AT HOME I don’t know about you guys‚ but I love Hibachi Fried Rice&;#33; It’s honestly my favorite thing at the hibachi grill (and I love the fun atmosphere&;#33;) However‚ my wallet doesn’t like the bill that they bring out at the end of your meal. Don’t get me wrong‚ it’s great food‚ but I knew I needed to find a way to make this delicious rice at home for a fraction of the cost&;#33; I’m so happy that I did and I am even more excited to share this fantastic homemade copycat recipe with you. You’ll just have to provide the singing and egg flipping skills – ha&;#33; FREQUENTLY ASKED QUESTIONS What else can I serve Hibachi Fried Rice with&;#63; Other than your typical Asian meals that this rice would pair nicely with‚ you can serve it alongside any of your favorite meals really. Here are some of my favorite recipes: –Sweet and Sour Chicken–Asian Lemon Chicken–Bacon Wrapped Shrimp–Honey Garlic Chicken–Sesame Chicken–General Tso’s Chicken–Orange Chicken Could I add meat&;#63; I think this would be even more delicious with some cooked chicken or cooked beef&;#33; I would also drizzle with some of my favorite yum yum sauce&;#33; Do you have ideas for vegetables I could add&;#63; Sure. Veggies are great for bulking this out a bit. Classic peas and carrots are a good option. You can’t go wrong with broccoli or corn either. Some people like to add edamame too. Whatever you prefer. What type of rice is best to use&;#63; This recipe works best with leftover cooked rice – not so much fresh cooked rice. So it’s great for all that white rice you might have leftover from Chinese take out. Or you can just make some the night before you need it and keep it covered in the refrigerator. It seems to soak all the flavors up that we add a little more and tends to crisp up a bit better rather than risking being mushy.You can use whatever rice you have on hand‚ but we prefer long-grain white rice. I have not tested this with brown rice. How do you store leftovers&;#63; Keep leftovers in the fridge for up to 3 days in an airtight container‚ or you can freeze for up to 3 months. What is the best way to reheat Fried Rice&;#63; Reheat back in the skillet‚ I would add a little more butter so it doesn’t stick to the pan. You can reheat in the microwave as well but the texture isn’t as great as when using a wok or skillet. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) vegetable oil – any neutral oil will work here. Light olive oil or avocado oil. large eggs – they need to be well beaten before adding them to the wok. salted butter – you can use margarine if that is all you have on hand but real butter is always better because we are trying to make this as authentic as possible. small diced sweet onion – I think you could even use a shallot if you wanted to infuse a bit more garlic flavor. minced cloves garlic– for me‚ this is where all the flavor comes from‚ so you HAVE to use fresh garlic here&;#33; The jarred stuff just isn’t going to bring all the flavor you love and expect. cooked and cooled leftover long-grain white rice– using leftover rice is KEY and so IMPORTANT for the right texture. If you just can’t wait‚ you can certainly make this with fresh cooked rice but just know you won’t quite get the same texture. soy sauce– you can use light or regular soy sauce‚ whatever your preference. green onions– you only need the green part and you want it thinly sliced. HOW TO MAKE HIBACHI FRIED RICE In a wok or large skillet over medium-high heat‚ add the oil. Add the eggs and stir until almost cooked‚ they should still appear a little wet‚ about 30 seconds to 1 minute. Place them back into the bowl you beat them in. Add the butter and onions‚ cook until translucent‚ 3-5 minutes‚ stirring occasionally. Add the garlic until fragrant‚ about 30 seconds. Add the rice to the skillet‚ stir everything together and cook until the rice is warmed through‚ stirring occasionally. About 3-5 minutes. Add the cooked egg and soy sauce‚ stir to combine and break up the egg into smaller pieces‚ cook an additional 2 minutes. Stir in the green onions. Then serve&;#33; CRAVING MORE RECIPES&;#63;  Vegetable Fried Rice Beef Fried Rice Taco Rice Chicken Lo Mein 3-Ingredient Mexican Rice Print Hibachi Fried Rice Make your favorite hibachi rice at home for cheaper and faster&;#33; Course Dinner‚ Main Course‚ Side DishCuisine American Prep Time 5 minutes minutesCook Time 14 minutes minutesTotal Time 19 minutes minutes Servings 4 servings Author Brandie @ The Country Cook Ingredients2 Tablespoons vegetable oil2 large eggs‚ well beaten2 Tablespoons salted butter½ cup small diced sweet onion3 cloves garlic‚ minced2 cups cooked and cooled leftover long-grain white rice2 Tablespoons soy sauce2 green onions (green part only)‚ thinly sliced InstructionsIn a wok or large skillet over medium-high heat‚ add 2 Tablespoons vegetable oil.Add 2 large eggs‚ well beaten and stir until almost cooked‚ they should still appear a little wet‚ about 30 seconds to 1 minute. Place them back into the bowl you beat them in. Add 2 Tablespoons salted butter and 1/2 cup small diced sweet onion‚ cook until the onions are translucent‚ about 3-5 minutes‚ stirring occasionally. Add 3 cloves garlic‚ minced and cook until fragrant‚ about 30 seconds. Add 2 cups cooked and cooled leftover long-grain white ricerice to the skillet‚ stir everything together and cook until the rice is warmed through‚ stirring occasionally. About 3-5 minutes. Add the cooked egg and 2 Tablespoons soy sauce‚ stir to combine and break up the egg into smaller pieces‚ cook an additional 2 minutes. Stir in 2 green onions (green part only)‚ thinly sliced and serve. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.