Kitchen notes · a little help before you start
Simple Hibachi Fried Rice
Butter and ginger give this fried rice a warm, savory flavor, with soft scrambled egg tucked between the grains. Sesame oil adds a nutty finish as the rice sizzles in the pan, making each spoonful especially satisfying while it is hot.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pasta · Rice dishes
A few quick notes
1. Scramble eggs first
Cook the beaten eggs quickly in the hot pan, breaking up large pieces before setting them aside.
2. Soften onion before ginger
Cook the onion in butter until soft, then give the grated ginger thirty seconds before adding rice and eggs.
3. Pause between stirring
Flatten the rice into a thin layer and let it sizzle briefly between stirs to heat through.
Get to know the ingredients
Rice
Use already cooked brown rice, adding it to the buttered onion and ginger with the reserved scrambled eggs.
Eggs
Lightly beat the eggs before scrambling and remove them while the onion cooks in the skillet.
Sesame oil
Drizzle toasted sesame oil into the rice with soy sauce near the end and stir to coat evenly.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Simple Hibachi Fried Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Let sauce absorb
Cook until the soy and sesame mixture is absorbed and the rice pops, then add scallion if desired.
A little more help as you go
Choose a hot cooking surface
A Dutch oven, griddle or wok can be used, heated until hot before oil and eggs are added.
Return eggs with rice
Add the cooked eggs back with the rice so both heat through together before the finishing sauce.
A few questions you might have
Is the rice cooked before stir frying?
Yes. Use cooked brown rice and add it after the onion has softened and the ginger has briefly cooked.
Why remove the eggs?
The eggs cook first and are set aside while the onion softens, then return with the rice.
When do I add soy sauce?
Drizzle it in with sesame oil after the rice heats through, then stir until the sauce is absorbed.
Why let the rice sit between stirs?
The pauses give the thin layer of rice time to sizzle against the pan and heat through.
What finishes the rice?
Sprinkle chopped scallion over the hot rice if desired once the sauce is absorbed and the grains are popping.
Any more cooking tips?
To make three cups of rice, I used 1¼ cups of brown rice.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: littlespicejar.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
