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Looking for restaurant-quality hibachi fried rice at home? This Japanese-inspired vegetarian fried rice is buttery and filled with crispy mushrooms and omelet chunks. Bursting with flavors from green onions, ginger, and spices, it is the perfect dish to pair with a glass of dry Riesling.

Hibachi Fried Rice in a cast iron pan with chopsticks

What is Hibachi fried rice?

Hibachi fried rice is a Japanese-style fried rice dish that is typically made with short-grain white rice, eggs, vegetables, butter, and soy sauce. Traditionally, it is made on a griddle or hot plate, but this recipe is adapted for home cooks and can be made in a braiser, cast iron skillet, or wok.

Why you should try this recipe

  • Leftover Magic: Homemade hibachi rice is fantastic for using up leftover ingredients in your fridge, reducing food waste while creating a restaurant-style meal.
  • A vegetarian-friendly fried rice – this recipe is vegetarian but can easily accommodate dietary restrictions or preferences, whether it’s vegan, gluten-free, or specific ingredient choices. If you are looking for more Asian-inspired vegan recipes, you can check out Garlic Chili Oil Noodles (Gluten-Free), Korean Scallion Pancakes (Pajeon), or Korean Cucumber Salad (Oi-Muchim).
  • Versatile – homemade hibachi rice lets you tailor the flavors to your liking. Feel free to add any leftover vegetables you have in your fridge.
mushrooms, cooked rice, green onions, eggs, ginger, butter, garlic, soy sauce, sesame oil and herbs on a wooden table

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The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

  • Rice – traditionally, Hibachi rice is made with Japanese short-grain white rice (in most countries outside of Japan, look for “sushi rice” on the label). However, this recipe is versatile and can make use of any leftover rice you’ve got in your fridge.
  • Shimeji mushrooms (also called beech or clamshell mushrooms) – have a lightly sweet, savory, and nutty flavor, with a subtly crunchy texture. You can swap them with a wide variety of mushrooms from enoki to chestnut or white button mushrooms.
  • Eggs – are lightly beaten into an omelet for some texture and an addition of protein.
  • Garlic, ginger, and green onions are used to season the dish.
  • Unsalted butter – is a key ingredient in hibachi rice that makes it stand apart from other fried rice recipes.
  • Neutral vegetable oil – such as sunflower, avocado, or grapeseed oil is used to cook the omelet and mushrooms.
  • Dark soy sauce and toasted sesame oil – for umami and nuttiness.
  • Shichimi Togarashi (optional) – a Japanese 7-spice blend, both toasted and spicy, used to bring a kick as well as an umami touch to this recipe. The taste is pretty hard to replicate, but you can use your favorite ground chili powder to add some heat.
  • Fresh herbs (optional) – to sprinkle just before serving: chives, cilantro, Thai basil, or any fresh herbs of your liking.
  • Kosher salt – to season.
short grain Japanese white rise on small red plate

How to make Hibachi Fried Rice?

(Note: please see the recipe card below for the complete written instructions and measurements.)


If not using leftover rice, cook the rice ahead of time.

  • Ideally, cook the rice the day before according to the package instructions (rinse it well until the water runs clear before cooking it for the best texture).
  • Let it cool down for 15 minutes, and store it in an airtight container overnight (or at least 4 hours) in the fridge.

Prepare the ingredients.

  • Prepare the mushrooms: if using shimeji mushrooms, slice off the base of the mushroom cluster and, using your finger, separate the mushrooms.
  • If using other mushrooms, brush off the dirt and cut into 1-inch (2.5 cm) pieces.

close-up of shimeji mushrooms
  • Thinly mince the garlic and chop the green onions (both green and white parts).
  • Thoroughly rinse and grate the ginger.
  • Crack the eggs into a bowl and lightly beat them.

Note: I prefer to keep the ginger skin on, as I find it brings more taste to the dish, but peeling it is fine as well.


Make the hibachi rice: 

  • In a braiser, cast iron skillet, or wok, heat 1 tablespoon (15 ml) of neutral vegetable oil over a medium-high flame.
  • Add the lightly beaten eggs and cook like an omelet. When the omelet is set, break it apart into 1-inch (2.5 cm) pieces. Remove from the braiser and set aside in a bowl for later.

  • Add 1 tablespoon (15 ml) of neutral oil to the braiser and increase the heat to high.
  • Transfer the mushrooms and sauté until golden in color, stirring from time to time to cook them evenly, about 7–10 minutes.
  • Add the garlic and cook until slightly golden, about 1 minute.
  • Add the butter and grated ginger, then cook for 30 more seconds.

  • Add the rice, green onions, and kosher salt, and stir until combined.
  • Add the omelet pieces and stir.
  • Sizzle for 5 minutes, stirring from time to time, until the rice pops.

To finish the dish:

  • Drizzle the soy sauce and sesame oil over the rice.
  • Add the optional Shichimi Togarashi and stir to coat the rice evenly.
  • Allow it to sizzle for another 3-5 minutes, or until the sauce is absorbed and the rice is popping.

  • Sprinkle with extra chopped green onions and the optional fresh herbs of your choice (chives, cilantro, Thai basil), and serve with a chilled glass of dry Riesling.
  • Enjoy!
Hibachi rice in a braiser with chopsticks and a glass of white wine on the side

Nim Keys – Useful Tips

  1. If you are short on time and did not cook the rice the day before: cook the rice according to the package instructions (rinse it well until the water runs clear), then spread it on a ¼ sheet pan or baking dish and let it cool for 15 minutes at room temperature. Then, place in the fridge for at least 45 minutes.
  2. Peeling the ginger: I prefer to keep the ginger skin on, as I find it brings more taste to the dish, but peeling it is fine as well.

close-up of Hibachi rice in a braiser with chopsticks and a glass of white wine on the side

Wine Pairing for Hibachi Fried Rice🍷


DRY RIESLING

Riesling’s crisp acidity will cut through the butteriness of the fried rice and the saltiness of soy sauce. Its complex floral and stone-fruity aromas will complement the ginger and spicy flavors of this Hibachi fried rice. A winning match!

WINE APPELLATION SUGGESTIONS

  • Dry Riesling from Mosel (look for “Trocken” (dry) on the label), Germany
  • Dry Riesling from Rheingau (look for “Trocken” (dry) on the label), Germany

Fancy a red wine? Go for a fruity, plummy Pinot Noir!


close-up of Hibachi rice in a braiser with a spoon

FAQ

Can I make this recipe gluten-free?

Sure! Just replace the soy sauce with tamari sauce, and you’ll be good to go.

I can’t find shimeji mushrooms. What can I substitute it with?

Beech mushrooms, enoki mushrooms, chestnut mushrooms, button mushrooms, or any umami-rich mushrooms will work great here.


How long does this Hibachi fried rice keep? 

It can be stored in the fridge, in an airtight container, for up to 4 days. Reheat in the microwave or in a braiser/skillet/wok with a splash of water for 5 minutes.

Other Delicious Asian-Inspired Recipes


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Hibachi rice in a braiser with chopsticks and a glass of white wine on the side

Hibachi Fried Rice

Looking for restaurant-quality hibachi fried rice at home? You are in the right place! This Japanese-inspired fried rice is buttery, filled with crispy mushrooms and omelet chunks. Bursting with flavors, it is seasoned with green onions, ginger, and garlic and topped with soy sauce, toasted sesame oil, and spices. Comforting and versatile, it is the perfect dish to pair with a glass of dry Riesling.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Diet Vegetarian
Servings 4

EQUIPEMENT

  • Braiser
  • Kitchen Knife
  • Microplane Zester

INGREDIENTS
 

  • 4 cups (500 g) cooked short-grain white Japanese rice (look for sushi rice on the label), I used 1 and ¼ cups (250 g) of dried rice
  • 2 tablespoons (30 ml) neutral vegetable oil (such as sunflower, avocado or grapeseed oil)
  • 3 free-range eggs lightly beaten
  • 10.5 ounces (300 g) shimeji mushrooms (or any mushroom of your liking)
  • 4 medium cloves garlic
  • 1 cup (60 g) chopped green onions plus more to garnish
  • 1-inch piece (15 g) fresh ginger 2.5 cm piece
  • 2 tablespoons (30 g) unsalted butter
  • 1 teaspoon kosher salt
  • 2 tablespoons (30 ml) dark soy sauce (I used sodium-reduced soy sauce)
  • 2 tablespoons (30 ml) toasted sesame oil
  • 1 teaspoon Shichimi Togarashi Japanese seven-spice mix - optional (can be replaced with your favorite red chili powder)

For garnish

  • Fresh herbs such as chives cilantro, or Thai basil, chopped

INSTRUCTIONS

  • If not using leftover rice, cook the rice ahead of time.
  • Ideally, cook the rice the day before according to the package instructions (rinse it well until the water runs clear before cooking it for the best texture).
  • Let it cool down and store it in an airtight container overnight (or at least 2 hours) in the fridge.
  • Prepare the ingredients.
  • Prepare the mushrooms: if using shimeji mushrooms, slice off the base of the mushroom cluster and brush off the dirt.
  • If using other mushrooms, brush off the dirt and cut into 1-inch (2.5 cm) pieces.
  • Thinly mince the garlic and chop the green onions (both green and white parts).
  • Thoroughly rinse and grate the ginger.
  • Crack the eggs into a bowl and lightly beat them.
  • Make the hibachi rice: 
  • In a braiser, cast iron skillet, or wok, heat 1 tablespoon (15 ml) of neutral vegetable oil over a medium-high flame.
  • Add the lightly beaten eggs and cook like an omelet. When the omelet is set, break it apart into 1-inch (2.5 cm) pieces. Remove from the braiser and set aside in a bowl for later.
  • Add 1 tablespoon (15 ml) of neutral oil to the braiser and increase the heat to high.
  • Transfer the mushrooms and sauté until golden in color, stirring from time to time to cook them evenly, about 7–10 minutes.
  • Add the garlic and cook until slightly golden, about 1 minute.
  • Add the butter and grated ginger, then cook for 30 more seconds.
  • Add the rice, green onions, and kosher salt, and stir until combined.
  • Add the omelet pieces and stir.
  • Sizzle for 5 minutes, stirring from time to time, until the rice pops.

Finish the dish:

  • Drizzle the soy sauce and sesame oil over the rice.
  • Add the optional Shichimi Togarashi and stir to coat the rice evenly.
  • Allow it to sizzle for another 3-5 minutes, or until the sauce is absorbed and the rice is popping.
  • Sprinkle with extra chopped green onions and the optional fresh herbs of your choice: chives, cilantro, Thai basil, and serve with a chilled glass of dry Riesling. Enjoy!

NIM KEYS - USEFUL TIPS

  1. If you are short on time and did not cook the rice the day before: cook the rice according to the package instructions (rinse it well until the water runs clear), then spread it on a ¼ sheet pan or baking dish and let it cool for 15 minutes at room temperature. Then, place in the fridge for at least 45 minutes.
  2. Peeling the ginger: I prefer to keep the ginger skin on, as I find it brings more taste to the dish, but peeling it is fine as well.

NUTRITION

Calories: 425kcalCarbohydrates: 43gProtein: 12gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 138mgSodium: 1157mgPotassium: 419mgFiber: 3gSugar: 3gVitamin A: 751IUVitamin C: 7mgCalcium: 53mgIron: 2mg
Keyword hibachi rice, hibachi-style fried rice, homemade hibachi rice, Japanese fried rice
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