Easy Hibachi Steak Fried Rice

The first time my husband brought me to a hibachi restaurant for our anniversary, I watched the chef flip shrimp tails into his hat and thought, thats not the part I need to learn at home. It was the sizzling smells, the way the rice caught little crispy bits at the bottom of the grill, and that unmistakable savory aroma that filled the entire dining room. I spent the next three months perfecting my stovetop version until my kitchen started smelling like those Friday nights out. Now my 7-year-old asks for birthday hibachi dinner at home instead of a restaurant.

Last winter my sister came over after a terrible day at work and I threw this together without even thinking. She took one bite of the crispy fried rice with tender steak and said I cant believe this came from your kitchen, not a hibachi grill. We ate standing up at the counter while she told me about her day, and somehow the food made everything feel fixable.

Ingredients

• 1 lb sirloin steak cut into cubes: Sirloin gives you tender bites without the price tag of ribeye and holds up beautifully to high heat cooking
• 2 tbsp low-sodium soy sauce: I learned the hard way that regular soy sauce makes this dish unbearably salty as the rice reduces
• 1 tbsp mirin: This sweet Japanese cooking wine creates that glossy restaurant style finish you cannot get from soy sauce alone
• 1 tbsp sesame oil: Toasted sesame oil adds that unmistakable nutty aroma that makes people ask what is in this
• 1 garlic clove minced: One clove is plenty here since garlic burns easily at high heat and turns bitter
• 3 cups cooked cold jasmine rice: Day-old rice is non-negotiable here because fresh rice turns into mushy glue when fried
• 2 tbsp vegetable oil divided: Neutral oil lets the other flavors shine without competing like olive oil would
• 1 small onion diced: Yellow onion sweetens as it cooks giving you those classic hibachi flavor notes
• 1 cup each carrots zucchini and mushrooms: This trio gives you color texture and that vegetable mix you always see at the grill
• 1 cup frozen peas: Frozen peas actually work better here than fresh because they hold their shape when tossed with hot rice
• 2 large eggs beaten: Room temperature eggs scramble up fluffier and incorporate into the rice more evenly
• 1 tbsp unsalted butter: Butter at the end is the restaurant secret that makes everything taste richer and more cohesive

Instructions

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Marinate the steak:

Toss your steak cubes with soy sauce, mirin, sesame oil, garlic and pepper in a bowl. Let them hang out for at least 10 minutes while you chop everything else.

Sear the steak:

Heat 1 tablespoon oil in your biggest skillet or wok over medium-high heat. Add the steak and cook for 2 to 3 minutes until browned but still tender, then scoop it out onto a plate.

Cook the vegetables:

Add the remaining oil to the same pan and toss in your onion, carrots, zucchini and mushrooms. Sauté for 4 to 5 minutes until they are just tender but still have some crunch.

Scramble the eggs:

Push everything to one side of the pan and pour your beaten eggs into the empty space. Scramble them until just set, then mix them through the vegetables.

Combine everything:

Add the rice, peas, and cooked steak back to the pan. Drizzle with soy sauce and toss it all together, breaking up any rice clumps as you go.

Finish with butter:

Stir in the butter and half the green onions and cook for 2 to 3 more minutes, stirring frequently until everything is heated through and getting those crispy bits.

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My neighbor smelled this cooking through our open kitchen window and showed up at my back door with her own empty Tupperware container. Now we have an unspoken agreement that whenever she sees my wok come out, she brings over extra sake and we make a night of it.

Making It Your Way

After making this dozens of times I have learned that the best hibachi is the one that matches what is already in your fridge. Sometimes I use whatever vegetables are languishing in my crisper drawer, and honestly those versions have been just as delicious as the original recipe.

Getting The Right Rice Texture

The difference between good fried rice and great fried rice comes down to texture and timing. I spread my cooked rice on a baking sheet and let it air-dry in the fridge overnight, which helps each grain get individually coated in oil instead of clumping together.

Restaurant Secrets At Home

Professional hibachi chefs cook at much higher temperatures than home stoves can achieve, but I have found workarounds that get you surprisingly close. Let your pan get properly hot before adding ingredients and resist the urge to stir constantly.

• Use a cast iron skillet if you have one because it holds heat better than stainless steel
• Cook rice in two batches if your pan seems overcrowded to avoid steaming
• Let the rice sit undisturbed for 30 seconds between stirs to develop crispy bottom bits

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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There is something deeply satisfying about recreating those restaurant flavors in your own kitchen. I hope this becomes your go-to for the nights you want something special but do not want to leave the house.

Frequently Asked Recipe Questions

→ Why use day-old rice for fried rice?

Cold, day-old rice has less moisture, which prevents it from becoming mushy during stir-frying. The grains separate easily and develop a better texture when cooked.

→ Can I use other proteins instead of steak?

Absolutely. Shrimp, chicken breast, or even tofu work well as substitutes. Adjust cooking times accordingly—shrimp cooks faster while chicken may need a few extra minutes.

→ What can I substitute for mirin?

Dry sherry makes an excellent substitute. You can also use a mixture of white wine and a pinch of sugar to mimic mirin's sweet flavor profile.

→ How do I prevent the rice from sticking to the pan?

Use a well-seasoned wok or non-stick skillet and ensure it's properly heated before adding ingredients. The cold rice should break apart easily with your spatula.

→ Can I make this dish gluten-free?

Yes. Simply replace the regular soy sauce with tamari or gluten-free soy sauce. Verify all other ingredients, especially condiments, are certified gluten-free.

→ What vegetables work best in hibachi fried rice?

Traditional choices include onions, carrots, zucchini, mushrooms, and peas. You can also add bean sprouts, corn, or broccoli depending on preference.