If you’re craving the comforting, fiery flavors of hibachi-style fried rice but want to skip the restaurant, my Japanese Hibachi Steak Fried Rice recipe is the way to go! This easy and fail-proof recipe uses steak cubes, my homemade hibachi garlic butter, and my proven fried rice cooking technique that’s been perfected over years of practice in my kitchen. It’s hearty, full of flavor, and much cheaper than dining out—trust me, you’ll want to make this ASAP!
Why I Love This Recipe
I crafted this Japanese Hibachi Steak Fried Rice recipe to bring the savory, creamy goodness of hibachi-style fried rice right to your home kitchen! Using my perfected fried rice technique that I’ve honed over a decade, this recipe is easy to follow and makes a hearty main course or side dish packed with juicy steak, flavorful veggies, and my signature Hibachi Garlic Butter! The key is in the method—cooking the ingredients in steps to avoid overcrowding the pan and ensuring every bite is full of rich, savory steak flavor!
It’s the perfect dish for anyone who loves a quick and satisfying meal, and it’s foolproof, so you’ll feel like a hibachi pro! And if you’re a fan of this recipe, you can take it even further by checking out my Garlic Chicken Fried Rice or Garlic Butter Veggie Fried Rice recipes, where you’ll find that same buttery, savory goodness that’s so irresistible! Trust me, you’ll want to make this now and enjoy a delicious hibachi dinner without leaving your home!
Ingredients
Ingredients
- 12oz Steak – ribeye, NY strip or top sirloin all work with this recipe cut into bite sized cubes.
- 1 Whole Egg – beaten.
- 1 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 2 Cups Rice – rice of choice, if using white rice, best to use leftover rice or day old cooked rice for best texture.
- 2 tbsp Onion – diced yellow or brown onion. Helps add flavor to the fried rice.
- 1 tbsp Carrots – peeled and diced. Optional.
- 1 tbsp Green Peas – shelled peas, fresh or frozen. Optional.
- 1 tbsp Corn Kernel – fresh or canned corn kernel. Optional.
- 1 tbsp Butter – salted or unsalted, used as the base of the sauce.
- 1 Clove Garlic – fresh grated garlic used to provide the signature flavor of hibachi butter sauce.
- 2 tsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free. Used of the base flavor in fried rice.
- 1/2 tsp Salt – sea salt preferred.
- 1/4 tsp Black Pepper – ground.
- 1/2 Stalk Green Onion – finely chopped green onion scallions.
- 1/2 tbsp Toasted Sesame Seeds – optional garnish.
🍚 Rice Note
To achieve the desired texture in your fried rice, it’s best to use Leftover Cold Rice or Day-Old Cooked Cold Rice. This practice effectively reduces excess moisture, preventing the fried rice from becoming soggy. Freshly made steamed rice, on the other hand, tends to retain more moisture and may lead to a less desirable texture in your fried rice.
Essential Kitchen Equipment
- Wok or Deep Large Skillet
Directions
☑ Before Getting Started
To make delicious fried rice, Prep Your Ingredients in advance for efficiency and use a roomy Wok or Deep Skillet. Opt for High-Temperature Cooking Oil to achieve that signature sizzle and pop.
Step 1 Cube the steak and chop the green onions, onions, and carrots.
Step 2 Melt butter in a microwave-safe bowl for 20-30 seconds. Stir in the grated garlic and set it aside.
Step 3 Heat 1/2 tsp of cooking oil in a frying pan over medium heat. Once hot, pour in the beaten eggs and scramble them for about 15-30 seconds, leaving them slightly runny. Set the eggs aside.
Step 4 Clean the frying pan, add another 1/2 tsp of cooking oil, and heat over medium heat. Add the cubed steak, season lightly with 1/4 tsp salt and 1/8th black pepper, and cook for 30-60 seconds until browned and cooked to your liking. Set the steak aside.
Step 5 In a large deep skillet or wok, heat 2 tsp of cooking oil over high heat. Once the oil is hot, add the chopped onions, carrots, and dried rice. Season with 1/4 tsp salt and 1/8th salt and black pepper, then break apart the rice with a spatula. Cook for 2-3 minutes until the rice is tender.
🍳 Cooking Pro Tip
Avoid Overcrowding the pan to ensure there’s enough space for all the rice to cook evenly under high heat and within the correct temperature range. If making a large serving, it’s better to Cook in Batches instead.
Step 6 Add the cooked steak, corn kernels, green peas, and partially cooked eggs back to the wok. Drizzle in soy sauce and garlic butter, and cook for another 1-2 minutes, ensuring everything is well combined and the eggs are fully cooked.
Step 7 Transfer the fried rice to a plate, top with chopped green onions and toasted sesame seeds, and serve.
Recipe Variations
The best part of this recipe is how super versatile it is! Just swap the protein to make different variations. Use cubed chicken for a Garlic Chicken Fried Rice, sliced beef for Garlic Beef Fried Rice, or skip the protein entirely for a Garlic Butter Veggie Fried Rice. It’s an easy way to customize the dish to your preference!
Pairing Recommendations
Let this fried rice be the perfect starter for your at-home hibachi meal! Pair it with my Hibachi Onion Soup and a refreshing green salad dressed in Japanese Ginger Dressing for a light and flavorful side. For the main course, serve it alongside my Hibachi Steak, Hibachi Chicken, Hibachi Salmon, or Hibachi Scallops, all dipped in my homemade Hibachi Ginger Sauce to complete the meal with a delicious, savory touch!
Frequently Asked Questions
Can I make this recipe without a wok?
Yes, you can use any large skillet or frying pan. Just make sure it’s big enough to hold all the ingredients without overcrowding.
What type of steak should I use?
Any tender cut like New York, sirloin or ribeye works well for this recipe. Just make sure to cut it into small cubes.
Can I make this recipe ahead of time?
While fried rice is best fresh, you can make it ahead and store it in an airtight container in the fridge for up to 7 days.
Storage Tips
To store leftovers, place them in an airtight container in the fridge, where they will remain good for 7-10 days.
Other Recipes You Might Like
- Japanese Pork Fried Rice
- Japanese Shrimp Fried Rice
- Kimchi Chicken Fried Rice
- Japanese Garlic Fried Rice
Watch How To Make It
Japanese Hibachi Steak Fried Rice
Ingredients
- 1/2 lbs Steak NY, sirloin, or ribeye, cubed, bite-sized pieces
- 1 Egg
- 1 tbsp Cooking Oil neutral, no flavor or taste
- 2 Cups Rice or rice of choice
- 2 tbsp Chopped Onion
- 1 tbsp Carrots diced, optional
- 1 tbsp Green Peas optional
- 1 tbsp Corn Kernel optional
- 1 tbsp Butter
- 1 Garlic Clove grated
- 2 tsp Soy Sauce
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 Stalk Green Onion
- 1/2 tbsp Toasted Sesame Seed
Instructions
- Gather all the ingredients.
- Cube the steak and chop the green onions, onions, and carrots.
- Melt the butter in a microwave-safe bowl for 20-30 seconds, then stir in the grated garlic and set aside.
- Heat 1/2 tsp of cooking oil in a frying pan over medium heat. Once hot, add the beaten eggs and scramble for about 15-30 seconds, leaving them slightly runny. Set the eggs aside.
- In a cleaned pan, add 1/2 tsp of cooking oil, heating it over medium heat. Add the cubed steak, season with 1/4 tsp salt and 1/8th black pepper, and cook for 30-60 seconds until browned. Set the steak aside.
- Heat 2 tsp of cooking oil in a large deep skillet or wok over high heat. Once hot, add the chopped onions, carrots, and dried rice. Season with 1/4 tsp salt and 1/8th black pepper, and break apart the rice with a spatula. Cook for 2-3 minutes until the rice is tender.
- Add the cooked steak, corn kernels, green peas, and partially cooked eggs back into the wok. Drizzle soy sauce and garlic butter over the mixture and cook for another 1-2 minutes until everything is well combined.
- Transfer the fried rice to a plate, then top with chopped green onions and toasted sesame seeds before serving.
Nutrition
*Values Based Per Serving
