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Japanese Fried Rice Recipe (Restaurant Style at Home)

Achieve smoky, savory flavors just like your favorite hibachi grill. This quick and easy recipe uses day-old rice and a few pantry staples to create the perfect side dish or light meal. Fluffy, garlicky, and buttery, it’s the ultimate comfort food.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Course: Main Course, Side Dish
Cuisine: Japanese
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked Japanese short-grain rice day-old, cold
  • 2 tbsp vegetable or avocado oil
  • 2 tbsp unsalted butter
  • 2 large eggs lightly beaten
  • ½ cup white onion finely chopped
  • 2 cloves garlic minced
  • ½ cup carrots finely diced
  • ½ cup frozen peas thawed
  • 4 tbsp soy sauce or tamari
  • 1 tbsp oyster sauce optional
  • Salt and white pepper to taste
  • 2 green onions chopped, for garnish

Method
 

  1. Break up the cold rice with your hands so there are no large clumps.
  2. Heat a large wok or skillet over high heat until smoking, then add the oil.
  3. Add the butter and let it melt, then add the onion, garlic, and carrots; stir-fry for 1-2 minutes.
  4. Push the vegetables to the side and pour the beaten eggs into the empty space; scramble until just set.
  5. Add the cold rice to the wok and toss vigorously to combine with the vegetables and eggs.
  6. Pour the soy sauce and oyster sauce (if using) evenly over the rice; toss continuously to coat.
  7. Add the thawed peas and stir-fry for another 1-2 minutes until heated through.
  8. Season with salt and a generous pinch of white pepper.
  9. Remove from heat, garnish with green onions, and serve hot.

Notes

  • Use day-old rice: Freshly cooked rice is too moist and will become mushy; cold rice fries perfectly.
  • High heat is key: Crank your stove to max to achieve the coveted "wok hei" (smoky flavor).
  • No oyster sauce? Substitute with an extra splash of soy sauce and a pinch of sugar.
  • Add protein: Toss in diced chicken, shrimp, or SPAM for a heartier meal.
  • Butter is essential: Don't skip it—it gives the rice that authentic Japanese steakhouse taste.

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