Homemade Hibachi Fried Rice
HOMEMADE HIBACHI FRIED RICE is a easy Chinese recipe that serves 3. 350 calories per serving. Recipe by Just Lexx on YouTube.
Prep: 10 min | Cook: 15 min | Total: 30 min
Cost: $2.32 total, $0.77 per serving
Ingredients
- 2 large Eggs (beaten)
- 2 tablespoons Cooking Oil (vegetable or canola oil)
- 3 stalks Green Onions (white and green parts separated, chopped)
- 3 cups Cooked White Rice (cold, preferably day‑old rice)
- 2 tablespoons Butter (unsalted, cut into pieces)
- 2 cloves Garlic (minced)
- 1 cup Frozen Peas and Carrots (mixed, thawed slightly)
- 1 teaspoon Garlic Salt
- 0.5 teaspoon Black Pepper (ground)
- 2 tablespoons Soy Sauce (low‑sodium preferred)
Instructions
Prep Ingredients
Chop the green onions, separating white parts from green parts. Mince the garlic. Beat the eggs in a mixing bowl.
Time: PT5M
Scramble Eggs
Heat 1 tablespoon of oil in the skillet over medium‑high heat. Pour in the beaten eggs and scramble until just set, then push them to one side of the pan.
Time: PT3M
Temperature: medium-high
Sauté Aromatics
Add the white parts of the green onions to the pan and stir‑fry for about 30 seconds. Then add the minced garlic and stir until fragrant.
Time: PT1M
Temperature: medium-high
Add Rice
Add the cold cooked rice to the skillet. Break up any clumps and stir‑fry, scraping the bottom of the pan to prevent sticking.
Time: PT3M
Temperature: medium-high
Incorporate Butter and Garlic
Add the butter and let it melt, mixing it through the rice along with the garlic.
Time: PT1M
Temperature: medium-high
Add Vegetables
Stir in the frozen peas and carrots. Cook until they are heated through, about 3 minutes.
Time: PT3M
Temperature: medium-high
Season
Season the mixture with garlic salt, black pepper, and soy sauce. Toss everything together until evenly coated.
Time: PT2M
Temperature: medium-high
Finish and Serve
Stir the scrambled eggs back into the rice, sprinkle the green parts of the green onions on top, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian, Contains Eggs, Contains Dairy, Contains Soy
Allergens: Eggs, Dairy, Soy
Ingredient Substitutions
- Instead of Eggs: egg substitute, tofu scramble
- Instead of Cooking Oil: any neutral oil
- Instead of Green Onions: chives
- Instead of Cooked White Rice: brown rice
- Instead of Butter: margarine, olive oil
- Instead of Garlic: garlic powder (¼ tsp)
- Instead of Frozen Peas and Carrots: fresh peas and carrots
- Instead of Garlic Salt: regular salt + garlic powder
- Instead of Soy Sauce: tamari
Equipment Needed
- Large Skillet or Wok
- Spatula
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
Critical Steps — Do Not Skip
- Use cold, day‑old rice to prevent clumping.
- Scramble eggs only until lightly set; they will finish cooking with the rice.
- Stir‑fry from the bottom of the pan to avoid rice sticking.
- Season at the end and taste before serving.
Chef Tips from the Video
- For extra flavor, add a splash of sesame oil at the end.
- A pinch of toasted sesame seeds makes a nice garnish.
- If you like heat, stir in a small amount of chili oil or crushed red pepper flakes.
Troubleshooting
Rice becomes mushy.
Use day‑old, fully cooled rice and avoid adding extra liquid. Fry on high heat and keep stirring.
Rice sticks to the pan.
Scrape the bottom of the skillet continuously and make sure the pan is hot before adding the rice.
Vegetables are overcooked.
Add frozen peas and carrots just until heated through; they should stay bright and slightly crisp.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat in a skillet.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook and chill the rice a day ahead; it fries better when cold.
- Pre‑chop green onions and store in a sealed container.
- Measure out soy sauce and seasonings before you start cooking.
Frequently Asked Questions
What is the cultural significance and history of fried rice in Chinese cuisine?
Fried rice originated in China as a way to repurpose leftover rice, turning it into a flavorful, quick meal. It became a staple across Chinese households and later spread throughout Asia, adapting to local ingredients and tastes.
What are the traditional regional variations of fried rice in Chinese cuisine?
In southern China, Cantonese fried rice often includes shrimp, char siu, and soy sauce, while in the north, fried rice may feature pork and scallions. Each region adds its own proteins and seasonings, reflecting local flavors.
How is fried rice traditionally served in Chinese meals?
Fried rice is typically served as a main or side dish alongside soups, stir‑fries, and vegetable dishes. It is presented hot, often garnished with sliced green onions or cilantro, and eaten with a spoon or chopsticks.
What occasions or celebrations is fried rice traditionally associated with in Chinese culture?
Fried rice is a common comfort food for everyday meals, but it also appears at family gatherings and festivals where leftovers need to be transformed into a fresh dish, symbolizing resourcefulness and hospitality.
How does fried rice fit into the broader Chinese cuisine tradition?
Fried rice exemplifies Chinese culinary principles of balance, quick cooking, and using every ingredient. It showcases the technique of stir‑frying over high heat, a cornerstone of Chinese cooking.
What are the authentic traditional ingredients for Chinese fried rice versus acceptable substitutes?
Traditional fried rice uses day‑old jasmine or long‑grain rice, soy sauce, scallions, and a protein like egg, shrimp, or pork. Substitutes such as brown rice, tamari, or tofu work well for dietary preferences while keeping the dish authentic in flavor.
What other Chinese dishes pair well with fried rice?
Fried rice pairs nicely with classic Chinese dishes such as Kung Pao chicken, sweet and sour pork, steamed dumplings, or a simple stir‑fried bok choy, creating a balanced meal.
What makes this homemade garlic butter fried rice special in Chinese‑American cuisine?
The addition of garlic butter adds a rich, buttery depth that isn’t typical in traditional Chinese fried rice, reflecting a Chinese‑American twist that appeals to Western palates while keeping the dish quick and affordable.
What are the most common mistakes to avoid when making fried rice at home?
Common mistakes include using fresh rice (which clumps), overcrowding the pan, and overcooking the vegetables. Use cold, day‑old rice, work in batches if needed, and keep the heat high to achieve a light, non‑soggy texture.
Why does this recipe use garlic butter instead of plain oil for flavor?
Garlic butter provides a richer mouthfeel and a subtle nutty aroma that plain oil lacks. The butter carries the garlic flavor more evenly, giving the fried rice a luxurious finish while still being quick to prepare.
Can I make this fried rice ahead of time and how should I store it?
Yes, you can prepare the rice and chopped vegetables ahead of time. Store the cold rice in an airtight container in the refrigerator and reheat in a hot skillet with a little oil; add the fresh eggs and seasonings just before serving.
What does the YouTube channel Just Lexx specialize in?
The YouTube channel Just Lexx focuses on simple, budget‑friendly home cooking tutorials that emphasize quick preparation, minimal equipment, and everyday ingredients for busy home cooks.
How does the YouTube channel Just Lexx's approach to Chinese cooking differ from other Chinese cooking channels?
Just Lexx emphasizes ultra‑quick, low‑cost versions of classic Chinese dishes, often using pantry staples and leftover ingredients, whereas many other Chinese cooking channels may focus on authentic techniques, specialty ingredients, and longer preparation times.
Last updated: September 6, 2026
