Hey there! If you’ve ever been to a hibachi restaurant, you know that perfect fried rice is one of the best parts of the whole experience. I used to think I needed a professional flat-top grill to make it at home, but everything changed when I got my Blackstone griddle. Now, I make this hibachi-style rice at least twice a month, and my family gets just as excited as they do at our favorite Japanese steakhouse.
Making restaurant-style fried rice on a Blackstone is actually pretty simple once you know the basics. I’ve spent plenty of time practicing the right temperature, timing, and ingredients to get that authentic taste we all love. The best part? You can make a big batch right on your patio, and there’s way less cleanup than cooking it in your kitchen. Plus, it’s a fun way to cook outdoors – I always feel a bit like those hibachi chefs when I’m out there with my spatulas!
Why You’ll Love This Hibachi Rice
- Quick preparation – Ready in just 15-25 minutes, this hibachi rice is perfect for those busy weeknights when you need dinner on the table fast.
- Simple ingredients – You only need a handful of basic pantry staples like rice, eggs, and soy sauce to create this restaurant-style dish at home.
- Budget-friendly – Making hibachi rice at home costs a fraction of what you’d pay at a Japanese steakhouse, while still delivering that authentic taste you love.
- Customizable – This basic recipe works great on its own, but you can easily add vegetables or protein to make it a complete meal that fits your preferences.
What Kind of Rice Should I Use?
For hibachi-style rice, medium or long-grain white rice is your best bet, with jasmine rice being an excellent choice that many Japanese steakhouses use. The key is to cook your rice ahead of time and let it cool completely – ideally, use rice that’s been refrigerated overnight. Fresh, hot rice will turn mushy when stir-fried, while day-old rice has had time to dry out a bit, allowing each grain to stay separate and soak up all those tasty seasonings. If you’re in a hurry, you can spread freshly cooked rice on a baking sheet and pop it in the fridge for 30 minutes to cool it down quickly. Just avoid using short-grain or sushi rice, as these varieties are too sticky for this style of cooking.
Options for Substitutions
This hibachi rice recipe is pretty adaptable – here are some helpful swaps if you need them:
- Cooked rice: While day-old white rice works best for this recipe, you can use brown rice or even cauliflower rice for a low-carb option. Just note that cauliflower rice will have a different texture and needs less cooking time.
- Sesame oil: Sesame oil gives that classic hibachi flavor, but if you’re out, you can use vegetable oil or even avocado oil. Just know the taste won’t be quite the same since sesame oil has such a specific flavor.
- Butter: Feel free to swap butter with margarine or olive oil. For a dairy-free version, use all sesame oil instead.
- Soy sauce: You can use tamari for a gluten-free option, or coconut aminos if you’re avoiding soy. Start with a bit less as coconut aminos are slightly sweeter.
- Eggs: If you’re making this vegan, you can skip the eggs or use a plant-based egg substitute – just follow the package instructions for the right amount.
Watch Out for These Mistakes While Cooking
The biggest mistake when making hibachi rice is using freshly cooked, hot rice – this will give you a mushy, clumpy result instead of those perfect, separate grains you’re after. For best results, cook your rice the day before and store it in the fridge overnight, or at least let it cool completely for 4 hours.
Another common error is overcrowding your Blackstone griddle with too much rice at once – work in batches if needed to ensure each grain gets proper contact with the hot cooking surface. When adding your eggs, create a well in the center of the rice rather than pouring them directly on top, and let them set slightly before mixing them through.
Temperature control is crucial – your Blackstone should be hot enough to create a slight sizzle (around 350-375°F), but not so hot that your rice burns before it can absorb the seasonings. A helpful tip is to spread the rice in a thin layer and let it “toast” for a minute or two before starting to stir, which develops those coveted crispy bits that make hibachi rice so special.
What to Serve With Hibachi Rice?
This tasty hibachi rice is perfect as part of a complete Japanese-inspired meal at home! The rice pairs wonderfully with grilled meats like chicken, steak, or shrimp – just like you’d get at your favorite hibachi restaurant. I love serving it alongside some quick-cooked vegetables like zucchini, mushrooms, and onions cooked with a bit of garlic and soy sauce. For extra flavor, try adding some yum yum sauce or a drizzle of spicy mayo on the side, and don’t forget the pickled ginger for a fresh, zingy touch. A simple miso soup also makes a great starter if you want the full hibachi experience.
Storage Instructions
Keep Fresh: This hibachi rice is perfect for leftovers! Pack it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get better as they meld together, making it a great meal prep option for busy weekdays.
Freeze: Want to make a big batch? Go for it! Let the rice cool completely, then portion it into freezer bags or containers. It’ll keep nicely in the freezer for up to 3 months. Pro tip: flatten the bags before freezing to save space and make thawing easier.
Warm Up: When you’re ready to enjoy your leftover hibachi rice, sprinkle a few drops of water over it and microwave in 30-second intervals, stirring in between. You can also toss it back on the griddle or in a skillet – just add a splash of sesame oil to bring back that restaurant-style taste.
| Preparation Time | 5-10 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 30-35 g
- Fat: 40-45 g
- Carbohydrates: 90-100 g
Ingredients
- 2 tablespoons butter
- 4 cups cooled, cooked rice
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 large eggs, lightly beaten
Step 1: Preheat and Prepare the Griddle
Start by preheating your Blackstone grill over medium-low heat, which is approximately 350 degrees F.
Once heated, add a generous amount of butter onto the griddle and use your spatula to spread it evenly over the surface.
This will prevent sticking and add flavor to the rice.
Step 2: Cook the Rice
Pour the cooked rice onto the griddle.
Top the rice with sesame oil, soy sauce, salt, and pepper to taste.
Sauté the rice for 3-4 minutes, allowing it to heat through and become slightly browned.
Stir occasionally to ensure even cooking and to infuse the flavors throughout the rice.
Step 3: Scramble the Eggs
Once the rice is heated, move it to one side of the griddle to make space for the eggs.
Pour the beaten eggs onto the cleared side of the Blackstone grill.
Use your spatula to scramble the eggs, cooking them until they are fully set.
Step 4: Combine the Eggs and Rice
Once the eggs are scrambled, mix them together with the rice on the griddle.
This ensures that the eggs are evenly distributed throughout the rice, allowing them to soak up the delicious flavors.
Step 5: Serve and Enjoy
Serve the fried rice immediately while it’s warm from the griddle.
Enjoy as a side dish or by itself, and savor the delicious combination of flavors and textures!
