Take a break from crisping your skin outside and try crisping some fried rice 🍘 instead! This crispy fried rice will be your new craving! lol, your welcome! It is perfectly sauced Hibachi Fried Rice and caramelized simply by using your favorite nonstick pan and in the comfort of your home! The secret weapon is oyster and soy sauce that caramelizes as you fry it in your pan, giving it the “burnt ends” taste. This might be the best hibachi style crispy fried rice I’ve ever had.
Luckily this recipe is the perfect weeknight meal that can finish up those leftovers and not cause a mess. A cutting board, knife, and ingredients are all that this ONE PAN DISH dishes up! Trust me, I’m frequently in the mood for NO to little dishes. Can I get an AMEN?!!
Let me show you the highlights. Just a handful of ingredients and THE technique is all you need to make it truly Hibachi!
How to make Hibachi style crispy fried rice
The key is to not complicate it. Leave smashed down like a pad or pancake in the pan, listen for the sauce sizzle, and flip after about 10-20 seconds. Depending on how hot your pan is will be how well it crisps. Don’t leave it to do laundry, just let it make the magic happen naturally (and catch it before it burns 😝).
Here are my favorite kitchen tools I love to use! The non-stick pan, flipper, sauce, and oil! These things can make the difference in good and soooo good!!
Step 1: gather supplies, start choppin’
Get all the ingredients on your countertop, plus a knife and cutting board and a wok or large non-stick pan. Cut up all your vegetables and ginger and put to the side., leaving broccoli to cook first.
Feel free to use any of your leftover vegetables in this recipe to substitute in. I highly recommend broccoli or broccolini. The first cooking step you will do is sauté the broccoli giving it that tender crunch with charred tops. It adds to the “burnt edges” feel. 🤤
Step 2: Sauté the broccoli until slightly charred.
Get your non-stick pan and turn the heat on medium high. Put the coarsely chopped broccoli in the pan first and douse the sesame oil on it and let it sauté. Add just a sprinkle of salt and pepper on it. Don’t stir for 1 minute. Then flip to the other side until you have dark tree tops and bright green stalks. (While waiting cut up the rest of your vegetables if you still need to do that.)
NOTE: This step does not require the broccoli to be completely done. As long as you have the stalks a brighter green and the tree tops slightly charred, you can move to the next step.
Step 3: THE Hibachi TECHNIQUE for crispy fried rice!!
Put the rest of the vegetables in the pan plus the oyster and soy sauce. Combine the rest of the ingredients well (except herbals), then flatten on the pan with the back of your spatula. Make it into a thick pancake smashing into the bottom of the pan. You will hear a sizzle, and wait about 10-15 seconds before flipping to the next side.
Turn and let it cook on MEDIUM or MEDIUM LOW (if it is cooking fast). You want to get all pieces where the edges are crispy. Add the rice and soy sauce, stir it around a couple times (add more oyster sauce if desired), and let it sit on one side for about 10-15 more seconds. Repeat until all rice has evenly crispy brown edges.
HINT: If you find that the rice is spotted with some rice is white and other spots are brown, add more oyster and soy sauce, then stir around to combine…then start the pancake process (smash down into the pan and leave for 10 seconds, flip, then go to the next section)
Step 4: add the egg, finish frying
Scoot some rice from the edges (with your heat on medium low) and crack 2-3 eggs into the pan next to the rice. Start to stir in —it will naturally become scrambled. Again, push down the rice and veggies to the bottom until it makes a crackle on the bottom, then let it sit for about 30 seconds to a minute, then flip to a side that needs more crunch.
Step 5: add herbals
Once you have rice that has brown edges (not black) and to your liking, you’re done! Plate with sriracha, green onions, or more soy sauce. 🙂
The how-to Make Hibachi Fried Rice Video
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Keep this perfect Hibachi Style Fried Rice on your favorite board to save the link forever 🙂
Can I just mention?
THIS PAN!! YALL!!
It truly has the perks of beauty, comfort, and practicality. If you need to use less oils in your life this is your friend! Plus, I love to transition pans into the oven as well and the handle is compatible to all things possible! I am in love! 😍 (plus it helps me not burn things)
More items I love:
I want to hear how your fried rice went!
Tell me the good, the bad, the ugly —-the all of it! Comment below 👇 and don’t forget to subscribe 😘!
Yours truly,
Crispy and Fried Franny
The Recipe Card for Hibachi Fried Rice
Crispy Fried Rice
Tender charred vegetables in salty and savory rice.
4
servings30
minutes40
minutesIngredients
1/2 Head 1/2 broccoli, diced
2 Tbsp 2 toasted sesame oil
1/2 1/2 red bell pepper, diced
1/2 1/2 yellow bell pepper, diced (or orange)
3 Tbsp 3 oyster sauce
1/4th Cup 1/4th soy sauce
1 Inch 1 ginger, minced
4 Cups 4 cooked rice (preferably basmati)
3 Large 3 farm-fresh eggs
Directions
- Get all the ingredients on your countertop, plus a knife and cutting board and a wok or large non-stick pan. Cut up all your vegetables and ginger and put to the side., leaving broccoli to cook first.
Feel free to use any of your leftover vegetables in this recipe to substitute in. I highly recommend broccoli or broccolini. The first cooking step you will do is sauté the broccoli giving it that tender crunch with charred tops. It adds to the “burnt edges” feel. 🤤 - Get your non-stick pan and turn the heat on medium high. Put the coarsely chopped broccoli in the pan first and douse the sesame oil on it and let it sauté. Add just a sprinkle of salt and pepper on it. Don’t stir for 1 minute. Then flip to the other side until you have dark tree tops and bright green stalks. (While waiting cut up the rest of your vegetables if you still need to do that.)
NOTE: This step does not require the broccoli to be completely done. As long as you have the stalks a brighter green and the tree tops slightly charred, you can move to the next step - Put the rest of the vegetables in the pan plus the oyster and soy sauce. Combine the rest of the ingredients well (except herbals), then flatten on the pan with the back of your spatula. Make it into a thick pancake smashing into the bottom of the pan. You will hear a sizzle, and wait about 10-15 seconds before flipping to the next side.
Turn and let it cook on MEDIUM or MEDIUM LOW (if it is cooking fast). You want to get all pieces where the edges are crispy. Add the rice and soy sauce, stir it around a couple times (add more oyster sauce if desired), and let it sit on one side for about 10-15 more seconds. Repeat until all rice has evenly crispy brown edges.
HINT: If you find that the rice is spotted with some rice is white and other spots are brown, add more oyster and soy sauce, then stir around to combine…then start the pancake process (smash down into the pan and leave for 10 seconds, flip, then go to the next section) - Scoot some rice from the edges (with your heat on medium low) and crack 2-3 eggs into the pan next to the rice. Start to stir in —it will naturally become scrambled. Again, push down the rice and veggies to the bottom until it makes a crackle on the bottom, then let it sit for about 30 seconds to a minute, then flip to a side that needs more crunch.
- Once you have rice that has brown edges (not black) and to your liking, you’re done! Plate with sriracha, green onions, or more soy sauce. 🙂
Recipe Video
Notes
- Leftovers? Keep in an air-tight seal for up to 4 days in the refrigerator.