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Japanese Steakhouse Fried Rice

About once a month Dana and I go out to the local Japanese Steakhouse for Hibachi.  We love it.  You can’t beat dinner and a show.  Dana is always raving about the fried rice.  So during our last trip I asked the chef what each step was when he made the rice.  He gave me everything but the secret ingredient.  However, he told me what a few of the ingredients were in the secret ingredient.  Bad move.  Here is the recipe.

Japanese Steak House Fried Rice

  • 2 cups cooked rice
  • 3 carrots, thinly shaved and diced
  • 3 green onions, thinly sliced
  • 2 eggs
  • 3 tbs Tamari or Soy Sauce
  • 3 tbs peanut or vegetable oil
  • 2 tbs sake
  • 2 tbs butter
  • 2 cloves garlic, minced
  • 1/8 tsp salt
  • 1/4 tsp pepper
  • 2 tsp gomasio

Before doing anything make sure to have your veggies sliced and diced.  This recipe takes only minutes to make so having the ingredients prepped is a must.  For the carrots, I used a potato peeler to get strips and then sliced them into more manageable pieces.

Sliced and diced

Heat a large pan over medium/high heat.  Add the oil and let warm for 30 seconds.

Add the egg

Crack the eggs into the oil.  Immediately start scrambling.

Add the rice

Once the egg has thoroughly cooked, add the rice, carrots, onion and garlic.  Mix well.

Fried Rice

Then add the tamari or soy sauce and the sake.  Then season with the salt and pepper and the gomasio.

Gomasio

Yes, the secret ingredient is Gomasio.  It is a combination of sugar, sea salt, seaweed and sesame seeds.  Some don’t have the dash of sugar.  If yours does not have a dash of sugar, add a pinch to the rice.  You can sometimes find this labeled as rice seasoning instead of Gomasio.  Either way you will find it most likely in the international aisle.

Fried Rice

Mix together until all of the seasoning is mixed in.

Hibachi Rice

Japanese Steakhouse Fried Rice
 
Author:
Recipe type: Fried Rice
Cuisine: Japanese
Serves: 4-6
Prep time:
Cook time:
Total time:

 
The fried rice from my favorite Japanese Steak House
Ingredients
  • 2 cups cooked rice
  • 3 carrots, thinly shaved and diced
  • 3 green onions, thinly sliced
  • 2 eggs
  • 3 tbs Tamari or Soy Sauce
  • 3 tbs peanut or vegetable oil
  • 2 tbs sake
  • 2 tbs butter
  • 2 cloves garlic, minced
  • ⅛ tsp salt
  • ¼ tsp pepper
  • 2 tsp gomasio
Instructions
  1. Before doing anything make sure to have your veggies sliced and diced. This recipe takes only minutes to make so having the ingredients prepped is a must. For the carrots, I used a potato peeler to get strips and then sliced them into more manageable pieces.
  2. Heat a large pan over medium/high heat. Add the oil and let warm for 30 seconds.
  3. Crack the eggs into the oil. Immediately start scrambling.
  4. Once the egg has thoroughly cooked, add the rice, carrots, onion and garlic. Mix well.
  5. Then add the tamari or soy sauce and the sake. Then season with the salt and pepper and the gomasio.
  6. Yes, the secret ingredient is Gomasio. It is a combination of sugar, sea salt, seaweed and sesame seeds. Some don’t have the dash of sugar. If yours does not have a dash of sugar, add a pinch to the rice. You can sometimes find this labeled as rice seasoning instead of Gomasio. Either way you will find it most likely in the international aisle.
  7. Mix together until all of the seasoning is mixed in.

 

Serve immediately as a side or alone.  It is up to you.  The world is your oyster!


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Comments
  • comment avatar Melissa July 16, 2011

    This just made my month! I love the rice they make at Japanese steakhouses!

  • comment avatar Chris July 17, 2011

    I'm going to try this out the next time I make teppanyaki style steak on the flaptop grill. I have a good recipe for the "golden shrimp sauce" and can nail the onions and zucchini so the only thing missing is the rice.

  • comment avatar Christy March 25, 2012

    I can't wait to try this! I love the fried rice at our Japanese steak house and have searched for a recipe that comes close, but nothing yet. I don't have peanut oil. Is there much of a difference between it and vegetable oil?

  • comment avatar Loss May 22, 2012

    When do you use the butter?

  • comment avatar Loss May 22, 2012

    When do you use the butter?

  • comment avatar Dinah September 24, 2012

    Do you use the butter at the same time you add the garlic?

    • comment avatar savoryreviews September 24, 2012

      Sorry about that. You add the butter with the oil.

  • comment avatar Kristin January 11, 2013

    What type of rice was used, white rice or brown?

  • comment avatar Laura January 27, 2013

    I made it and honestly it tasted like mushy crap. I don't know what I did wrong. Did you you use day old rice? It looks like white rice but I used Jasmine rice does that matter? The rice just got mushy. Any idea as to what I did wrong?

    • comment avatar savoryreviews January 27, 2013

      Laura sorry to hear that. I did not use day old rice. I have never used Jasmine rice either. There are two things that I can think of; 1 the rice was cooked a little too long before being used to make the stir fry or 2 your pan was not hot enough when making the fried rice. I am not sure how you made the rice, but I usually make mine in a rice cooker with the water level at or slightly below the mark for the amount of rice that I am cooking. Once again, I am sorry that it did not turn out great for you. This is my wife's favorite recipe so we eat it a lot. I have never had an issue with mushy rice. Hopefully rice that is cooked a little less and a pan that is slightly hotter can fix the issue.

      Thanks again for the comment. This may help out more people.

      Rex

  • comment avatar guest April 20, 2013

    Laura, you might try throwing the cooked rice in the fridge for an hour or so before frying it. Works great for me

  • comment avatar Janet B August 1, 2013

    I went to Kobe's Hibachi and asked how they cook the rice they bring out for stir fry, they said equal amounts of Jasmin rice and water, bring it to a boil, then simmer, covered til water is gone, (10 to 15 min), take of burner and let set, covered for 30 minutes, or longer, then cook with the eggs, etc… Its texture comes out great!

    • comment avatar Timo December 29, 2013

      Do they use any peanut oil while cooking the food because I have a tree nut allergy and I'm going there with a friend tonight

  • comment avatar ash December 10, 2013

    sorry maybe a stupid question but what is sake

    • comment avatar dean January 6, 2014

      its a wine

  • comment avatar JB February 25, 2014

    This recipe is great! This is about the closest I’ve ever come to nailing the Japanese fried rice from those hibachi restaurants. I like to cook the white rice and let it sit in the refrigerator for an hour or so. If you cook the rice, and look to fry it immediately, it’s still hot (and the rice is still cooking) when you throw it into the frying pan…so you can end up with mush. Do yourselves a favor…cook and refrigerate that rice for at least an hour first. Cool it down, get the cooking process to stop in a thorough manner. Then, when you cook it, make sure you use a high enough heat so that it cooks quickly, and you won’t have any issues with mushy rice.

    This is great and I have made it a few times…and it’s just a great way to enjoy the Hibachi rice at home…and for a FRACTION of what you’d pay for it at one of those places!

    • comment avatar Rex February 25, 2014

      Thanks for the comment JB. You are correct about cooking the rice in advance. I need to update the recipe. I usually make this when we have leftover rice and it is definitely better with cold rice. Thanks for the comment.

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