Japanese Steakhouse Fried Rice

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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

5.0 from 6 reviews
Japanese Steakhouse Fried Rice
Author: 
Recipe type: Fried Rice
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
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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33 thoughts on “Japanese Steakhouse Fried Rice

  • July 16, 2011 at 2:26 pm
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    This just made my month! I love the rice they make at Japanese steakhouses!

    Reply
  • July 17, 2011 at 2:36 pm
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    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.

    Reply
  • March 25, 2012 at 9:34 pm
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    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?

    Reply
  • May 22, 2012 at 9:06 pm
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    When do you use the butter?

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  • May 22, 2012 at 9:09 pm
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    When do you use the butter?

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  • September 24, 2012 at 6:04 pm
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    Do you use the butter at the same time you add the garlic?

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  • January 11, 2013 at 2:30 pm
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    What type of rice was used, white rice or brown?

    Reply
  • January 27, 2013 at 6:30 pm
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    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?

    Reply
    • January 27, 2013 at 7:26 pm
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      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

      Reply
  • April 20, 2013 at 11:39 am
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    Laura, you might try throwing the cooked rice in the fridge for an hour or so before frying it. Works great for me

    Reply
  • August 1, 2013 at 12:55 am
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    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!

    Reply
    • December 29, 2013 at 6:13 pm
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      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

      Reply
  • December 10, 2013 at 4:37 pm
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    sorry maybe a stupid question but what is sake

    Reply
  • February 25, 2014 at 9:43 am
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    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!

    Reply
    • February 25, 2014 at 9:52 am
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      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.

      Reply
  • July 27, 2014 at 1:35 am
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    Thank you so much for sharing this recipe. I made it and was even better then our local Fuji Steakhouse. We all were amazed on how how good it was.
    I did marinate a bit of sirloin in Hoisin sauce, ginger, garlic and soy sauce and added it to the rice.
    We saved about $30.00 by eating at home.
    Thanks again!!!!

    Reply
    • July 27, 2014 at 9:42 am
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      So glad you enjoyed it. That sirloin sounds awesome!

      Reply
  • November 14, 2014 at 10:01 pm
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    I can’t thank you enough for sharing this recipe. It’s absolutely on point with flavor. I was following a recipe for hibachi chicken fried rice but decided to substitute this fried rice for the one included in the recipe and I’m glad I did! The flavors just came together perfectly. My husband sat down to eat and said “my palate is very happy”! I am giving the recipe 5 stars and this is a keeper in our recipe collection!

    Reply
  • December 30, 2014 at 9:08 pm
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    This is Perfect! I’ve made it twice this month!
    Couldn’t find Gomasio, so I made it. I found a super easy recipe for it.
    I serve it with sautéed zucchini, mushrooms, and yellow squash. And homemade Yum Yum sauce on the side. You will not be disappointed, this is THE recipe!!!

    Reply
  • April 21, 2015 at 10:29 pm
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    This recipe is the bomb!!! My advice is to use long grain white rice and make it a day in advance and refrigerate. Jasmine rice, Minute rice, and any other short grain rice will result in a mushy mess. If you have trouble finding Gomasio, I found It at a health food store as none of the local grocery stores carried it.

    Reply
    • April 22, 2015 at 7:24 am
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      Excellent advice Tami. Good call on how to find Gomasio!

      Reply
  • May 4, 2015 at 8:14 pm
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    Excellent recipe, i done almost excatly from your steps, except that instead of add water to cook the rice. I used. Chicken broth instead. My daughter love it….

    Reply
    • May 5, 2015 at 9:06 pm
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      I will have to try it with chicken broth instead of water. This is definitely one of my favorite dishes of all time. Glad you love it.

      Reply
  • August 25, 2015 at 10:02 am
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    I have made this several times and we love it! Even the picky eaters in the house eat it. I wouldn’t change anything about this recipe.

    Reply
    • August 25, 2015 at 10:32 am
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      Alicia, I love hearing such positive reviews. Thanks for the great comment. -Rex

      Reply
  • October 5, 2015 at 11:22 am
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    I am going to try this but I was wondering….at my Japanese hibatchi, they use some type of thicker, brown sauce that looks almost like a sweet and sour or teriyaki sauce. So, I watched and compared and see basically everything on this list except that mystery sauce. Any thoughts?

    Reply
    • October 5, 2015 at 3:14 pm
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      Melissa,

      The only thing that I can think of is teriyaki sauce. That is the same sauce they put in the chicken and steaks. So it seems like a good guess. The places around me don’t use a thick sauce, bUT eachieve place is different. Next time you are in there, just casually ask. They usually will tell you. Especially if you don’t ask for every ingredient. On a first guess, I would try teriyaki.

      Rex

      Reply
  • November 4, 2015 at 2:51 am
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    I use basmati rice. I have always made it using olive oil. However, I can’t wait to try using peanut oil. I have never used rice wine (sake); can’t wait to try it in this recipe. Will need to research gomasio to make certain that it doesn’t have MSG (mono-sodium glutenmate) in it. The FDA allows companies to not include MSG on the ingredient label if there is 40% or less MSG in the product. It is often disguised under simple ingredients as hydrolyzed vegetable protein or simply the word spices. Hopefully, I will find some that doesn’t have any in it because it sounds like it is key to the success of this recipe.

    Thank you for sharing your recipe.

    Reply
  • March 26, 2016 at 9:40 am
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    I made this last weekend, following the recipe pretty closely, other than the Gomasio & Sake because I didn’t have either & I added about a TBSP of toasted sesame oil with the soy sauce, it was AMAZING! I am making it again tonight for my Sister & her family. We love Kobes & this came out pretty darn close! Even my fussy hubby loved it!
    p.s., to make it a full meal, I added grilled jumbo shrimp, YUM!

    Reply
  • April 24, 2016 at 5:20 pm
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    This is my favorite meal!!! Im cooking it for the 5th time for dinner

    Reply

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