Listen, you don’t need a hibachi grill or a chef flipping shrimp into your mouth to get this right. I’m about to save you some money. I’ve tested enough one-pan, quick dinners over the years to know exactly how to build that signature flavor at home. You get that buttery steak, seasoned rice, and that signature savory flavor, all in under 30 minutes without standing around a grill. No complicated steps, no guessing, just real good food that tastes like it came straight off a flat top.
You will also love my super popular recipes like Fried Pork Chops, Fried Chicken, and Baked Turkey Wings.
Hibachi Steak and Rice Ingredients
- Rice: When preparing fried rice you should always use cold rice. I cook my rice the night before and store it in the fridge. Fresh rice is too soft and steamy, so it turns mushy in the pan. Cold rice has dried out a bit, so the grains stay separate, hold their shape, and actually fry up light and fluffy. It also soaks up all that butter, soy sauce, and seasoning way better instead of getting soggy.
- Steak: You should aim for tender cuts of beef that have good marbling for ultimate flavor. Marbling is the fat that is dispersed throughout a cut of meat that makes it tender and juicy. Ribeye, New York Strip, sirloin, and filet mignon will work. You can also substitute and use chicken, pork, shrimp, crab, or whatever you like.
- Butter: You know the secret to why it tastes so good? Butter! Butter, high heat, and spices contribute to the flavor, but it definitely starts here. Butter is a must for hibachi. It’s what gives you that rich flavor, that perfect sear, and that smell that hits the second it touches the pan. They use it generously for a reason, it helps everything caramelize and brings the whole dish together. I’m telling you now, that butter is why this fried rice is about to be the best you’ve ever made at home.
- Garlic
- Vegetables
- Soy Sauce
- Rice Wine Vinegar
- Sesame Oil
How to Make Hibachi Steak and Fried Rice
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Combine butter and minced garlic in a small bowl to create garlic butter.
- Heat a skillet or flat-top iron griddle over medium-high heat. Add the garlic butter.
- Once the butter is melted, add steak slices in a single layer. Season and cook. Transfer the cooked steak to a plate.
- Add the cooked and cold rice to the same skillet. Stir and fry the rice.
- Add in the vegetables, soy sauce, sesame oil, rice, and wine vinegar. Stir and cook until the vegetables are soft.
- Serve the fried rice and vegetables with the cooked steak.
Hibachi Steak and Fried Rice
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 4 tablespoons butter Softened.
- 4 garlic cloves Minced
- 12-16 oz raw steak I used ribeye. Diced into 1-2 inch pieces.
- salt and pepper to taste
- 1-2 cups cooked rice Cold. See notes.
- 2-3 cups mixed vegetables
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
Instructions
- Combine the softened butter and minced garlic in a small bowl to create garlic butter.4 tablespoons butter, 4 garlic cloves
- Heat a skillet or flat-top iron griddle over medium-high heat. Add the garlic butter. Spread the butter throughout the pan.
- Once the butter is melted, add the steak slices in a single layer. Season with salt and pepper to taste. Cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Transfer the cooked steak to a plate.12-16 oz raw steak, salt and pepper to taste
- Add the cooked and cold rice to the same skillet. Stir and fry the rice for 2-3 minutes. The rice will soak up the flavor of the butter.(If you plan to add eggs, you can add them now and scramble them along with the rice.)1-2 cups cooked rice
- Add in the vegetables, soy sauce, sesame oil, rice, and wine vinegar. Stir and cook until the vegetables are soft.2-3 cups mixed vegetables, 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil
- Serve the fried rice and vegetables with the cooked steak.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Hibachi is basically that high-heat, flat-top style of cooking where you grill steak, seafood, and veggies all in one spot. The word itself means “fire bowl” in Japanese and originally referred to a small charcoal heater, not even a grill. Over time, it turned into what we know now, that sizzling, buttery, straight-off-the-griddle style cooking.
Of course! If you like eggs in your fried rice you can add them in and fry them alongside the rice.
You'll want to use a heavy-duty, flat-top iron griddle or a large, heavy-bottomed skillet. A Cast Iron Skillet, Flat-Top Iron Griddle, Stainless Steel Skillet, or Electric Griddle will all work.
You can store leftovers tightly covered and sealed for 3-4 days.
Go with tender cuts like sirloin, ribeye, or New York strip. You want something that cooks fast and stays juicy.
Use a hot skillet or cast iron and don’t overcrowd the pan. Let the steak sit and sear before flipping.
Nope. A large skillet or cast iron pan works just fine.
Usually it’s overcooked or sliced wrong. Don’t cook it too long and always slice against the grain.
You can, but it won’t hit the same. Fresh rice is softer and can turn mushy. Cold rice fries up way better.
Butter, soy sauce, garlic, and that high heat. That combo is what makes everything pop.
You can swap it with any oil, but butter is what gives it that classic hibachi flavor. It’s worth it.
Yes, but it’s best fresh. Reheat in a skillet so the rice doesn’t get soggy.
Use cold rice, enough oil or butter, and keep the pan hot.
The best way to reheat it is on the stove. That will help prevent the meat from drying out and will also give the rice the perfect texture. If you use the microwave, do so in small increments. The microwave puts the meat at risk for overheating and drying out, it will also soften the rice, so it won't have the same texture as freshly fried.
You can also use the oven or air fryer at 350 degrees until the dish is warm. Be careful about overheating and overcooking.
The dish can be stored in the freezer for up to 2-3 months (tightly covered and sealed) without significant loss of quality. For the best taste and texture, it's ideal to consume it within 1-2 months.
Variations and Substitutions
I love to use the Trader Joe's Asian Vegetable Stir Fry. Here is a list of veggies that will work great.
- Onions
- Bell Peppers
- Zucchini
- Mushrooms
- Carrots
- Broccoli
- Snap Peas
- Bean Sprouts
- Green Onions/Scallions
SF says
Made this tonight with ribeye steak, broccoli, onion, and baby Bella mushrooms. It was absolutely delicious! The garlic butter added so much richness and flavor. You’d never believe that there are so few ingredients in this delicious dish. Definitely going in the regular dinner rotation!
staysnatched says
A great one to add to the rotation!
Lauren says
I made this last night and it was delicious! So easy, flavorful, and cost effective. Thanks Brandi! Love that I now know how easy it is to make hibachi at home!
staysnatched says
Yay! I'm so glad you enjoyed it.