Asian-Inspired/ Popular/ Quick and Easy

Hibachi-Style Fried Rice with Yum Yum Sauce

Try this one out if you’re missing hibachi-style fried rice with yum yum sauce or simply don’t want to spend that much money at a Japanese Steakhouse. With regular pantry staples, it’s easy and cheap to recreate your favorite Japanese rice at home.

A bowl of hibachi rice on old newspaper with chopsticks, yum yum sauce, srirach sauce, eggs and white rice.

The Hibachi experience is always fun for everyone. I for one have always loved group dining and cooking like Korean BBQ and fondue. There’s just something great about having your food cooked in front of you or cooking it yourself while enjoying the company.

It works especially well for ambitious eaters such as yours truly who doesn’t have the stomach capacity to match. The slow-paced eating gives you time to settle so you can tuck in more food while enjoying a good conversation. And while we can’t recreate the exciting group dining experience at home, we can recreate the flavors. So today we’re cooking some hibachi-style fried rice with yum yum sauce.

Hibachi-style fried rice in a wok with sauces on the side.

This recipe will take you to your favorite Japanese steakhouse with just a few simple pantry ingredients. There’s no need to fork over the expense of a hibachi meal when you can make the rice, yum yum sauce, hibachi veggies, hibachi noodles, and the protein parts of hibachi steak or hibachi chicken at home. Let’s get started.

A bowl of hibachi-style fried rice with yum yum sauce and chopsticks.

What Is Hibachi Rice?

Hibachi is cooking the cooking of meat, vegetables, seafood, noodles, and rice over super-high heat on a flat and hot grill. These usually involve a fancy show with a hibachi chef at Japanese steakhouse restaurants like Kobe and Benihana.

To make this at home, you don’t need a flat surface like the fancy hibachi grill. A good wok or cast iron pan will work just as well to achieve the same level of sear.

Hibachi rice is white rice cooked with onions and garlic and a mix of veggies like peas and carrots. These are cooked with a generous dollop of butter to make it creamy and a little soy sauce to give it some Asian flavor. Then it is seasoned with a little sugar, salt, and pepper.


Rice: Leftover, cold and refrigerated rice works best for fried rice. Each grain is beautifully separated as opposed to being stuck together in clumps when freshly cooked. This separation makes the sauce distribute more evenly. Long or short-grain white rice works, so does jasmine or basmati rice. You can cook the rice over the stovetop, maybe use the instant white rice (though I’ve never tried it before), or invest in a rice cooker and let it do the work for you. Just remember to rinse the rice a few times before cooking to remove the starch so it doesn’t end up gummy.

Stir-frying:  I use a wok for cooking any sort of fried rice or noodles for the efficiency of having more room to work with. At high heat, you’re going to be moving fast so you want more surfaces to toss things around without having to worry about them flying all over the kitchen. Less babying, more tossing! Tossing also makes you feel like a pro, so a wok is good for the cook’s self-esteem. If you don’t have one and don’t want to spend the money, any other pan will do as long as it all fits. Just be fastidious about mixing it all up while it cooks.

A top down shot of hibachi-style fried rice with yum yum sauce on an old newspaper.

Butter: The butter gives this fried rice a creamy texture. This paired with some sugar is the magic that makes hibachi-style fried rice addictive and slightly different from your regular run-of-the-mill fried rice.

Veggies: I used regular frozen peas and carrots for this recipe but you can go for canned ones as well. You can also use frozen mixed vegetables that include corn, carrots, green beans, and peas.

Yum yum sauce: You can make this from scratch with the recipe or try out a store-bought yum yum sauce like this one. I’ve tried it out and it’s pretty great and close to the real thing for me, so it’s an option for folks looking for an even quicker meal. I suggest looking in your local grocery store first for it rather than buying it off Amazon since it’s half the price there.

This is as close as I could get to the recipe. I hope it’s close enough for you! Let me know how you like it in the comments below πŸ™‚


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A top down shot of a hibachi-style fried rice with yum yum sauce with chopsticks, eggs, sriracha sauce and white rice.

Hibachi-Style Fried Rice with Yum Yum Sauce

  • Author: The Cooking Jar
  • Total Time: 15 mins
  • Yield: 4 1x


Try this one out if you’re missing hibachi-style fried rice with yum yum sauce or simply don’t want to spend that much money at a Japanese Steakhouse.


Units Scale

Fried rice

  • 4 cups cooked white rice
  • 1/2 medium yellow onion chopped
  • 1 tablespoon garlic, minced/ 2-3 cloves garlic/minced
  • 2 large eggs
  • 1 cup frozen peas and carrots
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • Salt and pepper to taste

Yum Yum Sauce

  • 1 cup mayonnaise
  • 1 tablespoon melted butter
  • 1/2 tablespoon Sriracha sauce
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon sugar
  • 1/4 cup water


  1. Make sure the rice has cooled and break apart any lumps with your hands.
  2. Over medium high heat with some vegetable oil, crack the eggs into a wok and stir to scramble.
    Two pictures side by side of a collection of ingredients and two eggs in a wok.
  3. Season with salt and use the spatula to break the eggs into smaller pieces. Dish and set aside.
  4. Add in another tablespoon of vegetable oil and sautΓ© the onions and garlic until fragrant, about 1 minute.
  5. Add the peas and carrots and stir to combine.
    Two images side by side of scrambled eggs in a wok and peas, carrots and onions in a wok.
  6. Add the cooked rice and eggs and toss to mix well.
  7. Add butter, soy sauce and sugar, making sure to coat the rice well with the melted butter
  8. Season with salt and pepper to taste.
  9. Combine all the yum yum sauce ingredients and mix well.
    Two images side by side of fried rice in a wok and sriracha sauce poured into a bowl of ingredients.
  10. Dish and serve the rice hot with yum yum sauce and some hibachi vegetables, hibachi chicken, or hibachi steak.
  • Prep Time: 5 mins
  • Cook Time: 10 mins

β™‘ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from You can learn more about it here.


  • Reply
    The Cooking Jar
    December 3, 2021 at 9:40 AM

    Hmm, are you talking about the soy sauce to flavor the rice with? Or the Yum Yum sauce? The Yum Yum sauce is made as a side sauce and isn’t meant to go into the rice itself. It’s a common sauce they serve at Hibachi steakhouses with your rice, noodles, veggies and proteins.

  • Reply
    October 17, 2021 at 3:59 PM

    We have made this a few times. The Yum Yum sauce is spot on. The best and closest to having it at hibachi place.

    • Reply
      The Cooking Jar
      October 18, 2021 at 9:10 AM

      That’s great to hear and thanks for letting me know. The Yum Yum sauce is one of my favorite things about all things Hibachi.

  • Reply
    February 27, 2021 at 9:21 PM

    My fiancΓ©e always like to go for hibachi for her birthday, but this year we had to stay hike due to the pandemic. Thank you for sharing this recipe, our meal tasted just like our favorite restaurant and you made our at home hibachi dinner a success!

    • Reply
      The Cooking Jar
      March 8, 2021 at 10:17 AM

      Wow, I’m so, so happy to have helped with the birthday celebrations! I miss going out to hibachi too. Thanks for taking a chance on my recipe for such an important event! <3

  • Reply
    July 14, 2020 at 1:48 PM

    I love this recipe. Can I use a griddle for the fried rice?

    • Reply
      The Cooking Jar
      July 16, 2020 at 10:30 AM

      If you’re comfortable using a griddle for fried rice then go for it! Good luck and happy eats πŸ™‚

  • Reply
    June 4, 2020 at 4:27 AM

    I love the recipe so much i just suck at measuring so it turned out slightly spicy but overall a great recip. <3

    • Reply
      The Cooking Jar
      January 3, 2021 at 11:00 PM

      That’s okay! It’s all about learning and getting it right and perfect for you over time πŸ™‚

  • Reply
    October 2, 2019 at 5:12 AM

    When you say 4 cups of cooked rice, how much dry rice so I measure before I cook it? Or am I measuring 4 cups of uncooked rice?

    • Reply
      The Cooking Jar
      October 7, 2019 at 10:09 AM

      I’d say about 1 1/2 cups uncooked rice to yield about 4 cups of cooked rice. Good luck, Nicolette!

  • Reply
    Yovi F
    June 11, 2019 at 6:38 PM

    This recipe was delicious and worth my time!!!

  • Reply
    Diane Laenen
    August 4, 2016 at 9:49 PM

    We tried this tonight for dinner…. and real hit with everyone, even our 7 year old granddaughter who is a very picky eater. Thank you so much for sharing this with us! It will be added to our “favorite” list.

    • Reply
      The Cooking Jar
      August 9, 2016 at 5:49 PM

      You’re so welcome, Diane. And thanks for letting me know. It’s always a good day when a recipe worked out for someone πŸ™‚

  • Reply
    May 18, 2016 at 2:14 PM

    Wonderful recipe..

  • Reply
    Mr Ambitious
    December 28, 2015 at 11:37 AM

    I’m in Florida and have a glass stove. No direct flame. Can I still use a wok?

    • Reply
      The Cooking Jar
      December 28, 2015 at 2:33 PM

      I’m in Florida and have a glass top stove too! I realized I didn’t link the wok I used so I linked it in the main post and I’ll link it here. It’s a flat bottomed wok-style stainless steel pan that has lasted me since 2012. This one works very well with glass stoves and is the only ‘wok’ I use. I like it because you don’t have to season it every single time and stainless steel cleans up really well with some Bar Keepers Friend.

  • Reply
    April 28, 2015 at 2:09 PM

    Hello! Just saying that I love your recipes, especially rice ones and ones that are easy to make! πŸ™‚
    I was just wondering if I should keep the heat on medium high the whole time or what? Thanks!

    • Reply
      The Cooking Jar
      May 1, 2015 at 2:41 AM

      Thank you, Kat! Once you’ve put everything in the wok up till the salt and pepper, you can remove the pan from heat and take your time mixing it all up then. Otherwise, it’s pretty much medium high heat until then!

  • Reply
    April 10, 2015 at 5:07 AM

    Hi, Farah.

    For the yum yum sauce, what should we do with the paprika?

    • Reply
      The Cooking Jar
      April 10, 2015 at 1:20 PM

      Heya Carissa, just combine the paprika with the rest of the sauce ingredients and you should be good to go!

  • Reply
    February 23, 2015 at 4:55 PM

    I have eaten the yum yum sauce and have tried many …BUT this is the recipie!!!!! Thank you bunches.

    • Reply
      The Cooking Jar
      February 24, 2015 at 5:26 PM

      Glad to hear it, Karen! You’re very, very welcome πŸ™‚

  • Reply
    Smarmy Flye
    August 25, 2013 at 1:38 AM

    “Tossing also makes you feel like a pro so a wok is good for the cook’s self esteem.”

    So true!

    This is bound to become a favorite in my kitchen.

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