Hibachi-Style Fried Rice with Yum Yum Sauce


Hibachi Rice with Yum Yum Sauce

Hibachi is always fun for everyone. I for one have always loved group dining and cooking experiences such as steamboat also known as syabu syabu, 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 does not have the stomach capacity to match; the slow-paced eating gives you more time to settle so you can tuck in more! Now you know the depths of my food greed. Eyes bigger than her stomach, I’ve been told.

Hibachi Rice with Yum Yum Sauce

So today we have Hibachi-style fried rice and accompanying it is the mythical yum yum sauce which is crazy popular (who would have thought a mayonnaise based sauce would go well with Asian cuisine?). The fried rice makes an excellent base to throw in whatever meat you want: shrimp, chicken or beef but is also good as it is.

I use a wok for cooking any sort of fried rice or noodles based dish for the efficiency of having more room to work with. At high heat, you’re going to be moving fast so you want more surface 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. I also use a metal spatula because food doesn’t stick to metal like it does to other materials and metal is easier for scraping up the good stuff stuck on the bottom.

Anyway, 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.

Hibachi Rice with Yum Yum Sauce

Hibachi-Style Fried Rice with Yum Yum Sauce

  • Author: The Cooking Jar
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4 1x


Fried rice

  • 4 cups cooked long grain rice
  • 1/2 cup onions, chopped
  • 1 tablespoon garlic, minced
  • 2 eggs
  • 1 cup frozen peas and carrots
  • 2 tablespoons thin 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, crack the eggs in a wok and stir to scramble in 1 tablespoon of vegetable oil
  3. Season with salt and use the spatula to dice the eggs into smaller pieces
  4. Dish the eggs and set aside
  5. Pour in 1 tablespoon of vegetable oil and saute the onions and garlic until the onions are translucent. Scrape up any brown bits left by the eggs with spatula and mix
  6. Add the peas and carrots and stir to combine
  7. Add the rice and eggs and toss to combine
  8. Add butter, soy sauce and sugar coating the rice well with melted butter
  9. Season with salt and pepper
  10. Combine all the sauce ingredients and stir to mix well
  11. Dish and serve the rice hot with the sauce



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  • 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.

  • 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 🙂

  • 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
    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! 🙂
    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
    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
    May 18, 2016 at 2:14 PM

    Wonderful recipe..

  • 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 🙂

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

    This recipe was delicious and worth my time!!!

  • 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
    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
    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 🙂

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