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Home » Course » Main Dishes

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Hibachi-Style Fried Rice with Yum Yum Sauce

Published: August 24, 2013   |   Updated: June 29, 2022   |   41 Comments

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4.8 from 15 reviews
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Try this hibachi-style fried rice with yum yum sauce recipe if you’re craving some and 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 fried 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 of friends and family.

It works especially well for ambitious eaters such as yours truly who don’t have the stomach capacity to match. The slow-paced eating gives your stomach time to settle so you can tuck in more food while enjoying 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, hibachi chicken, or hibachi shrimp at home. Let’s get started.

How To Make Hibachi-Style Fried Rice with Yum Yum Sauce (1 Min Video)

What Is Hibachi Fried 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. You can also use a regular skillet, as long as it’s wide and big enough to fit all the ingredients.

Hibachi rice is white rice cooked with onions, garlic and a mix of veggies like peas and carrots. The rice is then coated 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.

What You Need For Hibachi Fried Rice

Ingredients to make hibachi-style fried rice in prep bowls.

What is Yum Yum Sauce?

Yum Yum sauce is a pale orange-pink sauce also known as the famous mayo-based, creamy white sauce served as a dip for the meat, vegetables, seafood, noodles, and rice served at Japanese steakhouse restaurants like Kobe and Benihana. It’s also known as Japanese seafood sauce, shrimp sauce and yummy sauce, which are all used interchangeably.

What You Need For Yum Yum Sauce

Ingredients to make yum yum sauce in prep bowls.

HIBACHI FRIED RICE RECIPE TIPS

Rice – Cold refrigerated leftover white rice works best to make fried rice. When chilled, each grain is beautifully separated as opposed to being stuck together in clumps when freshly cooked. This separation makes the sauce distribute evenly. Long and short-grain white rice both work, and so does jasmine or basmati rice.

You can cook the rice over the stovetop, use the instant white rice, 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 the rice isn’t gummy.

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

Stir-frying –  I use a wok for cooking fried rice or noodles because of the efficiency of having more room to work with. At high heat, you’re going to be moving fast so you want lots of room to toss things around without having to worry about stuff 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 a wok and don’t want to spend the money or cabinet space on one, any other pan will do as long as all the ingredients fit with some room to stir it all around.

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.

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

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 🙂

MORE HIBACHI RECIPES TO TRY

  • Hibachi Noodles
  • Hibachi Vegetables
  • Hibachi Steak
  • Hibachi Chicken
  • Hibachi Shrimp

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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


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

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

Try this hibachi-style fried rice with yum yum sauce if you’re craving some and don’t want to spend that much money at a Japanese Steakhouse.


Ingredients

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 (4-6 servings)

  • 1 cup mayonnaise
  • 1 tablespoon butter, melted
  • 1/2 tablespoon Sriracha sauce/ketchup
  • 1/4 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon sugar
  • 1 tablespoon mirin (optional)
  • 1–2 tablespoons water, add until desired consistency

Instructions

  1. Make sure the rice has cooled and break apart any clumps.
  2. Over medium-high heat with some vegetable or peanut oil, crack the eggs into a wok or large skillet 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 pepper and use your spatula or turner to fully scramble the eggs. Remove and set aside.
  4. Add in another tablespoon of oil and saute 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 in the cooked rice and eggs and toss to mix well.
  7. Add soy sauce, sugar and butter, making sure to coat the rice well with the 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, hibachi steak, or hibachi shrimp.
  • Prep Time: 5 mins
  • Cook Time: 10 mins

Did you make this recipe?

Let me know how you liked it, what substitutions you made, or what you paired it with in the comments below. If you enjoyed it, help me out with a  ⭐⭐⭐⭐⭐ star rating!

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posted in: Main Dishes, Popular Recipes, Quick and Easy, Stovetop

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    Comments & Reviews

  1. Kathy says

    May 12, 2022

    I loved this recipient. I had leftover hibachi rice and added fresh green beans, Carrots and green onions

    Reply
    • The Cooking Jar says

      June 26, 2022

      Great additions! Green onions is going to add a lovely crunch 🙂

      Reply
  2. Seth says

    March 3, 2022

    The sauce is key to this dish my wife would always ask the chefs at hibachi how to make the sauce. I gave your recipe a try and she absolutely loved it as did I !

    Reply
    • The Cooking Jar says

      March 6, 2022

      I’m so glad the sauce hit the right notes with you both. Enjoy 🙂

      Reply
  3. Anna says

    October 17, 2021

    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 says

      October 18, 2021

      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
  4. Leeann says

    February 27, 2021

    My fiancée 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 says

      March 8, 2021

      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
  5. Christian says

    July 14, 2020

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

    Reply
    • The Cooking Jar says

      July 16, 2020

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

      Reply
  6. Able says

    June 4, 2020

    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 says

      January 3, 2021

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

      Reply
  7. Nicolette says

    October 2, 2019

    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 says

      October 7, 2019

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

      Reply
  8. Yovi F says

    June 11, 2019

    This recipe was delicious and worth my time!!!

    Reply
  9. Diane Laenen says

    August 4, 2016

    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 says

      August 9, 2016

      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
  10. Tiffany says

    May 18, 2016

    Wonderful recipe..

    Reply
    • The Cooking Jar says

      May 23, 2016

      Thanks for trying it out, Tiffany!

      Reply
  11. Mr Ambitious says

    December 28, 2015

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

    Reply
    • The Cooking Jar says

      December 28, 2015

      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
  12. Kat says

    April 28, 2015

    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 says

      May 1, 2015

      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
  13. Carissa says

    April 10, 2015

    Hi, Farah.

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

    Reply
    • The Cooking Jar says

      April 10, 2015

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

      Reply
  14. Karen says

    February 23, 2015

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

    Reply
    • The Cooking Jar says

      February 24, 2015

      Glad to hear it, Karen! You’re very, very welcome 🙂

      Reply
  15. Smarmy Flye says

    August 25, 2013

    “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
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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.
Two pictures of hibachi-style rice with yum yum sauce in bowls with chopsticks and sriracha sauce.
Two pictures of hibachi-style rice with yum yum sauce in bowls with chopsticks and sriracha sauce.
A top down shot of hibachi-style fried rice with yum yum sauce on an old newspaper.
A bowl of hibachi-style fried rice with yum yum sauce and chopsticks.
Hibachi-style fried rice in a wok with sauces on the side.
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