Instant Pot Hibachi Fried Rice
Instant Pot Hibachi Fried Rice
Konnichiwa! THIS IS THE MOST VIRAL INSTANT POT HIBACHI FRIED RICE RECIPE OUT THERE! (AND it goes great with my Shrimp with Lobster Sauce or Moo Shu Pork and Hot & Sour Soup!
Who doesn’t love a night out at a Hibachi restaurant like Benihana (or Gasho of Japan from where I’m from)?! Crazy chefs, silly gags, yummy food and gathering around a table with friends and family – or sitting awkwardly with strangers and texting about them while at the table and talking about them in the car ride home.
Lifelong memories made. The only thing I don’t care for is smelling like I took a Hibachi steam bath every time I leave!
While I love ordering steak, shrimp, chicken and veggies, my favorite thing at any Hibachi place is the Hibachi Fried Rice that is served at the top of the meal.
This is a very simple and light fried rice that isn’t doused in oil, has a delicious sesame/veggie flavor and is very satisfying – especially with some homemade Japanese mustard sauce or ginger sauce added at the end. It is perfect as a complement to any protein or simply to eat by itself!
And the best part? Thanks to cooking it in your Instant Pot, your clothes won’t smell like you just exited a Hibachi sauna!
Here’s How I Made It!:
- 2 cups of Jasmine rice, rinsed well and drained
- 2 cups of water
- 2 tbsp of sesame oil
- 2 tbsp of soy sauce (I used low sodium)
- 1 tbsp of salted butter
- 3 eggs (you can use 6 eggs if you want it EXTRA eggy!)
- Half of 1 large white onion, chopped
- Half a 10oz box of frozen peas & carrots mixed (or use the whole box if you want even more)
- Half a 10oz box of frozen sweet kernel corn (or use the whole box if you want even more)
- Sesame seeds, for sprinkling
- Japanese mustard sauce, Japanese Ginger Sauce AND/OR Yum Yum Sauce, optional (but suggested) for topping (Note: see the “Jeffrey Sez” section for the sauce recipes)
GOES GREAT with my Shrimp with Lobster Sauce, Moo Shu Pork, Black Pepper Beef, Polynesian Pineapple Chicken, Soup Dumplings, Hot & Sour Soup, Egg Drop Soup, and Wonton Soup!!
Want it a little healthier and to use brown rice instead? Replace steps 1-3 by following my brown rice recipe instead!
Want it vegan? Don’t use the butter or egg!
Want some more protein in there? You can cut up about 1 pound of chicken or beef into small pieces (or a few raw shrimp) and add to the pot (along with about another tablespoon of sesame oil) to cook thoroughly while you cook the veggies and just before you add the egg! A traditional Hibachi Fried Rice is meant to be very mild, simple and also very satisfying with the brunt of the flavor stemming from the vegetables and sesame flavor – making it not too heavy, but just right! For a great finishing touch, add one or both of these sauces by mixing together these ingredients and pouring over the individually served bowls of rice! (Tip: They also make great salad dressings!)
MAKE THESE SAUCES TO GO WITH IT!:
Japanese Mustard Sauce
- 2 tbsp of ground mustard powder (the typical stuff you’d find in the spice section)
- 1.5 tsp of white sugar
- 1/4 cup of milk
- 2 tbsp of heavy cream
- 1/4 cup of soy sauce (low sodium is best)
- 1 tsp of crushed garlic
Japanese Ginger Sauce
- 1/2 cup of soy sauce (low sodium is best)
- 1/4 tsp of white vinegar
- 2 tbsp of lemon juice
- 1/2 tsp of white sugar
- 1/2 tbsp of onion powder
- 1 tsp of crushed garlic
- 2 tbsp of minced/crushed ginger
Yum Yum Sauce
- 1 cup of mayonnaise
- 1 tbsp of melted butter
- 1 tsp of tomato paste
- 1 tsp of sugar
- 1/2 tsp of paprika
- 1/2 tsp of garlic powder
- 1/2 tsp of salt
- 2 tbsp of water
- Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky)
- Add the rinsed and drained rice to the Instant Pot and then add the 2 cups of water and give it a stir
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. When done, allow a natural release for 10 minutes followed by a quick release. Fluff the rice with a fork when done, transfer to a serving bowl and set aside. (Note: If you want to use brown rice, follow my brown rice recipe instead!)
- Go back to the Instant Pot (you don’t need to clean the liner pot where the rice cooked), hit “Keep Warm/Cancel,” add the sesame oil and hit “Sauté” and “Adjust” so it’s on the “Normal” or “Medium” setting
- Once the oil begins to sizzle, deglaze (scrape) the bottom of the pan with a wooden spatula and add the onion. Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes
- Move the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to scramble and cook (NOTE: It’s important you constantly stir the egg so it doesn’t stick to the bottom of the pot). Once the egg begins to cook, mix it in with the veggies for a few moments until done
- Hit “Keep Warm/Cancel,” add the rice back in, add the soy sauce, shake in a generous amount of sesame seeds and mix together with all the other veggies and egg
- Transfer back to the serving bowl and top with additional sesame seeds. Serve in individual bowls and add desired sauce (see the “Jeffrey Sez” section for three AMAZING Japanese sauce options: Mustard, Ginger & Yum Yum). GOES GREAT with my Shrimp with Lobster Sauce, Moo Shu Pork, Black Pepper Beef, Polynesian Pineapple Chicken, Soup Dumplings, Hot & Sour Soup, Egg Drop Soup, and Wonton Soup!!
- Enjoy!
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