> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Japanese Fried Rice in Butter — Teppanyaki Style - URL: https://thefoodiekitchen.net/japanese-fried-rice-butter/ - Published: 2026-08-17T08:35:04.000Z - Updated: 2026-09-15T04:22:51.000Z - Description: Japanese butter fried rice — yakimeshi — is teppanyaki restaurant cooking at home. Day-old rice, soy sauce, butter, and egg on a screaming hot cast iron pan. The butter is the signature flavour. - Author: Savannah Ryan - Tags: Asian Recipes, MAHA Recipes Japanese butter fried rice — the teppanyaki restaurant staple — differs from Chinese fried rice in one defining way: butter. Where Chinese fried rice is lard or neutral oil, Japanese teppanyaki fried rice uses a generous amount of butter that browns as the rice fries, adding a caramelised, nutty quality that makes this version immediately distinctive. Benihana built an international restaurant chain around this combination. Making it at home requires only a very hot cast iron pan and day-old rice. ## The Teppanyaki Difference Teppanyaki cooking — on a flat iron griddle — achieves higher sustained temperatures than a wok on a domestic hob because the griddle stores heat in its thermal mass. The butter browns immediately on contact with the hot griddle, the rice fries rather than steams, and the egg sets in seconds. Replicating this at home requires the heaviest cast iron pan you own, preheated on the highest heat for at least 3-4 minutes before adding any fat. ## Garlic Butter Finishing The signature move of Japanese teppanyaki fried rice is the garlic butter added at the end — butter and minced garlic stirred through the rice in the last 30 seconds. This second addition of butter, different from the butter used to fry the rice, adds a fresh, fragrant note that the cooking butter has lost to the heat. Use more than you think is necessary. ## Serves 2 · Prep 5 min · Cook 8 min Serves 2 Prep 5 min Cook 8 min ### Ingredients - 400g day-old cooked Japanese short-grain rice - 60g unsalted butter, divided - 2 large eggs, beaten - 2 garlic cloves, minced - 3 tbsp soy sauce - 2 spring onions, sliced - White pepper - Optional: 150g cooked chicken, prawns, or beef ### Method 1. Heat cast iron pan over highest heat 3-4 minutes until smoking. 2. Add 30g butter. When foaming subsides and butter starts to brown, add rice. 3. Press rice into the pan. Do not stir. Cook 1-2 minutes until the bottom starts to colour. 4. Push rice to the sides. Add beaten egg to the centre. Scramble briefly, then toss through rice. 5. Add protein if using. Toss everything. 6. Add soy sauce and white pepper. Toss. 7. Add remaining butter and garlic. Toss for 30 seconds. 8. Serve immediately with spring onions. ## Rice Variety Japanese teppanyaki fried rice uses short-grain Japanese rice — the same rice used for sushi. Its slightly sticky quality means individual grains tend to clump, which is desirable for this style of fried rice: the clumps develop more surface area contact with the hot butter and brown more efficiently than separated long-grain rice would. Frequently Asked Questions Why day-old rice? Fresh rice contains too much moisture and steams rather than fries in the pan. Day-old rice has dried sufficiently to fry properly. If you must use fresh rice, spread it on a tray and refrigerate uncovered for 2-3 hours. Can I use a non-stick pan? Non-stick pans cannot withstand the temperatures required for proper teppanyaki fried rice without damage. Use cast iron or carbon steel. How much butter is too much? In teppanyaki fried rice, generosity is the correct approach. 60g for 2 servings is the standard — approximately 30g per person. Less produces a drier, less flavourful result. Shop This Recipe Kerrygold Unsalted Butter Irish grass-fed butter — 82% fat, the benchmark for baking and finishing sauces. [Get on Amazon →](https://www.amazon.com/dp/B00151WA06?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Savannah Ryan · Amazon Savor Asia 20 Asian recipes in lard, ghee and coconut oil — Chinese, Thai, Korean, Japanese, Filipino and Indian. 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