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Prep the Rice: If you don’t have day-old rice, spread fresh rice on a tray and cool it in the fridge or freezer until firm. This prevents mushiness.
Cook Eggs: Heat a wok or large skillet over medium-high heat. Add a little oil, scramble the beaten eggs, and remove once cooked. Set aside.
Sauté Veggies: Add butter and a little more oil to the pan. Sauté onions (and carrots/peas if using) until tender.
Add Rice: Turn heat to high. Add rice and break up clumps with your spatula. Let it sizzle and slightly crisp up for flavor.
Season: Add soy sauce, a small splash of teriyaki or oyster sauce, and a pinch of salt and white pepper (key hibachi flavor!).
Mix in Eggs: Add scrambled eggs back to the pan. Toss everything together until well combined and hot.
Optional Garlic Butter Finish: Mix 1 tsp minced garlic with 1 tbsp butter and stir it in at the end for a rich, garlicky hibachi taste.
Top with Green Onions. Serve hot!