Hibachi Fried Rice
This hibachi fried rice combines cold cooked rice with eggs, peas, carrots, garlic, butter, soy sauce and toasted sesame oil in one skillet.
Servings: 4
Ingredients
- 1 Tablespoon olive oil
- 4 Tablespoons unsalted butter
- 1 yellow onion diced
- 2 Cloves garlic minced
- ¾ Cup frozen vegetables peas and carrots
- 2 eggs lightly beaten
- 3 Cups white rice cooked and cooled, preferably leftover
- ¼ Teaspoon salt
- ½ Teaspoon black pepper
- ½ Tablespoon sesame oil
- ¼ Cup soy sauce plus more to taste
- 1 Tablespoon rice wine vinegar
- green onions chopped, for optional garnish
Instructions
- Heat the olive oil and 1 Tablespoon butter in a large skillet over medium heat.
- Add the onions and sauté for 3 or 4 minutes.
- Add the garlic and cook until fragrant, 30 to 60 seconds.
- Stir in the frozen peas and carrots and cook for 3 minutes or until heated through.
- Push the veggie mixture to the side and add the eggs to the pan. Use a rubber spatula to scramble the eggs and cook, stirring occasionally, until mostly set.
- Add the cold cooked rice, breaking up any large clumps. Spread it evenly across the skillet and cook undisturbed for 2 minutes so some of the rice can crisp.
- Add the remaining butter, salt, black pepper, toasted sesame oil, soy sauce, and rice wine vinegar. Toss until everything is evenly combined and heated through, then taste and adjust the seasoning.
- Serve immediately, garnished with green onions if desired.
Resist the urge to keep stirring. Leaving the rice against the hot skillet for a couple of minutes is what gives you those lightly crisped pieces.
Notes
Start with cold rice: I prefer leftover rice that's been refrigerated because it's drier and separates much better in the skillet. Fresh warm rice tends to steam and clump.
Give the rice some room: Use your largest skillet so there's enough hot surface area to actually fry the rice rather than steam it.
Let it sit: Once I add the rice, I leave it alone for about 2 minutes before tossing it. Those little crispy spots are one of my favorite parts.
Break up clumps first: Separate any large clumps of cold rice before adding them to the skillet. It's much easier than trying to break them apart once everything else is in the pan.
Taste before adding more soy sauce: The recipe already uses ¼ cup, so taste the finished rice before adding any more.
Give the rice some room: Use your largest skillet so there's enough hot surface area to actually fry the rice rather than steam it.
Let it sit: Once I add the rice, I leave it alone for about 2 minutes before tossing it. Those little crispy spots are one of my favorite parts.
Break up clumps first: Separate any large clumps of cold rice before adding them to the skillet. It's much easier than trying to break them apart once everything else is in the pan.
Taste before adding more soy sauce: The recipe already uses ¼ cup, so taste the finished rice before adding any more.
Nutrition
Calories: 377kcal | Carbohydrates: 42g | Protein: 9g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 1007mg | Potassium: 228mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2204IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg
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