Name: Hibachi Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 4 cups cooked and chilled white rice (preferably long-grain); 2 tablespoons unsalted butter; 2 large eggs, lightly beaten; 1 small carrot, finely diced; ¼ cup frozen peas; 2 scallions, thinly sliced (white and green parts separated); 2 cloves garlic, minced; 3 tablespoons soy sauce; 1 tablespoon vegetable oil; ½ teaspoon toasted sesame oil (optional); Salt and pepper, to taste

Description

A savory, buttery fried rice studded with fluffy eggs, tender vegetables, and just the right hint of garlic and soy—this Hibachi Fried Rice brings the classic Japanese steakhouse side to your home kitchen.

Ingredients

4 cups cooked and chilled white rice (preferably long-grain)

2 tablespoons unsalted butter

2 large eggs, lightly beaten

1 small carrot, finely diced

¼ cup frozen peas

2 scallions, thinly sliced (white and green parts separated)

2 cloves garlic, minced

3 tablespoons soy sauce

1 tablespoon vegetable oil

½ teaspoon toasted sesame oil (optional)

Salt and pepper, to taste

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Instructions

Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the beaten eggs, scrambling until just set, then transfer to a plate and set aside.
In the same skillet, melt the butter and cook the garlic for about 30 seconds until fragrant.
Add the diced carrot and the white parts of the scallions, sautéing for 2–3 minutes until slightly softened.
Add the chilled rice, breaking up any clumps, and stir-fry for 4–5 minutes until heated through and slightly crisp.
Pour the soy sauce evenly over the rice, stirring continuously to coat every grain.
Return the scrambled eggs to the skillet, add the peas and green parts of the scallions, and stir until warmed through.
Drizzle with toasted sesame oil (if using), season with salt and pepper, and serve immediately.

Notes

Use chilled, day-old rice to prevent sogginess and achieve better fry.

Preheat the skillet or wok well before adding ingredients for optimal searing.

Break up rice clumps before frying to ensure even coating with sauce.

Adjust soy sauce and butter amounts to taste for a richer or lighter flavor.

Customize with additional mix-ins like shrimp, broccoli, or mushrooms.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stir-Frying
Cuisine: Japanese

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 345 kcal
Sugar: 3 g
Sodium: 800 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0.2 g
Carbohydrates: 49 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 93 mg