Description
Hibachi fried rice is a delicious and quick Japanese-inspired dish, made with day-old rice, vegetables, eggs, and a savory soy-based seasoning. It’s perfect as a side or main dish and can be customized with your favorite protein.
Ingredients
3 cups cooked and chilled rice (preferably day-old)
2 tablespoons vegetable oil (divided)
2 large eggs, beaten
1/2 onion, diced
1/2 cup frozen peas and carrots, thawed
3 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2–3 green onions, sliced (for garnish)
Optional protein: grilled chicken, shrimp, or tofu
Instructions
- Prepare the Rice: If you don’t have leftover rice, cook your rice and let it cool in the fridge for at least an hour (or overnight). Cold rice works best for fried rice because it keeps the grains from getting mushy.
- Scramble the Eggs: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs and scramble them until fully cooked. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the diced onion and sauté for about 3 minutes until softened.
- Add Garlic and Veggies: Add the garlic, peas, and carrots, and cook for another 2 minutes, stirring frequently.
- Fry the Rice: Add the chilled rice to the skillet, breaking up any clumps. Stir-fry the rice for 5-7 minutes, making sure it gets evenly heated and a little crispy in spots.
- Season the Rice: Drizzle the soy sauce and sesame oil over the rice, and sprinkle with garlic powder and black pepper. Stir well to coat the rice evenly in the seasoning.
- Combine the Eggs: Add the scrambled eggs back to the skillet and toss everything together. Cook for another 1-2 minutes to combine and heat everything through.
- Garnish and Serve: Garnish with sliced green onions and serve hot. Optional: Add grilled chicken, shrimp, or tofu for extra protein.
Notes
- Add chili flakes or sriracha for a spicy kick.
- Use tamari for a gluten-free version or coconut aminos as an alternative to soy sauce.
- For more texture, add sautéed mushrooms, zucchini, or bell peppers.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: undefined
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
