Hibachi Fried Rice
Chilled jasmine rice fried with egg, finely diced carrots and onion, garlic butter, and soy sauce.
Equipment
- Wok or large skillet
- Spatula
Ingredients
Main Ingredients
- 4 cup cooked jasmine rice Chilled, preferably day-old.
- 2 large eggs
- ⅓ cup carrots Finely diced.
- 1 medium yellow onion Finely diced.
- 2 stalks green onion Finely chopped, whites and greens separated.
- 3 tbsp neutral oil Canola or vegetable oil.
- 2 tbsp garlic butter 2 tbsp softened unsalted butter mixed with 1 minced garlic clove.
- 2 tbsp low sodium soy sauce
Instructions
Cooking
- Mix the garlic butter. Stir the minced garlic into the softened butter and set aside.
- Cook the eggs. Heat 2 tablespoons oil in a wok over medium-high heat, let the eggs set slightly, then scramble 1 minute. Remove.
- Fry the vegetables. Add 1 tablespoon oil with the carrots, onion, and green onion whites. Stir fry 2 to 3 minutes until translucent.
- Add the rice. Add the cold rice, toss, and fry 1 to 2 minutes without stirring to brown slightly.
- Add flavor. Top with the garlic butter and soy sauce and fry 1 to 2 minutes until evenly coated.
- Finish. Fold in the eggs, add the green onion tops, and serve hot.
Notes
Substitutions: Use tamari for gluten free, or brown rice for a chewier texture.
Tips: Use cold, day-old rice and a very hot pan, and add the garlic butter at the end so it does not burn.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Freeze flat for up to 1 month.