Hibachi Restaurant-Style Fried Rice
A delightful dish that brings the flavors of your favorite hibachi restaurant right into your kitchen, perfect for satisfying cravings with savory goodness.
Ingredients
Main Ingredients
- 4 cups Jasmine rice (cooked, day-old & cold) Using day-old rice is recommended for the best texture.
- 2 large Eggs Scrambled and added back to the rice.
- ⅓ cup Carrots (finely diced)
- 1 medium Yellow onion (finely diced)
- 2 stalks Green onion (finely chopped, whites & green separated) Use the whites in the cooking and the greens for garnish.
Flavoring Ingredients
- 2 tbsp Soy sauce Adjust to taste; can use gluten-free soy sauce for a gluten-free option.
- 2 tbsp Benihana garlic butter Adds a rich flavor to the fried rice.
- 2 tbsp Neutral oil For frying.
Instructions
Cooking
- Heat a wok over medium-high heat. Add 2 tablespoons of neutral oil to the wok.
- Add the eggs to the hot wok and let them set slightly. Once the whites are set, scramble them. Remove the scrambled eggs from the wok.
- Add 1 tablespoon of neutral oil, then add the carrots, onion, and the whites of the green onions. Stir fry until the vegetables are slightly translucent.
- Add the cold rice to the wok. Toss lightly to mix with vegetables and let fry for 1-2 minutes.
- Top rice with soy-garlic butter and season with soy sauce. Toss and let fry for another 1-2 minutes.
- Add the scrambled eggs back to rice and serve hot.
Notes
Garnish with the green tops of the green onions. Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in skillet or microwave until hot.