Hibachi-Style Fried Rice
A simple and flavorful dish perfect for any night, featuring stir-fried rice with vegetables and protein inspired by Japanese hibachi cooking.
Ingredients
Main Ingredients
- 2 cups cooked rice (preferably day-old for texture)
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil (for cooking)
- 3 tablespoons soy sauce Adjust to taste
- 1 tablespoon sesame oil
- 2 stalks green onions, sliced
- Salt and pepper, to taste
- Optional: protein of choice (shrimp, chicken, tofu), cooked and chopped
Instructions
Cooking
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the beaten eggs. Stir gently for about a minute until they're cooked but soft, then remove them from the skillet and set aside.
- In the same skillet, add the mixed vegetables and cook for about 2-3 minutes until they are heated through and slightly tender.
- Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables. Let it sit for a moment to achieve a bit of crispiness on the bottom.
- Pour the soy sauce and sesame oil over the rice. Stir to evenly distribute the flavors. Season with salt and pepper to taste. Allow it to cook for another 3-4 minutes, stirring occasionally.
- Return the cooked eggs to the skillet, mixing them back in along with the sliced green onions. Cook for another minute to warm through.
- If using a protein, fold it in at this stage, warming it through before serving.
Notes
Use leftover rice for the best texture; fresh rice can turn mushy when fried. Adjust the soy sauce to taste; for a saltier flavor, add a bit more, but do so gradually. Cook the rice a day in advance, letting it chill in the refrigerator to help it firm up for frying. Add a touch of garlic or ginger for extra flavor if desired. This dish is best enjoyed fresh but can be stored in the fridge for up to three days.