Hibachi Vegetable Fried Rice
Hibachi vegetable fried rice made with fluffy cold rice, mixed vegetables, butter, garlic, and light soy seasoning. A restaurant-style Japanese fried rice with clean flavor and crisp texture.
Equipment
- Large Skillet or Flat Pan
- Spatula
- Knife and cutting board
Ingredients
Hibachi Vegetable Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 2 tbsp neutral oil divided
- 1 1/2 tbsp unsalted butter
- 2 cloves garlic finely minced
- 1 1/2 cups mixed vegetables carrots, peas, corn, green beans, zucchini, or onions
- 2 green onions thinly sliced
- 1 to 1 1/2 tbsp soy sauce to taste
- salt to taste
- white pepper to taste
Instructions
- Break up cold rice so the grains are loose. Chop vegetables evenly, mince garlic, and slice green onions.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add vegetables and cook until just tender and moisture evaporates. Remove and set aside.
- Add remaining oil and butter to the skillet. Once melted, add garlic and stir briefly until fragrant.
- Add rice, spread into an even layer, let sit briefly, then toss and fry until heated through and lightly toasted.
- Drizzle soy sauce around the edges of the pan. Season lightly with salt and white pepper.
- Return vegetables and green onions to the pan. Toss gently until evenly combined and serve immediately.
Notes
Use cold rice for best texture. Keep garlic lightly golden, not browned. Butter should enhance flavor without making the rice greasy.