Hibachi Fried Rice Recipe
Easy Hibachi Fried Rice is better than your favorite Japanese Steakhouse and simple to make at home. Leftover rice never tasted so good!
Servings: 8
Cost: $5
Equipment
- 1 skillet
Ingredients
- 2 tablespoons canola or vegetable oil
- 1 cup diced onion
- 1 cup finely diced carrot
- 2 garlic cloves minced
- 1 teaspoon peeled and minced fresh ginger
- 3 cups cooked white rice
- 1 large egg
- 1/2 cup frozen peas thawed
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1/2 tablespoon sesame oil
Instructions
- Add the oil to a wok or stir fry pan over medium high heat and stir in the onions.
- Cook the onions until softened, approximately 3 minutes.
- Stir in the carrots and cook for an additional 3 minutes or until softened. Add the garlic and ginger cooking until fragrant. Stir in the white rice and cook for 2 to 3 minutes or until the rice is crisp.
- Push the rice to the sided of the pan making a well in the middle. Crack the egg in the middle of the pan and stir to scramble. Cook the egg and then begin to stir into the rice mixture.
- Add the peas, soy sauce, rice vinegar and sesame oil to the rice stirring to combine. Cook for an additional 1 to 2 minutes.
- Serve immediately topped with chopped scallions, if desired.
Notes
Fried rice can be made up to 24 hours in advance. Store in an airtight container, refrigerated.
Nutrition
Calories: 151kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 287mg | Potassium: 149mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2772IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg