Easy Hibachi Fried Rice is better than your favorite Japanese Steakhouse and simple to make at home. Leftover rice never tasted so good!
Course: Dinner, Side Dish
Cuisine: asian, Chinese, Japanese
Keyword: fried rice, hibachi
2tablespoonscanola or vegetable oil
1cupfinely diced carrot
2garlic cloves minced
1teaspoonpeeled and minced fresh ginger
3cupscooked white rice
1/2cupfrozen peas thawed
1/4cuplow sodium soy sauce
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.
Fried rice can be made up to 24 hours in advance. Store in an airtight container, refrigerated.