Hibachi Fried Rice
Bring the vibrant flavors of Japanese teppanyaki to your home with this easy and flavorful Benihana-Style Hibachi Fried Rice.
Ingredients
Main Ingredients
- 3 cups cooked white rice (preferably chilled) Chilled, day-old rice is best for optimal texture.
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 2 units eggs Cracked and scrambled.
- 1/4 cup soy sauce
- 2 tbsp vegetable oil For frying.
- 2 units green onions, chopped For garnish.
- 1 tbsp sesame oil For flavor.
- Salt and pepper, to taste
Instructions
Preparation
- Gather all your ingredients ensuring your rice is cold to prevent mushiness while frying.
Cooking
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Crack the eggs into the pan and scramble until just set. Remove from the pan and set aside.
- Add diced carrots and peas to the same pan, cooking for about 2-3 minutes until tender.
- Stir in the cooked rice, breaking up any clumps and ensuring even cooking.
- Pour in the soy sauce and sesame oil, mixing well to coat the rice and veggies evenly.
- Add the scrambled eggs back into the pan along with the chopped green onions, stirring until well combined.
- Season with salt and pepper to taste, remove from heat, and serve hot.
Notes
Use day-old rice for best results and ensure high heat while cooking for that signature flavor. Customize with proteins and vegetables of your choice.