Hibachi Fried Rice
This quick and easy hibachi-style fried rice is made with pantry staples, perfect for weeknight dinners, and customizable with your choice of proteins or vegetables.
Ingredients
Main Ingredients
- 3 cups cooked rice (preferably day-old, cold; short- or medium-grain) Using day-old rice is recommended for best texture.
- 2 tablespoons vegetable oil (neutral oil; can use canola, grapeseed, or light olive oil) High smoke point oils are best.
- 2 eggs beaten Adds protein to the dish.
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed veggies work great.
- 3 pieces green onions, chopped (white + green parts) Adds freshness to the dish.
- 2-3 tablespoons soy sauce Start with 2 and adjust to taste. Use tamari for gluten-free.
- to taste salt and pepper Adjust according to personal preference.
- Optional: grilled chicken, shrimp, or steak (sliced) Add for extra protein.
Instructions
Cooking
- Heat a large pan or wok over medium-high heat and add vegetable oil. Let the oil shimmer but not smoke.
- Add mixed vegetables and stir-fry until tender, about 2-3 minutes.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the empty space. Scramble quickly until fully cooked, then combine with the veggies.
- Add cooked rice to the pan. Break up any clumps and mix the rice with the vegetables and eggs until evenly distributed.
- Sprinkle soy sauce over the mixture, season with salt and pepper to taste, and toss to coat the rice.
- Stir in chopped green onions and any optional grilled protein.
- Cook and stir for another 3-5 minutes until the rice is heated through and slightly toasted.
- Serve hot and enjoy.
Notes
Keep actions short and decisive: use high heat, quick tosses, and incremental seasoning.