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Hibachi-Style Fried Rice Recipe

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Yield: 4-6

Ingredients

  • 2 cups previously cooked long-grain white rice
  • 1/4 cup carrots, finely chopped
  • 1/4 cup peas
  • 1 egg
  • 1/2 cup white onion, chopped
  • 1 tablespoon canola oil, for frying

Peanut butter sauce

  • 2 tablespoons less sodium soy sauce
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon garlic powder

Instructions

  1. Prepare white rice using instructions on packaging, let cool and set aside.
  2. Meanwhile, chop all vegetables into finely chopped pieces.
  3. To make the “peanut butter sauce,” place butter in microwave for 10-15 seconds to soften, stir in soy sauce and garlic powder until mixed. Set aside.
  4. In a large skillet or wok, bring oil to medium-high heat.
  5. Fry one egg until no longer runny and break into small pieces using the tip of a spatula.
  6. Add vegetables to the wok and cook for 2-3 minutes. Add rice and stir in “peanut butter” sauce until well mixed. Cook for an additional 5-7 minutes. Serve immediately.

Notes

I’ve found fully cooled or day-old rice works best. It doesn’t clump together when frying.