A simple hibachi fried rice made with butter, soy sauce, and veggies.
- 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
- Prepare white rice using instructions on packaging, let cool and set aside.
- Meanwhile, chop all vegetables into finely chopped pieces, set aside in prep bowls.
- 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.
- In a large skillet or wok, bring oil to just under high heat.
- Fry one egg until no longer runny and break into small pieces using the tip of a spatula.
- Add vegetables to the wok and cook for 2-3 minutes. Add rice and stir in “peanut butter” sauce until well mixed and fully coated. Cook for an additional 5-7 minutes. Serve immediately.
I’ve found fully cold or day-old rice works best. It doesn’t clump together when frying. Can also serve with hibachi chicken.
- Serving Size: 1/2 cup
- Calories: 301
- Sugar: 1.3g
- Sodium: 359mg
- Fat: 6.9g
- Saturated Fat: 4g
- Carbohydrates: 42.4g
- Fiber: 1.5g
- Protein: 6.2g
- Cholesterol: 43mg
Keywords: Japanese fried rice, hibachi rice