Hibachi Fried Rice
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Hibachi Fried Rice
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Hibachi fried rice is a classic Japanese dish that is traditionally cooked on a hot griddle in Japanese restaurants, you can make it at home using a large skillet or wok. Hibachi-style fried rice is incredibly easy to make, and a great side dish for any meal.
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Ingredients
- 3 cups jasmine rice or any white rice leftover works best
- 3 tablespoon butter
- 2 eggs lightly beaten
- ¼ cup onion diced
- 3 talks green onion white part separated from green
- 2 teaspoon fresh ginger grated
- 4 cloves garlic minced
- ½ cup carrot finely diced
- ½ cup frozen corn
- ½ cup frozen peas
- 3 tablespoon low sodium soy sauce
- salt & pepper to taste
- 1 teaspoon toasted sesame oil
Instructions
- Leftover chilled rice works great for the hibachi fried rice recipe. If you don’t have leftover rice, cook rice the same day, cool completely, and if time permits chill it in the refrigerator for 30 minutes to 1 hour.
- Everything you need to know on how to cook jasmine rice is here. Don’t miss this.
- Prep vegetables measure all ingredients and assemble them near the stove. You have to move fast while cooking fried rice.
- Heat a large skillet or wok on high heat.
- Melt a tablespoon of butter. Pour lightly beaten egg into a hot wok. Move egg quickly and cook the scramble until it’s ¾th done. Remove scrambled eggs onto a plate, and set them aside.
- Into the same wok, melt the remaining butter. On high heat cook white diced onion and white part of green onion to butter. Toss and cook for a minute until onions are slightly softened.
- Add minced garlic and grated ginger to the pan. Toss. Cook for 20 to 30 seconds.
- Add finely diced carrot, frozen corn, and peas (thawed) to the wok. Cook on high heat for a minute toss frequently.
- Pour low sodium soy sauce, salt, and pepper to taste in the pan. Mix well.
- Add leftover chilled rice, and toss well.
- Pour toasted sesame oil. Toss everything until rice is evenly coated.
- Taste and adjust seasoning if needed.
- Remove wok from heat, and add green onion garnish.
- Serve hot.
Notes
- Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Leftover chilled rice. Leftover chilled rice works great for the hibachi fried rice recipe. Chilled rice works great because rice dries out in the fridge making them ideal for stir-frying. Freshly cooked rice is soft and is not ideal for this recipe. It will get mushy when stir-fried.
- Large pan. Ideally, a hot plate or griddle is ideal to make hibachi fried rice. Of course, homemade version versions aren’t made on the hot griddle. Use a wok or big wide skillet. The surface area should be big so you can toss rice around so it can stir-fry and not steam in the pan.
- High heat. Cook everything on high heat moving it quickly and frequently. Do not let veggies sit in wok steam cook.
- Best quality soy sauce. Use the best quality soy sauce, fried rice taste depends on it. Choose low sodium soy sauce, it’s less salty and better for health.
Nutrition Information
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Calories
330kcal
(17%)
Carbohydrates
46g
(15%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
104mg
(35%)
Sodium
547mg
(23%)
Potassium
328mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3284IU
(66%)
Vitamin C
13mg
(14%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 547mg | 23% |
| Potassium | 328mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3284IU | 66% |
| Vitamin C | 13mg | 14% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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