Hibachi Fried Rice Recipe
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
349 kcal
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Course
Main Course
Hibachi Fried Rice Recipe
Description
The Hibachi Fried Rice Recipe begins with cooked rice, preferably refrigerated overnight for a firmer texture ideal for stir-frying. A simple sauce combining soy sauce, rice vinegar, and sugar offers a subtle sweet and sour note enhancing the dish. Aromatics like ginger and garlic are stir-fried with green onion bulbs in hot oil to create a fragrant base. Mixed vegetables such as carrot matchsticks and peas provide color and a slight crunch, while scrambled eggs add richness. Adding your choice of protein, such as chicken or tofu, completes the dish. All ingredients are cooked over high heat, tossed together to blend flavors and heat through without making the rice soggy.
This fried rice works well as a standalone meal or as a side dish to complement grilled or sautéed dishes. The flexibility in protein choice and the balance of vegetables make it adaptable to many dietary preferences. The stir-fried method ensures a warm and satisfying meal that can be prepared with ingredients commonly found at home.
For the best texture, use cold, leftover rice rather than freshly cooked rice. Fresh ginger and garlic paste can be substituted with garlic butter for a variation in flavor. Ensure vegetables are cut uniformly to cook evenly. This recipe is versatile, allowing for various proteins such as shrimp, calamari, beef, or tofu depending on preference.
Ingredients
- 1 cup rice see notes) or about 3 cups cooked rice, uncooked
For the Sauce
- 3 Tablespoons soy sauce
- 1 ½ Tablespoons rice vinegar
- 1 Teaspoon sugar
For the stir fry:
- 2 Tablespoons neutral cooking oil generic cooking oil
- 1 Tablespoons ginger see Notes
- 1 Tablespoons garlic see Notes
- 1-2 pieces green onions aka spring onion
- 1 cup carrot carrot cut into matchsticks, mixed
- 1 cup peas carrot cut into matchsticks, mixed
- 2 egg
- 3.5 ounces protein of your choice *see Notes
Instructions
- First, have your rice cooked and ready. If you don't have leftover rice, cook your rice al dente (to the bite), that way when you plan on stir-frying the rice it won't turn soggy.
- Keep all your ingredients ready. Mix the sauce ingredient together and keep aside. Cut the carrot into matchsticks. Clean and/or cut your protein into bite-sized pieces.
- Heat up a large skillet or wok with the oil and stir cook the sliced green onion bulbs with the ginger + garlic (or substitute with garlic butter).
- Add the carrot and peas and stir cook for a minute on high heat.
- Make space in your pan (see video) and break in the eggs. Scramble, cook and break the eggs. Mix and stir cook everything quickly.
- Make space again and add your protein. In the video, I used chicken pieces. Stir cook on all side on high heat for a minute and mix everything together.
- Now add in your cooked rice and pour your stir fry sauce over the rice. Mix and stir cook everything for a minute or two until everything is cooked and well combined. Use high heat and don't over mix because it shouldn't get mushy.
- Garnish with fresh sliced green onion stalks. Serve hot.
Notes
- Use one-day-old refrigerated rice to maintain a firm texture during stir-frying and prevent sogginess.
- Fresh ginger and garlic can be replaced with a paste or garlic butter for easier mixing and mild flavor variation.
- Choose any protein like chicken, tofu, shrimp, calamari, or beef, cut into bite-sized pieces for even cooking.
- Cut vegetables into small, uniform matchsticks to ensure quick and even stir-frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 834mg | 35% |
| Potassium | 226mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3475IU | 70% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 40mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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