A quick and simple recipe for delicious Japanese hibachi-style rice.
Course Drinks, lunch, Side Dish
Cuisine Japanese
Keyword fried rice, hibachi rice, Japanese rice
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Servings 6cups
Calories 303kcal
Author Victor
Ingredients
Step 1:
2Tbsppeanut oil(or canola, or olive oil)
½cupfinely diced carrots
½cupfinely diced white onion
2garlic cloves(minced)
Step 2:
2eggs(lightly whisked)
Step 3:
3cupscooked jasmine rice(or any long-grain rice)
2Tbspregular soy sauce
2Tbsplow sodium soy sauce
1tsphot chili oil(optional)
3Tbspunsalted butter(optional if you want a healthier version, but strongly recommended for that great taste)
1/2tspwhite pepper
Step 4:
½cupfrozen peas
½cupgreen onions(sliced on the diagonal about 1/2 “ long)
1cupdiced grilled chicken(optional)
Instructions
In a wok, heat peanut oil over high heat. Add the vegetables and saute for about 2-3 minutes, frequently stirring, until nicely caramelized. To help the vegetables soften up, lower the heat to medium and cover them with a small lid placed inside the wok. Let saute for another 3-5 minutes, stirring every 1 minute or so, until the vegetables are soft enough.
Crank the heat up to medium-high. Move the vegetables over to the side of the wok and add the eggs. Cook as you would scrambled eggs, frequently scraping and mixing with a spatula. Mix in with the vegetables.
Add the rice and the soy sauce. Optionally, you may add unsalted butter for richer, buttery taste and/or hot chili oil for some heat. Sprinkle the white pepper. Mix with vegetables and saute for about 3-4 minutes, constantly stirring and trying to break up any rice clumps.
Finally, add the frozen peas and the green onions and continue sauteing for another minute. A cup of diced left-over chicken is always a nice addition to hibachi rice, if you have some on hand. If you add the chicken you may have to cook an extra minute or so, until the chicken has warmed up.