Description
Bring the flavors of your favorite Japanese steakhouse right into your kitchen with this easy Hibachi-Style Fried Rice recipe. Perfectly seasoned and loaded with colorful vegetables, this dish is not only quick to prepare but also incredibly versatile. Whether you enjoy it as a main course or paired with grilled proteins, the rich combination of soy sauce and butter creates an unforgettable taste experience that will delight your family and friends. In just 35 minutes, you can whip up a delicious meal that’s perfect for any occasion—from casual weeknight dinners to festive gatherings.
Ingredients
Scale
- 4 cups cooked short-grain white rice (cold, day-old preferred)
- 1 egg, whisked and scrambled
- 1/2 cup chopped carrots (fresh or frozen)
- 1/2 cup frozen peas
- 1/2 cup white onion, diced
- 4 tablespoons unsalted butter, softened
- 2 tablespoons low-sodium soy sauce
- 2–3 tablespoons neutral oil (peanut, canola, or vegetable oil)
- 2 teaspoons sesame oil (optional)
- Fresh parsley for garnish
Instructions
- Prepare the rice by cooking it and chilling it for at least one hour or overnight to ensure it's dry.
- Mix softened butter with soy sauce until well combined.
- In a hot skillet or wok with oil, scramble the egg until cooked and set aside.
- Sauté carrots, peas, and onion in the same skillet until tender; season with salt and pepper.
- Heat more oil in the skillet, add cold rice, breaking apart clumps; stir-fry until heated through.
- Pour the butter-soy mixture over the rice and toss to coat evenly.
- Add back the scrambled egg and sautéed vegetables; stir well before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 350
- Sugar: 3g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg