This hibachi style fried rice recipe is the perfect side to go with any of your Asian dishes! This will taste just like you got it from your local Hibachi restaurant!
Takeout or Eat In?
It's the age old question, "What do you want for dinner?" Often times, the answer tends to be "I dunno," or "Whatever you want." But, ultimately, the question becomes "Do I cook, or do I order out?" And if you're in the mood for Asian food, it's usually easier to go to your local take out restaurant.
Well, I'm here to tell you that it just doesn't need to be that way! We regularly have "take out at home" night! Asian takeout can get expensive with a family of four, and I love to cook, so we started making it at home! The good news? Take out at home night is cheaper and much more delicious than anything we could get at a take out restaurant.
Rice: Make ahead, or make it anyway
Fried rice is technically cooking rice again. This can cause issues with making rice gummy and causing it to stick together. To combat that, most chefs will tell you to make the rice the day before and let it dry out some. That will definitely work, but if you're in my family, that doesn't work well. We very rarely know what we want to eat before I start cooking. Sometimes that makes it hard to plan, but I usually have staples like rice and veggies around that I can throw something together in a hurry.
That's what I do with this rice. You can prevent gummy rice in one of three ways. You can make it a day ahead and refrigerate it. You can slightly undercook the rice and allow it to finish frying as you cook it, or you can cook it through and place it in the freezer for 15 minutes or so. This should chill the rice enough that it will dry out and prevent it from clumping as it's cooked.
Veggies make it better
For the life of me, I'll never understand why my son likes to eat plain fried rice, or plain anything for that matter. I know that kids aren't supposed to like vegetables, but they seriously make everything better! Traditionally in fried rice, you will find carrots, peas, onions, and sometimes things like mushrooms and bean sprouts. In your fried rice, though, you can add anything you want! That's what I love about cooking! It's all what you make it to be!
Wrapping it up
Fried rice is really a blank canvas to create what you want. It can be a great side dish, or you can add some protein and make it the main course. You can add any vegetables you like to punch it up, or you can eat it plain... if you must... You can add this as a side dish to your Chicken Lettuce Wraps just like I did! I really hope you enjoy this dish as much as I do!
Hibachi style Fried Rice
Ingredients
- 1 cup Long Grain White Rice – cooked
- 1 cup frozen peas and carrots
- 1 medium yellow onion – diced
- 2 tablespoon soy sauce
- 3 tablespoon butter - divided
- 2 eggs – scrambled
- Salt and Pepper to taste
Instructions
- Cook rice up to 24 hours before preparing, or slightly undercook same day
- Over medium high heat, melt 1 tablespoon butter in heavy bottomed skillet
- Add diced onion and frozen peas and carrots and sauté until onions are translucent and peas and carrots are cooked – about 8 minutes
- Add remaining butter and melt
- Stir in rice and fry until completely soft
- In a separate pan, cook scrambled eggs until done. Add them to the rice
- Stir in soy sauce until rice is completely coated. Add salt and pepper as needed
[…] Lettuce. It’s still a little crispy, but easy to wrap. It also tastes terrific! Also, check this recipe out for the Fried Rice you see on the plate! You could also quick fry some rice noodles to serve […]