Hibachi style Fried Rice
Restaurant style Fried Rice to compliment any Asian dish!
Servings 6 people
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
Notes
You can add any number of vegetables to this. This recipe is a base recipe. This can also be made using riced cauliflower. The riced cauliflower does not require cooking before adding to the mixture.