Hibachi Style Fried Rice Recipe 455

HIBACHI FRIED RICE RECIPE

Steps:

• Start off by cooking 2 cups of Calrose white rice with 2 cups of water in a rice cooker. Once it's cooked, take it out and let it cool completely. You want to make sure that the rice is fully cooled or else your fried rice will be mushy.
• In the meantime, add 2 tablespoons of avocado oil into a large 14-inch wok. Bring the heat to high. Then add 2 minced garlic cloves, 1 cup of diced onion, and 1/2 cup diced carrot. Stir for about 2-3 minutes until the onion becomes translucent. I recommend using a wooden spoon here.
• Then add 1/2 cup frozen peas and stir for 1-2 minutes.
• Now add 2 tablespoons unsalted butter, 1/2 tablespoon toasted sesame oil, 1/4 cup + 2 tablespoons soy sauce, and 1/4 cup teriyaki sauce. Quickly stir the sauce into the vegetables.
• Once the sauce is simmering, add your cooled white rice. Stir the rice over high heat until it is well coated in the sauce.
• Now whisk up 2 large eggs with a pinch of salt and pepper. Then push the fried rice to the sides of the wok to expose the center and add the scrambled eggs in the middle.
• Stir only in the crockpot get just until the eggs are scrambled and cooked. Then mix the eggs with the rest of the fried rice and garnish with 2 chopped green onions. Serve warm with yum yum sauce.

HIBACHI-STYLE FRIED RICE

Steps:

• Heat a wok or non-stick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
• Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes. Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.