Hibachi Fried Rice Recipe
This Hibachi Fried Rice recipe is easy, savory, and delicious. You'll love how versatile it is and the amazing flavors of this satisfying dish.
Cook the rice first!
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.
Add rice, scrambled eggs, and green onion
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.
Tips To Make Great Fried Rice
- Your rice should be fully cooked and cooled before using- You want to make sure that the rice is fully cooled once you've cooked it. Otherwise, your hibachi fried rice will be mushy when it's put together with the other ingredients.
- Chop up vegetables ahead of time. When making fried rice, you need to work quickly. So having your ingredients prepped in advance is really important.
- Use high heat. This helps brown the rice and vegetables in the wok and also keeps the hibachi fried rice from steaming as it would at a lower temperature.
- Cook the eggs right in the wok. Making the scrambled eggs right in the middle of the fried rice allows it to take on the flavors of the dish as well as keep the rice from getting dry
Calories: 283kcal | Carbohydrates: 43g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 993mg | Potassium: 189mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1553IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg