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The Hibachi House Fried Rice served on a complete plate over white marble

The Hibachi House Fried Rice

Buttery, savory hibachi-style fried rice made at home with scrambled eggs, sweet carrots, and a rich garlic butter that ties it all together.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 Servings
Course: Sides
Cuisine: Japanese-American / Hibachi
Ingredients Method

Ingredients
  

Garlic Butter
  • 3 tablespoons unsalted butter softened
  • 2 tablespoons minced garlic
  • 1 tablespoon soy sauce
Fried Rice
  • 1 cup cooked jasmine rice cooled (preferably day-old)
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup green onions (scallions) chopped
  • 1 tablespoon minced garlic
  • 2 eggs lightly beaten
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon sugar
  • 1 tablespoon neutral oil (vegetable or canola)

Method
 

  1. In a small bowl, mix softened butter, garlic, and soy sauce until smooth. Set aside. This recipe uses about half -- refrigerate the rest for future use on steaks, seafood, or vegetables.
  2. Lightly grease the skillet with a small amount of oil or butter over medium heat. Add beaten eggs and cook, stirring gently, until just set. Transfer to a plate.
  3. Add 1 tablespoon neutral oil to the skillet over medium-high heat. Saute onion and carrot 3 to 4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Add cooled rice and break up any clumps. Stir-fry 2 to 3 minutes until heated through and lightly toasted.
  5. Stir in soy sauce, salt, white pepper, and sugar. Add 1 to 1 1/2 tablespoons of the garlic butter and stir until melted and evenly distributed.
  6. Return scrambled eggs to the pan and add green onions. Stir to combine and cook 1 minute more. Taste and adjust seasoning.
  7. Serve immediately as a side or base for grilled protein.