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Hibachi Style Egg Fried Rice

Easy egg fried rice with peas, carrots, corn, and scrambled eggs cooked until lightly toasted.
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Easy homemade hibachi style egg fried rice made with cold cooked rice, butter, vegetables, eggs, and soy sauce. Buttery, savory, and perfect for serving with hibachi chicken and vegetables.

Ingredients

  • 4 cups cooked long-grain white rice, cold (Find my Fluffy Steamed White Rice recipe here)
  • 4 tablespoons butter, divided
  • ½ cup white onion, diced
  • 1 cup frozen peas and carrots
  • 2-3 large eggs
  • 3 tablespoons soy sauce, plus more to taste
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Sliced green onions, optional

Instructions

  1. Preheat a griddle, large skillet, or wok over medium-high heat.
  2. Add 1 tablespoon butter, followed by the cold cooked rice. Break apart any clumps and spread the rice out over the hot cooking surface.
  3. Push the rice to one side. Melt 1 tablespoon butter in the open space and add the eggs. Scramble until just cooked through, then combine with the vegetables.
  4. Chop the eggs and add into rice.
  5. Let the rice cook for 1–2 minutes before tossing. Continue cooking for another 2–3 minutes, tossing occasionally, until hot and beginning to lightly brown.
  6. Add the onion and frozen peas and carrots. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften and the vegetables are heated through.
  7. Sprinkle with garlic powder and black pepper.
  8. Pour the soy sauce evenly over the rice mixture and toss until everything is well combined. Cook for another 1–2 minutes.
  9. Add the remaining tablespoon of butter and toss until melted and evenly distributed. Taste and add additional soy sauce if needed.
  10. Serve immediately, topped with sliced green onions if desired.

Notes

  • Cold rice works best. Refrigerated rice is drier and firmer than freshly cooked rice, which helps keep the grains separate as they fry.
  • Make the rice ahead: Prepare your white rice earlier in the day or the night before and refrigerate until ready to use.
  • Let it fry: Don’t continuously stir the rice. Giving it a little time against the hot cooking surface helps it develop lightly browned, toasted spots.
  • Soy sauce: Start with 3 tablespoons and add more to taste since brands vary in saltiness.
  • Cooking surface: This recipe works well on an outdoor griddle such as a Blackstone, or indoors in a large skillet or wok.

Find it online: https://ourgratefulkitchen.com/hibachi-fried-rice/