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A plate of homemade Hibachi Fried Rice with vegetables and shrimp

Hibachi Fried Rice

A colorful and quick dish that brings Japanese flavors to your table, perfect for using leftover rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked rice Use leftover rice for best texture.
  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (peas, carrots, corn) Feel free to vary based on what's available.
  • 2 eggs beaten For a vegan version, omit eggs and use tofu.
  • 3 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free version.
  • 1 tablespoon sesame oil
  • to taste Salt and pepper
  • Green onions for garnish

Method
 

Cooking
  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the diced onion and minced garlic, sauté until translucent.
  3. Add the mixed vegetables and cook until tender.
  4. Push the vegetables to one side of the pan and pour the beaten eggs on the other side, scrambling until fully cooked.
  5. Add the cooked rice, soy sauce, and sesame oil, mixing everything together.
  6. Season with salt and pepper to taste.
  7. Cook for a few more minutes until everything is heated through.
  8. Garnish with chopped green onions and serve.

Notes

To store leftovers, place in an airtight container in the fridge. It will stay fresh for 3 to 4 days. Reheat in a microwave or sauté in a pan.