We’re sharing our take on hibachi style fried rice! In case you missed it, this is a “Part 2” to our previous post.
Since perfecting this recipe, we’ve had it well over twenty times and cannot get enough! Artur has never made something so good that we prefer it over take out.
While he’s no chef, he is an engineer. Bringing together his affinity for food and passion for tinkering has led to this tasty creation that we’re sharing with you all today.
Before we get into the recipe: we’re stressing the importance of using day old cooked rice. We cannot vouch for this recipe using freshly cooked rice, even if it’s prepared a few hours prior. It simply won’t taste the same.
A few tips to keep in mind:
– Use a large, deep skillet with high sides. This will make it easier to move the ingredients around, keeping some ingredients warm and away from the heat while simultaneously cooking others directly on the heat.
– Use frozen peas and carrots. With this dish, we’re going for tasty, simple and convenient. Using a frozen mix is cost-friendly and saves time since you won’t need to wash and dice carrots or shell peas.
– Add your favorite soy or teriyaki sauce at the end of cooking. This will help keep the sauce from burning and preserve the flavors you’re trying to add to the dish. We used to think adding it at the start was the best method but always ended up with a dish that was either too saucy or salty to enjoy.
Prep time: 10 minutes
Total cook time: 15 minutes
Yield: 2 servings
1 ½ cups cooked rice
¼ cup white or yellow onion
½ cup frozen peas and carrots
1 large egg
4 tbsp canola oil (vegetable or similar is fine)
2 tbsp teriyaki sauce
1 tsp soy sauce
1 green onion stalk/scallion for garnish
1 garlic clove, chopped
¼ tsp ground black pepper
1 pinch of salt
Start by chopping the onion, green onion (or scallion) and garlic. Measure out these ingredients as well as the rice and peas/carrots combo.
In a small bowl, slightly beat the egg for 5 seconds with a fork, just enough to break the yolk. Add a pinch of salt.
Turn the heat to high and add 2 tbsp oil to the pan. Let the oil get hot.
Add the onions and cook for about 1 minute. Then add the chopped garlic.
After 5-10 seconds the garlic should start turning brown. Don’t let it burn!
Add the cooked rice and stir for 2-3 minutes. The pan should be fairly hot so that the rice actually gets fried.
Now, move the rice to one side of the pan. Create the illusion of a hibachi grill by physically moving your pan halfway off the burner so that the rice is away from direct heat.
Turn the heat down to medium low (about 3-4 out of 10).
Add 1 tbsp of oil and toss in the frozen peas and carrots to the empty side of the pan, directly on the heat.
Let these cook for 1 minute. Any longer and you risk the peas and carrots turning to mush.
Move the peas and carrots on top of the rice. It doesn’t need to be perfect, just away from heat.
Turn the heat down again, but this time to low (2 out of 10)
Add the final 1 tbsp of oil and the egg to the empty side of the pan, directly on the heat.
Move the egg around and flip it a couple times to cook it evenly. You don’t want to brown or overcook, ensure that the heat is low.
This should take ~2 minutes and will depend on your burner and pan.
Once the egg is cooked about 90% through, mix the rice, peas/carrots and egg together and turn up the heat to medium low.
Add ground black pepper and give it a mix. Add the teriyaki sauce.
Make sure everything gets coated evenly. This is a good time to try the rice and see if it needs more sauce.
If it tastes good, turn off the heat, move the pan away from the burner and add the soy sauce. Give everything another stir.
Time to eat! Add it to a plate or bowl and sprinkle with green onion.
Pro tip: Warm your bowl by filling it with hot water and leave it for ~3 minutes. Dump the water out and dry your bowl. This helps keep it warm (keeping your food warm) and gives it a “restaurant-esque” finish.
Thanks for reading and be on the lookout for our next post!