After a recent trip to our local Hibachi grill, we realized that copying the food at home wouldn’t be that difficult. So after a quick internet search, we found exactly what we were looking for the fried rice recipe.
4 cups White Rice, short-grained, cooked
1 cup Green Peas
2 tbsp Carrot, shredded (we ended up using about one and a half small carrots)
one Onion, diced
bunch of scallions, diced
1 1/2 tbsp Butter
2 tbsp Soy Sauce
The Rice: Cook rice according to package directions. Put in bowl and place in refrigerator to cool while getting the rest of the ingredients together. Eggs: Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. When rice has cooled to near room temperature, add peas, shredded carrot, scrambled egg and diced onion to the bowl. Dump the bowl of rice into the pan with the eggs. Slowly add soy sauce plus a dash of salt and pepper. Mix to combine. Cook rice for 6-8 minutes over heat, stirring often. (We actually only cooked it for about another 5. This will depend on the Wok you are using and how hot your stove top gets.) Serve immediately.
I love this rice. It’s simple and filling enough to eat as a meal by itself.