HOMEMADE HIBACHI FRIED RICE

Ingredients

• 2 large Eggs (beaten)
• 2 tablespoons Cooking Oil (vegetable or canola oil)
• 3 stalks Green Onions (white and green parts separated, chopped)
• 3 cups Cooked White Rice (cold, preferably day‑old rice)
• 2 tablespoons Butter (unsalted, cut into pieces)
• 2 cloves Garlic (minced)
• 1 cup Frozen Peas and Carrots (mixed, thawed slightly)
• 1 teaspoon Garlic Salt
• 0.5 teaspoon Black Pepper (ground)
• 2 tablespoons Soy Sauce (low‑sodium preferred)

Instructions

1. Prep Ingredients

   Chop the green onions, separating white parts from green parts. Mince the garlic. Beat the eggs in a mixing bowl.

   Time: PT5M

2. Scramble Eggs

   Heat 1 tablespoon of oil in the skillet over medium‑high heat. Pour in the beaten eggs and scramble until just set, then push them to one side of the pan.

   Time: PT3M

   Temperature: medium-high

3. Sauté Aromatics

   Add the white parts of the green onions to the pan and stir‑fry for about 30 seconds. Then add the minced garlic and stir until fragrant.

   Time: PT1M

   Temperature: medium-high

4. Add Rice

   Add the cold cooked rice to the skillet. Break up any clumps and stir‑fry, scraping the bottom of the pan to prevent sticking.

   Time: PT3M

   Temperature: medium-high

5. Incorporate Butter and Garlic

   Add the butter and let it melt, mixing it through the rice along with the garlic.

   Time: PT1M

   Temperature: medium-high

6. Add Vegetables

   Stir in the frozen peas and carrots. Cook until they are heated through, about 3 minutes.

   Time: PT3M

   Temperature: medium-high

7. Season

   Season the mixture with garlic salt, black pepper, and soy sauce. Toss everything together until evenly coated.

   Time: PT2M

   Temperature: medium-high

8. Finish and Serve

   Stir the scrambled eggs back into the rice, sprinkle the green parts of the green onions on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

3g