Anyone else a hibachi lover? Mr. Bou and I have lost count how many times we’ve visited a hibachi restaurant. We can probably do the knife routine… probably
I’ve found that there’s waaay more in Louisiana than in Colorado, unless we just haven’t found them. Help a sista out!
After 7 years of dates at hibachi restaurants and thousands of failed attempts at THE fried rice, I finally made a batch that was just phenomenal.
Then, I made it like 3 times a week for a month and we needed to take a break. But that was 2015 and this is now.
The key to any good fried rice is COLD rice. Why couldn’t I have figured it out from the beginning??
I usually cook my rice the night before and keep it in the fridge until the next day. You can also cook your rice and then let chill in the freezer for a half an hour if you’re short on time.
Another main difference in amazing rice is BUTTER. Yes. I know, I know, it’s bad for you and you shouldn’t use it. But you HAVE to use it here if you want to stop ordering out fried rice (it’s that good)
Some days you just don’t have over an hour to provide a meal for your family – that’s when this meal is perfect!
The main perk of this dish is that it is finished in 20 minutes, start to finish. The frozen veggies that I use helps to shorten that time, and pre-cooking your rice a day before really makes this process seamless.
So, first up in a heavy bottomed skillet (high sides) add one tablespoon of butter to the pan and once melted add in frozen peas and carrots along with frozen diced onion.
Let this took down for right around 10 minutes or until the onions are translucent, add in minced garlic and a little salt and pepper during the last minute.
In a separate small skillet, scramble two eggs, whisking constantly so that you’ll get nice and small egg bits. Set aside in a plate for later.
Annnd more butter.
Add in 1 1/2 tablespoon to your veggies and let melt completely mixing everything together. Spread out the veggies and butter mixture and turn your fire to medium-high.
Now add your cold, cooked rice to the pan. Add in low sodium soy sauce and oyster sauce (don’t omit this, it’s a big deal too) and let that rice sizzle for at least 2 min!
Stir everything together and let cook for another 3-5 ish minutes still on medium-high.
Then turn fire to low and add in scrambled eggs, chopped green onions, sesame oil (smells amaze), and sprinkle sesame seeds.
Give it one last mix and serve with miso soup!
Quick and Easy Fried Rice
- 2 1/2 tablespoons butter
- 2 eggs, whisked
- 1 cup frozen peas and carrots
- 3/4 cup frozen diced onion
- 1 1/2 teaspoons jarred minced garlic
- Salt and pepper to taste
- 5-6 cups cooked and chilled rice
- 5-6 tablespoons low sodium soy sauce
- 3 teaspoons oyster sauce
- 3 tablespoons chopped green onion
- 1 teaspoon sesame oil
- Sesame seeds
- Scramble eggs in a small pan, set aside.
- In a heavy bottomed skillet, Add 1 tbsp butter and add peas, carrots, and onion. Cooking down for 10 min or until onions are translucent
- Add in garlic, a light sprinkle of salt and pepper, and cook for another minute
- Add 1 1/2 tbsp butter to pan and once melted add chilled rice, soy sauce, and oyster sauce.
- Cook on medium-high heat for 2 min, mix and then cook for another 3-5 min
- Adjust fire to low and add back in eggs, green onions, sesame oil, and sesame seeds. Mix to incorporate
- Serve with miso soup!