Hibachi Fried Rice

This Hibachi Fried Rice brings the sizzling excitement of your favorite Japanese steakhouse right to your own kitchen. Quick and customizable, this recipe is perfect as a side dish or can be elevated to a main dish by adding protein.

Ingredients:

• Sushi rice, cooked according to package*

• ¼ white onion, large diced

• Frozen peas and carrots, thawed

• 1-2 tbsp green onions, chopped

• 2 eggs

• 2 tbsp chopped garlic

• 2-4 tbsp butter

• ½ cup soy sauce (adjust to taste)

• 3-4 tbsp rice vinegar

• Salt and white pepper

• Sesame seeds (optional)

• Avocado oil

Preparation:

Blackstone Method:

1. Preheat your Blackstone griddle to medium heat and coat the surface with a thin layer of avocado oil.

   
   

2. On one side of the griddle, add 2–3 tablespoons of butter. Add the cooked rice, thawed peas and carrots, and green onions directly on top. Let them heat through, stirring occasionally.

   
   

3. On the other side of the griddle, sauté the diced onion until it begins to soften and lightly brown.

   
   

4. Push the onions to the side, melt 1 tablespoon of butter in the center, and crack in the eggs. Scramble until just cooked through.

   
   

5. Combine all ingredients together on the griddle. Add chopped garlic, soy sauce, rice vinegar, salt, white pepper, and sesame seeds (if using). Toss well to coat the rice and distribute the seasonings evenly.

   
   

6. Taste and add more soy sauce, if desired. Remove from heat and serve immediately.

Stovetop Method:

1. Heat 1 tablespoon of avocado oil in a wok or large skillet over medium-high heat. Add the diced onion and sauté for 3–4 minutes, until softened and beginning to brown.

   
   

2. Push the onions to one side of the pan, add 1 tablespoon of butter to the center, and crack in the eggs. Scramble until fully cooked, then stir to mix with the onions.

   
   

3. Add the remaining 2–3 tablespoons of butter, followed by the cooked rice, thawed peas and carrots, and green onions. Stir well to combine and heat everything through.

   
   

4. Stir in the chopped garlic, soy sauce, rice vinegar, salt, white pepper, and sesame seeds (if using). Mix thoroughly so everything is evenly coated.

   
   

5. Taste and adjust seasoning if needed. Serve hot.

*Notes and suggestions:

• I like to use sushi rice for this recipe since it’s a little stickier.

• There's also no need to make the rice a day in advance and refrigerate; just make sure you give the rice a few hours to cool between the initial cooking and making the fried rice.