Description
Quick and flavorful hibachi-style fried rice with colorful veggies and scrambled eggs, perfect as a side or main dish.
Ingredients
- 2 cups cooked rice, preferably day-old or well-chilled
- 2 tablespoons vegetable oil or canola oil
- 2 eggs, beaten
- 1 cup mixed vegetables (diced carrots, peas, diced bell pepper)
- 3 green onions, chopped (separate whites and greens)
- 3 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Heat a large skillet or wok over medium-high heat. Add the oil and heat until shimmering.
- Add the beaten eggs and scramble quickly. Cook until just set, then remove and set aside.
- Add the mixed vegetables and the white parts of the green onions to the hot pan. Stir-fry for 2–3 minutes.
- Add the rice to the skillet, breaking up any clumps, and stir vigorously to combine.
- Pour the soy sauce evenly over the rice and stir well.
- Return the scrambled eggs and toss in the green parts of the onions.
- Let the rice sit undisturbed for 1–3 minutes to develop a crispy bottom, then toss to redistribute.
Notes
For a nutty finish, swap in 1 teaspoon of sesame oil at the end. Use tamari for a gluten-free version. You can also add cooked chicken, shrimp, or tofu for a protein boost.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-frying
- Cuisine: Japanese