Hibachi Fried Rice Recipe

Rice: Preferably day-old cooked rice, which helps achieve the perfect texture for fried rice.

Soy sauce: Adds a savory, umami flavor to the dish.

Sesame oil: Provides a distinct, nutty aroma and taste essential for hibachi-style cooking.

Butter: Adds richness and helps in sautéing the vegetables.

Peas and carrots: Thawed frozen vegetables that add color and sweetness.

Garlic: Minced cloves that infuse the dish with a robust flavor.

Eggs: Beaten and scrambled to add protein and texture.

Green onions: Sliced and added at the end for a fresh, mild onion flavor.

When making hibachi fried rice, it's crucial to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. By using day-old rice, the grains are firmer and separate more easily, giving you that perfect, slightly chewy texture. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for a few hours to dry it out.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free option.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used for a different but still rich flavor profile.

• butter - Substitute with margarine: Margarine can be used for a dairy-free alternative.

• thawed frozen peas and carrots - Substitute with fresh peas and carrots: Fresh vegetables can provide a crisper texture and more vibrant flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though the flavor will be less intense.

• beaten eggs - Substitute with tofu: Crumbled tofu can be used as a vegan alternative to eggs.

• sliced green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the hibachi fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled rice into airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date to keep track of storage time.
• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, if the rice is frozen, let it thaw in the refrigerator overnight.
• Reheat the hibachi fried rice in a skillet over medium heat, adding a splash of soy sauce or sesame oil to refresh the flavors. Stir occasionally to ensure even heating.
• Alternatively, you can microwave the rice in a microwave-safe dish. Cover it with a damp paper towel to retain moisture and heat in 1-minute intervals, stirring in between until thoroughly heated.
• For an added touch, garnish with freshly sliced green onions or a sprinkle of sesame seeds before serving.

• Microwave method:

  1. Place the hibachi fried rice in a microwave-safe dish.
  2. Sprinkle a few drops of water over the rice to add moisture.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Check if the rice is heated through. If not, continue microwaving in 30-second intervals.

• Stovetop method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil or butter to the skillet.
  3. Add the hibachi fried rice to the skillet, breaking up any clumps with a spatula.
  4. Stir-fry the rice for 3-5 minutes, or until it is heated through, making sure to stir frequently to prevent sticking.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the hibachi fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, or until the rice is thoroughly heated, stirring halfway through the baking time.

• Steaming method:

  1. Place the hibachi fried rice in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl of rice in the steamer basket.
  4. Cover and steam for about 5-7 minutes, or until the rice is heated through, stirring once or twice during steaming.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for slicing the green onions and mincing the garlic.

• Cutting board: A surface used to safely chop and prepare ingredients.

• Measuring spoons: Used to measure out the sesame oil, soy sauce, and butter accurately.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Garlic press: A tool to easily mince the garlic cloves.

• Wooden spoon: Another option for stirring ingredients in the wok, especially useful for scraping the bottom.

• Serving spoon: Used to serve the finished hibachi fried rice.

• Measuring cup: Helps in measuring the rice and peas and carrots accurately.

Use day-old rice: Day-old cooked rice is drier and prevents clumping, making it easier to stir-fry quickly.

Prep ingredients in advance: Have all ingredients chopped and measured before starting to cook to streamline the process.

Thaw frozen vegetables: Thaw frozen peas and carrots ahead of time to reduce cooking time.

Cook eggs separately: Scramble the eggs first and set them aside to avoid overcooking.

Use high heat: Cooking on high heat ensures quick and even cooking, saving time.

Preheat the wok: A preheated wok speeds up the cooking process and enhances flavor.