I used to make fried rice with oil. It’s such a reliable clean-out-the-fridge meal and is always satisfying. But one fateful day, we were all out of oil and I used butter instead. It was LIFE CHANGING.
One bite in and I felt like I was sitting at a Japanese steak house watching knives being thrown and onions being lit on fire!
(Okay, maybe not those last two things.)
But. BUTTER.
Butter is key to a hibachi-style fried rice. Sizzling butter on the grill is a hallmark of hibachi restaurants, and it’s so easy to recreate at home!
Use enough butter to rehydrate your dried-out rice and so so slightly toast it. It will be the most flavorful and filling fried rice, without being greasy!
Also, I’ve found it important to not rely solely on soy sauce for salt content. My fried rice used to always be too soy-y before it had that beloved MSG feel of restaurant fried rice. Add a little salt and a little soy for the perfect balance.
And serve with more soy sauce, of course, for those daring individuals who want a little extra.
THE RICE
Fried rice is an ideal way to get rid of leftover rice. Once it’s slightly dried out, it’ll be able to soak up all of that butter and soy sauce. YUM!
Since we have rice with dinner at least once a week, if fried rice is also on the weekly menu, I’ll just make extra and refrigerate it until needed. You can also freeze cooked rice to use later.
If you don’t have leftover rice, you can use freshly cooked. It won’t be as firm once it’s fried up, but will still be delicious!
I love white rice (always cooked like this), but you can definitely use brown if you prefer.
WHAT CHICKEN TO USE IN FRIED RICE
Plain, cooked, shredded or chopped chicken is what you’ll need. Light or dark meat will work – or a combo. You can use rotisserie chicken to make prep time even lower. Or, you can check out this post on how to perfectly cook boneless, skinless chicken breast and keep it stocked in your freezer.
LEFTOVERS + MEAL PREP
Leftover fried rice will keep 5 days in the fridge. Reheat in the microwave or stovetop in a little bit of oil or butter.
You can also freeze fried rice! This is one of my favorite meal prep meals. Allow fried rice to cool, then package in an airtight container and freeze. To reheat, add a tablespoon of oil or butter to a skillet and fry frozen rice over medium until heated through (about 10-12 minutes).
SERVE IT WITH
This recipe is so filling and will feed 2-4 as a main dish. But it also works as a side dish, and will serve 6-8. It’s good with:
Slow Cooker Ginger-Soy Pork
Sticky Ginger Chicken
Thai Basil Chicken
Slow Cooker Sweet and Sour Chicken
Hibachi Chicken Fried Rice
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1/2 cup diced carrot
- 2 garlic cloves, minced
- 3 cups prepared white rice, see note
- 2 cups cooked, shredded chicken
- 2 eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1/4 cup frozen peas
- 1/4 cup sliced green onions
Directions
- Melt the butter in a large skillet or wok over medium heat. Add the onion, carrot, and garlic and cook until softened – about 5 minutes. Stir in the rice and chicken and cook for 2 minutes without stirring to toast. Toss and cook another 2 minutes. Push to the perimeter of the pan and crack the eggs into the middle. Scramble quickly to cook, then stir in with the rice. Season with salt, pepper, and soy sauce. Stir in the frozen peas and green onions. Adjust seasoning to taste and serve hot.
Notes
