Hibachi-style fried rice is so easy to recreate at home! The key is to use butter to fry the rice in - it will give the rice so much rich flavor and toast it perfectly. This serves 2-4 as a main dish, or 6-8 as a side.
Course: Dinner, Main Course, Side Dish
Cuisine: American, Chinese
Author: Mandy Jackson
1medium yellow onion,chopped
3cupsprepared white rice,see note
2cupscooked, shredded chicken
1/4cup sliced green onions
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.
Leftover rice is best for fried rice, but you can use fresh if you need to.I do NOT add salt to the water my rice cooks in. If you do, you may want to cut down on the amount of salt used in your fried rice.