Skip the takeout and whip up a batch of this delicious fried rice tonight.  The only real difference between the Japanese fried rice at a Teppanyaki restaurant and this flavorful umami loaded hibachi fried rice I whip up at home is the entertainment. 

My version has no fun hibachi chef tossing eggs in the air and cracking them over a spatula or flipping knives and catching them with eyes closed. 

But I will say that mine tastes just like the stuff you get at your favorite hibachi restaurant, and it’s so quick and easy to make at home! The best part is that it requires a handful of ingredients, ideal for when you want to clear your fridge of veggies, and takes 15 minutes to make, and if you don’t have leftover rice, cook the rice the same day and just spread it out on a large baking sheet in a flat layer and allow the rice to cool in the refrigerator for 30 minutes uncovered or you could also let it sit out at room temperature for several hours if it’s cooler outside.  

This one-pan wonder will easily find its way into your regular weeknight dinner rotation.  A good large wok or cast iron pan is the trick to get that same level of sear you get at restaurants. 

At home, I sauté vegetables over a fairly high heat until I get nice caramelization, that’s what I have seen the hibachi chefs do, then once they are cooked I chop them into pieces and add them into the rice. 

And after seeing a chef adding butter to the fried rice I do the same to get an amazingly savory, rich and flavorful rice.  The more oil you add, the easier it is to“fry” the fried rice. 

 Substitute in whatever protein you’d like, or just make it a spicy vegetarian fried rice.

Ingredients:

• 2-3 tablespoons neutral oil
• 3 cups cooked rice- leftover rice or freshly cooked cooled at room temp
• 4 garlic cloves minced
• 1 teaspoon grated ginger
• 1 small onion cut into half
• 1 small zucchini, sliced & cut in half ends trimmed then cut into 1/2” wide sticks
• 1 cup, carrots sliced into discs
• 3 baby Bella mushrooms 
• 1 cup broccoli floret
• 1/2 cup sugar snap peas
• 1/2 cup frozen peas
• 1 cup finely sliced white cabbage
• 3 tablespoon dark soy sauce *
• 2 tablespoon butter ( or a little more)
• 1/2 teaspoon hoisin sauce or Teriyaki sauce (optional)*
• 1/2  teaspoon freshly ground pepper
• 1 teaspoon hot chili oil (optional)
• 1 tbsp. vinegar
• 1 tablespoon lime juice
• ½ cup green onions (sliced on the diagonal about 1/2 “ long)
• Toasted sesame seeds
• Leave out the Teriyaki and Soy sauce to make this Gluten Free- or use a Gluten-free Hoisin sauce.
  
  

INSTRUCTIONS

1. Heat a large wok or skillet (the biggest you have) over medium-high heat, add a splash of oil and sear the carrots, zucchini, onion halves, mushrooms, sugar snap peas, turning veggies often and removing them to a plate as they char and set aside.
2. In the wok, heat 2 tablespoons of oil over high heat, add garlic and ginger and sauté for 1 minute until fragrant, add the cool cooked rice and stir to “fry” the rice.
3. While rice is crisping up, chop the seared/grilled veggies into bite size pieces, and add to the rice, and add the peas and sliced cabbage and move your spatula in zigzag motion to mix prevent sticking. 
4. Add the dark soy, hoisin sauce, vinegar and the hot chili oil.
5. Once all veggies are well mixed,  add the butter and stir
6. Add freshly ground black pepper  and check for salt, you may need to add some, then squeeze a tablespoon of lime over the rice.
7. Garnish with sliced green onions and some toasted sesame seeds.