Hibachi Fried Rice | Jennifer Cooks
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5 from 1 vote

Hibachi Style Fried Rice

Servings: 4 to 6 main dish servings
Author: Jennifer Locklin

Ingredients

  • 4 cups cooked short grain rice preferably leftover, cold
  • 8 tablespoons margarine
  • 2 cloves garlic
  • 2 tablespoons canola or vegetable oil
  • 2 chicken breasts small cubes (can use steak, shrimp, pork or ham instead if desired)
  • 4 eggs beaten
  • 2 cups zucchini medium dice
  • 1 cup diced onion
  • 1 cup finely diced carrot
  • 16 ounces sliced cremini mushrooms
  • 4 green onions thinly sliced
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds toasted
  • salt and pepper to taste

Instructions

  • Prepare meat and vegetables in advance.
  • Combine margarine and minced garlic and mix into a paste; set aside.
  • In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Place chicken pieces in pan and let sear for about 2 minutes, or until the chicken begins to brown. Stir and continue cooking for 4 to 6 minutes, or until just done and no longer pink - do not overcook. Right before removing from pan, stir in 1 tablespoon margarine mixture. Spoon meat onto a plate or bowl and set aside.
  • Without cleaning out the pan, add 1 tablespoon oil, then add zucchini, onion, carrot and mushrooms making sure not to overcrowd the pan - just barely cover the bottom; cook in batches if necessary. Saute for about 4 minutes, or until crisp-tender. Right before removing from pan, stir in 1 tablespoon margarine mixture. Spoon vegetables onto a plate or bowl and set aside.
  • Without cleaning the pan, add 2 tablespoons margarine mixture and melt. As soon as margarine is melted, stir in the eggs and lightly scramble.
  • When eggs are almost done, stir in the rice and mix to combine.
  • Add 2 more tablespoons butter mixture and spread rice out evenly in the pan. Allow rice to cook without stirring for about 2 to 3 minutes or until rice begins to lightly brown. Stir and spread out again and cook for another 2 to 3 minutes. Continue this process until desired doneness, adding margarine as necessary to prevent sticking.
  • Stir back in cooked chicken and vegetables. Add soy sauce, sesame oil and sesame seeds. Saute until well combined and heated through.
  • Season with salt and pepper to taste. Serve immediately.