Hibachi fried rice
The buttery, garlicky fried rice from the Japanese steakhouse, with soft egg, crisp vegetables and a drizzle of homemade yum yum sauce.
- 35 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.57 a serving
- 670 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- ½ cup mayonnaise
- 1 tbsp ketchup
- 1½ cups long-grain white rice, cooked and chilled, about 4½ cups (leftover rice is perfect)
- 1 yellow onion, diced
- 1 carrot, diced small
- 1 zucchini, diced
- 4 cloves garlic, minced
- ¼ cup butter, divided
- 3 large eggs, beaten
- ½ cup frozen peas
- 3 stalks green onions, sliced
- 1 tsp sesame seeds (optional)
From your pantry
- ½ tsp paprika
- ¼ tsp garlic powder
- 1 tsp sugar
- 1 tbsp water
- 3 tbsp soy sauce
Each serving has about 670 calories, 14 g protein, 70 g carbs and 37 g fat, and costs about $1.57 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No yellow onions? White onions or red onions work.
- No zucchini? Yellow squash works.
- No butter? Ghee works.
- No frozen peas? Frozen mixed vegetables work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Make the yum yum sauce: stir the mayonnaise, ketchup, paprika, garlic powder, sugar and water in a small bowl until smooth. Keep it in the fridge until dinner.
Break up the cold rice with your fingers. the onion, carrot and zucchini and the garlic.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
1 tablespoon butter in a large over medium heat. Add the eggs and scramble until just set with no runny parts, about 1 minute, then slide them onto a plate.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Turn the heat up to medium-high. Add 1 tablespoon butter, the onion and carrot and cook, stirring, 4 minutes, until the carrot starts to .
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium-high heatTimer: 4 min
Add the zucchini and peas and cook 2 minutes more. Push the vegetables to the sides of the pan.
Medium-high heatTimer: 2 min
Put the rest of the butter and the garlic in the middle and stir 30 seconds, . Add the rice and stir everything together.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium-high heat
Press the rice into the pan and let it sizzle 1 minute, then 3 to 4 minutes, until steaming hot with a few grains.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 4 min
Dolly’s tip: Butter, garlic and those toasty grains are where the steakhouse flavor comes from, so don’t rush this part.Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
the soy sauce over, add the eggs back and , breaking them into small pieces. Stir in the green onions.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heat
Serve with the yum yum sauce over and sesame seeds on top.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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