Description
Quick and flavorful Hibachi-Style Fried Rice made with eggs, mixed vegetables, and soy sauce, perfect for busy weeknights.
Ingredients
- 2 cups cooked rice (preferably day-old or well-chilled)
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup mixed vegetables (diced carrots, peas, and diced bell peppers)
- 3 green onions, chopped
- 3 tablespoons soy sauce (low-sodium if preferred)
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Pour in beaten eggs. Scramble quickly until just set, then transfer to a plate and set aside.
- Add the mixed vegetables to the hot pan. Stir-fry for 2–3 minutes until heated through and slightly tender.
- Add cold, separated rice to the skillet and stir well to combine with the vegetables.
- Pour 3 tablespoons soy sauce evenly over the rice and stir until coated. Adjust seasoning with salt or pepper if necessary.
- Return the scrambled eggs to the pan and add chopped green onions. Stir everything until evenly mixed.
- Let the rice sit for 1–3 minutes to crisp the bottom slightly, then toss to redistribute browned bits.
- Serve hot.
Notes
Use day-old rice for the best texture. You can make it gluten-free by substituting soy sauce with tamari.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian