Description
A flavorful and easy-to-make fried rice dish that captures the essence of hibachi cooking with tender chicken, crunchy vegetables, and savory soy sauce.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old for best texture)
- 1 cup cooked chicken, diced
- 2 tablespoons vegetable oil
- 1/2 cup onions, diced
- 1/2 cup carrots, diced
- 1/2 cup peas (fresh or frozen)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the diced onions and carrots to the skillet and stir-fry for about 3 minutes until they become tender.
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the other side and scramble until fully cooked, then mix them with the veggies.
- Incorporate the cooked chicken and rice into the skillet, stirring well to combine.
- Drizzle the soy sauce and sesame oil over your mixture. Stir to evenly coat and heat everything through.
- Taste and season with salt and pepper as needed.
- Top with chopped green onions before serving hot.
Notes
Using day-old rice prevents mushiness. Don’t overmix to maintain texture. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg