Description
Packed with vegetables, garlic butter, and rich umami flavor, this meatless recipe captures the essence of the classic dish. Let’s dive in!
Ingredients
For the Fried Rice
- 3 cups cooked white rice (day-old works best)
- 1 small onion, finely chopped
- 1 medium carrot, diced
- ½ cup frozen peas (thawed)
- 2 tablespoons sesame oil
- 2 large eggs (optional for vegetarians who consume eggs)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon butter
For the Hibachi Garlic Butter
- 2 tablespoons unsalted butter (softened)
- 2 garlic cloves, finely minced
- 1 teaspoon soy sauce
Instructions
- Cook your rice a day in advance for best texture.
- Combine softened butter, minced garlic, and soy sauce in a small bowl. Mix thoroughly until it forms a smooth paste.
- Chop the vegetables into small, uniform pieces to ensure even cooking.
- Whisk the eggs in a bowl if using them. Measure out your soy sauce and sesame oil for easy access.
- Heat a large steel wok pan over medium-high heat. Add sesame oil and let it heat for a few seconds. Toss in diced onions and carrots. Sauté for 3–4 minutes, stirring frequently.
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Add peas and any optional add-ins, like mushrooms or tofu, and cook for another 2 minutes.
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Push vegetables to one side of the wok pan. Pour whisked eggs into the empty side and scramble them quickly. Once cooked, mix eggs with the vegetables.
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Increase heat to high and add cooked rice to the pan. Break up any clumps with a spatula, ensuring rice mixes evenly with vegetables. Stir-fry for 2–3 minutes, allowing rice to warm through.
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Drizzle soy sauce over rice while stirring continuously. Stir in prepared garlic butter, making sure it coats every grain of rice.
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Continue cooking for another 2–3 minutes until rice is slightly crispy at the edges and infused with flavor.
Notes
- Use a Hot Pan: High heat creates the slightly crispy texture you find in restaurants.
- Don’t Overcrowd the Pan: Cook in batches if doubling the recipe to avoid steaming the rice.
- Experiment with Add-Ins: Broccoli, baby corn, or bok choy make great additions. Paneer or halloumi works well for a vegetarian protein boost.
- Balance the Saltiness: Soy sauce is salty, so taste before adding extra salt.
- Rice Alternatives: Brown rice or jasmine rice offer different textures and flavors.