Hibachi Fried Rice

Hibachi Fried Rice

• 2 cups previously cooked long-grain white rice
• 1/4 cup carrots, finely chopped
• 1/4 cup peas
• 1 egg
• 1/2 cup white onion, chopped
• 1 tablespoon canola oil, for frying

Peanut butter sauce

• 2 tablespoons less sodium soy sauce
• 3 tablespoons unsalted butter
• 1/2 teaspoon garlic powder

1. Prepare white rice using instructions on packaging, let cool and set aside.
2. Meanwhile, chop all vegetables into finely chopped pieces, set aside in prep bowls.
3. To make the “peanut butter sauce,” place butter in microwave for 10-15 seconds to soften, stir in soy sauce and garlic powder until mixed. Set aside.
4. In a large skillet or wok, bring oil to just under high heat.
5. Fry one egg until no longer runny and break into small pieces using the tip of a spatula.
6. Add vegetables to the wok and cook for 2-3 minutes. Add rice and stir in “peanut butter” sauce until well mixed and fully coated. Cook for an additional 5-7 minutes. Serve immediately.

Chicken:

• 2 large boneless, skinless chicken breasts, cut into bite sized cubes
• 3–4 cups broccoli, separated into florets, roughly 1/2 pound
• 1 tablespoon canola or vegetable oil
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• salt and pepper to taste
• 1/2 cup jasmine rice (optional)

Peanut Butter Sauce

• 2 tablespoons butter, softened
• 2 tablespoons, low sodium soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger

1. If serving over jasmine rice, prepare rice according to the label (or see below). Keep warm.
2. Meanwhile, heat oil in a large wok on medium-high heat. Once hot, add chicken, season with salt and pepper. Cook for 3-4 minutes, tossing occasionally.
3. Add broccoli and sesame oil. Toss with chicken and let cook for 3 more minutes. Add peanut butter sauce, mix well and cook until chicken is golden and broccoli is tender, about 5 more minutes, tossing occasionally to prevent burning.
4. Serve over plain jasmine rice with sesame seeds or make with my hibachi rice. If making with fried rice you can remove veggies and chicken and prepare rice or add the rice in once the chicken is at least fully cooked through.

For drier rice, use 1/4 cup less water. For moister rice, use 1/4 cup more water.
1 Cup rice, 2 cups water makes 3 cups – 4 Servings (3/4 cup cooked)
2 Cups rice, 4 cups water makes 6 cups – 8 Servings (3/4 cup cooked)
3 Cups rice, 6 cups water makes 9 cups – 12 Servings (3/4 cup cooked)