Hibachi Fried Rice
Ingredients
1 Tablespoon olive oil
4 Tablespoons unsalted butter
1 yellow onion, diced
2 Cloves garlic, minced
¾ Cup frozen vegetables, peas and carrots
2 eggs, lightly beaten
3 Cups white rice, cooked or leftover, cooled
¼ Teaspoon salt
½ Teaspoon black pepper
½ Tablespoon sesame oil
¼ Cup soy sauce, plus more to taste
1 Tablespoon rice wine vinegar
green onions, chopped, for optional garnish
Directions
Heat the olive oil and 1 tablespoon of the butter in a large skillet over a medium heat.
Add the onions and sauté for 3 or 4 minutes.
Add the garlic and cook until fragrant, 30 to 60 seconds.
Stir in the frozen peas and carrots and cook for 3 minutes or until heated through.
Push the veggie mixture to the side and add the eggs to the pan. Use a rubber spatula to scramble the eggs and cook, stirring occasionally, until mostly set.
Add the rice and cook undisturbed in the pan for 2 minutes.
Add the remaining butter, salt, black pepper, sesame oil, soy sauce, and rice wine vinegar and combine thoroughly.
Serve immediately, garnished with green onions if desired.
