Description
This recipe recreates the smoky, savory flavor of hibachi restaurant fried rice. It features a secret smoky umami glaze that elevates classic egg and onion fried rice with restaurant-quality depth and finish.
Ingredients
Scale
- 450 g (3 cups) cooked day-old jasmine rice
- 60 ml (4 tablespoons) neutral cooking oil, divided
- 2 large eggs, lightly beaten
- 60 g (1/4 cup) finely diced yellow onion
- 15 g (1 tablespoon) minced garlic
- 30 g (2 tablespoons) unsalted butter
- 60 g (1/4 cup) chopped green onions, divided
- 90 ml (6 tablespoons) low-sodium soy sauce, divided
- 4 g (1 teaspoon) granulated sugar
- 30 ml (2 tablespoons) pure maple syrup
- 15 ml (1 tablespoon) rice vinegar
- 5 g (1 teaspoon) smoked paprika
- 5 g (1 teaspoon) finely grated fresh ginger
- 1 clove garlic, minced
- 15 ml (1 tablespoon) toasted sesame oil
- 5 g (1 teaspoon) cornstarch + 15 ml (1 tablespoon) cold water (slurry)
Instructions
- Prepare the Glaze: Combine 60 ml soy sauce, maple syrup, rice vinegar, smoked paprika, ginger, and garlic in a small saucepan over medium heat. Simmer, then whisk in the cornstarch slurry until thickened and glossy. Stir in sesame oil and set aside.
- Scramble Eggs: Heat 15 ml neutral oil in a large wok or skillet over medium-high heat. Scramble the beaten eggs, breaking them into small pieces. Remove from the wok and set aside.
- Cook Aromatics: Add 15 ml neutral oil to the hot wok. Cook the yellow onion for 2-3 minutes until soft, then add the garlic and cook for 30 seconds until fragrant.
- Stir-Fry Rice: Increase heat to high. Add the day-old jasmine rice, breaking up clumps with a spatula. Stir-fry for 3-4 minutes, pressing down to achieve crispy edges.
- Season and Combine: Add 30 ml soy sauce and granulated sugar to the rice, stirring for 1-2 minutes. Add the unsalted butter to the side of the wok and stir until melted and combined. Add the scrambled eggs and half of the green onions, mixing thoroughly.
- Glaze the Rice: Pour 30 ml of the prepared smoky glaze over the rice. Stir-fry for 1 minute to coat thoroughly.
- Plate and Garnish: Plate the finished rice. Drizzle with remaining glaze and garnish with the reserved green onions and a pinch of smoked paprika.
Notes
To achieve restaurant-quality texture, use high heat and day-old rice. Do not overcrowd the pan; work in batches if necessary to prevent steaming. Adding butter at the end enhances richness and provides a glossy finish without burning during the initial stir-fry.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-frying
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 12 g
- Sodium: 510 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 93 mg
Keywords: fried rice, hibachi, benihana, side dish, asian, stir-fry, smoky, umami, quick meal