Hibachi-Style Fried Rice #easy #dinner

Hibachi-style seared rice is significantly less difficult than you may might suspect. A savvy man once let me know (Japanese steak house hibachi gourmet expert) that all you need is soy sauce and margarine. He called it "nutty spread" since you marginally soften the margarine and blend in the soy sauce amid prep. Also, truly, it really looks like nutty spread.

For this formula I use canola oil, spread, less sodium soy sauce, white onion, peas, carrots, and one broiled egg. It's lighter, lower in sodium, and more advantageous than your common takeout. On the off chance that you have extra white rice in the ice chest this is the ideal method to dispose of it for an exceptional side dish. Toss everything in a wok and cook on high warmth for 5-7 minutes. It's that simple.

Better than takeout from Japanese Restaurants hibachi-style fried rice recipe made with a secret "peanut butter" sauce. Easy and delicious meal for weeknight dinner.

Ingredients

• 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

Instructions

1. Prepare white rice using instructions on packaging, let cool and set aside.
2. Meanwhile, chop all vegetables into finely chopped pieces.
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 medium-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. Cook for an additional 5-7 minutes. Serve immediately.

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