Description
A quick, flavorful hibachi-style fried rice made with day-old rice, fresh vegetables, garlic, and a savory soy sauce base. Perfect for busy weeknights or using up leftovers.
Ingredients
2 cups cooked, cooled white rice (day-old preferred)
2 large eggs
1/2 cup frozen mixed vegetables (peas, carrots, corn, or substitute with onions, bell peppers, broccoli)
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons soy sauce (low-sodium optional)
1 tablespoon vegetable oil (or use sesame oil for extra flavor)
1 teaspoon sesame oil, for finishing
Optional: Tofu, shrimp, or halal chicken (if including protein) for added richness
Optional: Red pepper flakes or chili paste for heat
Instructions
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat.
Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
Add cooked rice, breaking it apart with a spatula, and stir-fry for 3-4 minutes until slightly crispy.
Crack in the eggs and scramble them directly into the rice while stirring.
Stir in the frozen vegetables and cook for 2-3 minutes until heated through and tender.
Toss in the soy sauce (and any optional protein if using), and cook for another 2 minutes to combine flavors.
Remove from heat and drizzle with the sesame oil for a nutty finish.
Season with salt and pepper, or red pepper flakes for heat, if desired.
Serve immediately.
Notes
Day-old rice is essential for the best texture — fresh rice will become mushy. Feel free to customize with extra veggies or your favorite protein.
Leftover rice can be frozen for up to 2 months and reheated before using.
For a vegan version, omit the eggs and use tofu or a vegan egg substitute instead.
- Prep Time: 10
- Cook Time: 20
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 2g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg