Hibachi Garlic Butter Fried Rice
Hibachi Garlic Butter Fried Rice
Ingredients
For the Garlic Butter
- 2 cups unsalted butter, softened (4 sticks)
- 1/2 cup soy sauce
- 12 garlic, cloves, peeled
For the Hibachi Fried Rice
- 1 pound Chinese sausages
- 1 bag frozen peas and carrots
- 1/2 red onion, medium, diced
- 1/4 cup green onions, chopped, plus more for garnish
- 2 large eggs
- 4 cups cooked rice, day-old or slightly drier than usual
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons sesame seeds, or to taste
- 1 tablespoon soy sauce, additional, or to taste
- 1 teaspoon vegetable oil, for cooking eggs
Instructions
- 1
To prepare the garlic butter, combine the 12 peeled garlic cloves, 1/2 cup soy sauce, and 1 cup (2 sticks) of softened unsalted butter in a blender. Blend until the mixture is liquidy and smooth.
⏱️ 3 min
- 2
In a separate medium bowl, place the remaining 1 cup (2 sticks) of softened unsalted butter. Pour the blended garlic-soy sauce mixture into the bowl with the softened butter. Mix thoroughly with a spatula or spoon until all ingredients are well combined. Set aside; this is your garlic butter.
⏱️ 2 min
- 3
For the fried rice, bring a medium pot of water to a boil. Add the Chinese sausages and boil for 5-7 minutes, or until cooked through. Add the frozen peas and carrots to the boiling water with the sausages and cook for an additional 1-2 minutes until slightly tender. Drain the sausages and vegetables and set aside.
⏱️ 10 min
- 4
Once the sausages have cooled slightly, dice them into small, bite-sized pieces.
⏱️ 5 min
- 5
Crack the 2 large eggs into a small bowl and whisk them well. Heat a large skillet or wok over medium-high heat and add 1 teaspoon of vegetable oil.
⏱️ 2 min
- 6
Pour the whisked eggs into the hot pan. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Quickly fry the eggs, breaking them up into scrambled pieces using a spatula or chopsticks. Cook until just set, then remove the scrambled eggs from the pan and set aside to prevent overcooking.
⏱️ 3 min
- 7
Return the same skillet or wok to medium-high heat. Add the diced red onion and chopped green onions (reserving some for garnish) to the pan. Sauté for 2-3 minutes, or until fragrant and slightly softened.
⏱️ 3 min
- 8
Add the diced Chinese sausages, peas, and carrots to the pan with the onions. Stir and cook for 2 minutes to heat through.
⏱️ 2 min
- 9
Add the 4 cups of cooked rice to the pan. Season generously with the remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 2 tablespoons of sesame seeds. Add 3-4 spoonfuls of the prepared garlic butter to the rice mixture.
⏱️ 2 min
- 10
Mix all ingredients thoroughly, ensuring the garlic butter is well distributed and any rice clumps are broken up. Continue to cook, stirring frequently, for 3-5 minutes, allowing the rice to heat through and develop a slight crispness.
⏱️ 5 min
- 11
Add the scrambled eggs back into the pan. Fold the eggs into the fried rice mixture. Right at the very end, add 1 tablespoon of additional soy sauce, or to taste.
⏱️ 2 min
- 12
Mix one final time to combine all ingredients. Serve immediately, garnished with extra chopped green onions if desired. Any leftover garlic butter can be stored in the refrigerator for future use.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hibachi Garlic Butter Fried Rice
For the Garlic Butter
- 2 cups unsalted butter, softened (4 sticks)
- 1/2 cup soy sauce
- 12 garlic, cloves, peeled
For the Hibachi Fried Rice
- 1 pound Chinese sausages
- 1 bag frozen peas and carrots
- 1/2 red onion, medium, diced
- 1/4 cup green onions, chopped, plus more for garnish
- 2 large eggs
- 4 cups cooked rice, day-old or slightly drier than usual
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons sesame seeds, or to taste
- 1 tablespoon soy sauce, additional, or to taste
- 1 teaspoon vegetable oil, for cooking eggs
Instructions
- 1
To prepare the garlic butter, combine the 12 peeled garlic cloves, 1/2 cup soy sauce, and 1 cup (2 sticks) of softened unsalted butter in a blender. Blend until the mixture is liquidy and smooth.
⏱️ 3 min - 2
In a separate medium bowl, place the remaining 1 cup (2 sticks) of softened unsalted butter. Pour the blended garlic-soy sauce mixture into the bowl with the softened butter. Mix thoroughly with a spatula or spoon until all ingredients are well combined. Set aside; this is your garlic butter.
⏱️ 2 min - 3
For the fried rice, bring a medium pot of water to a boil. Add the Chinese sausages and boil for 5-7 minutes, or until cooked through. Add the frozen peas and carrots to the boiling water with the sausages and cook for an additional 1-2 minutes until slightly tender. Drain the sausages and vegetables and set aside.
⏱️ 10 min - 4
Once the sausages have cooled slightly, dice them into small, bite-sized pieces.
⏱️ 5 min - 5
Crack the 2 large eggs into a small bowl and whisk them well. Heat a large skillet or wok over medium-high heat and add 1 teaspoon of vegetable oil.
⏱️ 2 min - 6
Pour the whisked eggs into the hot pan. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Quickly fry the eggs, breaking them up into scrambled pieces using a spatula or chopsticks. Cook until just set, then remove the scrambled eggs from the pan and set aside to prevent overcooking.
⏱️ 3 min - 7
Return the same skillet or wok to medium-high heat. Add the diced red onion and chopped green onions (reserving some for garnish) to the pan. Sauté for 2-3 minutes, or until fragrant and slightly softened.
⏱️ 3 min - 8
Add the diced Chinese sausages, peas, and carrots to the pan with the onions. Stir and cook for 2 minutes to heat through.
⏱️ 2 min - 9
Add the 4 cups of cooked rice to the pan. Season generously with the remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 2 tablespoons of sesame seeds. Add 3-4 spoonfuls of the prepared garlic butter to the rice mixture.
⏱️ 2 min - 10
Mix all ingredients thoroughly, ensuring the garlic butter is well distributed and any rice clumps are broken up. Continue to cook, stirring frequently, for 3-5 minutes, allowing the rice to heat through and develop a slight crispness.
⏱️ 5 min - 11
Add the scrambled eggs back into the pan. Fold the eggs into the fried rice mixture. Right at the very end, add 1 tablespoon of additional soy sauce, or to taste.
⏱️ 2 min - 12
Mix one final time to combine all ingredients. Serve immediately, garnished with extra chopped green onions if desired. Any leftover garlic butter can be stored in the refrigerator for future use.
⏱️ 1 min