Ingredients
- 2 teaspoons grapeseed oil or other high heat oils like avocado or canola
- 2 large eggs lightly beaten
- 1 tablespoon butter
- 1 small onion yellow or white, chopped
- 3 garlic cloves minced
- 2 teaspoons grated ginger
- 3 cups long-grain white rice cooked and cooled
- 2 tablespoons low sodium soy sauce
- 3/4 teaspoon toasted sesame oil
- Scallions thinly sliced, for garnish
Instructions
- Heat a large pan or wok over high heat. Add grapeseed oil and, when hot, pour in the beaten eggs. Scramble until the eggs are just set. Remove the eggs to a bowl.
- Melt butter in the same pan. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the garlic and grated ginger and cook for another 30 seconds.
- Return the scrambled eggs to the pan and add the cooked rice. Spread the rice into a thin layer and allow it to sizzle undisturbed for 30 seconds. Stir gently, then let it sit again for another 30 seconds to form crispy bits.
- Drizzle the low sodium soy sauce and toasted sesame oil evenly over the rice. Stir well to combine. Garnish with the thinly sliced scallions and serve hot.
- Plate the hibachi fried rice immediately and enjoy!
