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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My wife loves the local Hibachi grill, but since our daughter has been born, we haven't been able to go. After some experimentation and stealing pieces of other recipes here and there, I think this is it. Also, it is very easy to add a protein to this dish (Shrimp, Tofu, Pork, whatever you eat). Ingredients:
4 cups white rice (cooked) |
1 whole white onion (chopped) |
2 eggs (beaten) |
1 tablespoon garlic (minced) |
2 green onion (aka spring onions, chopped) |
4 tablespoons dark soy sauce |
2 tablespoons sesame oil |
2 tablespoons mirin (sweet rice wine) |
3 tablespoons cooking oil |
alternatives include |
2 tablespoons rice wine (for the mirin) |
4 oz protein (your choice) |
Directions:
1. Prepare all your ingredients in advance, as stir-fry cooking is very fast and you won't have time to measure once the cooking starts!
2. Pour your cooking oil (not the sesame oil) into your Wok and heat it up (medium-high for most ranges).
3. Add chopped onion and garlic (and any optional protein), stir constantly for 2 minutes. Onion should be softened and becoming clear, while the garlic is nicely browning.
4. Add beaten egg and stir until the egg becomes solid. It should still be slightly moist.
5. Add rice and stir well immediately to ensure it all receives some oil coating.
6. Add soy, mirin, sesame, and green onion. Cooking until hot.
7. Serve immediately.
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