Hibachi Fried Rice

🛒 Ingredients (Check Off As You Measure)

• 4 cups cooked and chilled white rice (day-old works best)
• 2 tablespoons unsalted butter, divided
• 2 large eggs, lightly beaten
• 1/2 cup diced yellow onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced, for garnish

🍳 Step-by-Step Instructions

1. Heat 1 tablespoon butter in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set, then remove them to a plate.
2. Add the remaining butter to the skillet. Toss in the onion and carrots, cooking for 2–3 minutes until the carrots start to soften.
3. Stir in the peas and garlic, cooking for another minute until fragrant.
4. Add the chilled rice, breaking up any clumps with your spatula. Let it sit undisturbed for a minute to get that nice charred, fried texture.
5. Pour the soy sauce and sesame oil over the rice, then fold in the scrambled eggs. Season with salt and pepper, and toss everything together for 2–3 minutes. Garnish with green onions and serve hot.