Hibachi-Style Fried Rice

If you can, make the rice the day before or at least several hours prior to preparing. The recipe is best made with cold rice. It’s great for using leftover rice, and ingredient amounts can be adjusted.

ingredients

2 cups cooked white rice
4 teaspoons olive oil, divided
4 eggs, beaten well
1-2 cups grilled or cooked chicken (optional)
½ cup sweet onion, diced small
3 long carrots, diced
2 cloves garlic, minced
½ cup green onion, chopped
4-6 tablespoons butter
3 tablespoons soy sauce, more for serving if desired

make it!

Cook the rice according to package directions. Let cool in the refrigerator for a few hours or overnight.
In a large wok or skillet, bring to medium heat, add 2 teaspoons olive oil and cook the scrambled eggs. Remove the eggs, set aside, and cover to keep warm.
Add the remaining olive oil to the pan along with 2 tablespoons of butter.
Over medium heat, cook until the carrot is crisp tender and the onion is translucent. Add the garlic and green onion along with additional butter as needed. Cook for 1-2 minutes.
Add the rice, cooked chicken, and soy sauce—stir to combine.
Create a well in the middle of the rice, add 2 tablespoons of butter and cook until the butter is melted. The rice will begin to crisp.
Add the scrambled eggs back to the pan and stir until completely combined.
Remove the pan from heat, serve with additional soy sauce to taste.