Jen’s Hibachi Fried Rice

I had a little leftover brown rice from making sushi last night, so I thought I’d turn it into breakfast. 😀 Yeah, I know – A hibachi refers to the actual heating device, and I am using it to refer to the vegetables typically served at a hibachi restaurant. Hopefully, you’ll forgive that after you taste this!

Jen’s Hibachi Fried Rice

Serves 4

About 1/4 cup oil – I’m using a combination of butter, olive oil, and a little bit of sesame oil
8 oz Mushrooms – sliced
1 huge zucchini – stemmed, quartered lengthwise, and cut into chunks
1/4 red onion – cut into chunks
Heat your skillet over high. When it’s nice and toasty, add in the fat and give it a swirl. Add in the vegetables and toss them until just start to get a little color.

4 cloves garlic – minced
2 inches of ginger – grated
Add in and give a quick stir, about 20 seconds.

About 2 cups of leftover brown rice (or whatever rice you have)
Add and give it a stir, and then add:
3-4 Tablespoons soy sauce (liquid aminos or coconut aminos work, too!).
6 slices cooked bacon – chopped (optional, but awesome. I mean, it’s breakfast)

Plate. Reduce the skillet to medium.

1-2 Tablespoons more olive oil or butter
8 eggs

Scramble and plate.

Need anything? I’m an Amazon Affiliate. Any time you use one of my links to get to Amazon to make a purchase, Amazon gives me a tiny percentage. I put it back into next year’s blog fees. Thank you!

My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!

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Lodge 12″ dual handle cast-iron pan

My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.

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Wusthof WU4176 Classic Ikon 7-Inch Santoku, Hollow Edge, Black

I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.

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20 magnetic spice tins

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12″ x 24″ magnetic base


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