My dad owned a hibachi restaurant and would also make fried rice at home. Most of the secret is old rice (short grain rice - I strongly doubt his restaurant would have made jasmine rice specifically for fried rice), obscene amounts of butter, and soy sauce. I also prefer mixing the raw egg directly into the rice (but before adding veggies).

2019年10月8日 · The rest of the recipe: 1 cup rice Onion,carrot,scallion minced (1 heaping tbsp of these 3 combined per cup of rice) 1 egg Lots of garlic butter 1 tsp soy sauce (add at the end maybe a minute before removing from pan) S&P (don’t over do it) And sesame seeds to taste Any proteins optional

2020年12月3日 · Looking for the fried rice recipe that’s served with hibachi. Can’t quite get my recipe right. Just ends up tasting like butter and soy sauce. Is it my quality of soy sauce? Edit: Maybe it’s just me but the soy sauce I use is much different than theirs and I think becomes overpowering. Would a switch to light soy sauce make a difference?

2013年12月6日 · If you stick with the basic -- rice, onion, garlic, ginger, lots of oil, fish and soy sauce, lime to finish you can infinitely vary this recipe with meats and veggies. Sooo tasty. TL;DR: washed rice, hot ass cast iron for heat retention, oil/sesame oil/butter and plenty of it, FISH SAUCE, don't overload the pan, lime juice to finish.

2022年7月19日 · I like to chop veggies and meat a day early and season with the sesame oil. Doesn't take much, maybe a couple tsp for a gallon size ziploc bag. Use the MSG on the rice once on the griddle. Sweet soy sauce has been far and away the best for hibachi so far, get it on amazon. Start griddling with veggies, then do rice and finish with meats.

2022年10月8日 · Does anyone have a good recipe for hibachi style fried rice, the type you would get at a Japanese steakhouse in the US? Lots of the online recipes I see have veggies etc., when the veggies are usually cooked separately. I know there should be garlic, butter, soy sauce, eggs, and yum yum sauce? Trying to replicate it, thanks in advance!

2020年2月10日 · It doesn't matter all that much, honestly. Don't use sesame oil - it's a highly volatile oil and will burn extremely easily, so it's more for finishing dishes and making sauces than cooking with.

Use day old cooked rice - fresh rice turns to mush. Use real rice, not uncle Ben's parboiled or the boil-in-bag stuff. Use the largest thickest cooking surface you can find and crank up the heat. I use an enameled cast iron Paella pan that's 16" in diameter. Don't use a Wok. Buy quality soy sauce - not the cheap shit at Walmart. Kikkoman is fine.

Two tips that have successfully raised my hibachi game with friends and family: 1) Use House of Tsang Stir-Fry Oil, infused with garlic, onion, and herbs for high-heat cooking (it's awesome), 2) use this copycat recipe for deeper, heavier flavor (I keep it in a squeeze bottle in the fridge): 2T sesame oil, 1/3 Cup EVOO, 1/2 Cup rice cooking wine or mirin, 1/4 Cup soy sauce.

-The rice should be served buttery and glistening. If it's dried out, add just a little butter, maybe a dash of the sesame oil - If this isn't good enough - 1) go to a hibachi restaurant, and every employee will tell you some variation of what i just told you, and 2) take video of them making it - guarantee you shouldn't have any problems.