Vegetarian Hibachi Fried Rice
Bring the sizzling flavors of Japanese hibachi to your kitchen with this Vegetarian Hibachi Fried Rice recipe, a perfect combination of vibrant vegetables and savory seasonings. Made with fluffy jasmine rice, colorful carrots, peas, and green onions, this restaurant-style dish is elevated by the rich umami of soy sauce and sesame oil. Quick to prepare, especially with leftover rice, the recipe features classic hibachi techniques like wok-fried eggs and finely diced veggies for a dynamic texture and taste. Ready in under an hour, it’s a satisfying, meat-free option ideal for weeknight dinners or serving alongside your favorite Asian-inspired dishes. Perfectly seasoned with garlic, salt, and pepper, this dish is sure to delight vegetarians and hibachi fans alike!
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Recipe Information
Ingredients
- 2 cups Jasmine Rice
- 4 cups Water
- 2 tablespoons Vegetable Oil
- 3 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 2 cloves Garlic
- 3 stalks Green Onions
- 1 medium Carrot
- 1 cup Frozen Peas
- 2 pieces Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Begin by rinsing the jasmine rice under cold water until the water runs clear. This will remove excess starch and prevent the rice from becoming sticky.
Combine the rinsed rice and water in a medium saucepan. Bring it to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed and the rice is tender.
Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool to room temperature or refrigerate for later use. Ideally, use day-old rice.
Mince the garlic cloves, slice the green onions, and finely dice the carrot.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the garlic and sauté for about 1 minute, until fragrant.
Add the carrots and stir-fry for about 3 minutes, until they begin to soften.
Push the carrots to one side of the skillet and crack the eggs into the other side. Scramble the eggs until fully cooked, then mix with the carrots.
Stir in the cooked jasmine rice, frozen peas, and green onions. Cook, stirring occasionally, until the peas are heated through, about 3-4 minutes.
Drizzle the soy sauce and sesame oil over the rice, and sprinkle with salt and black pepper. Stir well to combine all ingredients.
Cook for an additional 2 minutes to let the rice soak in the flavors.
Serve hot, garnished with additional sliced green onions if desired.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 12.9 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 286 mg | 22% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
