Hibachi Rice

Ingredients

3 large eggs, lightly beaten

2 tablespoons unsalted butter

1 tablespoon plus 2 teaspoons sesame oil

1 medium onion, finely diced

3 teaspoons minced fresh ginger

1 tablespoon plus 2 teaspoons minced garlic

4 cups cooked white rice, preferably chilled or day-old

3 tablespoons low-sodium soy sauce

1/4 cup scallions, thinly sliced, for garnish

Kosher salt, to taste

Freshly cracked black pepper, to taste

In a small bowl, whisk the eggs with 3/4 teaspoon kosher salt, then set them aside.

Heat a large nonstick skillet over medium-high heat.

Add the sesame oil and unsalted butter to the skillet.

Once the butter has melted, add the finely diced onion and minced ginger.

Cook for 5–6 minutes, stirring often, until the onion becomes soft and slightly translucent.

Add the minced garlic and cook for about 1 minute, just until fragrant.

Add the cooked white rice to the skillet.

Use a spatula or spoon to break apart any clumps of rice.

Spread the rice into an even layer and let it cook undisturbed for 1–2 minutes so it can lightly sear.

Stir the rice, then pour in the low-sodium soy sauce.

Toss everything together until the rice is evenly coated.

Reduce the heat to medium.

Push the rice to one side of the skillet.

Pour the beaten eggs into the empty side of the skillet.

Gently scramble the eggs with a spatula until they are about three-quarters cooked.

Mix the eggs into the rice until evenly combined.

Continue cooking for another 1–2 minutes, stirring occasionally.

Taste and adjust with additional salt and freshly cracked black pepper if needed.

Transfer the hibachi rice to a serving dish.

Garnish with thinly sliced scallions.

Serve immediately while hot.