Hibachi Rice

• 2 cups cooked white rice (preferably day-old)
• 2 tablespoons vegetable oil
• 2 large eggs, beaten
• 1 small onion, finely chopped
• 1 cup frozen peas and carrots, thawed
• 3 tablespoons soy sauce
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 2 green onions, sliced (for garnish)
• Salt and pepper to taste

Directions:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the finely chopped onion and minced garlic, and cook until the onion is translucent and the garlic is fragrant.
3. Add the thawed peas and carrots to the skillet and cook for 2-3 minutes.
4. Stir in the cooked white rice, breaking up any clumps. Add the soy sauce, butter, and ground ginger. Mix well to combine all the ingredients.
5. Return the scrambled eggs to the skillet and mix them into the rice. Cook for another 2-3 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste. Garnish with sliced green onions before serving.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutesKcal: 250 kcal | Servings: 4 servings