How to Make Hibachi-Restaurant Style Rice at Home (I Cracked the Code)!

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Love that rice you get at hibachi restaurants? Now you can make it at home!

You’ll need:

4 cups cooked brown or white rice

4 ounces butter, softened
1 onion large, diced
1 large carrot, peeled and rough chopped
2 cloves whole garlic, mashed
2 cloves garlic, whole
4 eggs, beaten
1 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 -1 teaspoon onion powder
toasted sesame seeds
4 scallions, cut in 1/4- to1/2-inch diagonal cuts
freshly ground pepper
1/8 – 1/4 cup low-sodium soy sauce
Here’s how you make it:

Combine the 2 cloves of mashed garlic and 1/2 teaspoon garlic salt to the softened butter. Set aside.
In a food processor, pulse the carrot, onion and whole garlic to just under split pea size. Set aside.
Place the butter into a large skillet or wok. Add the carrot, garlic and onion mixture.Sauté until onions are translucent and carrots begin to brown and caramelize.
Beat eggs in a bowl. Season with the remaining garlic salt, onion powder, salt and white pepper. Set aside.
Add the cooked white or brown rice to the pan. Sauté to combine the carrot-onion mixture and until rice releases steam and begins to brown, about 5 minutes.
Add the eggs and cook through. Toss to combine everything.
Add soy sauce, to taste. Add scallions and toss about 2 minutes. Add toasted sesame seeds. Adjust seasoning with salt and pepper, if needed.
If desired, you could add some shredded cooked chicken. Enjoy!

Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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