I had a little leftover brown rice from making sushi last night, so I thought I’d turn it into breakfast. 😀 Yeah, I know – A hibachi refers to the actual heating device, and I am using it to refer to the vegetables typically served at a hibachi restaurant. Hopefully, you’ll forgive that after you taste this!
Jen’s Hibachi Fried Rice
About 1/4 cup oil – I’m using a combination of butter, olive oil, and a little bit of sesame oil
8 oz Mushrooms – sliced
1 huge zucchini – stemmed, quartered lengthwise, and cut into chunks
1/4 red onion – cut into chunks
Heat your skillet over high. When it’s nice and toasty, add in the fat and give it a swirl. Add in the vegetables and toss them until just start to get a little color.
4 cloves garlic – minced
2 inches of ginger – grated
Add in and give a quick stir, about 20 seconds.
About 2 cups of leftover brown rice (or whatever rice you have)
Add and give it a stir, and then add:
3-4 Tablespoons soy sauce (liquid aminos or coconut aminos work, too!).
6 slices cooked bacon – chopped (optional, but awesome. I mean, it’s breakfast)
Plate. Reduce the skillet to medium.
1-2 Tablespoons more olive oil or butter
Scramble and plate.
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My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.