This is the rice that you get at a Teppanyaki restaurant. Yes, we in America also call them "Hibachi" restaurants, even though a Hibachi is actually a small in-home coal heater and is NOT used for cooking. It would be like someone saying, "Hey, let's go to the charcoal briquet (singular) for dinner." To which the best reply might be, "Well, kiss my ash and call me hungry."
1 ½cupJasmine Rice cooked - 1 day old (you can use any medium grain rice as well)
3Eggsbeaten
1Yellow Onionlarge diced or sliced
2clovesGarlicminced
1tspGingerminced
1Carrotmedium diced or sliced thin
½cupGreen Peas
½tspWhite Pepper
2tbspSoy Sauce
1tbspSesame Oil
Instructions
Heat teppan on high heat.
Add 1 tablespoon of Canola oil in the center.
Break the 3 eggs onto the hot oil. Scramble, cook, and move to the side of the teppan.
Add another tablespoon of oil and once hot, add the onion, garlic, ginger, carrots, peas, and sauté for 3 minutes, then incorporate the eggs.
Add the cold cooked rice.
Toss and mix in the rice making sure all the ingredients are spread throughout, cook for 3 minutes.
Add sesame oil, soy sauce, white pepper, and toss to incorporate; cook for another 3 minutes.
Remove from the heat and serve hot with green onion on top in a plate or bowl and enjoy.
Notes
When you go to a Teppanyaki restaurant, you will see the cook/chef squirting a LOT of soy sauce throughout the cooking process. It is actually 4 parts water to 1 part reduced-sodium soy sauce and 1/2 part simple syrup (sugar dissolved in water). If you want to grab a squeeze bottle and make your own, pour in the following:8 tbsp water 2 tbsp soy sauce (reduced sodium is best) 1 tbsp simple syrup