Hibachi is always fun for everyone. I for one have always loved group dining and cooking experiences such as steamboat also known as syabu syabu, and fondue. There’s just something great about having your food cooked in front of you or cooking it yourself while enjoying the company. It works especially well for ambitious eaters such as yours truly who does not have the stomach capacity to match; the slow-paced eating gives you more time to settle so you can tuck in more! Now you know the depths of my food greed. Eyes bigger than her stomach, I’ve been told.
So today we have Hibachi-style fried rice and accompanying it is the mythical yum yum sauce which is crazy popular (who would have thought a mayonnaise based sauce would go well with Asian cuisine?). The fried rice makes an excellent base to throw in whatever meat you want: shrimp, chicken or beef but is also good as it is.
I use a wok for cooking any sort of fried rice or noodles based dish for the efficiency of having more room to work with. At high heat, you’re going to be moving fast so you want more surface to toss things around without having to worry about them flying all over the kitchen. Less babying, more tossing! Tossing also makes you feel like a pro so a wok is good for the cook’s self esteem. I also use a metal spatula because food doesn’t stick to metal like it does to other materials and metal is easier for scraping up the good stuff stuck on the bottom.
Anyway, this is as close as I could get to the recipe. I hope it’s close enough for you! Let me know how you like it.
- 4 cups cooked long grain rice
- ½ cup onions, chopped
- 1 tablespoon garlic, minced
- 2 eggs
- 1 cup frozen peas and carrots
- 2 tablespoons thin soy sauce
- 1 tablespoon sugar
- 2 tablespoons butter
- Salt and pepper to taste
- 1 cup mayonnaise
- 1 tablespoon melted butter
- ½ tablespoon Sriracha sauce
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 tablespoon sugar
- ¼ cup water
- Make sure the rice has cooled and break apart any lumps with your hands
- Over medium high heat, crack the eggs in a wok and stir to scramble in 1 tablespoon of vegetable oil
- Season with salt and use the spatula to dice the eggs into smaller pieces
- Dish the eggs and set aside
- Pour in 1 tablespoon of vegetable oil and saute the onions and garlic until the onions are translucent. Scrape up any brown bits left by the eggs with spatula and mix
- Add the peas and carrots and stir to combine
- Add the rice and eggs and toss to combine
- Add butter, soy sauce and sugar coating the rice well with melted butter
- Season with salt and pepper
- Combine all the sauce ingredients and stir to mix well
- Dish and serve the rice hot with the sauce