Prep Time
10 Min
Hibachi Bowl
difficulty
Cook Time
15 Min
Total Time
25 Min
Serving
4 People
What You’ll Need
Ingredients
For the Hibachi Rice:
- 2 tbsp butter, divided
- 2 tbsp sesame oil, divided
- 3 cups cooked and cooled white rice (preferably day-old)
- ½ cup diced onion
- ½ cup diced carrot
- ½ cup zucchini, sliced
- 2 cloves garlic, minced
- 1 tbsp Tone’s® Asian Fried Rice Seasoning
- 2 tbsp soy sauce
- 1 tbsp gochujang (optional, for spice)
- 2 eggs, scrambled
- 1 cup diced cooked protein (chicken, shrimp, or tofu)
- ½ cup frozen peas
For Serving & Garnish:
- 1 avocado, sliced
- 2 green onions, chopped
- 1 tbsp sesame seeds
- Sriracha mayo
How to Make it?
Heat 1 tbsp butter and 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add onion, carrot, zucchini, and garlic, cook for 2-3 minutes until softened.
Push veggies to the side and add the remaining butter and sesame oil. Add the cooked rice, spreading it out evenly. Let it sit undisturbed for 2 to 4 minutes or until it develops a crispy texture.
Sprinkle Tone’s® Asian Fried Rice Seasoning over the rice. Add soy sauce and gochujang, and cook 2 minutes, stirring occasionally.
Push the rice to one side and scramble the eggs in the empty space. Mix the eggs into the rice, then add the cooked protein and frozen peas. Stir-fry for another 2 minutes.
Divide the fried rice into bowls. Top with sliced avocado. Drizzle with Sriracha mayo. Garnish with green onions and sesame seeds. Enjoy!
