Hibatchi Fried Rice

Ingredients:

- 2 Cups Dry Uncooked White Rice

- 2 Cups Water

- 2 Tbsp Butter

- 3 Tsp Salt

- 4 Tbsp Olive Oil

- 3 Eggs

- 1/2 Cup Diced Onions

- 1 Tsp Black Pepper

- 1 Tbsp Oyster Sauce

- 2 Tbsp Soy Sauce 

- 1/2 Cup Peas & Diced Carrots (optional) 

Instructions:

Place water, white rice, butter and salt in a large microwaveable bowl. Stir well then place in microwave for 6-7 minutes. Take out of microwave and stir lightly for a few seconds. Then place on the counter for 15 minutes so rice can absorb all the water. Then place rice in the fridge for a few hours or overnight to cool.

When ready, pour 2 Tbsp of the oil in frying pan on medium heat. Once oil is really hot, place eggs in pan. Cook, stir and lightly scramble. Add any extra spices desired. But don't let the eggs get too dry. Then place eggs in smaller bowl. Clean pan quickly then place the other 2 Tbsp of oil in your frying pan. 

Now add the cooked and cooled leftover rice you made into the pan stirring and frying for a couple of minutes to break it apart. Once the rice is heated through, pour in the soy and oyster sauces. Stir. Then mix the scrambled eggs back into the rice as well as the diced onions and vegetables if desired. Stir and mix well. Serve hot. 

Makes about 4 servings.

Keeps in the fridge for 3 days.

Perfectly served with YumYum sauce.