Benihana-Style Hibachi Fried Rice

This version uses avocado oil and coconut aminos for a cleaner, less-processed flavor compared to typical restaurant recipes.

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Ingredients

  • 1 cup organic Jasmine rice (cooked and chilled)
  • 2 tbsp organic avocado oil
  • 1 tbsp grass-fed butter
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 large pasture-raised eggs
  • 1/4 cup organic frozen peas
  • 1/4 cup organic diced carrots
  • 2 stalks scallions, thinly sliced
  • 2 tbsp coconut aminos
  • To taste: Sea salt and black pepper

Clean swaps

How we upgrade the restaurant version with better ingredients.

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What you'll need

Instructions

  1. Prepare the rice by cooking 1 cup of organic jasmine rice, spreading it on a tray to cool completely before use.
  2. Whisk the two eggs in a small bowl with a pinch of sea salt.
  3. Heat avocado oil and butter in a large wok or heavy-bottomed skillet over medium-high heat.
  4. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
  5. Stir in diced carrots and peas, cooking for 2-3 minutes until slightly softened.
  6. Add cooked rice and coconut aminos; stir vigorously to break up any clumps and incorporate flavors.
  7. Push the vegetables and rice to one side of the pan, pour in the whisked eggs, and scramble quickly until nearly set.
  8. Toss everything together with scallions, season with salt and pepper, and serve immediately.

FAQ

Can I substitute the organic jasmine rice with another type of organic rice?

Yes, you can use other types of long-grain organic rice such as basmati or white organic rice, ensuring it is cooked and chilled prior to use.

Is this recipe suitable for a vegan diet if I remove the eggs?

Yes, you can omit the eggs and add tofu or any other plant-based protein of your choice to keep it vegan-friendly.

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