Hibachi Fried Rice

Ingredients

• 2 Tablespoons butter (divided)
• 3 strips bacon (cut into 1/2 pieces, optional)
• 2 eggs (whisked)
• 1 medium shallot (minced)
• 3 cloves garlic (minced)
• Salt and pepper (to taste)
• 4 cups rice (cooked and cooled )
• 2/3 cup frozen peas
• 3 green onions (sliced)
• 1/4 cup soy sauce (low-sodium, or tamari)

Instructions

1. 1

   Heat a large griddle, flat top grill, large skillet or wok over medium heat. Cook the 3 strips bacon, until crisp. Remove with a slotted spoon and let drain on paper towels.

2. 2

   Remove all but 1 TBSP of the bacon fat from the griddle or wok and increase the heat to medium-high. Add 2 eggs and scramble. Once fully cooked, remove from heat and set aside.

3. 3

   Add 1 TBSP butter to the now-empty griddle or wok and heat until melted. Add the 1 medium shallot and season with salt and pepper. Saute for 2-3 minutes, until the shallot has softened. Add the 3 cloves garlic and cook 30 seconds longer, until fragrant.

4. 4

   Increase the heat to high and add in remaining TBSP butter. Once melted, add the 4 cups rice, 2/3 cup frozen peas, 3 green onions, and ¼ cup soy sauce, stir to combine.

5. 5

   Fry over high heat for approximately 3 minutes, until it’s getting nice and brown, and crispy.

6. 6

   Add the cooked bacon and eggs and stir to combine. Serve immediately.