Hibachi Fried Rice

By Brandie Skibinski · thecountrycook.net

4 servings

2 Tbsp vegetable oil	Heat oil in wok over medium-high	Melt butter, cook onion until translucent, 3–5 min	Add garlic, cook until fragrant, 30 sec	Add rice, stir and warm through, 3–5 min	Stir in soy sauce, cook 2 min	Stir in eggs, break up into pieces	Stir in green onions, serve
2 Tbsp salted butter
1/2 cup small diced sweet onion
3 cloves garlic, minced
2 cups cooked and cooled leftover long-grain white rice
2 Tbsp soy sauce
2 large eggs, well beaten	Scramble eggs 30 sec–1 min, set aside
2 green onions (green part only), thinly sliced

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