Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice
Vegetables
Seasoning & Sauce
Eggs
Method
Preparing the Rice
- 1
Cooking the Rice
In a large pot, combine 10 cups of jasmine rice with 15 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5-10 minutes.
Cooking the Vegetables
- 2
Sautéing the Vegetables
In a large skillet or wok, heat 1/4 cup of sesame oil over medium heat. Add the diced carrots, bell peppers, and sliced mushrooms. Sauté for about 5 minutes until they start to soften. Add the frozen peas and cook for another 2-3 minutes. Stir in the chopped green onions, minced garlic, and minced ginger, cooking for an additional 2 minutes until fragrant.
Combining Ingredients
- 3
Mixing Everything Together
Add the cooked rice to the skillet or wok with the sautéed vegetables. Pour in 1 cup of soy sauce and additional 3/4 cup of sesame oil. Stir well to combine all ingredients. Season with salt and black pepper to taste. Cook for another 5-7 minutes, stirring occasionally, until everything is heated through and evenly mixed.
- 4
Serving
- 5
Final Touch
Once everything is well mixed and heated through, taste and adjust seasoning if necessary. Serve hot and enjoy your delicious hibachi rice.
