Because my kids would go to our local hibachi restaurant more often than we would agree on, my husband and I decided to try out a homemade version and see how it would be as a dupe to their favorite stir fry. Although we weren’t building flaming onion volcanos or catching food in the air, it turned out to be one of the fastest, easiest meals. Here’s what we made, but remember to add vegetables of your choice and substitute protein choices if you like!

Easy Stir Fry

Lydia Menzies

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Ingredients

  

• 1 small onion
• 2 celery stalks, chopped
• 3 cups cooked rice (Make day ahead and refrigerate)
• 1 TBSP vegetable oil
• 1/2 cup chopped carrots
• 1/2 cup green peas
• 2 TBSP sesame. oil (to drizzle on top before serving)
• 3 TBSP soy sauce
• 3 eggs, beaten
• 1.5 lbs. chicken cutlets, chopped

Instructions

 

• Heat a large skillet or wok over medium heat and add vegetable oil.
• Cook chicken until done all the way through. Set aside on a separate plate.
• Add onion and other vegetables and cook those until tender.
• Push vegetables over to the side of the pan and make room to add and scramble eggs.
• After eggs are cooked, stir egg and vegetables together.
• Next, add the cooked rice, soy sauce and sesame oil to the veggie mixture. Stir well and add chicken back into the pan. Stir over medium heat until everything is well-heated and combined.
• Serve immediately and enjoy!