Fried Rice
Most fried rice you grab around here is heated in a wok from a bag — sticky, flat, no fire. Ours is built fresh on the same 400° flat-top as the hibachi: cold rice, egg cracked direct on the grill, soy reduced down, scallions thrown in last. Three minutes, smoky every time.
Both Midlothian (402 E Main St) and Waxahachie (503 N Hwy 77) shops cook it the same way. Order it as a $3 side, or get the full chicken-steak-shrimp fried rice bowl as a meal. Folks from Red Oak, Cedar Hill, Ovilla, Mansfield, and Italy drive in for it. Below: the builds, FAQs.
Prices below are starting points. Call (469) 336-7689 or use the virtual receptionist for an exact total based on your build.
Yes — same recipe, same flat-top, same garlic butter. Some sit-down hibachi places add yum yum to the rice; ours stays plain so you can sauce it however you want.
Standard fried rice uses soy sauce (contains gluten). Tamari swap available — ask when you order. Same flat-top, same recipe, just GF soy.
Yes — no-egg fried rice is on the menu. Same prep, just skip the egg crack.
Yes, yum yum or sweet chili poured over the rice is a popular finish. First sauce free, additional $0.50.
Side portion: ~250 cal. Full chicken bowl: ~620 cal. Full Triple: ~980 cal. Tell us if you want detailed macros.
Yes — bulk fried rice (1-quart, 2-quart) for family meals or office orders works great. Call 30 min ahead. {TODO: confirm bulk pricing}
Skip the line — order with the virtual receptionist, pay through chat, walk in and grab your bag.