This recipe for hibachi-style fried rice is quick, simple, and sure to be a favorite. I was determined to create the fried rice at home because it is one of my favorite components of hibachi. In my fried rice, I like to add leftover teriyaki chicken, but you may use any kind of meat you choose—or none at all! It tastes great with or without the chicken and makes a wonderful side dish. Your personal preference will determine how much garlic you use.
| Prep Time: | 1 hr |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound squid
- 8 ounces shrimp, peeled and deveined
- 8 ounces orange roughy fillets
- 1 tomato, seeded and chopped
- 1 small onion, quartered
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon paprika
- 3 tablespoons dry white wine
- 1 slice white bread
- 4 slices lemon, for garnish
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on paper towels.
- Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
- Blot squid with paper towel to remove any excess water. Use a small spoon to pack each squid with fish/shrimp mixture leaving 1 inch unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid can be cut into rings and scattered over the stuffed squid.
- Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and puree. Pour mixture over stuffed squid.
- Cover dish with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 346 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 5 g |
| Sodium | 552 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This is really tasty.
This was excellent! I added some garlic to the sauce. Hubby doesn’t like “fishy” and it seemed like I made a lot.
in portugal, we use rice, black olives, boiled eggs and chouriço inside the squid 🙂
The consistency came out good, but the flavor was lacking. I added some extra seasoning but it didn’t really help much. Good concept, but too expensive to make and not very tasty. It’s inspired me to make manicotti and use squid instead of pasta, that should be good!
My husband made this and I was really looking forward to having it. I have to say it was very bland and looked terrible. My husband followed the directions exactly. To anyone who wants to make this recipe, I would recommend chopping the ingredients by hand, as my husband used a food processor and it came out too mushy – not very appealing.
Simple and excellent.
Very excellent as is. I was impressed and it was easy to make.
I went to Barcelona area, meeting 38 of my friends, (We were from England, USA, Germany, Spain and Canada.) and had to make a dinner. I chose this one and it was a complete hit. We had it on pasta for the dinner. Some people put it on bread. You could also put it on rice. It was so tasty and flavorful. The next day we have a little leftover and I put it in a dish, crumbled some bread and cheese and sprinkled it on the top and served it on toasted garlic bread. Another hit. This is so easy, versatile and tasty. A real winner!
I altered the recipe slightly by mixing 1/2 the bread, tomato, onion, spices & wine with the fish/shrimp mixture. Then I stuffed the squid. Baked it covered with the other 1/2 that was processed. It turned out excellent… A big hit in our house… You should try it – it gives the stuffing more flavour…
Good concept, but the sauce was a bit bland. Also, stuffing needs something – herbs or spices, maybe. Might use the idea of stuffed squid again, but definitely not this recipe.
Flavorful and tender. However both times I ended up with alot of soupy liquid. Tasty, but not so attractive.
This is really tasty. There is a temptation to reduce the amount of oil because it seems like a lot, but it was much more tender with the full amount of oil.