Japanese Fried Rice Recipes

Steps:

• Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender and liquid has been absorbed, 15 to 20 minutes.
• Remove from the heat, stir in 2 tablespoons butter, and let cool to room temperature, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Add eggs and scramble, stirring often to chop chunks of egg into small bits with a spatula.
• Place rice in a large mixing bowl, add eggs, and toss together.
• Melt remaining 2 tablespoons butter in a large frying pan over medium-high heat. Dump rice mixture into the hot pan. Add sesame seeds, 2 tablespoons soy sauce, salt, and pepper. Cook, stirring often, for 8 minutes.
• Taste and add more butter or soy sauce as desired. Serve.

Steps:

• Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).
• Pour rice into a large bowl to let it cool in the refrigerator.
• Scramble the eggs in a small pan over medium heat.
• Separate the scrambled chunks of egg into small pea-size bits while cooking.
• When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
• Carefully toss all of the ingredients together.
• Melt butter in a large frying pan over medium/high heat.
• When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.
• Cook rice for 6-8 minutes over heat, stirring often.

Steps:

• In a large wok or on a griddle, scramble the eggs in 1 tablespoon of the butter over low to medium heat. Remove from the wok and set aside on a plate. Melt the additional 2 tablespoons of butter in the wok or on the griddle over high heat. Add the garlic and carrots, stirring constantly. After 1 to 2 minutes, stir in the cooked rice and soy sauce. Toss to thoroughly incorporate the ingredients. Add the cooked eggs and onion and mix in the gomasio and black pepper to taste; cook for another 6 to 8 minutes, or until the rice is warmed through and the flavors incorporated. Serve immediately alongside grilled meats or a teriyaki-style main dish. Tips: Make your fried rice stand out by varying the ingredients. Yumiko Kanou, chef and owner of the Tokyo restaurant Nakaiseki Sen, leaves out the egg, butter and gomasio and adds pine nuts, sesame oil and chiles de arbol to her brown fried rice. A splash of sake added along with the soy sauce adds another layer of flavor to fried rice, too. Cook the rice the day before and refrigerate it overnight. Refrigerated rice is less likely to stick together when fried, so you'll get separated grains, rather than a mushy mass. To give the rice even more flavor, cook it in chicken or vegetable broth. That Steakhouse Flavor Although this recipe is a close approximation of Japanese steakhouse fried rice, it can't duplicate it exactly. Teppanyaki-style restaurants usually cook the rice straight on the grill that's used to cook the meat and multiple other dishes. This imparts a flavor into the rice that's unique and almost impossible to replicate without a highly seasoned grill.

Steps:

• Bring a small pot of water to a boil. Add the carrot and cook 2 minutes. Add the shrimp and cook until they're just cooked through, 1 to 2 minutes more. Drain and then return them to the pot. Add the corn, edamame, shiitakes, chicken stock, soy sauce, sake, sugar, and 1/2 teaspoon of salt. Set the pot over medium-high heat and bring to a boil. In a small container, stir together the cornstarch and 3 tablespoons of water until smooth. Gradually add the cornstarch mixture to the pot, stirring constantly. Let the stock mixture come to a boil again and cook just until slightly thickened, about 3 minutes. Take the pot off the heat and stir in the sesame oil and pepper to taste; keep warm, covered.
• Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the eggs and cook, stirring constantly, until they're barely cooked, about 30 seconds. Add the rice and cook, stirring often and breaking up the clumps but making sure not to smash the grains, until the rice is heated through and the egg has browned slightly, about 4 minutes. Season with about 1 teaspoon of the salt and pepper to taste.
• Divide the fried rice among 4 small bowls and firmly press down on the rice to pack it into the bowls. Overturn the bowls onto 4 large shallow bowls. Remove the bowls to reveal the mounds of rice and pour the sauce over each one. Top with the scallions and serve.

Steps:

• In a small bowl combine soy sauce and sake. In a separate bowl combine butter and minced garlic. Set both aside.
• Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs and 1 teaspoon soy mixture. Add egg mixture; cook until set, about 1 to 2 minutes. Transfer cooked eggs to a cutting board (reserve skillet); roll up, and thinly slice eggs crosswise. Set aside.
• Increase heat to high, add chicken in one layer; season with salt. Add half the butter mixture. Cook turning once until browned on both sides, 1 1/2 to 2 minutes. Add 1 tablespoon soy mixture; stir to coat. Remove to board with eggs. Add onion, carrot, scallion, and remaining butter mixture; cook 2 minutes until just beginning to brown. Add rice, cook, tossing occasionally and scraping rice from bottom of pan, until heated through, about 3 minutes. Add back chicken and scrambled egg and remaining soy sauce mixture. Toss to coat and heat through. Stir in scallion greens. Season with salt and pepper. Garnish with additional scallion greens.