JAPANESE STEAKHOUSE FRIED RICE RECIPE - (3.9/5)
Provided by AzWench
Number Of Ingredients 9
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.
TEPPANYAKI STYLE FRIED RICE RECIPE - (4.2/5)
Provided by kayjayjohnson
Number Of Ingredients 11
Steps:
- Scramble & cook eggs, then set aside in a small bowl. in the same pan, cook the onions until translucent & set aside in a small bowl. Slice pancetta in small strips (*tip: freeze pancetta/bacon for easier & cleaner slicing) & fry until crisp; set aside in a small bowl. Lower heat to low & stir in rice, butter, garlic powder, peas, carrots & soy sauce until fully incorporated. Add pancetta, eggs, & onions back into the pan; add sesame oil & stir well. Add sesame seeds & green onions for garnish.
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- Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Transfer to a medium saucepan, adding 1 teaspoon of salt and 3 cups of water.
- Bring to a boil, then cover and reduce the heat to the lowest setting. Simmer, undisturbed, for 15 minutes. Then, remove from the heat and let it stand for at least 15 minutes. Uncover and fluff the rice to break down the clumps. Let it cool completely, then transfer to a baking sheet, cover with plastic and refrigerate overnight.
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- Add rice in a saucepan (or large pot) with 3 cups of water. Add a pinch of salt and stir. Turn the heat on high. Once you see the rice start to boil slightly, give it a good stir. Cover the pot. Reduce heat to low and let it simmer for another 20 minutes.
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