HIBACHI-STYLE FRIED RICE
One of my favorite parts of hibachi is the fried rice and I was determined to make it at home. This recipe is quick and easy and is sure to be a big hit. I enjoy using left-over teriyaki chicken in my fried rice, but you can use any meat you want or no meat at all! With or without chicken it is equally as delicious and a great side dish! You can use more or less garlic, depending on your personal preference.
Provided by Amber62006
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a wok or non-stick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
- Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes. Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 17.1 g, Cholesterol 79.5 mg, Fat 12.6 g, Fiber 0.6 g, Protein 10.7 g, SaturatedFat 2.3 g, Sodium 491.3 mg, Sugar 0.5 g
BENIHANA JAPANESE FRIED RICE
Make and share this Benihana Japanese Fried Rice recipe from Food.com.
Provided by Andy Wold
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
YAKIMESHI (JAPANESE FRIED RICE)
This easy Yakimeshi (a.k.a. Chahan) recipe is a delicious Japanese fried rice that comes together in minutes from just a handful of simple ingredients.
Provided by Marc Matsumoto
Categories Sides
Time 7m
Number Of Ingredients 9
Steps:
- Use your hands to crumble the rice.
- Heat a frying pan over medium-high heat until hot and then add the vegetable oil, swirling to coat the pan.
- Add the egg and let it bloom for a few seconds before quickly scrambling them.
- Add the crumbled rice to the egg before it's fully cooked and use a spatula or wooden paddle to break up any clumps of rice or egg.
- Add the ham, and toss to distribute evenly.
- Sprinkle the salt and pepper evenly over the rice and continue tossing until the rice doesn't stick together.
- Drizzle the soy sauce along the rim of the pan and then quickly toss the rice to coat it evenly.
- Finish by adding the sesame oil and scallions and toss to combine.
- To serve the Yakimeshi, you can press the rice into a bowl to mold it into a perfect dome.
Nutrition Facts : Calories 476 kcal, Carbohydrate 40 g, Protein 18 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 185 mg, Sodium 1107 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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.
JAPANESE FRIED RICE
The seductively savory combination of soy sauce, sake, butter, and garlic seasons this chicken-and-egg fried rice. It's a complete meal that the whole family will devour. Day-old rice works best in this recipe, so plan ahead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 12
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.
HIBACHI STYLE FRIED RICE
This Hibachi Style Fried Rice is the perfect restaurant version that can be made at home with few ingredients. Simple, filling, and delicious. Try making it home to share with your family.
Provided by LaKita Anderson
Categories Side Dish
Number Of Ingredients 8
Steps:
- Heat a wok or large skillet over medium-high heat.
- In a small bowl, lightly whisk together the eggs, salt, and ground black pepper.
- Add 1 tablespoon of butter into the heated wok or skillet. Once the butter melts, add in the eggs and scramble until they are no longer runny but still a soft scramble. Carefully remove the cooked eggs from the skillet or wok back into the small bowl. Set aside.
- Add in another 1 tablespoon of butter into the heated wok or skillet. Once the butter melts, add in the chopped onion and move around in the pan until the onion is lightly coated with the butter. Allow the onion to continue to cook until it becomes translucent.
- Add in the remaining 2 tablespoons of butter into the wok or skillet along with the cooked onion. Once it melts add in the cooked rice.
- Add in the soy sauce and toasted sesame oil with the rice. Stir the rice frequently, breaking it up as needed. Once the fried rice has been heated thoroughly and has also lightly browned, add in the egg and stir to evenly distribute.
- Serve warm with some yum yum sauce and store any leftover in an airtight container in the refrigerator up to 3 days.
Nutrition Facts : Calories 838 kcal, Carbohydrate 150 g, Protein 18 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 136 mg, Sodium 1234 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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- If all of the cooking oil has been absorbed, add another tablespoon to the pan (no one ever claimed this was a low fat recipe), then add the rice to the pan and cook until heated through.
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- In a wok, heat peanut oil over a fairly high heat. Add the vegetables and saute for about 2-3 minutes, frequently stirring, until nicely caramelized. To help the vegetables soften up, lower the heat to medium and cover them with a small lid placed inside the wok. Let saute for another 3-5 minutes, stirring every 1 minute or so, until the vegetables are soft enough.
- Crank the heat up to medium-high. Move the vegetables over to the side of the wok and add the eggs. Cook as you would scrambled eggs, frequently scraping and mixing with a spatula. Mix in with the vegetables.
- Add the rice and the soy sauce. Optionally, you may add unsalted butter for richer, buttery taste and/or hot chili oil for some heat. Sprinkle the white pepper. Mix with vegetables and saute for about 3-4 minutes, constantly stirring and trying to break up any rice clumps.
- Finally, add the frozen peas and the green onions and continue sauteing for another minute. A cup of diced left-over chicken is always a nice addition to hibachi rice, if you have some on hand. If you add the chicken you may have to cook an extra minute or so, until the chicken has warmed up.
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- Start by turning your burner to high heat and set your wok (or large frying pan) on top. Once the wok heats up, add a tablespoon of butter and allow it to coat the pan.
- Add another tablespoon of butter to the wok, and then add the onions, carrots and peas. Cook for a few minutes and then add the garlic. Stir the garlic into the veggies and cook for one minute.
- Push all of the veggies to one side of the wok and then add, you guessed it, another tablespoon of butter to the empty side of the wok. Did I mention that butter is the secret ingredient?
- This is where you really develop the Hibachi-style flavor by stir-frying the rice and veggies together, pushing them around the hot pan for several minutes.
- Transfer the fried rice to a serving dish and garnish with chopped green onions and toasted sesame seeds. Serve additional soy sauce alongside the rice.
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