Teppanyaki Style Fried Rice Recipe 425

TEPPANYAKI FRIED RICE

Steps:

• Preheat griddle to 375 degrees Fahrenheit.
• If adding carrots, peas, or onion to fried rice, cook for 3-4 minutes on griddle with 1 teaspoon vegetable oil per half cup of vegetables until they begin to soften. Set aside.
• If adding chicken, dice chicken into 1/2″ cubes, pat diced chicken dry with paper towel, and season with salt & pepper. Add 1 tablespoon vegetable oil to hot griddle and add chicken. Cook for 2-3 minutes on each side until golden brown. Set aside.
• Scramble eggs and cook on lightly greased griddle. Continue stirring until cooked through. Season with salt and pepper. Set aside.
• Melt butter on griddle and add rice. Stir to mix with melted butter. Drizzle soy sauce over rice and add garlic salt, mix well. Add scrambled eggs (and vegetables and/or chicken if desired) and blend.

TEPPANYAKI STYLE FRIED RICE RECIPE - (4.2/5)

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.

HIBACHI-STYLE FRIED RICE

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.

JAPANESE STEAKHOUSE FRIED RICE RECIPE - (3.9/5)

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.

FRIED RICE RESTAURANT STYLE

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

MUSHROOM FRIED RICE (TEPPANYAKI STYLE)

Steps:

• In a small bowl, stir together the soy sauce, brown sugar, and sesame oil; keep nearby.
• In a large skillet or on a griddle, cook onion and mushroom in coconut oil until the mushrooms release their water and that evaporates.
• Stir in the garlic, ginger, and cook until fragrant.
• Add the water chestnuts, scallions and peas, seasoning well with salt and pepper.
• Add the rice and cook until rice is lightly golden in some spots, then add sauce, stirring well.
• Stir in sesame seeds just before serving, or use them as a garnish.