If you’re like Jason and I, you love food. The problems is often what to make, not where to eat. We love Japanese food. Sushi, teppanyaki, you name it and we’ll eat it. After a recent trip to our local Hibachi grill, we realized that copying the food wouldn’t be that difficult. So after a quick internet search, we found exactly what we were looking for: the fried rice recipe. Tease: the hibachi steak will be another post.
WHAT YOU’LL NEED
- 4 cups cooked rice or 1 cup uncooked rice
- 1 cup frozen peas, thawed
- 2 tablespoons carrots, finely diced
- 2 eggs, beaten
- 1/2 cup onion, diced
- 1 1/2 tablespoons butter
- 2 tablespoons soy sauce
- Cutting board
- Wok or Skillet
1. The Rice: Cook rice according to package directions. Put in bowl and place in refrigerator to cool while getting the rest of the ingredients together.
2. Eggs: Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
4. Dump the bowl of rice into the pan with the eggs. Slowly add soy sauce plus a dash of salt and pepper. Mix to combine.
5. Cook rice for 6-8 minutes over heat, stirring often. (We actually only cooked it for about another 5. This will depend on the Wok you are using and how hot your stovetop gets.) Add to bowl and serve immediately.
This is wonderful alone and quite good with the teppanyaki. I found it to be just as wonderful on Day 2. I would happily make this dish again. In fact, the next time we’re craving hibachi, we intend to make this instead of going out.
Check out Aurora’s great PR blog Dispatches from the Castle and stay tuned for their incredible Tappanyaki recipe coming later this week!
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