Fried Rice

#105       Comment on this recipe.

Pre-Notes

1. This recipe is to made as part of the Hibachi Meal. The recipe includes a 1/ 4 portion of the Hibachi Steak marinade.
2. If making this recipe without the meal, as a side dish, the recipe for 1/4 c Hibachi Marinade is included.

Ingredients

Fried Rice

1. 4 c cooked converted rice, (2 c uncooked rice and 4 c water, prepared and refrigerated until cool)
2. 1 c frozen peas, thawed
3. 2 T carrots, matchsticks
4. 2 eggs, beaten
5. 1/2 c onion, diced
6. 1 1/2 T butter
7. 2 T soy sauce, reduced sodium
8. salt
9. pepper

1/4 of Hibachi Steak Marinade/Sauce (if making without the Hibachi Steak recipe)

10. 1/8 c soy sauce, reduced sodium
11. 4 t vegetable oil
12. 1 T water
13. 1/2 T sesame seeds, toasted
14. 1 t sugar
15. 1 garlic clove, minced
16. 1/4 t fresh ground ginger
17. 1/4 t salt
18. pinch cayanne pepper

Instructions

1. NOTE: The rice must be cooked the day before to chill.
2. Combine cooled rice, peas, onions and carrots in a bowl.
3. Melt 1 1/2 T butter in a large frying pan over medium-high heat. When butter is melted, dump rice mixture into the pan, add 2 T soy sauce, salt and pepper.
4. Cook rice for 4-6 minutes over medium heat, stirring often.
5. Make a hole in the middle of the rice, add eggs, scramble and mix into the rice mixture.
6. Transfer rice to a bowl and add remaining hibachi marinade sauce (this is the remaining 1/4 of the sauce from the Hibachi Steak recipe) to rice, stir to mix.

Picture of Recipe