Easy Japanese Fried Rice Food

EASY JAPANESE FRIED RICE

Steps:

• Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender and liquid has been absorbed, 15 to 20 minutes.
• Remove from the heat, stir in 2 tablespoons butter, and let cool to room temperature, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Add eggs and scramble, stirring often to chop chunks of egg into small bits with a spatula.
• Place rice in a large mixing bowl, add eggs, and toss together.
• Melt remaining 2 tablespoons butter in a large frying pan over medium-high heat. Dump rice mixture into the hot pan. Add sesame seeds, 2 tablespoons soy sauce, salt, and pepper. Cook, stirring often, for 8 minutes.
• Taste and add more butter or soy sauce as desired. Serve.

YAKIMESHI (JAPANESE FRIED RICE)

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.

BENIHANA JAPANESE FRIED RICE

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.

EASY CHAHAN - JAPANESE FRIED RICE

Steps:

• Chop long green onions, carrots, and bacon into little pieces.
• Put 400g warm rice into a bowl and mix raw egg with it throughly, make sure the egg is coating the rice totally.
• Fry the egg and rice mix with olive oil in a frying pan.
• When the rice starts to spatter, add all the other ingredients except soy sauce and sake.
• Fry all of the contents.
• Add soy sauce and mix it throughly.
• Add sake and mix it throughly.
• Lastly, add salt and pepper to taste.

JAPANESE FRIED RICE

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.