Hibachi Style Fried Rice With Yum Yum Sauce Food

HIBACHI FRIED RICE RECIPE

Steps:

• Start off by cooking 2 cups of Calrose white rice with 2 cups of water in a rice cooker. Once it's cooked, take it out and let it cool completely. You want to make sure that the rice is fully cooled or else your fried rice will be mushy.
• In the meantime, add 2 tablespoons of avocado oil into a large 14-inch wok. Bring the heat to high. Then add 2 minced garlic cloves, 1 cup of diced onion, and 1/2 cup diced carrot. Stir for about 2-3 minutes until the onion becomes translucent. I recommend using a wooden spoon here.
• Then add 1/2 cup frozen peas and stir for 1-2 minutes.
• Now add 2 tablespoons unsalted butter, 1/2 tablespoon toasted sesame oil, 1/4 cup + 2 tablespoons soy sauce, and 1/4 cup teriyaki sauce. Quickly stir the sauce into the vegetables.
• Once the sauce is simmering, add your cooled white rice. Stir the rice over high heat until it is well coated in the sauce.
• Now whisk up 2 large eggs with a pinch of salt and pepper. Then push the fried rice to the sides of the wok to expose the center and add the scrambled eggs in the middle.
• Stir only in the crockpot get just until the eggs are scrambled and cooked. Then mix the eggs with the rest of the fried rice and garnish with 2 chopped green onions. Serve warm with yum yum sauce.

HIBACHI FRIED RICE

Steps:

• Combine ingredients in a jar or squeeze bottle that you can seal with a lid to shake up the contents, and for storing any unused portion ( if desired ).
• Shake container before using to cook hibachi style foods, such as this hibachi fried rice, noodles, vegetables, chicken, steak, or seafood.
• Set all prepared ingredients near workspace as this is cooked on high heat. Using a large wok is preferable, but a large skillet or frying pan will work. Bring wok or skillet to high heat with hibachi cooking oil blend or alternative ( cottonseed, canola, peanut oil ).
• Cook the egg in the heated oil, quickly breaking the cooked egg apart and moving to the sides once cooked. Add vegetables and saute for about 2-3 minutes. *Reduce heat in small increments as needed if cooking too hot.
• Heat butter for 10-20 seconds in the microwave and stir in the soy sauce ( add garlic or garlic powder, if desired ).
• Add the cooled rice to the wok or frying pan, then the butter sauce. Fry for an additional 5 minutes, or until the rice and vegetables are well combined, coated with butter, and everything is heated through.
• Serve immediately, garnish with sliced green onion or sesame seeds.

JAPANESE SHRIMP FRIED RICE WITH YUM YUM SAUCE

Steps:

• Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
• Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
• Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
• Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

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.

HIBACHI STYLE FRIED RICE

Steps:

• I use the boiling bags of rice, it's very easy and just the right amount.
• Sauté onion, peas and carrots in olive oil.
• Move vegetables to side of pan and lightly scramble the egg.
• Add rice and margarine and sauté for 5 minutes.
• Add soy sauce and cook for 1 minute.
• Serve hot.