Teppanyaki Fried Rice Food

CHICKEN FRIED RICE

Steps:

• Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Transfer to a medium saucepan, adding 1 teaspoon of salt and 3 cups of water.
• Bring to a boil, then cover and reduce the heat to the lowest setting. Simmer, undisturbed, for 15 minutes. Then, remove from the heat and let it stand for at least 15 minutes. Uncover and fluff the rice to break down the clumps. Let it cool completely, then transfer to a baking sheet, cover with plastic and refrigerate overnight.
• The next day, mix the softened butter, lemon juice, 1 teaspoon soy sauce and garlic cloves in a bowl. Stir vigorously until smooth. Reserve.
• Season the chicken breasts with salt. Heat 1 tablespoon of vegetable oil in a large non-stick skillet, over medium-high heat, and brown the chicken breasts on all sides, about 2 minutes per side.
• Transfer the chicken breast to a cutting board and cut into cubes. Return the cubes to the skillet and continue cooking until golden brown, about 3-5 more minutes. Add 1 tablespoon of the garlic butter and mix to combine. Remove the chicken cubes to a plate and reserve.
• Return the skillet to the heat, adding another tablespoon of oil. Add the chopped onion and carrots, sautéing until softened, about 5-8 minutes. Then, add the green onions and continue cooking for another couple minutes. Remove and reserve.
• Heat more oil in the skillet and add the eggs, scrambling them, about 1-2 minutes. Remove and reserve.
• Place a large wok pan on the stove and heat on medium-high. Add enough oil to coat the whole pan. Add the cooked rice and let it cook for about 5 minutes, or until warmed through. Then, add the remaining garlic butter and toss to combine, making sure all the rice gets coated with the butter.
• Add the reserved veggies and mix until combined. Then, carefully stir in the reserved chicken and eggs. Stir-fry for another 2-3 minutes or until the rice begins to brown slightly.
• Season with salt and pepper, and drizzle soy sauce to taste.
• Serve, garnished with toasted sesame seeds.

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.

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.