Best 6 Japanese Steakhouse Fried Rice Recipes

SIMPLE HIBACHI FRIED RICE

Steps:

• EGGS: Heat a large dutch oven, griddle, or wok over high heat until hot. Add the oil to the pan and allow it to heat through. Add the eggs (lightly beaten) to the skillet and scrambled them in the pan quickly, breaking up any large pieces. Remove the eggs to a bowl and set aside for later.
• SAUTE: Add the butter to the skillet and allow it to melt. When melted, add the onions and cook them for 3-4 minutes or until softened. Add the grated ginger and give it 30 seconds before adding cooked rice and eggs back to the skillet. Stir everything to combine. Flatten the rice out into a thin layer and allow the rice to sizzle for 30 seconds untouched. Stir and then let sit again for 30 seconds. Alternating gives the rice time to heat through. You'll notice the rice starts to sizzle and pop in the pan.
• FINISH: Drizzle the soy sauce and sesame oil into the rice and allow it to sizzle and soak into the rice, stirring so it coats the rice evenly. When the sauce is absorbed and the rice is popping, it's ready to serve. Sprinkle a chopped scallion on top (if desired) and serve!

HIBACHI FRIED RICE RECIPE

Steps:

• First, have your rice cooked and ready. If you don't have leftover rice, cook your rice al dente (to the bite), that way when you plan on stir-frying the rice it won't turn soggy.
• Keep all your ingredients ready. Mix the sauce ingredient together and keep aside. Cut the carrot into matchsticks. Clean and/or cut your protein into bite-sized pieces.
• Heat up a large skillet or wok with the oil and stir cook the sliced green onion bulbs with the ginger + garlic (or substitute with garlic butter).
• Add the carrot and peas and stir cook for a minute on high heat.
• Make space in your pan (see video) and break in the eggs. Scramble, cook and break the eggs. Mix and stir cook everything quickly.
• Make space again and add your protein. In the video, I used chicken pieces. Stir cook on all side on high heat for a minute and mix everything together.
• Now add in your cooked rice and pour your stir fry sauce over the rice. Mix and stir cook everything for a minute or two until everything is cooked and well combined. Use high heat and don't over mix because it shouldn't get mushy.
• Garnish with fresh sliced green onion stalks. Serve hot.

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 STEAKHOUSE FRIED RICE RECIPE - (3.9/5)

Steps:

• In a large wok or on a griddle, scramble the eggs in 1 tablespoon of the butter over low to medium heat. Remove from the wok and set aside on a plate. Melt the additional 2 tablespoons of butter in the wok or on the griddle over high heat. Add the garlic and carrots, stirring constantly. After 1 to 2 minutes, stir in the cooked rice and soy sauce. Toss to thoroughly incorporate the ingredients. Add the cooked eggs and onion and mix in the gomasio and black pepper to taste; cook for another 6 to 8 minutes, or until the rice is warmed through and the flavors incorporated. Serve immediately alongside grilled meats or a teriyaki-style main dish. Tips: Make your fried rice stand out by varying the ingredients. Yumiko Kanou, chef and owner of the Tokyo restaurant Nakaiseki Sen, leaves out the egg, butter and gomasio and adds pine nuts, sesame oil and chiles de arbol to her brown fried rice. A splash of sake added along with the soy sauce adds another layer of flavor to fried rice, too. Cook the rice the day before and refrigerate it overnight. Refrigerated rice is less likely to stick together when fried, so you'll get separated grains, rather than a mushy mass. To give the rice even more flavor, cook it in chicken or vegetable broth. That Steakhouse Flavor Although this recipe is a close approximation of Japanese steakhouse fried rice, it can't duplicate it exactly. Teppanyaki-style restaurants usually cook the rice straight on the grill that's used to cook the meat and multiple other dishes. This imparts a flavor into the rice that's unique and almost impossible to replicate without a highly seasoned grill.

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.

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.