Teppanyaki Style Fried Rice Recipe 425

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TEPPANYAKI STYLE FRIED RICE RECIPE - (4.2/5)



Teppanyaki Style Fried Rice Recipe - (4.2/5) image

Provided by kayjayjohnson

Number Of Ingredients 11

3 to 3 1/2 cups cooked rice
2 eggs (scrambled)
1/2 onion
1 package pancetta (found in the deli aisle, however, regular bacon will do)
2 to 3 tablespoons butter/margarine
1/2 cup frozen peas & carrots
2 tablespoons garlic powder
1 tablespoons sesame seeds
4 to 5 tablespoons soy sauce
1 to 2 tablespoons thinly sliced scallions/green onions (for garnish)
2 drops sesame oil (optional)

Steps:

  • Scramble & cook eggs, then set aside in a small bowl. in the same pan, cook the onions until translucent & set aside in a small bowl. Slice pancetta in small strips (*tip: freeze pancetta/bacon for easier & cleaner slicing) & fry until crisp; set aside in a small bowl. Lower heat to low & stir in rice, butter, garlic powder, peas, carrots & soy sauce until fully incorporated. Add pancetta, eggs, & onions back into the pan; add sesame oil & stir well. Add sesame seeds & green onions for garnish.

TEPPANYAKI FRIED RICE



Teppanyaki Fried Rice image

Delicious Japanese teppanyaki fried rice with the option to add carrots, peas, onion, or even make it into tasty chicken fried rice.

Provided by Tiffany

Categories     Side Dishes

Time 15m

Number Of Ingredients 10

2 cups Short-Grain Rice (cooked)
3 tbsp Butter
2 tbsp Soy Sauce
2 Large Eggs (scrambled)
1 tsp Garlic Salt
2 Chicken Breasts (diced)
1/2 cup Carrots (diced)
1/2 cup Peas
1/4 cup Yellow Onion (diced)
2 Green Onion Stalks (sliced for topping)

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.

Nutrition Facts : Calories 361 kcal, Carbohydrate 30 g, Protein 26 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 158 mg, Sodium 1007 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

MUSHROOM FRIED RICE (TEPPANYAKI STYLE)



Mushroom Fried Rice (Teppanyaki Style) image

This will go wonderfully with something like grilled steak or teriyaki chicken, or just on its own as a vegetarian main dish.

Provided by PalatablePastime

Categories     Brown Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup cooked rice (long grain, white, jasmine, brown, etc.)
2 tablespoons coconut oil
1/2 cup minced red onion
12 ounces button mushrooms, chopped
4 -5 garlic cloves, minced
2 tablespoons minced fresh ginger
8 ounces water chestnuts, chopped
2 -4 tablespoons Japanese soy sauce
1 tablespoon brown sugar
1 1/2 teaspoons dark sesame oil
5 scallions, sliced
1/2 cup frozen peas
1 tablespoon toasted sesame seeds
salt
black pepper

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.

Nutrition Facts : Calories 187.5, Fat 7.2, SaturatedFat 4.3, Sodium 359.6, Carbohydrate 27.8, Fiber 3.3, Sugar 6.8, Protein 5.3

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