Teppanyaki fried rice is rice that is cooked with sauce, eggs and vegetables. It goes well with leftovers because it can be mixed with a variety of proteins or vegetables. Even though it can be made on a large pan or a wok, Japanese fried rice is commonly cooked on a teppan.
- 2 ½ cups of short grain rice
- 3 cups of water
- 4 eggs
- Olive oil
- 1 ½ tablespoon of butter
- 1 diced carrot
- 1 diced onion
- Pepper, edamame, corn or any other vegetables
- White wine
- Soy sauce
- 12 green king prawns
- 10 minutes preparation
- 10 minutes cooking time
- Ready in 20 minutes
- Wash the rice twice with tap water
- You can either boil the rice in water or use a rice cooker. Drain the rice and rinse with hot water.
- Break eggs and add salt and pepper to taste.
- Spread eggs in a heated pan then coat them with butter before scrambling them.
- Heat the grill plate to very high temperatures before the cooking begins. Depending on the heat source you will be using, remember to high heat.
- Drizzle with some carrots, fry onions and oil then spread them evenly around the pan.
- Wait until the onions turn golden brown before adding corn, edamame, peas or any other vegetables that you may prefer. To add a little healthy twist to the fried rice, you may consider mushrooms, pepper, zucchini, broccoli, squash and spinach or any other leafy green.
- Add the rice on top of the cooking vegetables then mix the vegetables and rice evenly. Maintain high or medium high heat.
- Add seasonings such as salt and pepper, and drizzle with white wine and soy sauce. Try and add the right amounts of soy sauce to bring out the other flavors without being too much.
- Serve while still hot. You can use a wok or pan rather than a microwave when heating leftovers.
Rules to keep in mind when cooking Teppanyaki Fried Rice
- Get the right rice
This is probably the most important rule. Below are some of the types of rice you can look out for:
- Medium grain white rice: This is the most common in Japanese restaurants and it is strong. It is a bit more versatile than the other types because it has less floral aroma.
- Jasmine: This type of rice is from Thailand and it has a thickness that makes it easy to eat. It is also known to have individual grains that give it a much superior texture. It has a unique aroma that stands out, especially when used in very light stir- fries.
- Sushi rice: This type of rice is stickier than the other varieties and it is believed to have originated from Japan. It may be a little difficult to stir without clumping but the result definitely stands out, and it is the easiest to chew of the lot.
- Rinse the rice
Excess starch makes the rice to be clumpy and one effective way to get rid of the excess starch if you are cooking it from raw to make it fried rice is washing it. Very few people prefer clumpy rice and a little dunking and shaking in a bowl of water, or rinsing it under tap water for about 30 seconds will do the trick.
- Break up the rice
If by any chance the rice goes stale or clumpy, make sure to break it up before placing it in the wok. Breaking up the rice will ensure that the rice turns into individual grains without getting crushed or breaking, making it easy to cook. Frying the rice is faster compared to making stir- fries. Make sure you have the ingredients ready before lighting up the wok.
- Make use of a wok
Woks have proved to be much more effective in preparing stir-fried rice compared to saucepans or skillets, even though they were not meant to be used on the Western gas ranges with their burners. Apart from offering different zones of heat which makes it possible to push ingredients away from the center when adding new ones, the wok also makes flipping and tossing a walk in the park. Wok hei is the smoky flavor that is achieved from vaporization and combustion when the rice is tossed in the air and it can easily be produced in a wok.
- Keep things hot
Just like in cooking beef for stew, it is important that the pan becomes hot before adding the rice when preparing fried rice. This enables the rice to get some texture before it produces too much moisture, which may make it to be more of steamed than fried.
- Minimize the Add-Ins
Remember that fried rice is all about the rice itself and the Add-Ins come second. Go easy with the Add-Ins making sure that they don’t appear to out-taste the rice.
- Manage the Sauce
Too much sauce is not necessary as long as the rice is of high quality and good technique. Just a single teaspoon of soy sauce with the same amount of sesame oil is enough to awaken the much needed taste. A ton of sauce will only help dominate the flavor making the rice look like enhancers rather than the primary component.
- Add salt to the rice
Soy sauce may add a little salty taste to the rice but it may not be enough for the whole wok-full. A little plain salt will produce much better results compared to adding more soy sauce. Plain salt in the right amount will not interfere with the desired taste nor add excess moisture.
As much as these is not much of a rule, eggs have become a common component of fried rice that it has almost become a rule over time.
- Toss it
A few tosses will do your food more good than harm. All the seasonings and flavors should be equally distributed in the food, and each grain of rice should be separate from each other by the time its ready.
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