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.
In this post we'll cover:
- 1 Let’s get you started
- 2 Teppanyaki Fried Rice Recipe
- 3 Rules to keep in mind when cooking Teppanyaki Fried Rice
- 4 What type of rice is best suitable for making fried rice?
- 5 FAQ about fried rice
- 5.1 Is fried rice traditional?
- 5.2 Where does fried rice originate from?
- 5.3 Is fried rice white rice?
- 5.4 Why is my fried rice mushy?
- 5.5 Why are there eggs in fried rice?
- 5.6 Do you have to use sesame oil in fried rice?
- 5.7 Can you use olive oil to fry rice?
- 5.8 Which onion do you use for fried rice?
- 5.9 Can fried rice be eaten the next day?
- 5.10 Can I eat fried rice while pregnant?
Let’s get you started
In this post I’ll be covering how to make this delicious fried rice recipe at home and I’ll also share some useful Japanese rice tips further down the post you can use to improve your cooking knowledge.
Teppanyaki Fried Rice Recipe
wok, Japanese fried rice is commonly cooked on a teppan. Here I'll show you this delicious recipe and don't worry, you can make it in a grilling pan if you don't have a Teppanyaki plate
- Teppanyaki plate (optional)
- Cooking pot
- 2 1/2 cups long grain rice
- 3 cups water
- salt add to taste
- 4 eggs
- pepper add to taste
- 2 tbsp canola oil or other plant based oil will do but canola gives the least taste which is what you want here
- 1 1/2 tbsp butter
- 1 diced carrot
- 1 diced onion
- 1 cup beef strips (optional) for meat lovers
- 1 cup diced tofu (optional) for vegetarians
- 1 whole bellpepper
- 1 cup edamame (soy beans)
- 1/2 cup white wine
- 2 tbsp soy sauce
- 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 (or directly on a teppanyaki plate if
you have one) then coat them with butter before scrambling them right on the cooking surface (that's the Japanese way).
- Heat the grill plate to very high temperatures before you start cooking. Depending on the heat source you will be using, remember to use high heat.
- Sprinkle the carrots, fry the onions and add the oil on the surface of the grill, then spread them evenly around the pan.
- Wait until the onions turn golden brown before adding the bell pepper and edamame and you can add snow peas, corn or any other vegetables that you may prefer. To add a little
healthy twist to the fried rice, you may consider mushrooms, zucchini, broccoli, squash and spinach or any other leafy green to the mix.
- Now the rice has been boiled, add the rice on top of the cooking vegetables then mix the vegetables and rice evenly. Maintain high or medium high heat.
- You can finish off the dish with some fresh cut green onions when serving it out in a bowl
- Serve while still hot. You can use a wok or pan rather than a microwave when re-heating leftovers.
My favorite ingredients:
[lasso rel=”natural-earth-organic-canola-oil” id=”5350″ link_id=”7806″ ref=”spectrum-naturals-organic-canola-oil”]
[lasso ref=”san-j-tamari-gluten-free-soy-sauce” id=”5303″ link_id=”7807″ rel=”san-j-tamari-gluten-free-soy-sauce”]
[lasso ref=”authentic-royal-royal-basmati-long-grain-rice” id=”5423″ link_id=”7808″ rel=”authentic-royal-royal-basmati-long-grain-rice”]
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 a 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 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 a bit clumpy and one effective way to get rid of the excess starch if you are cooking it from raw is to wash it before frying 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.
Make use of a teppan plate
Teppan plates 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 Western gas burners.
But if you don’t have a teppanyaki grill plate yet, make use of your wok.
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 with cooking beef for stew, it is important that the pan is 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 cause it to be more like steamed rice 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 overpower 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 dominate the flavor making the rice taste 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.
Make use of eggs
It’s not really a rule of thumb, but eggs have become a common component of fried rice that it has almost become a rule over time.
A few tosses will get your dish in great shape.
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.
What type of rice is best suitable for making fried rice?
To sum things up, any medium to long grain rice will work amazingly in creating the best fried rice.
It is perfect since it will end up fluffy and not sticky once cooked, and the individual grains will continue to be firm and distinct.
What is the science behind this?
If we look into it from a scientific perspective, rice texture is determined by two starch molecules that make it either firm or sticky: amylose and amylopectin.
Amylopectin makes the rice grains stickier since this molecule is greatly branched.
On the other hand, medium to long grain rice has a higher quantity of amylose and less amylopectin when compared to other types of rice.
Finally, sticky rice (actually called glutinous rice, even though it has no gluten) has a higher amount of amylopectin and has 1 percent amylose at most.
It is perfect for when you need rice that can be easily eaten using chopsticks, but not for fried rice since it will stick together.
Can I use Jasmine rice?
The best type of rice you can use is medium to long grain as we mentioned above.
However, you can also use Jasmine rice and get fluffy rice that won’t clump together or fall apart once it’s fried.
As a matter of fact, many people prefer to use it over all the other types, since it features an aroma that resembles popcorn and also has a somewhat sweet and nutty flavor.
However, even though this rice is long grain it has less amylose than traditional long-grain white rice, which means it will still cook up to be a bit sticky.
Basmati rice, grown in India and Pakistan also has a distinct flavor and aroma, but since it has a higher amount of amylose it’s a better choice in this case.
In the end, it’s up to what you prefer to use so if you enjoy the texture of jasmine rice, feel free to use it.
For guaranteed results: use chilled cooked rice
Using chilled cooked rice is a foolproof way of getting perfect fried rice every time.
Actually, any rice you use should be chilled ahead of time preferably.
When making fried rice, fresh isn’t better.
Using sticky, warm, recently-cooked rice is bound to result in soggy fried rice and those distinct and delicious chewy grains will be far from what’s in your dish.
That’s why using chilled rice is so important.
So instead, try to cook the rice one day ahead of time and store it in the fridge. This will help dry the grains and make sure your fried rice has a good texture.
Think about this positively, this is a great way to speed up the process and have some elements ready ahead of time.
Making fried rice is actually pretty easy and quick so having the rice ready will actually work for you, not against you. So start out with cold or frozen, day-old rice.
Day-old leftover rice gets a chance to firm up in the fridge, making it easier for the grains to separate and reduce the possibility of the rice ending up being a big mush.
However, if you don’t have any leftover rice and are craving fried rice, you can also avoid having to wait until the next day.
Simply cook your rice with about ⅓ less water than you usually would and then spread the cooked rice on a large baking sheet.
Place this baking sheet in the freezer for about 20 minutes and then store the entire batch in a Ziploc bag for a couple of hours.
To make things even easier we have a couple of tips for you, so you can have some rice ready if you plan to make fried rice:
- Doggy bag leftover steamed rice that you didn’t finish at the restaurant so you can use it on fried rice the next day.
- If you’re cooking at home, make double the amount of rice so the leftovers can be stored and used the next day without having to make another batch.
- If you have the leftovers but aren’t sure when you’ll get around to making some fried rice, freeze it. If you freeze it spread out on a tray and then store and you’ll be able to throw it right into the pan and it’ll thaw right away. No big blocks of rice.
FAQ about fried rice
Now that we’ve come this far looking into fried rice, let’s answer some frequently asked questions.
Is fried rice traditional?
Fried rice is as old as 600 A.D so it’s safe to say it’s a traditional cooking style.
It has adapted and changed a lot since then and a lot of different ingredients are used as add-ins in the rice now.
Where does fried rice originate from?
It’s not known exactly where fried rice originated, and that’s because it was so long ago.
Dating back to the Sui dynasty in 589–618 A.D., in an eastern Jiangsu province town called Yangzhou. So the culture fried rice is from is Chinese.
Is fried rice white rice?
Contrary to popular belief, fried rice is made with white rice, not brown whole grain rice, and gets its color from the soy sauce used to make the dish.
Why is my fried rice mushy?
Rice gets mushy when you fry it straight after you cook it. To get a more textured and crispy fried rice, use completely chilled cooked white rice to fry with.
The best is to use cooked white rice kept in the fridge overnight to use the next day.
Here’s Marions Kitchen with how to cook rice for fried rice:
Why are there eggs in fried rice?
Traditionally, eggs were added to fried rice because it’s a peasants dish. Eggs were available to most of the Chinese people living off the land and are an inexpensive source of high-quality protein, and still are.
Do you have to use sesame oil in fried rice?
You don’t have to use sesame oil in fried rice. In fact, the rice isn’t fried in the sesame oil but in soybean oil (or you can canola oil).
The sesame oil is used for flavoring the dish, next to some soy sauce. You’ll only get that Asian taste by using some sesame oil though.
Can you use olive oil to fry rice?
You can use olive oil to fry rice, but it is quite heavy on flavor and doesn’t have a traditional Asian taste.
So, even though you can use it, it’s much better to use canola oil, soybean oil, vegetable oil or peanut oil.
Which onion do you use for fried rice?
You can use a yellow or red onion to stir fry along with the rice and other vegetables you might put into your dish.
Since Asian cuisine uses a lot of green onions as well, it’s a great idea to top off your dish with some fresh cut green onions.
Can fried rice be eaten the next day?
Fried rice can be stored and eaten the next day without any health risks, but only when kept refrigerated.
You should be careful with un-refrigerated fried rice, especially with eggs added to it.
A common illness called “Fried rice syndrome” or Bacillus cereus comes from eating fried rice left at room temperature for a few hours.
Can I eat fried rice while pregnant?
You can safely eat fried rice while pregnant and it’s a great grain.
Of course, you should eat other grains and foods as well to help minimize health risks and avoid eating rice uncooked or cold as a leftover.
Also read: different types of Japanese food explained