Sunday, August 2, 2015

Copycat Japanese Steakhouse Style Fried Rice

       Listen, I love going out to dinner with my husband just as much as the next girl. I mean I get to eat and I don't have to deal with dishes, a broom, a mop, ect! But, the frugal side of me enjoys a good home cooked meal that usually tastes better then anything I would ever order at a restaurant. Because of this love for home cooking I am always on a quest to make my restaurant favorites in the comforts of home. My husband and I have been eating at a local chain Japanese hibachi restaurant pretty often lately and lets just say it is not cheap. We give each other this look and then it happens, we both admit that we are craving that yummy fried rice! I decided to try my hand at this addictive fried rice we love so much. I can confidently say I have come up with an amazing competitor! Even the hubby gave me the stamp of approval. I decided to share my new favorite recipe with you call on this glorious Sunday afternoon.


  • 3 cups cooked refrigerated long grain white rice
  • 1 packet fried rice seasoning ( I use Kikkoman fried rice seasoning)
  • 2 eggs beaten
  • 1/2 cup green peas
  • 1/2 cup diced carrots
  • half a large onion, diced
  • 4 tablespoons butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 4 teaspoons minced garlic (I buy garlic pre-minced in a jar to save time!)


       Now, I feel like this recipe tastes a little more "authentic" if you use real rice and not instant rice. However, to save time instant rice will work JUST FINE! To start, cook the white rice per instructions on packaging. Be sure to lightly salt the water that the rice is boiling in as, this is what will add salt to your final product. Per the instructions on the packaging for the rice I used, one cup of uncooked rice will yield 3 cups cooked rice. Once rice has slightly cooled after cooking, store it in a loosely covered bowl in the refrigerator and let chill. From my experience 1 1/2-2 hrs should be enough time. To make this recipe even easier during the busy work week you could make the rice the night before.

       While your rice is in the refrigerator this is the perfect time to prep your veggies and garlic. Chop onion and carrots. Set them aside together in a small bowl. Mince garlic and set aside in a separate small bowl. Mix rice seasoning in a small bowl with 2 tablespoons water and set aside. Scramble the eggs right before you are ready to start cooking and have them also ready in a small bowl. This recipe is all about having everything ready when you are ready to cook.

       One of our wedding gifts was a really awesome (and huge) wok! So, that is what I used to prepare this recipe. I know everyone doesn't own a wok so a regular old large non-stick skillet will work. Or, a griddle would be fine as well. No biggie to go all "authentic" here. It will turn out just the same. Heat wok (or skillet/griddle) on medium heat. Add in sesame oil. Once heated toss in onions, peas, and carrots. Cook until veggies are tender and onions are translucent. about 7-8 minutes. Set veggies aside (I just pour them in the bowl that the chilled rice is in to save on dishes). Now, add scrambled eggs to wok and cook through. Maybe 5 minutes at the most. Again, set aside (They too can go in that same bowl your rice and veggies are waiting in. No need to be fancy here).

     The next part is where it all finally comes together! Turn up your stove top to a medium-high heat and put 3 tablespoons of butter in wok along with minced garlic and stir until sizzling. Pour in rice, veggies, and eggs. Stir rice around breaking up the grains of rice. Once rice has loosened up pour in your rice seasoning that has been dissolved into the water. Add your soy sauce and stir until everything is thoroughly mixed and the sauces have mixed well with all the rice and veggies. Once everything is mixed add last tablespoon of butter under all the rice. Smooth out rice into an even layer and let "fry" or brown lightly. Stay close at this point. You CANNOT walk away or you will end up with burnt rice not fried. (ewe!) Once the rice has gotten a little bit of crunch and color flip the rice to brown the other side. Again this is not the time to walk away. Now, once your rice has gotten a little color and dried out some (about 7-8 minutes)... YOU ARE DONE! See, not that hard right!


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