Have you ever loved a dish you’ve eaten at a restaurant so much, that you wished the chef would just come over to your table and show you how it’s made? Well if you’ve ever dined at any teppanyaki restaurant, then you would understand that they basically do just that. I mean the whole experience is essentially a meal and cooking class all put into one. And while some kids enjoy it because of the entertaining aspects, my younger self enjoyed it because I got to learn how to cook.
Now there are a number of dishes that are prepared right in front of you at any teppanyaki restaurant. From teriyaki chicken to hibachi vegetables, and even hibachi noodles. Yet my favorite teppanyaki dish has been and always will be egg fried rice. I mean in my opinion, every other part of my meal could be mediocre, but as long as the egg fried rice is good, I‘ll be coming back. And with many years of watching and eating, I have been able to come up with my own rendition of that type of fried rice.
Before we get into the recipe it is important that you understand that egg fried rice was originally made as a way for restaurants to repurpose leftover rice. This frugality of restaurant owners allowed them to unlock the main secret for making great egg fried rice. You need leftover rice. So if you are the type of person who has time and foresight, then I recommend that you always make your rice the previous day.
However, if you are like me, and have trouble with planning meals a day ahead of time, then don’t worry. You can easily cheat by making the rice a couple of hours before time. Simply cook the rice, place it out on a baking sheet, and let it sit in your fridge until it has become dried out. Another thing to make note of is that this recipe is essentially a base recipe for every fried rice. For example, if you like your fried rice with meats such as chicken, or pork, then great, master this recipe first, and then it is pretty simple to add those ingredients to the dish. So enough talk let’s get into today’s recipe.
Egg Fried Rice Recipe
Prep time: 1 day (to let the rice rest)
Cook time: 15 to 20 minutes
Servings: 5 to 6
Ingredients
4 Cups of cooked long-grain white rice (Made from 1 ½ to 2 cups of uncooked rice)
2 to 3 eggs
¼ cup of frozen peas (defrosted)
¼ cup of diced carrots
¼ cup of diced yellow onion
¼ cup of corn kernels
4 tablespoons of butter
2 tablespoons of soy sauce
¼ teaspoon of ground white pepper
2 tablespoons of toasted sesame seeds
1 tablespoon of vegetable or canola oil
Instructions
- Cook the rice, and let it rest: Cook your rice as per its instructions, either a full day or two hours before you decided to make the dish. After the rice has been fully cooked, spread it all out onto a baking sheet in an even layer, and let it cool in your fridge. The reason we are doing this is to get rid of the moisture left in the cooked rice, which would make the fried rice mushy if we didn’t do.
- Prep the veggies/ingredients: Dice up the onion, and carrot for the recipe, and get all of the other ingredients out and ready for step 4.
- Cook the eggs: Crack 2 to 3 eggs into a bowl and whisk them up until they are lightly scrambled. Add 1 tablespoon of vegetable or canola oil to a wok and place it over medium-high heat. Once the wok is hot, add the eggs and scramble them until they are slightly cooked and solidified.
- Add the Veggies, the rice, & seasonings: Now that the eggs have been lightly cooked add the veggies, rice, butter, white pepper, and soy sauce.
Mix these ingredients up and stir fry them for about 5 to 10 minutes. It is important to stir the ingredients often enough so that they don’t get blackened, but also not too much that they don’t get a chance to properly fry. You will know that the dish is done when some of the rice grains start to brown up.
At the last minute toss in the toasted sesame seeds, making sure to incorporate them well into the fried rice.
- Serve the egg fried rice immediately and enjoy.
Egg Fried Rice Recipe
Ingredients
- 4 Cups of cooked long grain white rice Made from 1 ½ to 2 cups of uncooked rice
- 2 to 3 eggs
- ¼ cup of frozen peas defrosted
- ¼ cup of diced carrots
- ¼ cup of diced yellow onion
- ¼ cup of corn kernels
- 4 tablespoons of butter
- 2 tablespoons of soy sauce
- ¼ teaspoon of ground white pepper
- 2 tablespoons of toasted sesame seeds
- 1 tablespoon of vegetable or canola oil
Instructions
- Cook the rice, and let it rest: Cook your rice as per its instructions, either a full day, or two hours before you decided to make the dish. After the rice has been fully cooked, spread it all out onto a baking sheet in an even layer, and let it cool in your fridge. The reason we are doing this is to get rid of the moisture left in the cooked rice, which would make the fried rice mushy if we didn’t do.
- Prep the veggies/ingredients: Dice up the onion, and carrot for the recipe, and get all of the other ingredients out and ready for step 4.
- Cook the eggs: Crack 2 to 3 eggs into a bowl and whisk them up until they are lightly scrambled. Add 1 tablespoon of vegetable or canola oil to a wok and place it over medium-high heat. Once the wok is hot, add the eggs and scramble them until they are slightly cooked and solidified.
- Add the Veggies, the rice, & seasonings: Now that the eggs have been lightly cooked add the veggies, rice, butter, white pepper, and soy sauce. Mix these ingredients up and stir fry them for about 5 to 10 minutes. It is important to stir the ingredients often enough so that they don’t get blackened, but also not too much that they don’t get a chance to properly fry. You will know that the dish is done when some of the rice grains start to brown up. At the last minute toss in the toasted sesame seeds and incorporate them well into the fried rice.
Inspiration from other blogs
From Woks of Life
From Yellow Bliss Road
