Best Teppanyaki Style Fried Rice Recipes

Mushroom Fried Rice (Teppanyaki Style) image

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

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.