Okay, so I never really liked going to a Teppanyaki type Japanese restaurant. To me, the food didn’t really have flavor. Then one day, I was sitting there ready to order, when the family sitting across the table suggested adding garlic to the fried rice. It was the best thing I have ever tried. I started craving it all the time. But, I wasn’t going to go there just for the rice. So, I just decided to try to make it myself. This was the result of my “experimenting.” Every grain was super flavorful and coated with the right amount of garlicky goodness. It is quick and easy to make with all of the restaurant-worthy flavor you love without leaving your kitchen. Note: Butter is the secret ingredient to this recipe. This rice is so good, I ended up eating it straight from the pan with a spoon.
1/4 cup Butter
1/4 cup minced onions
1/2 cup frozen peas & carrots
6 cloves Garlic
2 cups leftover or freshly steamed white rice (recipe below)
4 tablespoons Soy sauce
2 tablespoons Sesame oil
1 teaspoon Green onions, diced
1 teaspoon Toasted sesame seeds
1 teaspoon black pepper
1 teaspoon salt
Start by turning your stove to high heat and place your wok (or large frying pan) on top.
Once the wok heats up, add 1/8 cup of butter and allow it to coat the pan.
Then, add the onions, carrots and peas. Cook for a few minutes.
Add the garlic. Stir the garlic into the vegetables and cook for one minute.
Push all of the veggies to one side of the wok and then add remaining butter to the empty side of the wok. Let it melt.
Add the cooked rice to the butter as well as the soy sauce and sesame oil.
This is where you really develop the flavor by stir-frying the rice and veggies together, pushing them around the hot pan for several minutes.
Just before done, season with salt and black pepper and stir; then turn off the heat.
Transfer the fried rice to a serving dish and garnish with chopped green onions and toasted sesame seeds. Serve additional soy sauce alongside the rice.
3 tablespoons butter
2 cups jasmine rice
3 cups boiling water
1 tablespoon salt
In a pot, add butter and begin to melt.
Once almost fully melted, add uncooked rice and stir for 2 minutes to toast.
Add boiling water and salt, stir, and cover. Lower heat to medium/low and let simmer until water has evaporated and rice is cooked, about 15 minutes.
Remove from heat and let sit covered for 10-15 minutes. (The longer the better!)