One of my favorite places to eat is Benihana, and they always push the fried rice upgrade, but for some reason, it’s the one thing I never love. I have a hard time getting my wife to go there so after watching the chef make the meals on the teppanyaki table 100 times I figured I could do it at home.
Then I got a hex-clad Wok, and my wife wanted fried rice, so I gave it a shot, and it came out very good. I make it with shrimp instead of chicken. I love Hawaiian garlic shrimp, so I start with making the shrimp with some garlic. The other trick that I think helps is I put in minimal amounts of soy sauce. The reason was originally b because my wife thinks her problem with Benihana is the soy sauce. Honestly, if you add a little extra salt, you can probably skip the soy completely.
The other thing you will notice from most of my recipes is I like lots of vegetables. In my opinion, adding some extra vegetables helps make this a meal.
Don’t let all the steps discourage you. I tried to make the directions as detailed as possible. It’s really easy to make and comes out great.
The last time I visited my Grandma, she was complaining about always burning rice. I kind of laughed because if you cook rice at low, it’s literally impossible to burn the rice. Be careful not to put the lid on too quickly if it’s boiling, then, with the lid, the water will boil over and get all over the stove. The worst part about that is then your making the rice with not enough water. Remember rice should be made at a 2 to 1 ratio (water to rice).
Fried Rice Egg Recipe
Fried rice Japanese style with shrimp is a dish that uses precooked rice and stir-fried it in a wok and mixed with egg, vegetables, and shrimp.
- Prep Time: 5 Minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Stir Fry
- Cuisine: Japanese
- 1 pound Shrimp
- 1 cup Sushi Rice
- 2 Tablespoon Olive Oil (Peanut Oil)
- 1 Tablespoon fresh lemon juice
- 1 Carrot Shredded
- 6 Scallion Bottoms
- 1.5 cup Green Peas
- 2 Egg
- 1 Garlic Clove
- 2 Tablespoon Soy Sauce
- 4 Tablespoons Butter
- Garlic Powder
- Boil Water (double the size of rice so 1 cup rice use 2 cups water)
- Add Sushi Rice, cook on low, covered for 20 minutes
- Wash shrimp
- Mince garlic, chop scallions, and Shred carrots
- Defrost green peas if you use
- Heat Wok medium heat
- Add Half Olive Oil and all Garlic
- Add Shrimp
- Sprinkle garlic powder, salt, and pepper
- Flip once the bottom turns white
- Cut shrimp in thirds in wok
- Squeeze Lemon Juice over shrimp
- Mix constantly until fully cooked then remove from wok
- Add another half of olive oil
- Cook carrots for a few minutes to soften them
- Add diced scallions and peas
- Sprinkle Salt and pepper over vegetables
- Cook a minute, stirring frequently
- Add Egg and continue stirring until egg is cooked.
- Add rice and soy sauce
- Mix and stir continuously
- Sprinkle a little more salt and pepper over top of rice
- Add shrimp, stirring it all together
- Add Butter
- Stir 2 more minutes
Basmati or Jasmine rice is fine, but my preference is sushi rice. I usually use 30 shrimp per pound size from Costco that is frozen raw and already cleaned without the shell because it defrosts in about 20 minutes in the water while the rice cooks. Also, I use frozen peas and not canned ones, so be sure to defrost them before adding them to the wok.