Japanese hibachi style fried rice

Japanese hibachi style fried rice

Ingredients
  

  • 4 cups White Rice short-grained cooked
  • 1 cup Green Peas
  • 2 tbsp Carrot shredded we ended up using about one and a half small carrots
  • 2 eggs
  • one Onion diced
  • bunch of scallions diced
  • 1 1/2 tbsp butter
  • 2 tbsp soy sauce

Instructions
 

  • The Rice: Cook rice according to package directions.
  • Put in bowl and place in the refrigerator to cool while getting the rest of the ingredients together.
  • Eggs: Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
  • When the rice has cooled to near room temperature, add peas, shredded carrot, scrambled egg and diced onion to the bowl.
  • Dump the bowl of rice into the pan with the eggs.
  • Slowly add the soy sauce plus a dash of salt and pepper. Mix to combine.
  • Cook rice for 6-8 minutes over heat, stirring often. (We actually only cooked it for about another 5. This will depend on the Wok you are using and how hot your stovetop gets.)
  • Serve immediately

Notes

My opinion: I love this rice. It's simple and filling enough to eat as a meal by itself.

Hawaiian Pineapple and Coconut Rice

Hawaiian Pineapple and Coconut Rice

This summer we were looking for a quick and easy dinner that would use up some ham and leftover rice. This was delicious and has earned a place in our regular rotation. Even the preschooler loved it!
Prep Time 10 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine Asian
Servings 6 servings

Ingredients
  

  • 2 cup basmati or jasmine rice
  • 2 cup water
  • 3 tablespoons coconut oil
  • 1 onion
  • 1 teaspoon ginger
  • 2 cloves smashed or minced
  • 1/2 cup ham diced or deli chopped
  • 1/2 cup shredded coconut
  • 2 teaspoon chicken bouillon cubes
  • 1/4 teaspoon white pepper
  • 1 cup pineapple we just use canned
  • macadamia nuts crushed if desired
  • 2 tablespoon green onions

Instructions
 

  • Make two cups of rice using coconut milk and pineapple juice. Allow rice to cool. If you'd like put it in the refrigerator overnight.
  • Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
  • Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden. Add your cooked basmati rice, Chicken Soup Base (we like Penzy's) and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning.
  • Add the pineapple, green onions and continue stirring quickly, just until warmed.
  • Serve on plate and top with crushed macademia nuts, toasted coconut and green onions.