Japanese hibachi style fried rice

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Japanese hibachi style fried rice
After a recent trip to our local Hibachi grill, we realized that copying the food at home wouldn’t be that difficult. So after a quick internet search, we found exactly what we were looking for the fried rice recipe.
Cuisine Asian
Servings
people
Ingredients
Cuisine Asian
Servings
people
Ingredients
Instructions
  1. The Rice: Cook rice according to package directions.
  2. Put in bowl and place in refrigerator to cool while getting the rest of the ingredients together.
  3. Eggs: Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
  4. When rice has cooled to near room temperature, add peas, shredded carrot, scrambled egg and diced onion to the bowl.
  5. Dump the bowl of rice into the pan with the eggs.
  6. Slowly add soy sauce plus a dash of salt and pepper. Mix to combine.
  7. 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.)
  8. Serve immediately.
Recipe Notes

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

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Portuguese filet of Swai

 

J and I have been trying to eat more fish. Since one of my most favorites, seared tuna, is out at least until Baby Girl Tyler arrives in November, we’ve had to get creative. Last night, J found this super easy and really delicious Portuguese recipe from Food.com. We didn’t have any sole filets  on hand, so we swapped out Swai (not sure what Swai is, check out this link from Consumer Reports) and it was wonderful. Since we didn’t want to figure out how to divide an egg yolk, we just made the full sauce recipe. Which turned out to be a great idea because the sauce was equally delicious over brown rice!

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Portuguese filet of Swai
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Arrange fillet in broiler pan and sprinkle with a little lemon juice and dot with butter.
  2. Broil until fish begins to brown.
  3. While the fish is broiling, combine the remaining lemon juice, sherry, soy sauce, parsley, and egg yolk. Mix well.
  4. When the fish has browned, spoon the sauce mixture over fish and return to broiler until sauce begins to bubble.
  5. If you end up with more sauce than fish, like we did, add the sauce to a pan and heat on medium until bubbling. This ended up being perfect because the sauce on the fish soaked in.

My opinion:
With a side of brown rice and broccoli, this was a super light and tasty dish. In total, it took longer to cook the brown rice than to make the fish from start to finish. Next time, we’ll add more fresh parsley at the end.