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.

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

Directions.
The Rice: Cook rice according to package directions. Put in bowl and place in 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 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 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 stove top gets.) Serve immediately.

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

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Turkey Stuffed Peppers

This easy meal takes less than a half an hour including cooking time. It’s perfect for one of those rushed, weekday meals.

Ingredients:
6 ounces ground turkey breast
4 green or red peppers
2 tbs olive oil
1/4 cup shredded carrot
4 cloves garlic, minced
1/4 cup minced onion (red or white)
1/4 chopped baby spinach
1/2 cup wild rice (precooked)
1 tsp Italian seasoning

Directions:
Cut the tops off the peppers. Take out the seeds and membranes. Set aside. Preheat oven to 350 degrees. In a skillet, over medium heat, heat the oil. Add and brown the ground turkey. Sprinkle with Italian seasoning. Add the garlic and onions. Cook about 4 minutes, or until the onion in translucent and the garlic fragrant. Add the cooked rice, carrot, spinach. Heat through. Stuff the mixture into the peppers. Add stuffed peppers to an oven safe dish (we used a bread loaf pan). Cover with foil and cook 15 minutes. Remove foil and cook five more minutes.

My Opinion:
This dish was easy, filling and delicious. The only thing I’ll change is next time, I’ll add more Italian seasoning. The meat was well seasoned, but the rest of the dish needed a little more.