About once a month Dana and I go out to the local Japanese Steakhouse for Hibachi. We love it. You can’t beat dinner and a show. Dana is always raving about the fried rice. So during our last trip I asked the chef what each step was when he made the rice. He gave me everything but the secret ingredient. However, he told me what a few of the ingredients were in the secret ingredient. Bad move. Here is the recipe.
Japanese Steak House Fried Rice
- 2 cups cooked rice
- 3 carrots, thinly shaved and diced
- 3 green onions, thinly sliced
- 2 eggs
- 3 tbs Tamari or Soy Sauce
- 3 tbs peanut or vegetable oil
- 2 tbs sake
- 2 tbs butter
- 2 cloves garlic, minced
- 1/8 tsp salt
- 1/4 tsp pepper
- 2 tsp gomasio
Before doing anything make sure to have your veggies sliced and diced. This recipe takes only minutes to make so having the ingredients prepped is a must. For the carrots, I used a potato peeler to get strips and then sliced them into more manageable pieces.
Heat a large pan over medium/high heat. Add the oil and let warm for 30 seconds.
Crack the eggs into the oil. Immediately start scrambling.
Once the egg has thoroughly cooked, add the rice, carrots, onion and garlic. Mix well.
Then add the tamari or soy sauce and the sake. Then season with the salt and pepper and the gomasio.
Yes, the secret ingredient is Gomasio. It is a combination of sugar, sea salt, seaweed and sesame seeds. Some don’t have the dash of sugar. If yours does not have a dash of sugar, add a pinch to the rice. You can sometimes find this labeled as rice seasoning instead of Gomasio. Either way you will find it most likely in the international aisle.
Mix together until all of the seasoning is mixed in.
Serve immediately as a side or alone. It is up to you. The world is your oyster!