I had some leftover rice in the fridge and I was craving some Japanese food, so I thought I would make some fried rice. It has all the flavor of that hibachi style fried rice that we all love, without the bad oils they use, and sadly, without the fancy tricks. Unless you know how to do that stuff, then you wanna teach me??
This is a super easy dinner when you are tired and don’t want to go crazy with cooking. You can do this with white or brown rice, I used white because that’s what I had in the fridge, but it’s just as great with brown. It will actually fill you up even more if you use brown rice, and you will eat less of it. In the picture I use spinach which you can do but it’s not in the written recipe. With fried rice you can really swap in any vegetables you want, anything goes. The picture is also missing peas, but whatever. The written recipe is just a general outline as to how much rice and sauce ingredients you need, whatever else you put in it, is up to you really. Anyway, I’m rambling. Go make a mess.
- 1 c brown rice, rinsed
- 1 tbsp butter or ghee
- 2 eggs, whisked
- 2 tbsp coconut oil
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 small onion, diced
- 6 mushrooms, sliced thin
- 2 carrots, matchsticks
- ½ c frozen peas
- ¼ c filtered sake
- ¼ c tamari
- 3 tbsp toasted sesame oil
- 2 tbsp gomasio or sesame seeds
- 2 scallions, sliced thin on a bias (white and green parts)
- Add two cups of filtered water and brown rice to a small pot, bring to a boil and lower flame to a simmer and cover. Let cook 30-40 minutes until tender, set aside.
- Heat a small pan with the butter or ghee for a minute-ish. Add the egg and stir frequently to break it up. Keep stirring until cooked all the way through. Turn off the flame and set aside.
- Heat a wide sauce pot under medium heat and add coconut oil. Add the garlic, ginger and onion and saute for a few minutes until fragrant. Add mushrooms and carrots and saute until tender, about 5 minutes. Add frozen peas and cook until heated through. Add the sake and bring to a boil. Let cook a few minutes until the sake cooks down to almost nothing.
- Add cooked rice, egg, tamari and toasted sesame oil. Turn off heat and add sesame seeds and scallions. Serve hot.