Japanese Fried Rice
I had to figure this side dish out because I would get withdrawal each time I left the Japanese restaurant. Very simple and healthy, the ginger in this dish provides a key flavor.
I had to figure this side dish out because I would get withdrawal each time I left the Japanese restaurant. Very simple and healthy, the ginger in this dish provides a key flavor.
- Carbohydrate 197.388677710054 g
- Cholesterol 0 mg
- Fat 1.58414328055879 g
- Fiber 10.6787415292662 g
- Protein 24.275146533081 g
- Saturated Fat 0.381978103936245 g
- Serving Size 1 1 recipe (910g)
- Sodium 3174.59267419781 mg
- Sugar 186.709936180788 g
- Trans Fat 0.306336670727712 g
- Calories 911 calories
Step-by-step
- Prepare Peas and corrots in microwave.
- Prepare Rice.
- In Wok, sautee ginger and garlic with a little olive oil.
- Add peas/carrots, sautee for a minute or so.
- Add Green Onions, sautee quickly,.
- Add Rice, mix, sautee.
- Pour enough Tamari on the rice mix so that it gets colored and wet..
- A little salt/pepper (be careful, Tamari is salty enough already)
How do you know when the aromatics are actually ready?
Mince the ginger and garlic uniformly so they hit the hot olive oil at the same rate. Watch the edges of the garlic closely. When they turn pale gold, stop the cooking immediately by adding the peas and carrots. Do not let them turn dark brown or the flavor will become bitter.
Why does the rice texture depend on moisture control?
Cook the white rice ahead and let it cool completely in the refrigerator. Cold grains separate easily under pressure. Hot, freshly cooked rice releases too much steam into the wok, turning the starch into a sticky paste rather than separate, individual grains.
How do you sequence the sauce without burning the pan?
Pour the tamari sauce around the inside perimeter of the wok rather than directly onto the center mound. The liquid vaporizes instantly against the hot metal, coating the rice evenly without pooling. Control the salt carefully because tamari contains high sodium levels.
