For a simple, comforting fried rice to accompany our Japanese Steakhouse Steak and Vegetables, we started by boiling the rice in plenty of water. This eliminated the need for leftover rice by effectively cutting the cooking time in half and rinsing away excess starch that can result in stickiness. To create the sweet and savory hibachi flavor profile, we finished our fried rice with garlic, scallions, soy sauce, and mirin, a Japanese sweetened rice wine.
Notes
Mirin can be found in Japanese markets or your supermarket's Japanese foods section.
Black pepper can be substituted for the white pepper, if desired.
Black pepper can be substituted for the white pepper, if desired.
Ingredients
- 1 ½ cups long-grain white rice
Egg mixture:
- 3 large eggs
- 1 teaspoon toasted sesame oil
- ¼ teaspoon table salt
- ¼ teaspoon white pepper
Butter-garlic:
- 1 tablespoon unsalted butter - softened
- 1 clove garlic - minced
For the rice:
- 1 tablespoon vegetable oil
- 4 scallions - sliced ¼ inch thick
Soy-Mirin:
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons mirin
Instructions
Cook the rice:
- Bring 3 quarts of water to a boil in a large saucepan over high heat.
- Add the rice and cook, stirring occasionally, until just cooked through, about 12 minutes.
- Drain the rice in a fine-mesh strainer or colander.
Cook the eggs:
- Whisk the eggs, sesame oil, salt, and white pepper together in bowl; set aside.
- Combine the butter and garlic in second bowl; set aside.
- Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering.
- Add the egg mixture and stir with a rubber spatula until set but still wet, about 15 seconds.
Finish and serve:
- Add the scallions and rice and cook until sizzling and popping loudly, about 3 minutes.
- Add the soy sauce and mirin and cook, stirring constantly, until thoroughly combined, about 2 minutes.
- Stir in the garlic butter until incorporated.
- Serve.