We recommend a decent quality soy-sauce, such as Kikkoman which is naturally brewed from wheat, soybeans and oil. It brings full flavor to a dish and isn't watered
For the Stir Fry Rice:
6-8 cups of Cooked Rice, hot
1 onion, finely diced
3 tbs Real Butter
1 pkg frozen peas/carrots
Salt & Pepper
Kikkoman Soy Sauce
Stir Fry Veggies:
1 Medium Zucchini or summer squash (or both), cut into thin strips
2 c. Various Cut Veggies (fresh broccoli, carrots, mushrooms, etc)
2 Medium Onions, diced in large chunks
1 Tbs Butter
Serve with Copycat Japanese Steakhouse White Sauce (AKA Yum Yum Sauce) and Grilled Chicken or Steak.
Normally when we
Stir Fried Rice-
Melt butter over medium high heat in a large skillet or wok pan. For the stir fry rice, break an egg into the hot pan and lightly scramble it, immediately dump the hot cooked rice into the pan, add the peas/carrots, season with salt and pepper and begin gently tossing to mix. Add several shakes of soy sauce, you want to develop a deep golden brown color throughout the rice. This will be upwards of 1/3 c. of soy sauce or more. I don't measure it, I pour it over the top, then stir, the pour, then stir some more until it reaches the desired level of seasoning we prefer.
For the Stir Fry Veggies:
Melt butter over medium high heat in a skillet or wok pan, add the zucchini and other vegetables and stir fry 3-5 minutes. Season lightly
How to Cook rice:
We Always use Jasmine Rice, it has full flavor on it's own, is not "sticky" and is easy to prepare. Bring 3 cups of water to a boil, salt it lightly with 1/2 tsp salt, add the rice, cover, bring it back to a boil. Immediately reduce the heat to the lowest setting and leave it alone for 20 minutes. This makes about 6 cups perfectly steamed rice every time. Stirring rice during cooking is not advised unless you're making a risotto or other high starch dish.
When we make this recipe we almost ALWAYS double the amount of rice, because the kids scarf it down so fast and then are mad if there isn't enough left for lunch the next day.