Did y’all think the cowboy could do an Asian style fried rice? Well, a lot of you may be surprised to learn that one of my favorite foods is sushi. Shan turned me on to sushi and I also love the fried rice that you often find at a sushi restaurant. So today we’re sharing the Best Ever Fried Rice, but the best part is the secret sauce that goes with it!
Start with the Sauce
The first thing we’re going to do is put together the sauce. We prefer the Kikkoman brand when adding the soy (you can use low sodium if you’d like) and the teriyaki sauce. Add all the sauce ingredients into a blender or food processor and blend it up. Now, you don’t want to get it completely smooth, because we want a little chunk left in it.
Scramble Some Eggs
The first part of putting the rice together is scrambling the eggs. I like to leave them just a bit soft, because we’re going to add them back into the rice and cook a bit longer, later. Cover the eggs and keep them in a warm spot while we finish the rest of this.
Get the skillet hot
The secret to fried rice is a good hot skillet. If you’re in the house, get a 12” cast iron skillet, pre-heat the oven to 400 F degrees and slip it in there for about 10 minutes. Then bring it out and put it on a high burner.
We’ve got our skillet hot, and now we’re going to add some butter and melt it. Go ahead and dump in the mushrooms that we have chopped. You want to cook these mushrooms just until they begin to change color and release some of that good flavor with the butter.
Get to Cooking the Rice
I’m going add some more butter and then add the cooked rice, which has been chilled. That chilling helps the rice not clump up so much.
This is where you want to start frying the rice. I like to spread it all over the skillet and then flip it or stir it about every 20 seconds until it starts to very lightly toast or brown. Depending on the heat of your skillet, that will be about 3 to 5 minutes.
Now, it’s time to add some of our secret sauce. You’ll only add about 2/3 cup to the rice and mix it in. Cook it for about 2-3 minutes until it’s warmed through and that sauce incorporates with the rice and mushrooms.
Stir in the scrambled eggs and green onions, to mix well. Continue cooking another few minutes until all the contents get good and warmed through.
To top it off ,I like to finish it with some of that extra secret sauce on top and serve.
Remember folks, you can change this up any way you like with different vegetables, etc. But the rice and sauce are your base to create your own best fried rice recipe.
We sure hope you enjoyed and be sure to check out our how-to video below. God bless and happy eating!
Best Ever Fried Rice - Cowboy Kent Rollins
- 4 large eggs
- 4 tablespoons butter
- 1 heaping cup chopped mushrooms
- 3 cups cooked long grain white rice from 1 cup uncooked, chilled
- 5 green onions chopped
- Secret Sweet Sauce below
- Place a 12-inch cast iron skillet, or oven-safe skillet, into a preheated 400 degree F. oven and leave for 10 minutes.
- Meanwhile, scramble the eggs in a small skillet over medium heat. Set aside in a warm place.
- Remove the skillet from the oven and place on a burner over high heat.
- Add 2 tablespoons of butter to the skillet and stir in the mushrooms. Cook just until the color begins to change and the flavor begins to release, stirring frequently.
- Move the mushrooms to one side of the skillet and add 2 tablespoons of butter. Stir in the rice. Stir or flip the ingredients every 20 seconds or so, until the rice begins to lightly toast/brown, about 3 to 5 minutes.
- Pour in about 2/3 cup of the Secret Sauce and stir until the rice is coated. Continue cooking a few minutes until the flavors combine.
- Stir in the eggs and green onions. Cook a few minutes until the dish has warmed through, stirring occasionally. Serve warm topped with additional Secret Sauce, if desired.
Secret Sauce for Fried Rice - Cowboy Kent Rollins
- ¼ cup Kikkoman soy sauce low sodium optional
- ½ cup Kikkoman teriyaki sauce
- ½ yellow onion chopped
- 1 ½ teaspoons lime juice
- ½ teaspoon sesame seed oil
- ½ cup hot water
- 1 tablespoon sugar
- 1 teaspoon chicken bouillon
- 1 tablespoon butter
- 1/2 cup celery chopped
- In a food processor, add the soy sauce, teriyaki sauce, onion, lime juice and sesame oil.
- In a small bowl, dissolve the sugar and chicken bouillon in the water. Add to the food processor.
- In a small skillet melt the butter over medium-low heat. Add the celery and cook just until tender, about 5 minutes.
- Pour the contents of the skillet into the processor and blend to combine. The sauce will still be slightly chunky.
- Tip: The trick to the great flavor is pouring some of the leftover sauce over the rice before serving.