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"National Fried Rice Day - 9/20/22"

National Fried Rice Day with Chef Jesse Sosa

In celebration of National Fried Rice Day, Chef Martin Kucera and Chef Jesse Sosa have created some tasty Fried Rice Dishes you can make at home.

The Perfect Rice (always start here)

Vegetable Fried Rice

Korean Fried Rice

Surf & Turf Fried Rice

Hawaiian Fried Rice 

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Making A Perfect Rice Base

It's the key to great fried rice!

Kasai Japanese Steakhouse - Making the Perfect Rice for Fried Rice
Rice Cooker, Calrose Rice, Long Grain Rice, Beef and Chicken Broth, Butter, Sheet Pan
Here at Kasai, we make thousands of pounds or fried rice every month. No matter what fried rice we create, the key is to start with the perfect rice base. We have tried different varieties and combinations of rice and found that the blend below is the best for Kasai, and we hope you find it to your liking as well.
  • RICE TO WATER RATIO:
    • The most important part of creating perfect steamed rice, is the rice to liquid ratio.
    • For our recipe, we are using equal parts of Calrose and standard Long Grain.
    • For the liquid, you can use water, but to greatly enhance the flavor, we use Chicken Broth and Beef Broth (Vegetarians can use Vegetable broth if desired).
  • RINSE THE RICE:
    • Another key to creating great rice is to rinse the rice. Rinsing will remove excess starch from the rice as well as clean any debris & dirt. Doing this will reduce and almost eliminate any clumping.
  • INGREDIENTS: makes 4 cups of rice
    • Calrose Rice – 1 cup
    • Long Grain Rice – 1 cup
    • Liquid Beef Broth – 1 cup
    • Liquid Chicken Broth – 1 ¼ cups
    • Butter or Margarine (we prefer Butter) – 2 tablespoons
    • * If using water instead of broth, use 2 cups of water
    • * Do not add salt or pepper
  • TOOLS:
    • Rice Cooker
    • Cookie sheet
    • Measuring Cups
    • Measuring Spoons
  • DIRECTIONS:
    • In this order, add butter, liquid, and rice to rice cooker
    • Cover and click the “cook” or “start” button on your unit
    • Once the rice has completed cooking (most rice cookers will automatically shut off when complete), place the cooked rice on a cookie sheet and spread it around.
    • Leave uncovered. This will allow the rice to cool quickly and stay firm. If you cover, it will continue to cook and soften.
    • After it is cooled, about 2 hours, break up any clumps, cover, and place in fridge if storing for later use.
    • Aproximate shelf life: 3 days.

Vegetable Fried Rice

Kasai Japanese Steakhouse - Vegetable Fried Rice
A light and flavorful vegetable fried rice. Make a great side dish.
  • Ingredients for 7 cups: 2-4 people
    • Cooked rice – 4 cups
    • Vegetables: Be sure to wash
      • Carrots – 3 oz julienned or chopped
      • Frozen Corn Kernels – 2 oz
      • Zucchini – 3 oz halved and sliced into ¼ inch (thin sliced) half moon slices
      • Brown / Sweet Onion – 2 oz chopped
      • Snap Peas – 3 oz julienned or chopped
      • Baby Bok Choy – 3 oz quartered (cut tips of leaves off, these tend to be bitter, and cut of ½-1 inch of base. Discard both).
      • Scallions / Green Onions – 1 oz chopped
    • Eggs – 2
    • Vegetable Oil – 1 tablespoon
    • Soy Sauce – 2 tablespoons
    • Salt, Pepper
  • Tools
    • Choose: Wok, a deep and wide pan, or griddle / flattop
    • Wooden spoon / wooden paddle
    • Measuring cups
    • Measuring spoons
    • Serving dish for 6 cups of product
    • Straight Edge Knife / Chef Knife
    • Cutting Board
  • Recipe
    • Heat wok or pan to medium high / 400°f
    • Add oil and spread around pan
    • Add eggs and stir eggs until they hold together.
      • Should look like an undercooked / soft scramble
    • Add corn, carrots, onion, snap peas, baby bok choy, zucchini to the pan
    • Add salt and pepper to taste
    • Continuously toss / stir vegetables until half done (aka al dente) for 4-5 minutes
    • Add rice to egg and vegetable mix and toss / stir for 3-4 minutes
    • Add soy sauce and continue to toss for about 2-3 minutes
    • Add scallions/green onions
    • Remove from heat, Plate, Serve, Enjoy

Korean Fried Rice

Kasai Japanese Steakhouse Korean Fried Rice with additional egg
Korean Fried Rice... This creation is loaded with flavor. Great for Dinner or Breakfast!
  • Ingredients for 6 cups: 2-4 people
    • Cooked rice – 4 cups
    • Vegetables: Be sure to wash
      • Brown / Sweet Onion – 2 oz chopped
      • Kimchi – 1 cup rough chopped about ½ inch – 1 inch pieces. Kimchi is usually jarred and found in refrigerated section of your market. There are many varieties. Spicy, mild, etc. Choose what you like!
    • Spam – 1 lb can. Use ½ can / 8 oz. Chop or dice to a size that you like
    • Eggs – 2
    • Vegetable Oil – 1 tablespoon
    • Soy Sauce – 2 tablespoons or to taste
    • Sesame Oil – Toasted Sesame Oil preferred but regular is just fine. 1 tablespoon
    • Shredded Nori (dry seaweed paper) – ¼ cup unpacked. NOT Packed. This will be placed on top of final dish for garnish and flavor
    • Salt, Pepper
  • Tools
    • Choose: Wok, a deep and wide pan, or griddle / flattop
    • Wooden spoon / wooden paddle
    • Measuring cups
    • Measuring spoons
    • Serving dish for final dish
    • Straight Edge Knife / Chef Knife
    • Cutting Board
  • Recipe
    • Heat wok or pan to medium high / 400°f
    • Add oil and spread around pan
    • Add Spam, stir in pan for 2-3 minutes
    • Add eggs and stir eggs until they hold together.
      • Should look like an undercooked / soft scramble
    • Add onion and kimchi to pan
    • Continuously toss / stir Spam, egg, onion, and kimchi mixture for 2-3 minutes
    • Add salt and pepper to taste
    • Add rice to Spam, Egg, Veggie mix
    • Toss / stir for 3-4 minutes
    • Add soy sauce and continue to toss for about 2-3 minutes
    • Add sesame oil
    • Add scallions/green onions
    • Stir/Toss
    • Remove from heat
    • Plate
    • Place seaweed/Nori on top of fried rice (for presentation and taste)
  • Serve, Enjoy!

Surf & Turf Fried Rice

Kasai Surf & Turf Fried Rice National Fried Rice Day
Land & Sea or Surf & Turf - whatever you call it, this dish is a win-win for any dinner.
  • Ingredients for 7 cups: 2-4 people
    • Cooked rice – 4 cups
    • 6 oz New York Strip
    • 6 oz Shrimp – Raw, peeled, rinsed
    • Vegetables: Be sure to wash
      • Carrots – 3 oz julienned or chopped
      • Brown / Sweet Onion – 2 oz chopped
      • Snap Peas – 3 oz julienned or chopped
      • Baby Bok Choy – 3 oz quartered (cut tips of leaves off (tend to be bitter), and cut of ½-1 inch of base. Discard both).
      • Scallions / Green Onions – 1 oz chopped
    • Eggs – 2
    • Vegetable Oil – 1 tablespoon
    • Butter – 1 tablespoon
    • Soy Sauce – 2 table or to taste
    • Salt, Pepper
  • Tools
    • Choose: Wok, a deep and wide pan, or griddle / flattop
    • Skillet or grill for cooking steak
    • Wooden spoon / wooden paddle
    • Measuring cups
    • Measuring spoons
    • Serving dish for final dish
    • Straight Edge Knife / Chef Knife
    • Cutting Board
    • 2 extra plates
  • Recipe for Steak
    • Preheat skillet or grill to medium high / 450°f
    • Salt and pepper steak
    • Place on skillet or grill
    • Cook to desired temperature (rare, medium rare, medium)
    • Remove and place on extra plate
    • Place 1 tablespoon butter on top of steak and let rest.
  • Recipe for Fried Rice
    • Heat wok or pan to medium high / 400°f
    • Add oil and spread around pan
    • Add Shrimp and cook for 2-3 minutes – remove and place on extra plate
    • Add eggs and stir eggs until they hold together.
      • Will look like an undercooked / soft scramble
    • Add carrots, onion, snap peas, baby bok choy, to the pan
    • Continuously toss / stir egg and vegetable mix for 3-4 minutes
    • Add the cooked shrimp
    • Add salt and pepper to taste
    • Continuously toss / stir shrimp, egg, and vegetables mix for 2-3 minutes
    • Add rice and toss / stir with shrimp, egg, and vegetable mix for about 3-4 minutes
    • Add soy sauce and continue to toss for about 2-3 minutes
    • Add scallions/green onions
    • Remove from heat
    • Plate in serving dish
    • Slice the steak to desired thickness
    • Place steak on top of rice
    • Serve, Enjoy

Hawaiian Fried Rice

Kasai Japanese Steakhouse Hawaiian Fried Rice with chicken
A Hawaiian classic. Sweet and savory dish with Ham, Macadamia Nuts, Pineapple, & Teriyaki.
  • Ingredients for 7 cups: 2-4 people
    • Cooked rice – 4 cups
    • Ham steak – 8 oz chopped into ½ inch pieces (you can substitute with chicken)
    • Macadamia nuts (can substitute cashews) – 4oz – crush with mallet or meat tenderizer
    • Vegetables: Be sure to wash
      • Pineapple – 8 oz – fresh pineapple, clean/cut/trim, remove core and discard, dice into ½ inch cubes. If you have to use canned, rinse all syrup off of pineapple. Canned will also be sweeter and tend to breakdown faster in pan.
      • Carrots – 3 oz julienned or chopped
      • Brown / Sweet Onion – 2 oz chopped
      • Snap Peas – 3 oz julienned or chopped
      • Baby Bok Choy – 3 oz quartered (cut tips of leaves off (tend to be bitter), and cut of ½-1 inch of base. Discard both).
      • Scallions / Green Onions – 1 oz chopped
    • Eggs – 2
    • Vegetable Oil – 1 tablespoon
    • Soy Sauce – 2 tablespoons or to taste
    • Teriyaki Glaze (NOT Teriyaki Marinade) – ¼ cup – Example here: http://shorturl.at/nZ156
    • Salt, Pepper
  • Tools
    • Choose: Wok, a deep and wide pan, or griddle / flattop
    • Skillet or grill for cooking steak
    • Wooden spoon / wooden paddle
    • Measuring cups
    • Measuring spoons
    • Serving dish for final dish
    • Straight Edge Knife / Chef Knife
    • Cutting Board
    • 2 extra plates
    • Mallet, meat tenderizing hammer, or rolling pin to crush nuts
  •  Recipe
    • Heat wok or pan to medium high / 400°f
    • Place macadamia into pan to toast, stirring with wooden spoon for 1-2 minutes or until you see a good browning start to occur. You will smell the aroma of toasted nuts.
    • Remove nuts from pan and place on extra dish
    • Wipe wok/pan of any nut remnants
    • Place wok back on heat
    • Add oil and spread around pan
    • Add eggs and stir until they hold together.
      • Will look like an undercooked / soft scramble
    • Add pineapple, carrots, onion, snap peas, baby bok choy, to the eggs
    • Add salt and pepper to taste
    • Continuously toss / stir egg and vegetable mix until for 4-5 minutes
    • Add ham and stir mixture for 2 minutes
    • Add rice and toss / stir rice with ham, egg, and vegetable mix for about 3-4 minutes
    • Add soy sauce and continue to toss for about 2-3 minutes
    • Add macadamia nuts, scallions/green onions, and teriyaki sauce
    • Mix / Stir for 1 minute
    • Remove from heat
    • Plate, Serve, Enjoy