- Serves 2
- Prep time: 10 minutes
- Cook time: 10 minutes
- 3 cups leftover cooked rice or grain of choice
- 2 tbsp vegetable oil or sesame oil, for cooking
- 1 small onion, diced
- 1 tsp minced ginger
- 2 garlic cloves, minced
- 1/3-1/2 cup homemade or store-bought teriyaki sauce, adjust depending on your desired taste (homemade recipe below)
- 1.5 tsp dark soy sauce (optional)
- Dash of ground black pepper
Vegetables and protein
Note: you can use vegetables and protein of your choice
- 1/2 cup firm tofu sliced into small cubes
- 1/4 cup diced bell peppers
- 1/4 cup corn
- 1/4 cup diced carrots
- 1/4 cup peas
- 1 head bok choy, finely chopped
- 50g fresh mushrooms of choice, diced
Teriyaki sauce (Makes 2 cups)
- 1/2 cup sake
- 1/2 cup hon mirin or mirin
- 1/2 cup soy sauce
- 1/4 cup (55g) cane sugar
- 1 tbsp cornstarch diluted in 2 tbsp room temperature water
- Sesame seeds
- Heat a medium-sized saucepan over medium heat.
- Add in the sake, mirin, soy sauce and sugar.
- Leave to simmer over medium-high heat until it starts to boil.
- Keep mixing until the sugar has completely dissolved.
- Leave to boil over medium-high heat until the sauce starts to thicken a little. To thicken into a glaze-like consistency, prepare the cornstarch slurry by mixing the cornstarch and water. While mixing, pour in the slurry into the teriyaki sauce and leave the sauce to boil until it thickens.
- Once it thickens, turn off the heat. It’ll continue to thicken as it cools.
- Transfer the sauce into a jar and leave it to cool completely before storing in the refrigerator until ready to use.
Rice, veg and protein
- Place the rice in a bowl and separate any large chunks.
- Prepare your vegetables and protein of choice.
- Heat a large pan over medium-high heat. Add in the oil. Once hot, sauté the garlic, ginger and onion until aromatic, around 1-2 minutes.
- Add in the vegetables and protein. Cook for 2-3 minutes or until tender. Season with some teriyaki sauce and a dash of ground black pepper. Mix in the rice or grain of choice.
- Add the teriyaki sauce into the rice or grain of choice and mix well. Turn up the heat and taste the rice. Feel free to season with more sauce, if needed. Add the dark soy sauce, if using.
- Turn off the heat. Top the rice with some sesame seeds, if desired. Enjoy while hot!
Cooked and cooled rice is the best for fried rice! I love to use day-old rice that’s been kept in the refrigerator and I just separate it before cooking. If you’re using freshly cooked rice, you can place these in a bowl and allow to cool for 30 minutes to an hour to allow the moisture to evaporate.