Japanese Inspired Fried Rice, Teppanyaki Style

There is something so satisfying about a dish that incorporates all the ingredients you need for a complete and balanced meal. Fried rice is definitely one of those dishes. Protein, carbs, veggies; the whole kit and caboodle together to make a quick, easy and delicious meal.img_3676

Gather up your favorite veggies and proteins, grab some rice and get ready for fried rice fun! Our ingredient list will be posted at the end of this blog, but feel free to change out or add anything your taste buds desire.

First things first: pre-heat the Cook-N-Dine Teppanyaki at 5, then turn up to temperature setting 7 once it has fully pre-heated. Time to cook up some bacon! We finely chop the bacon ahead of time, so you want to make sure that you separate the pieces from each other to allow proper and even cooking. Once the bacon is nice and crispy, we push it to the outer edges, a.k.a. the warming area, freeing up space to cook while maintaining the temperature of the bacon.

Using a paper towel, held with tongs, we soak up the excess bacon fat. (make sure to keep a small amount for further cooking, eliminating the need for any added oils) We then add the beaten eggs to the hot center, allowing them to slightly set before tearing them up into bite-size pieces with our spatula. Once the eggs have a nice color but maintain a fluffy consistency, we move them aside with the bacon into the warming area. If you are adding shrimp or meat you will cook it next.

Time to turn the temperature up! We turn it up to 8 and once the cooking center has reached this, we add a little oil and the cooked rice. Once the rice starts to brown, we spread it out and then add the peas, shrimp, pineapple, scallions and half the bacon bits.img_3706

Gently stir-fry the rice for approximately 2 minutes, allowing the ingredients to mix together nicely. Season with just a bit of soy sauce and pepper. Turn the rice once more to mix in the seasonings. Use the other half of the bacon as topping for individual servings, and enjoy!

Printable recipe



Serves 2-4; choice of ingredients determines yield amounts

  • 10 oz. cooked white rice (best if leftover from previous day)
  • 2 tbsp vegetable oil (we love taste-neutral Canola or Avocado oil for this dish)
  • 3 eggs, beaten
  • peeled and devined shrimp (optional)
  • 6 strips bacon, finely chopped (minimum; more if you like)
  • strips of leftover cooked pork (optional)
  • small pieces of fresh pineapple (optional)
  • 5-6 stems scallions (spring onions), chopped
  • 1/2 cup green peas, thawed
  • Pepper to taste
  • Soy Sauce – we usually opt for Tamari

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