4 cups cooked rice, cooled or chilled
3 Tablespoons peanut oil
2 eggs, previously beaten, fried and chopped into small pieces
3-4 Tablespoons butter
2-3 cloves garlic
2 green onions, chopped small
1/4 to 1/2 cup soy sauce
3 Tablespoons Mirin (or white wine)
Sesame oil to taste
Salt and pepper to taste
It’s very important to start with pre-cooked and cooled rice–if your rice is still hot, it will get sticky.
Heat oil and butter in a large skillet over fairly high heat.
Add garlic and saute a few seconds.
Be careful not to let it burn.
Add onions and toss until brightly colored, then immediately add rice, eggs, soy sauce and wine, tossing constantly.
When the rice appears to be well coated, toss in a bit of sesame oil and season with salt and pepper.
Remove from heat and serve immediately.
When adding the soy sauce, you want just enough to coat and flavor the rice well, not enough to drown it.
The three most common ingredients used in Teppanyaki rice are white wine, soy sauce and sesame oil.