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Hibachi Fried Rice Recipe – Benihana Copycat

July 12, 2021 by Lima 28 Comments

If you’d like to recreate some of that Benihana magic at home – look no further. This is the perfect Hibachi Fried Rice Recipe – Benihana Copycat!

What is Benihana’s Hibachi Fried Rice?

Benihana’s Hibachi Fried Rice is an iconic dish served by the Benihana restaurant franchise which is famous for serving meals on “teppanyaki” or flat grill top tables. As part of the experience, a specially trained Benihana chef demonstrates breathtaking tricks and flourishes while cooking hibachi (hot grill) style dishes in front of guests.

There is something about Benihana’s fried rice that makes it extra special and different from regular fried rice. Like most fried rice recipes, the Benihana style fried rice uses cold, day old rice, a mixture of eggs, meats and vegetables, soy sauce and is cooked on high heat. Yet something about it is different..

So what is the secret to Benihana Fried Rice?

The secret to that depth of flavor in Benihana Fried rice is the special roasted garlic butter. Unlike Chinese fried rice, where minced garlic is sautéed in butter or oil, the benihana garlic butter is made up of mashed up oven roasted garlic, sweet whipped butter, freshly ground black pepper, soy sauce and an optional squeeze of lemon juice.

When I first tasted this special garlic butter – I could not believe it – it was one of those “OMG THATS SO TASTY!!” experiences.

Many copycat recipes call for minced garlic mixed with butter – don’t be fooled – the oven roasted garlic, soy sauce and other ingredients mixed in with the whipped butter is what makes the difference. Shockingly, the special garlic butter is not hard at all to make – full details are provided below.

But can you really make Benihana Fried Rice at home?

With a few tips, home cooks can definitely make this Hibachi Fried Rice Recipe – Benihana Copycat at home. Instead of a flat top grill, fire up a wok or a cast iron skillet on the highest temperature possible. All the ingredients are easily available at your local grocery store. The garlic butter is easy to make and requires only a few minutes of prep work – the oven does the rest. It’s so tasty you will want to make an extra batch to keep in the fridge, especially during grilling season. It’s fantastic on everything from pan roasted chicken, seafood, steak to stir-fried vegetables!

What do you need to make Benihana Chicken Fried Rice?

Fried Rice

This Benihana Hibachi Fried Rice recipe requires only a few ingredients, all of which should be very easy to find at local supermarkets in North America. While the fried rice itself is cooked very quickly, the signature benihana garlic butter is the only thing that needs to be pre-made to complete this perfect copycat recipe.

Use a neutral vegetable oil, like corn, canola or vegetable oil. Safflower oil is preferable and is typically used in hibachi restaurants because it has a very high smoking point. Olive oil, while healthier does not work as well with this recipe as it has a lower smoking point and competes with the other flavors.
Assorted diced/sliced vegetables adds a delicious taste and textural counterpoint to the salty, chewy taste of the rice. Frozen diced carrots, green peas and baby corn add texture and color and are also a fuss free alternative. Sliced canned water chestnuts, peanuts or bean sprouts, while not conventionally used in Benihana fried rice adds a delicious gourmet twist.
The scrambled eggs add additional flavor and texture.
Chicken breast is typically used in hibachi restaurants and cut into small pieces and stir fried. You can also use chicken thighs, shrimp, thin pieces of beef or fried tofu (firm) instead of chicken breast.
For optimal results, use cold day old or leftover rice made with short or medium grain rice. Many Japanese restaurants use short grain rice or Calrose rice. Longer grain varieties like basmati and parboiled rice tends to be dryer and break during the frying process. Short or medium grain rice tends to have that plump, chewy texture that is the hallmark of outstanding fried rice. Having said that almost any type white rice works – I typically use jasmine rice and sometimes also use brown rice when I want a nuttier, chewy texture. By the way this is a great recipe to make with cauliflower rice. Instructions on how to cook rice specifically for fried rice is provided below.

Sauce & Garnish

Soy sauce is a key ingredient in this dish and provides the main source of flavor and color besides the garlic butter. Soy sauce is unique in that it contains all five tastes – umami, sweetness, saltiness, bitterness and sourness and a unique combination of aromas.
In this particular recipe, freshly ground pepper plays a central role in adding heat. Omit or reduce the amount of pepper based on your own preference.
I like to use a little sesame oil to enhance the sesame flavor.
Garlic butter is the secret to the signature benihana taste. Details on how to make it are provided below.
Sesame seeds are added to this dish to give a hint of nuttiness and color. I like to sprinkle it on as a garnish.
Green onion or scallions are sliced and typically used as a garnish.

Ingredients for Benihana’s Garlic butter

Below are the ingredients needed to make the garlic butter, an essential ingredient in this Benihana Copycat Hibachi Fried Rice Recipe:

Oven roasted garlic
Sweet whipped butter, at room temperature.
Freshly ground black pepper
Soy Sauce
Lemon Juice

How to make Benihana’s Garlic Butter

Step One: Preheat oven to 350°F

Step Two: Cut about a third off the top of 5 heads of garlic. Place on a baking sheet lined with tin foil.

Step Three: Bake the garlic for about 30 minutes or until they are soft inside.

Step Four: Press out the soft, roasted garlic cloves into a medium bowl and mash with a fork or spoon. Wait for the mashed garlic to cool.

Step Five: Add about two tablespoons of room temperature whipped butter to the cooled mashed garlic. Beat with a spoon until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added.

Step Six: Add the freshly ground black pepper, soy sauce and lemon juice and mix well. Store in an airtight container. Refrigerate until ready to use. Do taste a little and let me know what you think!

How to make this Benihana Hibachi Fried Rice Recipe

Once all the ingredients are on hand, the cooking process itself takes only about 5-10 minutes. However starting from scratch is also fuss free and adds only about 10 minutes of prep time.

Prep the Ingredients

Fluff the cold rice – break up any clumps so that all the grains are separated.
Whisk the eggs and set aside.
Prep the chicken, veggies and other ingredients Put on a plate close to the cooking area.

Stir fry the rice

Step One: Heat a large skillet (preferably a large cast iron pan) or wok for at least 5 minutes until it is smoking hot. Using a wok or cast iron skillet is really important because it helps mimic the high heat cooking temperature typical of a Japanese steakhouse or hibachi restaurant. This recipe does not work on medium heat or low heat.

Step Two: Add the oil and scramble the eggs. Push the eggs to one side. While the eggs are still runny, add the chicken and saute until golden brown (about 80% cooked). Add onions and sauté continuously until the onions are transparent – about 2-3 minutes. Add half the cold rice and mix well. Then repeat with the remaining rice.. Be sure to break down any clumps. Add lots of garlic butter, frozen peas and carrots the soy sauce and a little sesame oil. Sauté while mixing thoroughly. Taste for seasoning and add salt (not more soy sauce) if needed.

Step Three: Add the scallions and sesame seeds as a garnish. Enjoy!

Tips for cooking the best Hibachi Fried Rice

ALWAYS BREAK UP THE RICE, before adding to the wok. This ensures that the rice separates into individual grains without getting broken and that every grain gets a chance to get evenly toasted and coated with an equal amount of that glorious garlic butter.
Have all the ingredients ready and close at hand before cooking. The cooking process itself just takes about 5-10 minutes and requires constant mixing so there is no time to look or prepare an ingredient.
Cook on a blazing hot wok. The wok needs to be smoking hot before adding the first drop of oil. Think about it as searing not frying and definitely not steaming.
For large amounts, cook in batches. According to J. Kenji Lopez Alt, the best way to cool a large amount of fried rice is in batches. As each batch is done, transfer to a bowl so that you can maintain toasting quality and flavor. Once done, add it all together in the wok and mix thoroughly.
If you need more seasoning add salt not soy sauce. Soy sauce adds moisture which leads to clumpy rice and can overwhelm the other subtle flavors.
Half scramble your eggs before cooking fried rice to maximize flavor and ovoid overcooking them. If you want the perfect harmony of perfectly flavored eggs, you need to half scramble your eggs and add the remaining ingredients while the eggs are still a little wet. While taste of course is very subjective, I feel that if you add scrambled eggs to the cooked fried rice after the cooking process , the eggs don’t absorb any flavor.
For that authentic taste make the garlic butter! While there is nothing wrong with sautéing some minced garlic with butter you wont get that special Benihana Fried Rice taste. This garlic butter recipe is hands down one of the tastiest combinations of flavors that I have had in a long time! That being said, if you want to make some really fantastic fried rice and need to skip the garlic butter step please try my Ultimate Restaurant Style Chicken Fried Rice recipe. Through a combination of a quick chicken marinade and s fingerlicking sauce combination you will have all the tips you need to know about making the most EPIC fried rice!

Best way to cook rice for Hibachi Fried Rice Recipe – Benihana Copycat

For optimal result, cook rice for fried rice using the following steps:

Step One: Rinse the rice. The extra starch in raw rice, causes rice to clump. A good rule of thumb is to rinse raw rice under cold water about three times while agitating vigorously or until the rinse water is clear.

Step Two: Cook the rice. For most types of rice the ratio of rice to water is about 1 cup rice to 2 cups of water (check the rice package). First bring the water to boil. Then stir in the rice. For added flavor, add a little salt.. Once you add the rice, the water will stop boiling. Cover the pot once the the water heats up to a gentle simmer and reduce the heat to low. At this point do not open the cover to check since the steam is actually cooking the rice. Set a timer to 15 minutes for white rice or 30 minutes for brown rice. Quickly check if the rice is tender – there should be no hard grain in the middle. If it needs a few more minutes, put the lid back on again. Allow the rice to rest for 10 minutes with the lid on.

Step Three: Fluff the rice with a fork, then spread out to cool in a baking sheet, preferably under a fan.

Step Four: Once the rice has cooled to room temperature, scoop it into an airtight container and store in the fridge until ready to use. While using at least day old rice is optimal for fried rice, at this point, you can also use the cooled rice to make very good fried rice.

Serving suggestions

This delicious Japanese inspired dish is typically served with hibachi grill dishes like steak, shrimp, lobster, chicken and vegetables. Many also order Benihana’s famous Yum Yum Sauce, the Benihana Ginger Sauce and lots of Garlic Butter on the side.

Personally I love eating this Hibachi Fried Rice Recipe – Benihana Copycat on its own .. However the dish also works really well as a side to other Indo-Chinese inspired dishes like Chicken Manchurian and almost anything Chinese or Thai. Hibachi fried rice goes extremely well with Stir Fried Beef with Red Onions and Peppers and Branzino in Tomato-Olive Sauce.

I love drizzling a little Nuoc Cham – Vietnam’s famous dipping sauce over my fried rice. I love having Shemai – Creamy Vermicelli in Sweet Rose Infused Cream or Mini Blueberry Pies asdessert after eating this dish.

FAQs

What is hibachi food?

Hibachi in Japanese, literally means “fire bowl” which refers to a traditional cooking device where a heatproof container is used to hold hot, burning coal. In the U.S., hibachi is typically used to refer to a cooking style where meat, vegetables and seafood are cooked on a very hot metal plate. Hibachi grills can be built into furniture and thus, many Hibachi restaurants have grills which are the size of a table surrounded by seating for guests. In addition to the delicious food, the main attraction of hibachi dining is the entertainment. While cooking, a specially trained hibachi chef demonstrates amazing skills like tossing food into plates and exciting knife skills.

What is teppanyaki?

Teppanyaki is a style of cooking where food is grilled over a very hot metal plate which is heated by a propane flame. In Japanese, Teppan means “iron plate” and yaki means “grilled”. While the origin of the teppanyaki grill is unclear, many believe that the grill was introduced by a Japanese chef in the U.S.

What is the difference between hibachi and teppanyaki?

In the U.S, hibachi and teppanyaki is often used interchangeably. Hibachi is a style of cooking where food is grilled over a small portable grill, filled with hot charcoal or wood. Teppanyaki refers to a type of table top grill which was introduced by Japanese chefs in the U.S., where food is prepared in front of guests. The traditional hibachi grills used charcoal or wood as a cooking source which teppanyaki uses propane flame as a heat source. Benihana, is a famous restaurant chain in the US where guests are entertained by skilled chefs demonstrating knife skills and other feats while cooking delicious hibachi style food on a teppanyaki grill.

How do you make whipped butter?

To make whipped butter, beat 1 cup of plain, unsalted, room temperature butter with 3 tablespoons of milk.

How do you store garlic butter

Store garlic butter in an airtight container in the fridge. It should last about 2 weeks in the fridge.TO freeze garlic butter, put it in a freezer bag or airtight container and label with the date. Frozen butter can last in the freezer for about 3 months.

How do you fix grainy garlic butter?

Sometimes when garlic butter is stored in the fridge it can look a little grainy. This can be easily fixed by whipping the garlic butter again. If the garlic butter is still not smooth, add a little room temperature butter (about 1-2 teaspoons per 4 ounces of garlic butter) and whip again.

What is the best rice for hibachi fried rice?

Hibachi fried rice is typically made with Calrose rice, which is a medium grain rice. Once cooked, the rice tends to become a little soft and sticky which makes it very easy to absorb flavors. In comparison Chinese Fried Rice is typically made with long grain or medium grain rice like jasmine and basmati which cooks up fluffy but not sticky. The grains remain firm and distinct and the sauce coats the rice instead of being absorbed into it.

Can you use freshly cooked rice for fried rice?

To use freshly cooked rice for fried rice, spread the rice on a baking sheet while its still hot. Once cool and the surface moisture evaporates, you can begin the cooking the fried rice. For optimal results use day old rice which has been cooled, then stored in an airtight container in the fridge for at least one day.

More Asian Recipes you’ll love

BEST INDO-CHINESE FRIED RICE

Unbelievably juicy, perfectly marinated strips of chicken in a deeply flavored fried rice that’s a little salty, yet spicy with pops of sweet. Perfect for busy weeknights, our restaurant style Chicken Fried Rice recipe is just what you need, when you want something quick, but aren’t willing to compromise on taste.

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EASY BEEF STIR FRY WITH RED ONION AND PEPPERS

Tender marinated beef stir fry in a finger licking garlic-ginger pepper sauce. This one-pan restaurant style stir fry is one of the fastest and easiest recipes that you’ll make all year! Incredibly versatile, you can mix up the beef and the veggies for whatever you have at hand. The sky is the limit on variations!

Tender marinated beef stir fry in a finger licking garlic-ginger sauce. This beef stir fry is one of the fastest and easiest recipes you'll make all year!

CHICKEN AND SHRIMP FRIED WONTONS

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You’ve never had a fried wonton until you’ve tried a homemade one!

Finally, if you make this recipe…

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

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5 from 14 votes

Hibachi Fried Rice Recipe – Benihana Copycat

If you'd like to recreate some of that Benihana magic at home – look no further. This is the perfect copycat Benihana Hibachi Fried Rice Recipe!

Prep Time5 mins

Cook Time10 mins

Garlic Butter45 mins

Total Time1 hr

Course: Main, Side

Cuisine: Japanese

Keyword: chicken fried rice, Hibachi Benihana Fried Rice, Hibachi Fried Rice Recipe, Japanese Chicken Fried Rice

Servings: 6 people

Calories: 228kcal

Author: Lima

Ingredients

Benihana's Garlic Butter

5 heads garlic sliced in half
8 oz whipped butter
4 tbsp soy sauce all purpose
1/4 tsp black pepper freshly ground
1/4 tsp lemon juice optional

Hibachi Fried Rice

1 tbsp vegetable oil preferably safflower oil
2 eggs beaten
1 cup chicken breast thinly sliced into small pieces
2 cups peas and carrots
5 cups cooked rice preferably one day old, cold, no clumps
1 tsp salt to taste
1 tsp pepper to taste
1 tbsp soy sauce
1 tsp sesame seeds for garnish
2 scallion sliced, for garnish
1 tsp sesame oil

Instructions

Benihana's Garlic Butter

Preheat oven to 350°F.
Cut about a third off the top of 5 heads of garlic. Place on a baking sheet lined with tin foil.
Bake the garlic for about 30 minutes or until they are soft inside.
Press the garlic cloves into a medium bowl and mash. Wait for the mashed garlic to cool.
Add about two tablespoons of butter to the cooled mashed garlic. Beat until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added.
Add the freshly ground black pepper, soy sauce and lemon juice and mix well. Store in an airtight container – I usually just store it in the whipped butter container. Refrigerate until ready to use.

Hibachi Fried Rice

Heat a large skillet (preferably a cast iron pan) or wok for at least 5 minutes until it is smoking hot. Using a wok or cast iron skillet is really important to mimic the high heat cooking temperature of a Japanese steakhouse or hibachi restaurant. This recipe does not work on medium heat.
Add the oil and scramble the eggs. Push the eggs to one side. While the eggs are still runny, add the chicken and saute until golden brown (about 80% cooked). Add the carrots and onion and sauté continuously until the onions are transparent – about 2-3 minutes. Add half the cold rice and mix well. Then repeat with the remaining rice.. Be sure to break down any clumps. Add lots of garlic butter, the soy sauce and a little sesame oil. Sauté while mixing thoroughly. Taste for seasoning. Add the scallions and sesame seeds as a garnish. Enjoy!

Video

Notes

Nutrition

This recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Nuoc Cham – Best Vietnamese Dipping Fish Sauce

June 8, 2021 by Lima 36 Comments

Sweet, sour, spicy, yet refreshingly light, this is the best Vietnamese Dipping Sauce (Nuoc Cham) you’ll ever have! It’s so tasty, you’ll want to sip it! It’s my secret flavor bomb, that adds that perfect zing to almost any recipe!

Nuoc Cham (nước chấm) is a classic Vietnamese dipping sauce that is made from fish sauce (nước mắm chấm), water, sugar, lime juice, garlic and chili peppers. A staple of Vietnamese cuisine, Nuoc Cham is typically used as a dipping sauce but is also a key flavor ingredient for a variety of Vietnamese dishes, from crepes and noodles to seafood and beef.

Don’t quite know what it is? If you have had Vietnamese food before, it’s that beautiful, light honey colored sauce sprinkled with minced garlic and chilis that is served as a dipping sauce with spring and summer rolls.

The sauce consists of an addictive range of delicious flavors ranging from just the right amount of sweet and sour, followed by a little salt and ending with pops of spicy chili notes. I like mine because its sweet and garlicky with a burst of lime and the best part of this recipe is that you can easily customize the proportion of each flavor component to suit your own preference.

Why make this sauce?

Ready in under 5 minutes, this sweet-chili-lime-garlic dipping sauce is not only great with Asian cuisine like fried wontons but is a game changer with everyday foods like chicken wings, fish tenders and nachos. Alone or combined with olive oil or drops of sesame oil, it transforms into a finger licking dressing that is delicious, drizzled on cold rice noodles or salad based pizzas.

Adding a little grated ginger and Sambal Olek to the base recipe is one of my favorite variations to add a little pizzazz to weeknight dinners like juicy pan fried salmon with crispy skin. If you love Asian dipping sauces, its a delicious, lighter alternative to peanut sauce.

The primary ingredient in this recipe is fish sauce which, if you have never tried before, warrants a special introduction. The first time I opened a bottle of fish sauce, I was at a bit of a loss about how this would work as an ingredient. Fish sauce straight from the bottle has a very fishy flavor, is extremely salty and you’ve-gotta-be-kidding pungent.

After a little experience though, I found that used correctly, fish sauce adds a serious umami punch that can add an ovation-worthy range of possibilities to my day-to-day menu. Because of its potency, a little fish sauce goes a very long way. Also, recipes like Nuoc cham, which calls for larger amounts of fish sauce, typically include other components like lime juice, garlic and water, which balances out the strong straight-out-of the-bottle flavor.

What is Vietnamese dipping sauce made of?

A pantry staple in the Vietnamese kitchen, Nuoc Cham or Vietnamese Dipping Sauce is made of water, sugar, lime juice and fish sauce. Its basically a limeade or lemonade with an umami punch. Optional flavoring ingredients such as minced garlic and chilis enhance the flavor.

Ingredients for Nuoc Cham Vietnamese Fish Dipping Sauce

Most of the sauce is water. Because the sweet component is so important its critical to make sure that the sugar dissolves completely. I typically boil (or microwave) a small amount of the water first, then add the sugar and stir to make sure that every grain melts into the liquid. Once the sugar has dissolved I add the rest of the water which should be cooler because the final sauce tastes best at room temperature.

While white sugar offers a sweet, yet neutral canvas to this sauce, other types of sugars work well too. Brown sugar, for example, adds a wonderful caramel-like flavor while a drizzle of honey can add a fruity or floral flavor depending on its nectar source. Palm sugar adds a smoky butterscotch taste. I have successfully made this recipe with commonly available sugar substitutes like Splenda and Truvia.

The juice of fresh limes adds a fresh, citrusy flavor that gives the sauce its lighter than air feel. Fresh lemon juice of course, is an obvious substitute. I typically juice the limes in a manual citrus juicer, because I like having a little bit of the pulp in the sauce. If you don’t have a citrus juicer and want that texture, just scrape off a little bit of the pulp with a spoon or knife, into the sauce. Bottled lemon and lime juice have never worked for me because the taste and fragrance of the brands that I have tried did not have that “fresh” taste.

If the lime juice is too acidic, replace part or or all of it with rice vinegar for a milder sour taste without the bite. Different types of vinegar such as rice vinegar and apple cider vinegar have different intensities and flavors so taste frequently while adding small amounts to determine the amount which produces the most pleasing flavor to you.

Fish sauce is the last of the core ingredients and is primarily made up of anchovies and sea salt. Many brands of fish sauce are sold in bottles in Asian grocery stores and the international section in supermarkets. Since some varieties have added ingredients like water, sugar and other additives, it is important to take a look at the label to make sure it suits any dietary concerns.

My Vietnamese friends love Red Boat fish sauce as it has a high protein content and is made purely with anchovies and sea salt. A fun fact is that it is made on the Phu Quoc a beautiful beach destination island which many Vietnamese say produces the best fish sauce in the country. For those looking for a substitute, soy sauce is a good alternative, especially for vegetarians. Since the level of saltiness and flavor intensity can vary by brand and sauce type, add a little bit at a time and taste to make sure you use just the right amount.

Optional ingredients such as chilis, minced garlic and thinly sliced carrots adds a little bit of extra zing.

While any type of chilis will work in this sauce, I added serrano chilis because it adds a rich, bright smoky flavor to this dish. I love the red ones because they add a lovely color. If you prefer a milder taste, use less chilis or remove the veins and seeds of the chili to dramatically reduce the hot, spicy rush. You can also use milder peppers like jalapeno or poblano. Grinding the chilis with a mortar and pestle intensifies the heat.

A good rule of thumb is to remember that smaller size chilis typically translates to more fiery heat. For example, smaller chili peppers like Thai chilis, which is more commonly used in Vietnamese recipes, tend to be hotter than bigger ones like poblano. I do not use Thai chilis in my recipe, because they are too spicy for me and also not easily available in my local supermarket.

When handling very hot chilis, I usually make sure that I only touch them with a utensil since slicing 1-2 chilis may not warrant using gloves. If you are out of chilis, you can substitute with bottled ground chili paste like Sambal Olek.

The finely minced garlic is the best part of this sauce. For everyday meals I typically use my garlic press because it’s such a time saver! Making large batches for a party of course, is a completely different matter. In this case, using a food processor, if you happen to have one, to mince the garlic makes the job a lot easier. If you aren’t into raw garlic, a great way to reduce the bite is to pre-soak the minced garlic in the fresh lime juice.

Finally, adding a few thin slivers of fresh carrot adds another punch of color and texture. I see this garnish often in Asian restaurants and even though its only decorative – I just love that explosion of orange in the sauce!

Do you need any special equipment to make Nuoc Cham?

This recipe requires the most basic of equipment, a cutting board, knife, bowl and spoon. For large batches, I might use a food processor to quickly mince the garlic but for everyday meals I just use my knife for prep work and a garlic press to save time on mincing.

How do you make Nuoc Cham?

Step 1: Combine the water and sugar in a small bowl. For optimal results, heat about 1/3 of the water and sugar in a pot over medium heat until fully dissolved. Once the sugar has dissolved, add the remaining water to cool the mixture.

Nuoc Cham Vietnamese Dipping Fish Sauce Method Step 1

Step 2: Add the fresh lime juice – the mixture will taste like a sweet lemonade.

Nuoc Cham Vietnamese Dipping Fish Sauce Method Step 2

Step 3: Add the fish sauce. At this point, you can add more of less of the different flavor ingredients to suit your preference. For example, if you add too much fish sauce, dilute with a little water, add sugar to make the mixture sweeter or more lime juice as needed.

Nuoc Cham Vietnamese Dipping Fish Sauce Method Step 3

Step 4: Add the minced garlic cloves and chilis right before serving. Mix well. Garnish with thin slivers of carrot to add color (optional). To intensify the flavor of the garlic and chilis, use a mortar and pestle to grind into a fine paste before adding to the the sauce. Alternatively you can also add a little store bought chili paste like sambal olek.

Recipe variations and Whole30/Paleo/Keto/Vegan tips

At its heart, this easy-to-make sauce is a flavor play of sweet (sugar), sour (lime juice), salty (fish sauce), garlicky and spicy (chili peppers). The taste can be easily changed by varying the proportion of each ingredient.

Adding grated ginger (Nuoc cham gung) for example makes a sauce that is great with duck and grilled seafood. A little olive oil or sesame oil turns Nuoc Cham into a delicious salad dressing. Once I substituted the water-sugar-lime juice base with apple juice and it was surprisingly good! Below are some tips to consider when converting the recipe to Whole30, paleo, keto and vegan diets.

Paleo, Whole30 and Keto: replace the sugar with your favorite diet approved sweetener. For paleo and keto it is important to make sure that the fish sauce brand used does not include added sugar. Artificial sweeteners like Splenda and Truvia works very well for a keto version of this sauce.

Vegan: Replace the fish sauce with soy sauce. Add soy sauce in small increments until the taste it to your liking.

Hot Honey: Replace the the 2 tablespoons of sugar with 4 teaspoons of hot honey.

Keto Nuoc Cham: substitute the 2 tablespoons of sugar with about 3 packets of your favorite sugar substitute.

How do you serve Nuoc Cham?

Nuoc cham is best served at room temperature because colder temperatures tend to mute the complex flavor layers. Vietnamese cooking expert Andrea Nguyen, describes Nuoc Cham as the Vietnamese version of a vinaigrette.

In addition to serving it in small bowls as a dipping sauce for various types of Vietnamese dishes, it is versatile enough to be used in unconventional ways like in lieu of maple syrup for southern fried chicken and waffles! I often make large batches in the summer because its works with a range of main dishes, salads and appetizers. Examples include:

Chicken and Shrimp Fried Wontons
Banh Xeo – Crispy, Sizzling Vietnamese Crepe Recipe
Basted on grilled meat, pork and chicken
Soaked in vermicelli (thin rice noodles) and vegetables
As a dipping sauce for savory crepes, spicy fish cakes and vegetables
With roasted duck and Fried Rice
As a dressing for mango and roasted peanut salad
Drizzled over Arugula Pizza or inside a sandwich
As a seafood or steak marinade

Nuoc Cham Vietnamese Fish Dipping Sauce with Spring Rolls and Dumplings

How long can you store Nuoc Cham?

Stored in an airtight jar, Nuoc Cham will last about 2-3 days in the refrigerator. After 2-3 days, the lime juice will begin to lose its brightness and the flavor of the chili and garlic will intensify. When making large batches of Nuoc Cham, refrigerate the liquid separately. Add the chilis, lime juice and garlic right before serving. Using vinegar instead of the lime juice can help extend the life of this sauce to about two weeks.

Freshly made Nuoc cham can be frozen in an airtight container for up to three months. Leave about a half inch on the top of the container as the sauce will expand once it is frozen. Defrost the Nuoc Cham sauce in the refrigerator overnight and use within 2-3 days.

What are some different types of Vietnamese dipping sauce recipes?

Fermented Shrimp Sauce (Mam Tom) – Made of a mixture of fermented shrimp paste, crushed garlic, chili, sugar, lemon juice and water, this sauce has a very pungent smell and is traditionally served with Chả Cá Lã Vọng (Hanoi fried fish) or as an ingredient in Bun Dau Mam Tom (pork and tofu with leaf shaped noodles).
Vietnamese peanut sauce (Tuong Cham Goi Cuon) – A wonderfully creamy, sweet yet spicy peanut sauce typically served with spring rolls.
Anchovy Dipping Sauce (Mam Mem) – a particularly pungent Vietnamese sauce made with anchovies, crushed pineapples, chilis, sugar and lemon juice. Mam Mem is an acquired taste and often served with beef dishes.

All About Fish Sauce

What is fish sauce?

Fish sauce is primarily made up of anchovies and sea salt. Many brands of fish sauce are sold in bottles in Asian grocery stores and the international section in supermarkets. Some varieties have added ingredients like water, sugar and other additives, so it is important to take a look at the label to make sure you get the one that you need.

What is the difference between Nuoc Cham and Nuoc Mam Cham?

In Vietnamese, Nuoc Cham is a generic term which means “sauce.” It can actually refer to any type of sauce from those containing single ingredients like soy sauce, to a blend of multiple flavorful ingredients, like Vietnamese dipping sauce, which includes fish sauce, lime juice, chilis and sugar.
Nuoc Mam Cham (Nước mắm Chấm) means fish sauce, which is the primary ingredient in Nuoc Cham.

What are the different types of fish sauce?

Several different brands of fish sauce are sold in the United States. The most popular fish sauce brands include Red Boat, Thai Kitchen, Three Crabs and Squid. Of the five brands, Red Boat fish sauce is considered by many to be the best fish sauce for Nuoc Cham – not just because it is made from Vietnam but because it is made purely of anchovy and sea salt with no other filler ingredients.

Since the amount of protein in fish sauce is an indication of the quality of the sauce, Red Boat stands out again, having double the grams of protein compared to the others. The quality is also reflected in the price which is much higher than the other brands.

Fish sauce comes in various levels of quality In fact, some people keep two bottles of fish sauce at a time – a lesser quality for cooking and a high quality one for dipping sauce.
In addition to the brands stated above you can also purchase artisanal level fish sauces that have high nitrogen levels which is a measures the umami intensity. Fish Sauce Comparison

What does the “N” in fish sauce mean?

The “N” on the fish sauce label refers to the nitrogen level in the fish sauce. It indicates the nitrogen level which is the amount of protein in the sauce which translates into a higher quality sauce. Fish sauce over 30N is considered better quality. 40N is considered a great quality for dipping sauces.

Does fish sauce have shellfish?

While the primary ingredients in fish sauce are anchovies and salt, supplementary ingredients can vary across brands. Thus, it is very important not to assume that fish sauce does not contain shellfish. Certain brands like Red Boat 40°N for example, clearly states that the only ingredients are 100% anchovies and sea salt.

What do you do if you add too much fish sauce?

The addition of too much fish sauce is easily corrected by diluting the mixture a little more water. Add more sugar if needed.

How do you store fish sauce?

Many high-end brands suggest refrigerating fish sauce to preserve the flavor. I keep my fish sauce in my spice cabinet which satisfies the need to store it in a cool, dry place. Others like Andrea Nguyen who has as many as 8 bottles open at a time, refrigerates only some of her bottles.

Does fish sauce go bad?

Like any other condiment, fish sauce has a shelf life and can go bad if not stored properly. A review of some fish sauce bottles show that the expiration date is generally about 2-3 years from the manufacturing date. If a bottle of fish sauce releases gas when you open the cap, its

What is a substitute for fish sauce?

* Soy sauce is one of the top substitutes for fish sauce and can typically be swapped for a 1 to 1 ratio.

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5 from 17 votes

Best Vietnamese Dipping Fish Sauce Recipe – (Nuoc Cham/Nuoc Mam Cham)

Sweet, sour, spicy, yet refreshingly light, this is the best Vietnamese Dipping Fish Sauce (Nuoc Cham) you'll ever have! It's so tasty, you'll want to sip it! It's my secret flavor bomb, that adds that perfect zing to almost any recipe!

Prep Time5 mins

Total Time5 mins

Course: Appetizer

Cuisine: Asian

Keyword: fish dipping sauce, nuoc cham, vietnamese sauce

Servings: 4 people

Calories: 17kcal

Author: Lima

Equipment

garlic press (optional)
citrus juicer (optional)

Ingredients

1/3 cup water divided, half hot, half cold
2 tbsp sugar
1 1/2 tbsp lime juice freshly squeezed
2 tbsp fish sauce
2 cloves garlic minced
1 tsp serrano or thai chili thinly sliced, red, green or mixed
1 tbsp carrot thinly sliced into matchsticks
1/2 tsp sambal olek optional

Instructions

Mix the sugar and hot water (half the total water) in a bowl. Once dissolved add the remaining water.
Add the lime juice a little bit at a time, tasting as you go until it tastes like limeade.
Add the fish sauce. Mix and taste. Add more water, sugar or lime juice to suit your preference.
Add the garlic, serrano chili, carrots and sambal olek (optional), Serve immediately,

Video

Notes

Recipe Variations

Hot Honey Nuoc Cham – substitute the 2 tablespoons of sugar with 4 teaspoons of hot honey.
Keto Nuoc Cham – substitute the 2 tablespoons of sugar with about 3 packets of your favorite sugar substitute.

Nutrition

Recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Chicken and Shrimp Fried Wontons

February 19, 2021 by Lima 23 Comments

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

The World’s Most Popular Appetizer

Surprisingly easy to make, homemade fried wontons are far better than your average Chinese restaurant wontons. These fried wontons are perfectly crisp on the outside with perfectly seasoned juicy chicken and shrimp in the inside. Pops of carrots, red onion and herbs add layers of flavor. There is absolutely no reason to wait to make these for a formal party – I often make these crispy, savory bites on weekends for the family at home – its great when binge watching movies or watching the Super Bowl with friends!

Ingredients:

A breakdown of the Fried Wonton filling

The secret behind the delicious texture of the chicken and shrimp filling is that it is slightly frozen, then blended into a paste. The mixture is then thoroughly mixed with a variety of herbs and finely chopped vegetables to add layers of flavor and texture. Soy sauce add a bit of umami, green chili and freshly ground black pepper add heat.

Boneless dark chicken – I prefer dark chicken because it is more flavorful and juicier than white chicken
Shrimp – the shrimp adds a delicious umami taste and also a little sponginess to the texture. While fresh raw shrimp is always preferable, I use frozen shrimp from the grocery store as it is much cheaper and also easily accessible.
Egg – acts as a binder . Use only half an egg as directed for both the filling and the dough . I tried making this with a whole egg and the wontons tasted rather eggy. Adding more egg to the filling makes it too watery.
Red onion, ginger paste and cilantro – add a little crunch and an herby flavor.
Finely minced carrot adds a delicious pop of sweetness in the savory mix. The easiest way to mince carrots is to use slice a thick carrot on a mandoline on a medium setting, then slice once then across with a sharp knife. Having finely minced carrots really adds to the flavor of this dish.
Chili or jalapeno – Indo-chinese recipes use green chilis that are similar to small thai chilis – if you do not have this, you can use finely minced jalapeno or crushed red pepper flakes to add some heat. It’s an optional ingredient.
Soy sauce – I use an all purpose dark soy sauce because it gives just enough depth to flavor the stuffing without adding too much liquid.

Fried Wonton Dough

The wonton dough uses only four ingredients: water, flour, salt and egg. The recipe calls for only half an egg, with the other half being used in the filling. I threw in a whole egg once and found that it markedly changed the flavor of the wontons – they tasted too ‘eggy’ and also had a puffier and less crispy texture.

How do you make Fried Wontons?

How to make chicken and shrimp fried wontons

Prepare the chicken and shrimp filling

The best way to do this, is to put the chicken and shrimp directly into the freezer for about 30 minutes so that it freezes a little prior to blending. Blending frozen shrimp and chicken does not work because it creates shrimp and chicken flakes which tastes very different. Another option is to blend frozen shrimp with thawed chicken. In a medium sized bowl, add the shrimp and chicken paste and add the remaining Shrimp and Chicken Stuffing ingredients. Mix well then cover and put into the fridge until ready to use.

Make the wonton dough

In a mixing bowl, add the flour, salt, and egg. Mix while adding a little water at a time until the dough forms into a ball. Knead for about 8-10 minutes until dough is silky and smooth. If you have a stand mixer, knead the dough at a medium setting for about 8 minutes. Cover the dough in an airtight container and let proof for 30 minutes. Divide the dough into about 3 parts. Roll out each ball until it is about 1 mm thick. If using a KitchenAid pasta roller, this setting is level 6. Cut the dough into 3×3 inch squares. Excess dough can be kneaded and made into more squares or cut into slivers and fried. My daughter loves eating the slivers dusted with cinnamon and powdered sugar.

Assemble the wontons

Take the shrimp and chicken paste out of the fridge. Imagining a diagonal going across the square, place 1/2 tsp of filling on one side of the center of the diagonal. Fold the dough over from the corner opposite to the diagonal and press down right next to the two sides of place with the paste to seal it in. Fold the dough over one more time and turn it over. Holding the two rolled end, press the tips together forming the wonton shape. Repeat for the remaining squares.

Fry the wontons

In a small pot, Add about 3-4 inches of oil. Heat the oil at high heat for about 10 minutes or until the temperature reaches at least 350°F. The proper frying temperature is critical to ensure that the fried wontons are light and crispy and not greasy. Add 4-5 wontons. Fry the wontons until golden brown – about 3-4 minutes. Repeat with the remaining wontons.

How do you fold a wonton?

Here are the steps to folding wontons:

Step 1: Place the wonton wrapper in front on you in a diamond shape. Place half a teaspoon of filling middle of one side of the wrapper.

Step 2. Fold over the point of the wrapper towards you to the middle of the wrapper and press down.

Step 3: Carefully, roll over and press down on the sides.

Step 4: Slowly, flip over so the flap faces you.

Step 5. Press the two end together into a point.

What to serve with Chicken and Shrimp Fried Wontons?

I love eating these Fried Wontons with Nuoc Cham – Vietnam’s famous sweet, sour, spicy yet refreshingly light dipping sauce. Its also wonderful appetizer by itself or as a side to soup. As a main course, consider our Ultimate Chicken Fried Rice with Chicken Manchurian. Our Mini Blueberry Pies take only 30 minutes so make and paired with ice cream are a wonderful way to end this delicious meal!

Frequently Asked Questions

Can I use store bought wonton or eggroll wrappers?

Absolutely – both are based on the same context – if the eggroll wrappers are too big – you can cut them into four pieces.

Can I use the wontons in soup instead of frying

Yes, just drop them in and simmer for a few minutes to make sure that the filling has time to cook through.

Can I use other vegetables in the filling?

Absolutely – a variety of vegetables like water chestnuts and mushroom do really well – just make sure they are finely minced.

Can I freeze leftovers Fried Wontons after frying?

Yes – you can heat them up in the oven.

Do I need to boil or prep the wonton wrappers that I buy from the grocery store?

No, just use them directly from the package

What can I substitute for the chicken and shrimp filling?

The variations on this fried wonton is endless – you can substitute the meat with beef, shredded chicken, turkey or even sausage taken out of its casing.

What is the difference between a dumpling and a wonton?

A dumpling is a small amount of dough that can be prepared using various methods such as boiling, simmering, frying, baking and steaming. Dumplings can be found in many types of regional and cultural cuisines around the world. Examples of dumplings include Italian ravioli, Japanese Gyoza and Polish pierogis.
Wontons are a type of Chinese dumpling. Popular in the southern part of China, wontons are typically boiled and served in soup, steamed or deep fried. The most common fillings include ground pork, shrimp and cheese.

Finally, if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

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RESTAURANT STYLE CHICKEN FRIED RICE

Print Recipe

5 from 11 votes

Shrimp and Chicken Fried Wontons

Prep Time1 hr 15 mins

Cook Time15 mins

Total Time1 hr 30 mins

Course: Appetizer, Side, Snack

Cuisine: Asian

Keyword: chicken and shrimp fried wonton, fried wontons

Servings: 8 people

Calories: 389kcal

Equipment

Mixing Bowl
Medium sized bowl
Stand mixer, kneading hook, pasta roller (optional)
Rolling pin (if kneading by hand)
Small cast iron wok/fryer/ pot – for frying
Slotted frying ladle

Ingredients

Shrimp and Chicken Stuffing

1 cup boneless dark chicken cut into cubes
1/2 cup raw shrimp shelled, deveined, no tail
1/2 egg
2 tbsp red onion finely minced
1 tbsp fresh cilantro finely minced
1/4 cup carrot finely minced
2 green chilis finely minced
1/4 tsp ginger paste
1/4 tsp black pepper freshly ground
1 tbsp soy sauce
pinch salt

Wonton Dough

1 1/2 cup all purpose flour and some for dusting
1/2 tsp salt
1/2 cup water room temperature
1/2 egg whisked

Frying the wontons

4-6 cups vegetable oil

Dipping Sauce

1 cup Nuoc Cham

Instructions

Prepare the shrimp paste

Put the chicken and shrimp in the freezer to freeze slightly for about half an hour. Blend the cold shrimp and chicken. In a medium sized bowl, add the shrimp and chicken blend and the remaining Shrimp and Chicken Stuffing ingredients – whisked egg, onion, cilantro, chilis, carrots, ginger paste, black pepper, soy sauce and salt. Mix well then cover and put into the fridge until ready to use.

Prepare the wonton dough

In a mixing bowl, add the flour, salt, and egg. Mix while adding a little water at a time until the dough forms into a ball. Knead for about 8-10 minutes until dough is silky and smooth. . If you have a stand mixer, knead the dough at a medium setting for about 8 minutes. Cover the dough in an airtight container and let proof for 30 minutes.

Assemble the wontons

Divide the dough into 3 parts. Sprinkle the rolling surface and pin with a little flour and roll the dough out. The rolled dough needs to be about 1 mm thick. Cut the rolled dough into 3×3 inch squares. Repeat with the remaining dough.
Take the shrimp and chicken paste out of the fridge. Imagining a diagonal going across the square, place 1/2 tsp of filling on one side of the center of the diagonal. Fold the dough over from the corner opposite to the diagonal and press down right next to the two sides of place with the paste to seal it in. Fold the dough over one more time and turn it over. Holding the two rolled end, press the tips together forming the wonton shape. Repeat for the remaining squares.

Frying the wontons

In a small cast iron wok/fryer or pot, Add about 3-4 inches of oil. Heat the oil at high heat for about 10 minutes or until the temperature reaches at least 350°F. Add 4-5 wontons. Fry the wontons until golden brown – about 3-4 minutes. Repeat with the remaining wontons. Serve immediately.

Video

Notes

Dipping sauce

The best sauce for these wontons is Nuoc Cham – Vietnam’s famous dipping sauce.

Nutrition

The nutrition facts below are estimates from www.verywellfit.com. The serving size assumes that this recipe produces eight servings.

Restaurant Style Chicken Fried Rice

January 26, 2021 by Lima 20 Comments

With a few simple tips, this already delicious, everyday dish can be easily transformed into something EPIC..

Now every country has their own version of deliciously addictive Chinese cuisine. To add a little variety, our recipe is based on the Indo-Chinese restaurant style which was introduced by Chinese immigrants in the Indian subcontinent and is hugely popular with both kids and adults back home.

Tips for cooking Ultimate Chicken Fried Rice

ALWAYS BREAK UP THE RICE, before adding to the wok. This ensures that the rice separates into individual grains without getting broken and that every grain gets a chance to get evenly toasted and coated with an equal amount of that glorious sauce.
Have all the ingredients ready and close at hand before cooking. The cooking process itself just takes about 5-10 minutes and requires constant mixing so there is no time to look or prepare an ingredient.
Cook on a blazing hot wok. The wok needs to be smoking hot before adding the first drop of oil. Think about it as searing not frying and definitely not steaming.
For large amounts, cook in batches. According to J. Kenji Lopez Alt, the best way to cool a large amount of fried rice is in batches. As each batch is done, transfer to a bowl so that you can maintain toasting quality and flavor. Once done, add it all together in the wok and mix thoroughly.
Adding a little sugar helps brighten the flavor.
If you need more seasoning add salt not soy sauce. Soy sauce adds moisture which leads to clumpy rice and can overwhelm the other subtle flavors.
Half scramble your eggs before cooking fried rice to maximize flavor. If you want the perfect harmony of perfectly flavored eggs, you need to half scramble your eggs and add the remaining ingredients while the eggs are still a little wet. While taste of course is very subjective, I feel that if you add scrambled eggs to the cooked fried rice after the cooking process , the eggs don’t absorb any flavor.
Marinating the chicken makes a huge difference! While there is nothing wrong with throwing in some raw or leftover chicken, a very easy way to maximize flavor is to simply marinate the chicken for a few minutes. A little soy sauce (adds richness and depth), corn starch (tenderizes the chicken) and pepper (add heat) adds in that restaurant quality taste.

Ingredients for Ultimate Chicken Fried Rice

Cold day old rice – preferably shorter or medium grain rice . Longer grain varieties like basmati and parboiled rice tends to be dryer and break during the frying process. Short or medium grain rice tends to have that plump, chewy texture that is the hallmark of outstanding fried rice.
Assorted diced/sliced vegetables adds a delicious taste and textural counterpoint to the salty, chewy taste of the rice. For example, I like adding sliced peppers and cabbage for a little color and texture but I rely on the raw minced carrots to add pops of sweet. Frozen diced carrots just don’t have the same flavor and texture but you can get a similar fuss free pop of sweet by using frozen peas or corn. Sliced canned water chestnuts, peanuts or bean sprouts also adds a delicious gourmet twist.
Soy sauce is a key ingredient in this dish and provides the main source of flavor and color. Soy sauce is unique in that it contains all five tastes – umami, sweetness, saltiness, bitterness and sourness and a unique combination of aromas.
Fish sauce adds a deep, savory umami punch.
In this particular recipe, freshly ground pepper plays a central role in adding heat. Omit or reduce the amount of pepper per your own preference.
Sugar helps sharpen and round out the flavors.

How to make Ultimate Chicken Fried Rice

If you have your desired ingredients on hand, the cooking process itself takes only about 5-10 minutes. However starting from scratch is also fuss free and adds only about 20 minutes of prep time.

Prep the ingredients

Fluff the cold rice – break up any clumps so that all the grains are separated.
Marinate the chicken – in a medium sizes bowl, add the chicken, soy sauce, half of the black pepper and corn flour together. Mix. Cover and set aside for at least 15 minutes prior to cooking.
Whisk the eggs with 1/4 tsp of black pepper and set aside.
Prep the veggies and garlic. Put on a plate close to the cooking area.
Mix the sauce (optional) – in a small bowl, add the soy sauce, fish sauce, sugar and the remaining half of the black pepper – this is just a matter of personal preference – the ingredients can be added separately if desired.

Stir fry the rice

Heat the wok on high heat until it begins to smoke.
Add oil and butter.
Add the minced garlic.
When the garlic turns slightly golden around the edges, add the marinated chicken. Sauté with the garlic.
As soon as the chicken turns slightly brown, push the chicken to one side and add the whisked eggs. Vigorously sauté the eggs until they are done but still wet.
Push the chicken and egg mixture to the sides and then add the vegetables starting with the ones which take the longest to cook mixing the mixture for about 30 seconds before adding the next one. In the case of this recipe, I first added the beans, followed by the carrots, green chilis, peppers and cabbage.
Add half the cold rice to the vegetables, chicken and egg mixture and mix well. Then repeat with the remaining rice.
Add the sauce mix. Mix vigorously. Transfer the fried rice from the wok to a platter to prevent overcooking and clumping.

Classic and interesting variations

The sky is the limit when making fried rice. For starters you can completely change the dish by substituting just about any ingredient – like brown rice, quinoa instead of rice or chickpeas and edaname instead of chicken. Below are some classic and interesting variations:

Beef fried rice – substitute the chicken with beef. The best meat to use is thinly sliced stew meat – putting the meat in the freezer for about 30 minutes makes it easier to cut the beef into thin slices. Follow the same directions for the marination.
Vegetable fried rice – simply omit the chicken. Tofu, chickpeas and edaname make great protein options and add great texture. My favorite variations include mushroom and pine nuts with brown rice and zucchini and pine nut fried quinoa rice.
Shrimp fried rice – this is my favorite variation – just substitute for the chicken – marinating adds flavor and the corn flour makes the shrimp deliciously crispy on the outside.
Egg fried rice – omit the chicken. My favorite variation is to just add a sunny side top egg on top.

What to serve with Ultimate Chicken Fried Rice

Personally I love eating this dish on its own .. However the dish also works really well as a side to other Indo-Chinese inspired dishes like Chicken Manchurian and almost anything Chinese or Thai. I love drizzling a little Nuoc Cham – Vietnam’s famous dipping sauce over my fried rice. The dish is rather spicy and begs for a cold sweet dessert after eating. I love having Shemai – Creamy Vermicelli in Sweet Rose Infused Cream as dessert after eating this dish.

Ultimate Chicken Fried Rice

Lima

Unbelievably juicy, perfectly marinated strips of chicken in a deeply flavored fried rice that's a little salty, yet spicy with pops of sweet. Perfect for busy weeknights, our restaurant style Chicken Fried Rice recipe is just what you need, when you want something quick but aren't willing to compromise on taste.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Dinner, Lunch, Main, Side Dish

Cuisine Asian, Chinese

Servings 6 people

Calories 237 kcal

Equipment

skillet, wok or heavy bottomed pan

Ingredients

Chicken Marinade

1/2 cup boneless chicken thighs
2 tsp soy sauce
1/2 tsp black pepper freshly ground
1 tsp corn flour

Sauce Mix

1 tsp black pepper freshly ground
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
1/2 tsp sesame oil
5 cups cold rice

Fried Rice

1 tbsp butter
2 tbsp vegetable oil
1 tbsp minced garlic
2 eggs
1/2 cup red pepper thinly sliced into 1 inch pieces
1/2 cup green beans thinly sliced
1/2 cup cabbage thinly sliced into 1 inch pieces
7-8 green chilis
1/2 cup carrots finely minced

Instructions

Marinate the chicken

In a medium sizes bowl, add the chicken, soy sauce, black pepper and corn flour together. Mix. Cover and set aside for at least 15 minutes to an hour prior to cooking.

Mix the sauce (optional)

To simplify the cooking process, I like to pre-mix the soy sauce, fish sauce, sugar and freshly ground pepper into a bowl. The ingredients can also be added one at a time.

Stir fry the rice

Heat a wok on high heat until it begins to smoke.
While the wok is heating, whisk the eggs with 1/4 tsp of black pepper and set aside.
Once the wok is smoking, add the oil and butter. Swirl the wok and add the minced garlic. When the garlic turns slightly golden around the edges, add the marinated chicken. Saute with the garlic. As soon as the chicken turns slightly brown, push the chicken to one side and cook the whisked eggs on the other side of the wok. Vigorously saute the eggs until they are done but still wet. Push the chicken and egg mixture to the sides and then add vegetable starting with the ones which take the longest to cook sauteing the mixture for about 30 seconds before adding the next one. In the case of this recipe, I first added the beans, followed by the carrots, green chilis, peppers and cabbage.
Add half the cold rice to the vegetables, chicken and egg mixture and mix well. Then repeat with the remaining rice.
Add the sauce mix and mix
Transfer the fried rice from the wok to a platter to prevent overcooking and clumping. Serve immediately.

Notes

The nutrition facts below are estimates from www.verywellfit.com and assumes 6 servings for this recipe.

Keyword chicken fried rice, fried rice recipe, homemade fried rice

Roti (Bengali Flatbread)

December 9, 2020 by Lima Leave a Comment

Hot, freshly made rotis are a particularly tasty choice for breakfast – my mother often it served with eggs and leftover curries. …It goes especially well with my Moroccan Lamb recipe! If you are sick of having the usual toast and eggs, this is particularly fun and tasty choice.!

Roti is an unleavened round flatbread, native to the Indian subcontinent. Roti’s are made with maida or atta which is a wholemeal wheat flour, traditionally ground on a stone mill.

What you need to make roti

Maida or atta which is a wholemeal wheat flour, traditionally ground on a stone mill.
Hot water, which is the secret to soft rotis.
Oil
Salt

How to make roti

Put all the ingredients into a mixing bowl.
Knead for about 10 minutes by hand or in a stand mixer until the bough is silky and smooth.
Divide the dough into 6 equal parts. Roll into balls.
On a floured surface, roll out each ball of dough into a 7-8 inch circle.
Heat a cast iron pan on high for at least 5 minutes. Cook each side pressing down on the surface to encourage the roti to puff up.

What to eat with roti?

Roti is most commonly eaten with curries like chicken, lamb or vegetable curries. It is particularly tasty choice for breakfast and if often served with eggs and leftover curries.

Watch how to make roti

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Roti

Hot, freshly made rotis are a particularly tasty choice for breakfast - my mother often it served with eggs and leftover curries. ...It goes especially well with my Moroccan Lamb recipe! If you are sick of having the usual toast and eggs, this is particularly fun and tasty choice.!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Breakfast

Cuisine: BREAD, BREAKFAST, SIDE DISHES

Servings: 3 people

Ingredients

1 1/3 cup maida (160g) or whole wheat flour
1/8 tsp salt (1g)
1 tsp oil
1/2 cup water hot

Instructions

Add al the ingredients together.
Knead in a stand mixer or by hand for about 10 minutes.
Divide the dough into 6 parts. Roll into balls
Dip the ball into flour. Sprinkle some flour on a surface and on a rolling pin. Roll the dough until it is about 7-8 inches in width.
Heat a cast iron pan or skillet on high for about 5 minutes. Add the circle of dough. Cook for about 1-2 minutes until the roti puffs up. Quickly flip to the other side pressing down on the roti to encourage it to puff up.
Eat immediately.

Tomato Mozzarella Salad

July 1, 2020 by Lima Leave a Comment

For a quick low carb lunch that maximizes all those colorful, heritage tomatoes that are only available during the summer, look no further than this Mediterranean style salad.

I often eat this cool salad as lunch on hot summer days because a large batch can be prepared in advance. Allowing the tomatoes and mozzarella to marinate in the herbs and sweet dressing helps intensify the flavor. A dash of lemon zest adds a refreshing twist to this very traditional recipe.

The great thing about this recipe is that it is hugely versatile. You can add your own twist to it by adding chopped avocado, thinly sliced red onion or different herbs. Sometimes I add some cajun pan-fried shrimp on top to turn it into a more substantial meal. As a tried and true crowd favorite, this is a great dish to serve at a party and goes really well with grilled meats and fish. For fastest assembly with the least clean up – you can make the whole salad directly in a bowl by purchasing bite sized ingredients like cherry sized grape tomatoes and mozzarella balls.

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Tomato Mozarella Salad

For a quick low carb lunch that maximizes all those colorful, heritage tomatoes that are only available during the summer, look no further than this Mediterranean style salad.

Prep Time10 mins

Total Time10 mins

Course: Appetizer, Lunch, Salad, Snack

Cuisine: QUICK AND EASY, SIDE DISHES, SNACKS

Keyword: Keto, Low Carb, paleo

Servings: 6 people

Ingredients

Balsamic Dressing

1 tbsp balsamic vinegar
1/4 cup olive oil
1/2 tsp salt to taste
1/2 tsp freshly ground black pepper to taste

Tomato Mozzarella Salad

4 cups cherry tomatoes, halved
8 ounces mozzarella balls fresh
1/4 cup sliced, fresh basil
1 tsp lemon zest

Instructions

In a small mixing bowl whisk the ingredients for the balsamic vinaigrette and set aside.
In a separate bowl add the cherry tomatoes, mozzarella balls and basil. Mix with the balsamic dressing. Taste and season for salt as needed.

Notes

When storing the salad, the mozzarella balls will brown from the dressing. While I don't mind this when making a batch for myself to eat at home, its a good idea to keep the dressing separate and add it to the salad right before you serve for more formal occasions.

Caesar Salad

September 30, 2018 by Lima Leave a Comment

Because Caesar salad is so easy to make, I never order it in restaurants and will make it at home, with store bought dressing, spiked with a little extra parmigiana. However, the other day, I went to our local pizzeria and ordered a Caesar salad to nibble on. To my delight, I discovered a combination of flavors that elevated this salad to an addictive level!

Now, this was just not any ordinary pizzeria – for full disclosure, it is a gourmet one in my neighborhood that we frequent on special occasions – so I did expect a good salad. Its just that I did not expect it to be so much better than the ones I make at home. The dressing was briny, cheesy, tangy and peppery …the layers were so complex that I could not stop reaching out for another piece of lettuce. With each bite I discovered yet another refreshing explosion of flavor…

I was floored. Was it possible that I had actually discovered a dressing that made a salad as addictive as fries?

Was it possible to duplicate this at home?

Could I have this every single day, right at home without going broke?

Thus, started my quest for the perfect Caesar salad recipe.

But first – some background. Like the Chicken Tikka Masala recipe I posted earlier, Caesar salad is also a classic “Italian” recipe that is associated with Italian food which did not originate in Italy. In fact, the classic Caesar salad was invented by Caesar Cardini, an Italian immigrant who operated restaurants in Tijuana and San Diego. Like all good recipes, it was invented in a moment of need – Cardini having run out of supplies, needed to come up with a dressing with what he had right there in the kitchen – and thus, the Caesar salad, on a date none other than July 4th 1924, was born. According to Rosa, Cardini’s daughter, the original salad was meant to be served with whole lettuce leaves, each leaf, individually lifted and eaten with fingers. The modern recipe presented here is slightly different from the original one in that it includes anchovies, an ingredient that Cardini did not like to use in salads. Additionally, in this recipe, we use mayonnaise in lieu of raw eggs.

The recipe for Caesar salad remains very simple, but you do need to know a few tricks which makes a world of difference. The tips and tricks are in the recipe notes as usual, so please take a quick look before beginning..

Served with freshly baked crusty Italian bread and succulent roasted chicken, this delicious salad can easily be transformed from an appetizer to a tasty meal. The salad also adds a crunchy, lemony cheesy layer in sandwiches and because of the firmer romaine lettuce, travels particularly well, and is a fantastic take along meal for picnics or work. This amazing Caesar dressing recipe is adapted from epicurious.

Wine Pairing: It is very tricky to match Caesar salad with wine due to the strong flavors of cheese, anchovies, garlic and lemon. That being said, a chilled, dry white bordeaux such as a Sauvignon Blanc or un-oaked chardonnay pairs best with this dish because the acidity helps cut through the creamy dressing making each bite taste fresher.

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Caesar Salad

For salad as addictive as shoestring fries, look no further - with ribbons of cold, crunchy romaine lettuce bathed in a cheesy, garlicky dressing - this Caesar salad is a bowl of contrasts - sharp lemon against creamy cheese then dry toasty croutons against lemony garlic. This home made version is so addictive that you will want to have it again and again..

Prep Time10 mins

Cook Time12 mins

Total Time27 mins

Course: Appetizer, Main Course, Main Dish, Side Dish, Snack

Cuisine: MAIN DISHES, QUICK AND EASY, SIDE DISHES

Servings: 6 people

Ingredients

Caesar Mayonnaise Dressing

2 small garlic cloves, grated
1 tsp anchovy paste
2 tbsps fresh lemon juice
1 tsp dijon mustard
1 tsp Worcestershire sauce
1 cup mayonnaise
1/2 cup freshly grated parmigiana

Crotons

1/2 loaf Italian bread

Salad

3 heads rommaine lettuce
1/8 tsp freshly ground pepper

Instructions

Bake the Crotons

Pre-heat oven to 400 degrees. Discard the crusts and cut into bite sized pieces. Spread on a rimmed baking sheet and bake at 400 degrees for about 12-15 minutes until golden brown. Let cool.

Make the Dressing

Add all the ingredients to a bowl and whisk thoroughly. Refrigerate until ready to use.

Make the salad

Cut the lettuce into thick slivers or keep whole.
Toss the salad with the dressing. Arrange into plates and top with croutons. Serve immediately.

Notes

Finely, Grated vs. Minced Garlic: It is next to impossible to make the garlic into a paste by mincing it - I found that it was a lot easier to finely grate the garlic to ensure there are no uneven clumps. Mixing the Dressing Evenly: Add all the ingredients to a bowl other than the mayonnaise and parmigiana and mix together with a spoon. Use the back of the spoon to make sure that ingredients and complete mixed together. Add the mayonnaise and parmigiana and whisk thoroughly. Cold, Dry, Crisp Lettuce: The quality of the lettuce is very important - if the leaves are wet, the dressing will not stick to the leaves. Also, the satisfying punch of the dressing will be lost as the water will dilute the dressing. For the crispest lettuce, separate the leaves from the romaine hearts and submerge them in a bowl of ice water for at least 15 minutes. The leaves should then be dried using a salad spinner and then by pressing between sheets of paper towel. The lettuce should then be used immediately or rolled in a cloth or paper towel and refrigerated until ready to use (up to 1 day). Freshly Toasted Croutons: The ultimate croutons are freshly made, crisp and golden. Fresh home made croutons are much better than store bought croutons. Refrigerate the Dressing: Refridgerate the dressing for at least two hours to thicken and intesify the flavor. Grated vs. Shaved Parmigiana: Most fancy restaurants like to top their Caesar salads with long, broad shaved pieces of parmigiana. I personally prefer a snowfall of freshly grated parmigiana as it allows me to savor the combined flavors evenly. Its a matter of choice.

Curried Pan-Roasted Winter Vegetables

November 17, 2017 by Lima Leave a Comment

While cool, crispy salads are great for hot summer evenings – my desire to eat them plummets right around mid-October, when temperatures begin to drop. By November, nothing makes me happier than cuddling up with a hot, creamy, fat laden bowl of soup after battling the cold winds to get home…

The solution? Delicious, curried, pan roasted, winter vegetables…

Why? It’s a vegetable dish with enough hot roasted potatoes to give it a creamy, “comfort” food taste but with enough fibrous vegetables to still be healthy. Each serving has only about 4.5 grams of fat – yet the nutty, sweet smell of ghee and simmered spices makes the dish feel quite decadent.
The secret is the use of the cast iron skillet which gives the vegetables a distinct “roasted” texture and the finishing touch – “panchforon” sautéed in ghee. Panchforon is a culinary herb seed mix made up of cumin, fennel, fenugreek, black mustard and nigella seeds. Adding panchforon sautéed in ghee at the end of a cooking process is a technique commonly used in south Asian cooking which adds a wonderfully aromatic, finishing touch right at the end, enhancing the gastronomic experience.

Finally, the main reason why this dish is one of my top go-to recipes…
Besides checking the box for taste and being healthy, it takes only about a half hour from prep to the dinner table. Thus, I can cook this meal after coming home from work, allowing me to then go to my karate class and come back to a freshly prepared dinner. It also refrigerates and reheats surprisingly well, making it a great option for meal prepping.

This dish is inspired by my mother and her version of “Niramish” – a curried vegetable stew that she cooked on cold winter days and served with freshly made puffed Roti (Bengali Flatbread). She usually served this for breakfast on particularly cold days when thick, heavy fog cloaked Dhaka city and it was really hard to wake up and go to school. The nutty smell of the ghee and simmering panchforon inspired me to get ready quickly and rush to the dining table before my brother beat me to it and ate it all.

I really hope you enjoy creating and trying this dish – I would love to hear your comments below!

Pan-Roasted Curried Winter Vegetables — An easy go-to weeknight recipe.

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Pan-Roasted Curried Winter Vegetables

A delicious, fragrant vegetable dish with enough hot roasted potatoes to give it a creamy, “comfort” food taste, but with enough fibrous vegetables to be good for you. Besides checking the box for taste and being healthy, it takes only about a half hour from prep to the dinner table.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Breakfast, Main Dish, Side Dish

Cuisine: Bangladesh, Indian

Keyword: curried vegetables, one pot meal, vegan, vegetable curry

Servings: 8 people

Calories: 124kcal

Equipment

Heavy skillet, preferably cast iron

Ingredients

Step 1: Prepare the Oil

3 tbsp olive oil extra virgin
1 med onion sliced
3 cloves garlic chopped
1 inch ginger minced

Step 2: Add Spices

1/2 cup water or more as needed
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp turmeric
1 tsp paprika
1/2 tsp cayenne optional – to make the dish spicier
1/2 tsp red chilli flakes optional – to make the dish very spicy
1 tbsp tomato sauce
1 1/2 tsp salt (to taste)
1 bay leaf
1/2 tsp garam masala

Step 2: Cook Vegetables

1/2 pound small new potatoes
2 cups butternut squash cut into 1 inch cubes
2 cups egg plant cut into 1 inch cubes
1 large red bell pepper
1 medium head cauliflower cut into florets
1 large plum tomato chopped into 6 pieces
4 green chillies optional
1/2 cup green peas
1/2 cup cilantro chopped

Finishing Touch

1 tbsp ghee optional, or use olive oil
1 tsp panchforon

Instructions

Heat 3 tablespoons of oil on medium high in a cast iron skillet. Once the oil is hot (about 3 minutes), add the garlic, ginger and onions and saute until transparent.
Add a half cup of water and add the spices one at time and let simmer until the oil separates and rise to the top (about 2 minutes). Note: the spiciness of the dish can be increased through the addition of cayenne and red pepper flakes at this time.
Add the denser vegetables like the potatoes, eggplant and squash, mix with the spices and cover. Allow the vegetables to cook for at least 8-12 minutes until they have a chance to soften. Once soft add the remaining vegetable stir with the exception of the peas and coriander and cover. If some of the vegetables stick to the skillet add another half cup of water to help them roast and steam. Reduce the heat and allow the vegetables to marinate in the spices and roast through. Add the green peas and stir.
In a separate small skillet heat the ghee over medium heat (about 2 minutes). Once hot add the panchforon and saute quickly for no more than a minute since panchforon tends to burn easily. Add the panch foron and ghee mixture to the vegetables and stir. Garnish with the chopped cilantro leaves.
Serve with white basmati rice or heated flatbread. The dish is also particularly delicious eaten alone with a twist of lime.

Notes

Substitute for Panchforon – you can use sliced onions and/or garlic. Reduce starchy vegetables to manage carb content.
Reduce fat content by dry roasting the panchforon or using less ghee.
The nutrition facts below are estimates from www.verywellfit.com. The serving size assumes eight servings per person.