I'm an amateur cook with almost no experience (never taught by my parents, first time cooking on my own was first few days living on my own), so I'm studying very hard because I want to be a great cook for the people living with me.
I'm trying to nail down the teppanyaki fried rice made at some very popular restaurants that I've visited several years back.
It seems that I'm definitely missing something with the technique. The meat and veggies I have no problem with. I cut up the chicken or beef into strips and cook it in the pan with a moderate amount of teppanyaki sauce, and it turns out great.
For the rice, what I do is cook jasmine rice (in a stock made with chicken bouillon) a day or two ahead and keep it in the fridge. I cook on a large round stainless steel pan (I'm not experienced enough in cooking to be properly taking care of cast iron cookware) at medium-to-high heat (7-8 on my stove), and begin by adding the rice, vegetable oil, and some peas and onion. I mix these up and then add a decent amount of soy sauce until it's a decent color. I scramble the egg separately then add it in when it is mostly done, mixing it in with the rice and veggies. I then add the cooked meat and veggies last.
Two main problems:
- The rice seems to stick together too much. It appears to be rather sticky in the fridge, but separates rather easily. After frying though, I have this big hunk of rice that sticks together with some other ingredients dotted within.
- The egg flavor seems to get all over the rice. Even when I scramble the egg, the "chunk" tend to become smaller than I anticipate once I add this to the rice, and the flavor is much too strong compared to the rice or veggies.
What do I need to change to get this closer to restaraunt quality? I'm quite new to cooking, so I really don't know what to look out for or what to change.
Please note that I'm trying to cut down on sugar and sodium, so I don't want to add excess salt or soy sauce.