Copycat Kobe Style Fried Rice With " Shrimp Sauce"
Kobe is a Japanese restaurant from my hometown. I got this recipe from a cookbook called Hometown Cooking with Bank of Granite and credit is given to Robin Powell. I normally double the rice (it's that good!) and 1/2 the "shrimp sauce" as it goes a long way. I am listing it here exactly as it is printed. PS- Shrimp Sauce is Kobe's name for it there is no shrimp anywhere near it. I serve it with Recipe #186388.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
contains eggs
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1 small onion finely chopped
- 1/4 teaspoon white pepper
- 1/4 cup frozen peas
- 1 dash salt
- 6 teaspoons sugar
- 2 cups cooked rice cooled
- 1/4 cup frozen corn
- 1/4 cup carrot cut into pea size pieces
- 1 -2 tablespoon soy sauce
- 1/2 quart dukes mayonnaise (any brand will do)
- 1/16 teaspoon tabasco sauce
- 6 1/2 ounces water
- 1 1/2 tablespoons catsup
- Carbohydrate 80.5141928282847 g
- Cholesterol 15.2515625065405 mg
- Fat 6.67100850625532 g
- Fiber 3.65154404225738 g
- Protein 8.00024834282889 g
- Saturated Fat 3.85750048704246 g
- Serving Size 1 1 -4 serving(s) (450g)
- Sodium 3691.55892192204 mg
- Sugar 76.8626487860273 g
- Trans Fat 0.557306488809094 g
- Calories 415 calories
Fried Rice:. Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice. Place 1 - 2 T oil in wok or non-stick pan. Sauté rice, vegetables and onion briefly. Top with 1T butter and cook until hot. Add soy sauce and sauté until incorporated. Serve immediately; top with shrimp sauce. Shrimp Sauce:. Add ingredients, in order given, to food processor or blender. Process until smooth. Store in refrigerator for up to 2 weeks.
