Hamburger Fried Rice
Ever since I started cooking Japanese dishes, my general answer to leftover rice has become to gather whatever I can and make fried rice for lunch the next day, because I really don't care much for unflavored white rice.
So this dish happens to come from one of those days when I had leftover mushrooms and greens from chicken nanban, leftover swiss topped burger from burgers and fries and leftover rice from fish and rice.
Serves 4; 508 cal per serving
2 rice cooker cups of rice ( about 3/4 cup each; 177 ml ) cooked as per directions in the cooker.
*Note. I do not know how to cook rice properly without a rice cooker. When I did before, I burnt it, so if you know how to cook rice without a rice cooker kudos.
4 lean hamburger patties or 1 lb (.45 kg) lean ground beef assembled into patties.
About the same amount of your favorite type of mushrooms
4 slices swiss cheese, crumbled
8 (1.89 liters) cups of spring mix salad or your choice of greens.
3.5 (51.75 ml) tablespoon light margerine
5 (24.6ml) tsp minced garlic
Plenty of soy sauce
Cook hamburger patties until done. I pan fried them covered and flipped once when the tops were gray. Then I crushed them into bite sized pieces with the spatula. Technically this would work with just browned ground beef as well.
Put butter and garlic in a pan on medium low heat and add rice after it melts. Mix thoroughly. Let the rice sit and sizzle. You might hear the grains pop a little. Flip. Sit and sizzle some more. Flip. etc. Continue until you feel like the rice has been pan fried. It should look like it has dried out a bit and the grains should have a little brown to them. Some rice may burn into a crusty layer on the bottom but this should be avoided. (Though if it does. Whatever you can pick off the pan does taste good).
Add your beef and shrooms.
Push the rice aside and pour in some soy sauce. It will hit the pan and sizzle. Mix it with your rice. Continue adding more soy sauce until rice is covered.
Portion greens onto four plates.
Place the rice/burger/shroom mix on top.
Sprinkle cheese on top.
Eat.
My Japanese cooking experience come mainly from Maki's "Just Hungry" and "Just Bento"; and Chef from the you tube show "Cooking with Dog"
See her chicken nanban (mentioned above) recipe here:
http://justbento.com/handbook/recipe-collection-mains/chicken-nanban-2-ways
If you make this, your mouth with thank you!
I learned how to cook fried rice in the first place here:
http://justhungry.com/perfect-fried-rice-frying-pan-even-electric-range-or-hotplate
The idea of addition of butter and garlic taken from Benihana's hibatchi chain of restaurants. Though this recipe uses more garlic and butter than I usually use for fried rice.
The increase garlic works really well with this dish, though I feel you can easily use less butter. The rice stuck together more than I expected and I don't think the added butter added anything to the overall dish. (Usually 3 tbsp for 3 rice cooker cups) The swiss cheese adds an interesting dimension to the rice and tastes nice with the soy and garlic, and it worked well with the almost astringent quality of the oyster mushrooms I used. I don't know if this would work with different kinds of cheeses but it may.
So this dish happens to come from one of those days when I had leftover mushrooms and greens from chicken nanban, leftover swiss topped burger from burgers and fries and leftover rice from fish and rice.
Serves 4; 508 cal per serving
2 rice cooker cups of rice ( about 3/4 cup each; 177 ml ) cooked as per directions in the cooker.
*Note. I do not know how to cook rice properly without a rice cooker. When I did before, I burnt it, so if you know how to cook rice without a rice cooker kudos.
4 lean hamburger patties or 1 lb (.45 kg) lean ground beef assembled into patties.
About the same amount of your favorite type of mushrooms
4 slices swiss cheese, crumbled
8 (1.89 liters) cups of spring mix salad or your choice of greens.
3.5 (51.75 ml) tablespoon light margerine
5 (24.6ml) tsp minced garlic
Plenty of soy sauce
Cook hamburger patties until done. I pan fried them covered and flipped once when the tops were gray. Then I crushed them into bite sized pieces with the spatula. Technically this would work with just browned ground beef as well.
Put butter and garlic in a pan on medium low heat and add rice after it melts. Mix thoroughly. Let the rice sit and sizzle. You might hear the grains pop a little. Flip. Sit and sizzle some more. Flip. etc. Continue until you feel like the rice has been pan fried. It should look like it has dried out a bit and the grains should have a little brown to them. Some rice may burn into a crusty layer on the bottom but this should be avoided. (Though if it does. Whatever you can pick off the pan does taste good).
Add your beef and shrooms.
Push the rice aside and pour in some soy sauce. It will hit the pan and sizzle. Mix it with your rice. Continue adding more soy sauce until rice is covered.
Portion greens onto four plates.
Place the rice/burger/shroom mix on top.
Sprinkle cheese on top.
Eat.
My Japanese cooking experience come mainly from Maki's "Just Hungry" and "Just Bento"; and Chef from the you tube show "Cooking with Dog"
See her chicken nanban (mentioned above) recipe here:
http://justbento.com/handbook/recipe-collection-mains/chicken-nanban-2-ways
If you make this, your mouth with thank you!
I learned how to cook fried rice in the first place here:
http://justhungry.com/perfect-fried-rice-frying-pan-even-electric-range-or-hotplate
The idea of addition of butter and garlic taken from Benihana's hibatchi chain of restaurants. Though this recipe uses more garlic and butter than I usually use for fried rice.
The increase garlic works really well with this dish, though I feel you can easily use less butter. The rice stuck together more than I expected and I don't think the added butter added anything to the overall dish. (Usually 3 tbsp for 3 rice cooker cups) The swiss cheese adds an interesting dimension to the rice and tastes nice with the soy and garlic, and it worked well with the almost astringent quality of the oyster mushrooms I used. I don't know if this would work with different kinds of cheeses but it may.