I am really not sure why the rice in this picture is so yellow. It wasn’t really yellow at all! Anyways, this rice came about because I wanted to make enoki mushrooms that we got at the Asian market and I wanted to use this yuzu kosho rub that I’ve had forever. I ended up making Baked Enoki Mushrooms and Roasted Cauliflower w/ Yuzu Kosho  and needed something solid to round out the meal. I found this recipe for a Japanese style fried rice that uses tonkatsu sauce. I didn’t have any on hand so I found a homemade recipe here.

Tonkatsu Sauce
1/8 cup of ketchup
2 tsp soy sauce
2 tsp of Worcestershire sauce
2 tsp sugar
2 tsp yellow mustard
2 tsp rice wine
4 allspice berries ground
3 cloves ground
1/4 teaspoon garlic powder

1. Mix all ingredients together (I use a little jar and shake).

Fried Rice
1 cup raw calrose rice (or other short grain rice)
1/2 tablespoon oil
1-2 garlic cloves minced
1/2 onion chopped
1 carrot cut in small pieces
1/4 cup frozen peas
1-2 tablespoons more oil
2 eggs beaten
Salt
2-3 tablespoons tonkatsu sauce
1-2 green onion  sliced

1. Cook rice in a rice cooker or on the stove. Calrose takes a little less than 1 1/2 cups water per 1 cup of rice. Cool rice in fridge or make the day before.
2. Heat 1/2 tablespoon oil in a wok.
3. Add garlic and cook for a minute, then add the onion.
4. Meanwhile cook the carrot until soft. You can either boil it on the stove or boil in the microwave for a couple of minutes.
5. Once the onions are translucent, add the carrots and peas and stir until the peas thaw.
6. Push the veggies to the side and add the remaining oil.
7. Pour in the eggs and cook for a few seconds, then add the rice and stir so that the eggs coat the rice and vegetables.
8. Sprinkle liberally with salt and tonkatsu sauce and mix everything together.
9. Top with green onions.