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Fried Rice and Japanese White Sauce

August 28, 2016

fried rice and Japanese white sauce // chattavore

Fried rice and Japanese white sauce are one of my versions of fast food.  Now, fried rice takes a little bit of thinking ahead, as you need leftover rice to make it (though if you were really dying to be frying rice in the next hour you could spread some cooked rice on a cookie sheet and place it in the freezer for 20-30 minutes) but once you’ve got that sticky leftover rice that always dumps out of the bowl in a big “clump”, you’re only about twenty minutes away from fried rice.

I didn’t eat Asian food in any shape, form, or fashion until I started dating Philip.  I have no idea why, but I was convinced I didn’t like it.  Philip got me to try Chinese at a long-closed buffet that used to be next door to T.J. Maxx, China Inn-still the best Chinese buffet where I’ve ever eaten-and Japanese hibachi chicken at Typhoon of Tokyo.  I discovered that I actually did like Asian food, not least of all fried rice and Japanese white sauce.

Back when we were dating in the late nineties Typhoon of Tokyo was one of the few places in town that served the now ubiquitous white sauce, which someone told me that they refer to as “honey mustard”, though I’m fairly certain there’s not a drop of honey in it.  Now, you can find it at every place that serve hibachi food, though Typhoon’s is still the best I’ve had by a long shot….at least, besides this recipe, which was given to me by my friend Sharon.  I have tweaked the recipe, leaving out butter and adding some sriracha for heat and soy sauce to bring it closer to the flavor of Typhoon’s.  You can buy white sauce-also called “Yum-Yum Sauce”-in the produce or international foods sections at the grocery store these days, but something tells me that those bottled versions don’t even begin to hold a candle to this one, which I could pretty much swim in.  I am sure that there’s probably not anything Japanese about this sauce, and one of my friends told me that she has never seen this outside of the South (she now lives in California).

As for fried rice, the first couple of times I made fried rice I pretty much cried into my pan wondering why my rice sucked so badly.  I went many, many years without even attempting to make fried rice again.  I don’t remember what got me to try it again, but I’m glad I did.  Using the right amount of oil but keeping the pan otherwise pretty dry until “flavor time” comes seemed to work well.  A wok will really speed up the process, though a 12-inch skillet will get the job done just fine.  I promise that fried rice and Japanese white sauce is one of the easiest twenty-minute meals you can make (and if you need a little bit of meat, make the teriyaki chicken pictured here too!).

People Love Fried Rice and Japanese White Sauce!

fried rice and Japanese white sauce // chattavore

Mary

Yield: 4 servings, 1 cup white sauce

Fried Rice and Japanese White Sauce

10 minPrep Time:

10 minCook Time:

20 minTotal Time:

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Ingredients

    For the Fried Rice
  • 2 cups leftover rice (I used brown rice)
  • 1/2 Medium onion (diced)
  • 1-2 carrots (diced)
  • 4oz cremini mushrooms (sliced or quartered)
  • 1/4 cup sherry or dry white wine
  • 1/2 cup frozen peas (thawed-optional)
  • 1-2 eggs
  • soy sauce (to taste)
  • 1-2 tablespoon cooking oil (canola, peanut, coconut-whatever you prefer)
  • For the White Sauce
  • 1/2 cup Plus 2 tablespoons mayonnaise
  • 1/2 teaspoon tomato paste
  • 1/4-1/2 teaspoon sriracha (optional-you can use more if you're brave!)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons water
  • 1-2 tablespoon soy sauce (to taste-I use two)

Instructions

  1. To make the white sauce: Whisk all ingredients together and refrigerate until ready to serve.
  2. To make the fried rice: For the fried rice: Heat a tablespoon of oil in a wok or large skillet. Add the onions and carrots and cook until softened, then add the mushrooms and cook until softened.
  3. If all of the cooking oil has been absorbed, add another tablespoon to the pan (no one ever claimed this was a low fat recipe), then add the rice to the pan and cook until heated through.
  4. Add the sherry or white wine, if using, and cook until most of the liquid has evaporated.
  5. Crack the eggs into the pan and quickly stir in to scramble. Season with soy sauce to taste. Add thawed frozen peas if you like (I just let them sit in warm water for a few minutes before adding to the rice).
7.8.1.2
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https://chattavore.com/fried-rice-and-japanese-white-sauce-reblog/

Japanese white sauce is the perfect sauce to serve with teriyaki chicken and fried rice! | recipe from Chattavore.com

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Filed Under: By Course, By Main Ingredients, Easy Recipes, Grains and Breads, How to Cook From Scratch, How-To, Main Dishes, Recipes, Sauces & Dressings, Sides Tagged With: main dishes, sauces, vegetarian By Mary // Chattavore 36 Comments

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Comments

  1. Chuck says

    August 15, 2012 at 12:13 pm

    So - would it have been too much to ask for you to post a link to my site, since you got the recipe from me? Class act...... www.japanese-steakhouse-white-sauce.com
    Reply
    • Chattavore says

      August 15, 2012 at 9:47 pm

      Do not assume that just because a recipe is very similar to one that you have posted that it was taken from your website. I did not get this recipe from you. If you read the post, you will read that the recipe was given to me by a friend...in a message on Facebook. She did not know the source as it was given to HER by a friend. If you will take a few minutes to look at my website, I always credit when I use a recipe from another person's website or book. I have never seen your website before. It's pretty classy to go to other people's websites and leave comments like this pretty much trashing them. Thanks.
      Reply
  2. all5hrzns says

    December 31, 2012 at 3:26 pm

    I agree, this recipe is every on the internet now anyway. Most do not use the Soy Sauce. Hey, do you, or anyone else, remember the Kay's Kastle, or whatever it was called, in East Ridge when they started serving fried rice? They had a similar white sauce that I loved. It was my first exposure. I swear it had molasses in it. I tried this recipe and removed the sugar and added about a full tablespoon of molasses. It was pretty good too.
    Reply
    • Chattavore says

      December 31, 2012 at 3:55 pm

      This recipe is pretty similar to what they serve at that restaurant, which, I believe, is called the Teriyaki House. I love that place-it's very similar to Typhoon of Tokyo in Red Bank. The recipe that my friend gave me didn't have soy sauce and I felt like "something was missing". I added the soy sauce and it was perfect. We love molasses so I may try that instead of sugar next time. Thanks for the tip! :)
      Reply
  3. Jami Turner says

    February 13, 2013 at 7:43 pm

    Thank you for posting this recipe. My first experience of having white sauce believe it or not was at East Gate in Chattanooga in their food court. LOL I loved it!!!! The only Japanese Steakhouse I had eaten at before that was Kanpai and I don't remember them ever offering White Sauce. I live in Cleveland and we finally got a Hibachi grill and they served it. I tried mayonnaise and ketchup. Big failure! It tasted like thousand island dressing. Ha ha ha. But as I was saying thank you. This is perfect and yummy. And that guy at the top needs to chill. I found the recipe here first but after I saw his comment I looked online and it is practically everywhere. Geeeez. Chill out dude!!!! Its not like you invented the recipe! LOL
    Reply
    • Chattavore says

      February 13, 2013 at 8:01 pm

      Glad you liked it, Jami! :)
      Reply
    • Cherie says

      April 19, 2018 at 2:08 am

      I like the one in Cleveland but my favorite is still Fugi.
      Reply
  4. Lindsey B says

    February 14, 2013 at 12:09 pm

    Made the fried rice and white sauce last night! SOO Good! I used a frozen pre-mix stiry fry with my rice, but it was the best recipe I have made so far! The white sauce was sooo good, it was better after sitting for an hour in the fridge! We felt like we could eat these over our japanese restaurant meals anyday! My husband said keep this recipe, and make it every week! thank-you! =)
    Reply
    • Chattavore says

      February 14, 2013 at 8:41 pm

      Yea!
      Reply
  5. Bernice Paschal says

    February 17, 2013 at 9:26 pm

    I love your recipe we had it last week and going to have it again tonite it taste just like at the restaurant we love it. Again thanks so much keep the recipes coming.
    Reply
    • Chattavore says

      February 17, 2013 at 9:33 pm

      Thanks for reading, Bernice. Glad you enjoyed the recipe!
      Reply
  6. Jennifer says

    April 25, 2013 at 9:49 pm

    We just ordered take-out, sweet and sour chicken, rice, and white sauce. They give such a small little pack of white sauce that it doesn't even cover the rice. So, I ordered another pack of the white sauce and had to pay 1.59 for it. Still not enough to go on all the rice they give you. So, I looked up on the Internet and found this recipe. THANKS! I'm going to make my own from now on. We can have all we want with several meals and I think it will cost less than $1.59.
    Reply
    • Chattavore says

      April 25, 2013 at 9:52 pm

      So glad you found my recipe, Jennifer!
      Reply
      • Chattavore says

        April 25, 2013 at 9:52 pm

        And $1.59? Wow.
        Reply
  7. Kate says

    May 16, 2013 at 7:51 pm

    Wow! Small world! I was searching for a good fried rice recipe to make like Ichiban's and yours was the first to come up--I am also from Chattanooga! :) I am making it with quinoa right now! I am veganizing the recipe and adding some ginger since they add ginger sauce while cooking at Ichiban. Thanks!
    Reply
    • Chattavore says

      May 16, 2013 at 8:34 pm

      Kate, even smaller world: I almost made quinoa fried "rice" for dinner tonight but undershot the amount of quinoa I needed so that's tomorrow's dinner :) Can't wait to check out your site.
      Reply
  8. Matt says

    June 10, 2013 at 10:41 pm

    Made this just tonight from "Chuck"'s website and must say I've always had white sauce like that, never like yours tastes like yours with Soy Sauce. Then again, it's all about personal taste, so whatever. Btw, LOVE Publix and Badia spices!
    Reply
    • Chattavore says

      June 10, 2013 at 11:03 pm

      My favorite is from a local restaurant that definitely puts soy sauce in theirs....so it didn't taste right to me until I put some soy sauce in it. And Publix & Badia spices are among my favorite-great product for a great price!
      Reply
  9. Sondra says

    January 4, 2014 at 1:14 pm

    Do you happen to have nutrition information for this recipe? We love Japanese and your recipe looks wonderful and easy :
    Reply
    • Chattavore says

      January 4, 2014 at 4:20 pm

      Sondra, unfortunately my recipe plug-in doesn't offer nutrition info for "free" users (that is, unless I pay $45 I can't get the analysis to put on my page) :( but I did analyze these recipes for you at caloriecount.about.com. I assumed 4 servings for the rice and 8 servings for the white sauce and the larger amounts for ingredients that offer a suggested "range". The rice: 479 cals, (11.9 grams fat-1.7 sat), 82 mg cholesterol, 297 mg sodium, 81 g carbs (5.8 g fiber, 3.7 g sugar), and 12.5 g protein. For some reason it did not recognize the sherry, so the numbers are a bit off. For the white sauce: 75 cals, 6.2 g fat (.9 sat), 5 mg cholesterol, 356 mg sodium, 4.9 g carbs (1.3 g sugar), and .5 g protein. Thanks for reading! :)
      Reply
  10. Heather says

    January 27, 2014 at 3:32 pm

    Guess what I'm making tonight? I had lost my recipe and you popped up really high. YEAH!!! :D
    Reply
    • Chattavore says

      January 27, 2014 at 4:40 pm

      Yea!
      Reply
  11. sherry moore says

    February 18, 2014 at 3:03 pm

    The key ingredient believe it or not at the Teriyaki house is peanut butter I would have never believed it until the owner told us. all other ingredients are correct except you left out the peanut butter who would have thought that!!!
    Reply
    • Chattavore says

      February 18, 2014 at 4:25 pm

      Not me, Sherry! Very interesting-it doesn't taste peanutty at all!
      Reply
  12. Chip says

    April 26, 2014 at 11:10 am

    I live an Atlanta, and I went to UTC back in the day. Typhoon is, hands down, the greatest fast Japanese on the planet. There is nothing like this in Atl except hibachi express, but their sauce is inferior. I check this place out, along with Nikki's, whenever I come thru town. The white sauce they have is incredible, and I have not seen it duplicated elsewhere. I was eating this probably 2-3x a week in college, it's that good. Here's hoping your recipe is the real deal! Thanks for sharing
    Reply
    • Chattavore says

      April 26, 2014 at 3:55 pm

      Hope it lives up to your standards, Chip! It's not identical to Typhoon but it's closer than anything I've had at any other restaurant!
      Reply
  13. Chip says

    April 26, 2014 at 5:44 pm

    First off, thank you again for sharing this. I've tried to bribe these people for their recipe. I went a little lighter on the soy, and added a dash of sugar. That did it for me.
    Reply
  14. Lane says

    May 30, 2014 at 4:21 pm

    I'm on a diet and was wondering the nutritional facts per cup.
    Reply
    • Chattavore says

      May 30, 2014 at 7:27 pm

      Lane, I am not sure if you want the nutritional info for the rice or the sauce. Here is the information I calculated for another reader a while back. Per caloriecount.about.com. I assumed 4 servings for the rice (probably about 1 to 1 1/2 cups) and 8 servings (about 2 tbsp each) for the white sauce and the larger amounts for ingredients that offer a suggested “range”. The rice: 479 cals, (11.9 grams fat-1.7 sat), 82 mg cholesterol, 297 mg sodium, 81 g carbs (5.8 g fiber, 3.7 g sugar), and 12.5 g protein. For some reason it did not recognize the sherry, so the numbers are a bit off. For the white sauce: 75 cals, 6.2 g fat (.9 sat), 5 mg cholesterol, 356 mg sodium, 4.9 g carbs (1.3 g sugar), and .5 g protein.
      Reply
  15. Lauren says

    September 25, 2014 at 8:45 pm

    This is delicious! My husband and I moved from Hixson to Harrison and ichiban and Fuji really aren't a small drive to make! Definitely going to search through your other posts!
    Reply
    • Chattavore says

      September 25, 2014 at 9:14 pm

      Thank you, Lauren! I am so glad that you like it!
      Reply
  16. Margie Watkins says

    September 26, 2014 at 6:29 pm

    Hi, I'm new to Asian cooking and was wondering... What is the orange looking sauce on the right? Do you have a recipe for that? Is that the sauce given for the veg and rice? Thanks, Margie
    Reply
  17. Margie Watkins says

    September 26, 2014 at 6:35 pm

    Oops! My bad... That's just the extra white sauce? Right? Eeek! Sorry.....Have a blessed day! Margie
    Reply
    • Chattavore says

      September 26, 2014 at 6:59 pm

      Yes, you're right, Margie! It's extra white sauce. :) I do usually serve sriracha on the side with my fried rice as well, though.
      Reply

Trackbacks

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    May 6, 2016 at 6:02 am
    […] burrito? These easy breakfast burritos are a great way to use up your fried rice, whether you make it yourself or you have it leftover from your Chinese takeout. Combined with breakfast sausage, scrambled eggs, […]
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  2. Dry Brined Chicken Thighs - Chattavore says:
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    […] which makes me very happy because I am a dipping sauce fanatic. So far I’ve dipped them in Japanese white sauce, Alabama white barbecue sauce (pictured here), and a basil aioli that I will be featuring in a […]
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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
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