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.

Ingredients

2 serv.

Fried Rice
cups cooked rice, cooled↗2
cup frozen peas↗1⁄4
cup frozen corn↗1⁄4
cup carrot, cut into pea size pieces↗1⁄4
small onion, finely chopped↗1
tablespoon soy sauce↗1 -2
tablespoon butter↗1
Shrimp Sauce
quart dukes mayonnaise (any brand will do)↗1⁄2
teaspoon garlic powder↗1⁄2
teaspoon Tabasco sauce↗1⁄16
teaspoon paprika↗3⁄4
teaspoon white pepper1⁄4
ounces water↗6 1⁄2
dash salt↗1
tablespoons catsup↗1 1⁄2
teaspoon black pepper↗1⁄4
teaspoons sugar↗6

Step-by-step instructions

1
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
2
Place 1 - 2 T oil in wok or non-stick pan.
3
Sauté rice, vegetables and onion briefly.
4
Top with 1T butter and cook until hot.
5
Add soy sauce and sauté until incorporated.
6
Serve immediately; top with shrimp sauce.
7
Add ingredients, in order given, to food processor or blender.
8
Process until smooth.
9
Store in refrigerator for up to 2 weeks.

Source: food.com

Original recipe ↗

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