A simple and customizable teriyaki fried rice, featuring a super flavorful homemade teriyaki sauce. I also give a brief review of Gardein’s meatless turk’y cutlets.
My verdict on the Gardein Meatless Turk’y Cutlets: they taste great! After baking, they achieve a level of crispiness that I’m happy with (as frozen food is concerned). The texture of the Turk’y itself is firm and meaty — they sort of remind me of fried tofu katsu. If you don’t have access to these cutlets, you could also make some at home! Try my Cauliflower Katsu recipe.
As with almost everything, teriyaki sauce is better homemade. The depth of flavor you get from caramelizing brown sugar first is amazing!
Note on Rice. You probably already know this, but you should always use leftover cooked rice. After keeping rice in the fridge for 1-2 days, the rice will harden and make it much easier to achieve that desired texture. Freshly cooked rice, on the other hand, has a more glutenous texture that you wouldn’t want for your fried rice.
Your recipes have opened up a whole new world of cooking and culture for me. I am learning so much now about Asian cuisine and traditions after discovering your recipes. Thank you!