hoodless teppanyaki table | teppanyaki fried rice with ham

• 1 cup of your favorite rice (uncooked)
• 3 TBSP. Grape seed oil
• 8 ounces ham diced
• chopped cup shallots/shallots (green and white)
• cup fresh or frozen peas
• cup baby carrots, diced
• 3 eggs, add trouble
• soy or tahini
• optional: cup golden raisins

Use 3 cups of cooked rice, preferably all day, or cook rice according to package instructions and set aside.

Preheat the hoodless teppanyaki table to 5. Set it to 7 when hot (out orange).

When the temperature is reached (the orange light is off), spread out 1 TBSP. Grape seed oil and Fried ham brown on all sides. Push into the heated area.

Add the vegetables in the cooking area and saute until tender. Push to a warm place.

Turn the teppanyaki table prices temperature down to 5. Sprinkle with 1 tablespoon grapeseed oil.

Remove the rice and place it in the restaurant teppanyaki tables cooking area, stirring until the dregs cover the wok. Gather and drill Wells in rice centers. Add the last tablespoon of grapeseed oil and beaten eggs.

While stirring the boiled eggs, place the congealed egg cubes into the rice. Then mix the ham and vegetables into the whole rice.

Close the Cookeryaki smokeless teppanyaki table.

Season with soy or (preferably) tamari and serve.

Tip: everyone can get their hands on a spatula so they can cook for themselves and serve themselves in their spare time. Food stays warm longer.