Stir Fried Rice, Hawaiian Style-Yakisoba Sauce
By Chef Peter Phak, Silverado Country Club & Resort, Napa, CA

Made with:
Otatuku Yakisoba Sauce

Serves: 6

Ingredients:

3 cups Cooked Rice (extra fancy short grain)
1 oz. Bacon (diced)
1 oz. Char-siu (sliced)
1 oz. Red Onion (diced)
1 oz. Linguisa (diced)
1 oz. Fresh English Peas
2 - 3 oz. Yakisoba Sauce
1 Egg (Chiffonade cooked, scrambled)
Garlic chive flowers for garnish
2 stalks Scallion (Chiffonade, for garnish)

Meehod:
Sweat bacon and linguisa until rendered, but no color. Add peas, onions, char-siu and rice. Work into mixture with wooden spoon until rice is eventually distributed. Add 2 - 3 oz. Yakisoba Sauce to taste. Add Chiffonade of egg. Mold onto plate and garnish with scallion, flowers. Drizzle some Yakisoba sauce around.

Chef's Recipes
Heritage Pork and Crepe Terrine with Ko Choo Jung Sauce

Pan Fried Ahi, Ponzu Sauce
–Braised Baby Spinach, Fresh Egg Noodles

Stir Fried Rice, Hawaiian Style-Yakisoba Sauce

Other Related Links:
Chef Peter Phak Bio

www.otafukufoods.com