There is an amazing little Japanese restaurant here in Richmond Hill, Ga. called Shintos they serve rice, veggies (sauteed zucinni and such), and a meat (shrimp, chicken, steak, etc.) OH and shrimp sauce! Their rice is incredible. It has no veggies in it, they are cooked seperate, there is no egg either, so, none of the recipes i find for are quite right, i believe it has soy sauce and they add a clear liquid while they cooking it (they cook it on a flat griddle like thing) maybe, seaseme oil??? Any thoughts on what the recipe may be??? There are NO VEGGIES directly in the rice.....the veggies are sauteed and served beside the rice...not cooked in it....Thanks for tryin =]

Here's one: Fried Rice Recipe - Japanese Recipe INGREDIENTS: 2 cups cooked Japanese rice (*left over rice is the best) 1/4 cup chopped onion 1/4 cup chopped carrot 1/4 cup chopped green pepper 1/3 cup diced ham/pork 2 eggs 1/2 tsp garlic salt 1 tsp chicken bouillon 2 tbsp soy sauce 2 tsp vegetable oil PREPARATION: Put a wok or a pan on high heat. Add oil to the pan. Wisk the eggs in a small bowl. Put the eggs in the heated pan and scramble very quickly. Stop the heat and remove the scrambled eggs from the pan into a dish. Put the pan on high heat and add more oil. Saute vegetables and ham until soft. Add garlic salt and chicken bouillon. Add rice and stir well. Add the scrambled egg that was cooked earlier to the rice mixture and mix together. Turn the heat down to low, add soy sauce and stir quickly. Stop the heat right away and serve. and here's another... Japanese Five Flavoured Rice. If you cannoy find dashi stock use vegetable stock instead For the soy glaze 30 ml mirin 30 ml sake 40 ml soy sauce For the rice 500 ml dashi stock 400 g sushi rice 1 carrot, in matchsticks 8 shiitake mushrooms, roughly chopped 85 g bamboo shoots place all the glaze ingredients into a saucepan and bring to boil. Simmer for 3 - 4 mins until it becomes syrupy. remove from heat, leave to cool and store in a lidded jar until needed. Mix glaze and stock and set aside. rinse rice in several changes of water and place in a large pan. Add everything else and cover. Bring to the boil and cook on a low heat for 10 minutes Turn off heat and leave to stand for another 10 mins until liquid is absorbed. Stir well before serving.

The Japanese use a rice pot to cook it in. First they rinse the rice (3X's) then put in water (1for 1 + 1 cup of water), plug it in, let it cook and when the pot shuts off it is done. Nice and fluffy and it tastes good. You should never put soya on Japanese rice; it is an insult to some Japanese.