Wednesday, March 4, 2009

Benihana Fried Rice

  • 2 cups uncooked rice (4 cups cooked rice)
  • 2 eggs
  • 1 cup grated carrot
  • 1/2 cup diced onion
  • 2 Tbsp butter
  • 2 Tbsp soy sauce (or more, to taste)
  • 1 cup chopped ham 
  • 1 cup peas (optional)
  • 1 cup pulled chicken (optional)
  • 1 medium zucchini (optional)
  • salt and pepper to taste
  • Cook rice according to package directions. Time permitting, let it cool in the fridge. 
  • If you plan to add chicken, boil and pull it. We usually do two tenderloins, or half a chicken breast.
  • If you are planning to include peas and zucchini, prepare the peas (we usually boil half a bag of frozen peas) and zucchini (we usually slide and fry it).
  • Melt butter in large frying pan over medium heat. We often use an extra large electric skillet if we are making a large amount for our family.
  • When butter has melted, add diced onion. Saut√© for 30 seconds.
  • Add cooked rice, carrots, ham, chicken, soy sauce, salt, and pepper.
  • Increase heat to medium-high, and cook for 6-8 minutes, stirring once or twice. 
  • Scramble eggs in a small pan. Separate into small pea-size bites while cooking. If you have a helper, you can do this in parallel to the frying of the rice, otherwise do it before frying the rice. 
  • Add scrambled eggs and optional peas and zucchini. 
  • Great served with sweet and sour chicken or won ton skins.
Note: We often adjust amounts of ingredients according to the taste of family members. Sometimes we do more carrots, or more ham, or do without the peas and zucchini. Just add what you like. We often keep prepare some ingredients but leave them on the side so individuals can add them as desired (peas and zucchini). I also tried adding diced celery once and liked it.

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