Whenever we had birthday's in my family, we would frequently go to Benihana to celebrate. There was just something about that fried rice! Well, after time, we felt we cook cook better meat at home, but we couldn't master the fried rice. I remember every time the chef was making it at our table we would say "MOM, WATCH!!!" She soon figured it out.
So now for our birthday's she recreates "Benihana" at home (well sans the whole hibachi grill part), with fried rice, zucchini, a beef tenderloin, shrimp, and chicken. And my dad picks up the sauces from Benihana to go. Have I mentioned my mom is awesome?? :)
Anyway, I thought i would share this simple recipe.
INGREDIENTS
2 cups rice
carrots, onion, green onion
2-3 egg
2 large chicken breast, diced
soy sauce
butter
salt
EVOO
wok
First, you need to make your rice. For this batch I boiled 2 cups of rice with the equivalent water.
Then it's time to chop the veggies--- about 3 carrots, a half of an onion, and green onions. (I never really measure, just go with how much I have or want).
Put the veggies in a wok that has been heated over medium heat with a few table spoons of EVOO.
Allow the veggies to simmer and soften for a few minutes.
Crack two eggs and add directly to the wok. Stir until eggs are cooked.
I then add the chicken (2 chicken breast) which I had already cut up. (For some reason pics of raw chicken totally gross me out-- sorry!) Key is to add the chicken raw-- and allow to cook directly in the wok. I makes it very tender.
Once the chicken is cooked (usually around 5 minutes or so), it's time to add the rice!
Looking good already, huh?
Once the rice is added and mixed together it's time to add soy sauce, butter, and salt. I add a few table spoons of butter, and drizzle soy sauce over the rice (I usually add soy sauce about twice.) and add salt.
This is the gluten free soy sauce I use--- can't even tell a difference!
Once everything is added, I let it simmer for about 15 minutes to let the flavors soak in. Sometimes I add sesame seeds.
Enjoy!!!
