Saturday, February 14, 2009

Japanese Egg Fried Rice - Benihana Styleee

When a 20 year old Rocky Aoki arrived in New York City from Japan in 1959 he was convinced it was the land of opportunity. Just five years later he took the $10,000 he had saved plus another $20,000 that he borrowed and opened a Benihana steakhouse on the West side of Manhattan.

His ground breaking idea to bring the chefs out from the kitchen to prepare the food in front of customers (on specially designed hibachi grills) was an instant hit. The restaurant was such a success that it paid for itself within six months.

Here's a recipe for egg fried rice just like that served at Benihana, prepared by chefs with pre-cooked rice on those open hibachi grills.

Serves: 4
  • 4 cups cooked rice (long grain)
  • 1 cup frozen peas (thawed)
  • 2 tablespoons carrot (grated or chopped)
  • 2 eggs, beaten
  • 1/2 cup diced onion
  • 1 1/2 tablespoons butter
  • 2 tablespoons soy sauce
  • Salt & Pepper to taste
1. Cook the rice following the instructions on package. Pour the cooked rice into a large bowl and allow it to cool in the refrigerator.

2. Scramble the eggs in a wok or pan over a medium heat. Separate the scrambled chunks of egg into small, pea-sized bits while cooking.

3. When the rice has cooled to near room temperature, add the peas, carrot, scrambled egg and diced onion to the bowl and gently toss all of the ingredients together.

4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat until completely melted and add the bowl of rice and other ingredients into the pan.

5. Add the soy sauce plus the salt and pepper and cook the rice for 6-8 minutes over heat, stirring regularly. Serve.

Serving suggestion.
This rice makes a great meal on it's own but it can also be served as an excellent accompaniment to our delicious Chicken Teriyaki recipe.

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