By: Jonjon
Recipe Description
The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip shrimp and mushrooms perfectly onto serving plates or into their tall chefs hat. One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered ala carte to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused. This version of that popular side dish will go well with just about any Japanese entree and can be partially prepared ahead of time, and kept in the refrigerator until the rest of the meal is close to done.
The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip shrimp and mushrooms perfectly onto serving plates or into their tall chefs hat. One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered ala carte to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused. This version of that popular side dish will go well with just about any Japanese entree and can be partially prepared ahead of time, and kept in the refrigerator until the rest of the meal is close to done.
Prep time
30 min
30 min
Cook time
35 min
35 min
Ready In
1 hr 5 min
1 hr 5 min
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Ingredients
Serves Tool
Serves To:USMetric| 1 | Cup(c) | uncooked long grain converted or parboiled rice (not instant or quick white rice | |
| 2 | eggs, beaten | ||
| 1 | Cup(c) | frozen peas, thawed | |
| 2 | Tablespoon(T) | carrot, finely grated | |
| 1/2 | Cup(c) | onion, diced | |
| 1 1/2 | Tablespoon(T) | butter | |
| 2 | Tablespoon(T) | soy sauce |
Preparation
Cook the rice following the instructions on the package. This should take about 20 minutes. Pour the rice into a large bowl to let it cool. Scramble the eggs in a small pan over medium heat. Chop scrambled chunks of egg into small pea sized bits with your spatula while cooking. When the rice has cooled, add the peas, carrot, eggs and onion to the bowl. Carefully toss all of the ingredients together. Melt the butter in a large frying pan over medium high heat. When the butter has completely melted, dump the rice mixture into the pan, add the soy sauce plus a dash of salt and pepper. Cook the rice mixture for 6 to 8 minutes, stirring often.