Just like a kid, I love having dinner at Japanese steakhouses like Benihana but sometimes I want the rice and/or veggies without the 1 1/2 hour program and all that food in the different courses. When I have the desire but not the patience, I make my own at home. Chicken Fried Rice is a great one-pot meal in the style of Jambalaya or other stove-top one-potters.
Easier and faster than it looks, just think about how quickly those Japanese chefs whip up the fried rice before moving on to the steak/chicken/shrimp entree. And the leftovers are great for lunch the next day or my work lunchbox.
Copycat Benihana Fried Rice with Chicken
- 4 cups cooked brown or light brown rice
1 cup frozen peas, thawed
2 tablespoons carrots, finely diced
2 eggs, beaten
1/2 cup onion, diced
1 1/2 tablespoons butter
2 tablespoons soy sauce
- Optional: 2 chicken breasts, boned and skinned, pre-cooked (or 1 cup cubed pork)
Scramble the eggs in a small pan over medium heat.
Separate the scrambled chunks of egg into small pea-size bits while cooking.
Carefully toss all of the ingredients together.
Melt butter in a large frying pan over medium/high heat.
When butter has completely melted, dump the bowl of rice and other ingredients into
the pan and add soy sauce plus a dash of salt and pepper.
Cook rice for 6-8 minutes over heat, stirring often.
Nutrtion Information per 1 cup: Calories: 342 Protein: 13 Carbs: 51 Fat: 8 Fiber: 3 Weight Watchers Points: 9